Description
Sheet Pan Lasagna delivers all the comforting flavors of classic lasagna in an easy, crispy-edged sheet pan version. Lasagna noodles are layered with seasoned meat sauce, creamy ricotta, mozzarella, and Parmesan, then baked until bubbly and golden.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Lasagna and Cheese Mixture
- 12 lasagna noodles
- 15 oz (425 g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C). Lightly grease a large rimmed sheet pan to prevent sticking and allow easy cleanup.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just shy of al dente to avoid overcooking later in the oven. Drain and set aside.
- Make Meat Sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook for 6–8 minutes, breaking up the meat into small pieces, until browned and onions are softened.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add marinara sauce, Italian seasoning, salt, and black pepper. Simmer the sauce over low heat for 5 minutes to blend flavors.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese, egg, and grated Parmesan cheese until smooth and well mixed.
- Layer Noodles and Filling: Arrange half of the cooked lasagna noodles on the prepared sheet pan, overlapping slightly as needed to cover the base.
- Add Cheese and Meat Layers: Spread half of the ricotta mixture evenly over the noodles, followed by half of the meat sauce, and then half of the shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process with the remaining noodles, ricotta mixture, meat sauce, and mozzarella cheese, ensuring even coverage.
- Bake the Lasagna: Place the sheet pan in the preheated oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and edges are crisp.
- Optional Broil: For a golden-brown cheese topping, broil the lasagna for 1–2 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for 10 minutes to set. Garnish with chopped fresh basil or parsley, then cut into squares and serve.
Notes
- Use a standard 13 × 18-inch rimmed sheet pan for best results and proper layering.
- Avoid overcooking noodles in boiling water since they will finish cooking in the oven, preventing mushiness.
- For extra crispy edges, lightly brush exposed noodles with olive oil before baking.
- Ground turkey or chicken can substitute the beef and sausage for a lighter meat option.
- Store leftovers in the refrigerator for up to 4 days, reheating gently in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Pasta
- Method: Baking
- Cuisine: Italian-American
