Easy Sheet Pan Lasagna
This quick and easy sheet pan lasagna recipe is a foolproof weeknight dinner.
Get out your baking sheet! This easy lasagna recipe is a twist on the layered Italian classic made in a casserole dish. With just 10 minutes of prep and 1 hour of cook time, it is the perfect no-fuss meal to make on busy weeknights. The ingredient list is super simple: our No-Boil Lasagna Noodles, Pomodoro Fresco Marinara Sauce, Italian sausage, fresh parsley and three iconic cheeses: ricotta cheese, Parmesan cheese and mozzarella cheese. The best part about this easy lasagna is the texture! If you love the irresistibly crispy edges of a traditional lasagna, you’re going to love the crispy texture of this baked pasta.
Bookmark this Easy Sheet Pan Lasagna recipe and treat your family to a tasty well-balanced Italian meal that you can whip up in no time.
What Is Sheet Pan Lasagna?
Sheet Pan Lasagna is an easy-to-make twist on the classic lasagna recipe. Instead of a casserole dish of many layers, this lasagna is created on a rimmed metal baking sheet. Because of this, it is sometimes referred to as “layerless lasagna.” More flat and crispy than the traditional dish of lasagna, this sheet pan lasagna still features all of the classic lasagna ingredients: a tangy tomato marinara sauce, lasagna noodles, fresh parsley, Italian sausage and three cheeses (Parmesan cheese, mozzarella cheese and ricotta cheese). This Easy Sheet Pan Lasagna recipe is easy to prep, just 10 minutes, and bakes for just 1 hour.
Why You’ll Love This Sheet Pan Lasagna Recipe
There are many reasons to love this Easy Sheet Pan Lasagna! Not only is it quick and easy to make, but it features a relatively simple cast of ingredients, including lasagna noodles, marinara sauce and three savory Italian cheeses. Even with few ingredients, this recipe is loaded with flavor and sure to be a hit with the whole family. Instead of the tedious layering of a traditional lasagna, this variation takes just 10 minutes to prep, which makes it an excellent choice for busy weeknights when your family needs a meal but you don’t have a lot of time. Because it is made on a baking sheet, it becomes crispy the way traditional lasagna gets crispy around the edges.
The Ingredients You Will Need To Make Sheet Pan Lasagna
Italian Sausage: This recipe calls for 1 ½ pounds of loose italian sausage. Choose between sweet or hot Italian sausage depending on your tastes. If you don’t like sausage, you can use ground beef or ground turkey as a substitute.
Marinara Sauce: You can use any of your favorite jarred spaghetti sauces, but we love this Easy Sheet Pan Lasagna with our fresh-flavored Pomodoro Fresco Marinara Sauce.
Lasagna Noodles: Our No-Boil Lasagna is the perfect noodle for the job! This pasta is pre-cooked a bit so that the cook time is quicker. Just don’t skimp on the liquid or sauce required to cook them.
Cheeses: This recipe calls for three common Italian cheeses, all of which add to the flavor profile and texture of the pasta dish: shredded mozzarella cheese, grated Parmesan cheese and creamy ricotta cheese.
Parsley: Nothing elevates a pasta dish like fresh herbs. For the lasagna, we love chopped fresh parsley in the ricotta, but you can choose your favorite fresh herb or Italian seasoning to feature for a different flavor.
How To Make Sheet Pan Lasagna
1. Create the meat sauce.
Begin by sautéeing the sausage until browned and cooked through. Set aside to cool. In a mixing bowl combine the cooled sausage with the marinara.
2. Make the ricotta mixture.
Combine the ricotta, eggs, Parmesan and fresh parsley in a bowl. Salt and pepper to your liking.
3. Assemble the lasagna.
Coat a sheet pan with cooking spray. Assemble the lasagna as follows: marinara, lasagna noodles (overlapping to fit), dollops of ricotta, more sauce, noodles and cheese.
4. Bake the lasagna.
Cover the sheet pan with aluminum foil and bake in a preheated oven at 425°F for 25 minutes. Finish it off by baking uncovered for 10-15 minutes or until the cheese are hot and bubbly.
Use a light metal baking sheet with a rim. A baking sheet with raised edges will help to contain the lasagna.
Prep ahead by creating the lasagna in the baking sheet. Cover loosely and refrigerate for up to 24 hours.
Store leftovers in an airtight container and refrigerate for up to 4 days. Allow the leftovers to cool completely before storing. To freeze leftovers, wrap them tightly in plastic and store in an airtight container. Frozen leftovers can be stored for up to 3 months.
To reheat the leftovers, warm slowly in the microwave or in the oven on a smaller baking sheet.
Substitutions And Additions
Make it gluten-free with Gluten-Free Lasagna. This recipe is written for no-boil lasagna, so when using a traditional lasagna, the liquid ratio may need to be adjusted. No-boil pasta requires more cooking liquid, so keep this in mind when considering how much sauce to use.
Swap out the Italian sausage with ground beef, chicken or turkey. Likewise, you can choose a plant-based alternative.
Heighten the flavor with chopped onions or garlic cooked with the Italian sausage or meat.
Spice it up with an Arrabbiata Sauce or add some crushed red pepper to your marinara.
What To Serve With Sheet Pan Lasagna
Lasagna is the star here and makes for a satisfying meal all on its own, but that doesn’t mean you can’t add some tasty complements. Like so many pasta dishes, sheet pan lasagna goes well with a leafy green salad of fresh, crisp vegetables. Serve with garlic toast or crusty Italian bread.
Sheet Pan Lasagna: FAQ
Can I Make This Recipe Using Regular Lasagna Noodles? (Not Oven Ready)
If you don’t have DeLallo No-Boil Lasagna on-hand, you can use traditional Lasagna. We recommend parboiling the lasagna noodles, so that the noodles will be fully cooked in the final dish. You might also need to reduce the amount of sauce required for this recipe. No-boil lasagna requires more liquid to cook, and so the 2 jars of sauce may be too much for traditional noodles.
How Many Lasagna Noodles Are Needed For A Full Sheet Pan?
This Easy Sheet Pan Lasagna recipe calls for 1 (16-ounce) box of lasagna noodles. There is not an exact number necessary, as you will overlap the noodles to fit.
Can I Use A Different Sauce?
You can swap out another tomato-based sauce for the marinara in this recipe. Tomato-Basil and Roasted Garlic are two other options that add different herbaceous flavors to the final lasagna dish.
Can I Add More Sauce?
This recipe calls for 2 (25.25-ounce) jars of DeLallo Pomodoro Fresco Marinara Sauce. We do not recommend using any more than this, as your final dish may become soupy.
Can I Add Vegetables To This?
When vegetables cook down, they add a significant amount of liquid to any dish. That said, adding vegetables to this recipe may make the lasagna soupy and the vegetables may not cook properly.
Should Ricotta Cheese Be Drained For Lasagna?
Generally, ricotta cheese should be drained when using in a recipe; however, in this particular Easy Sheet Pan Lasagna recipe, no-boil lasagna noodles are used, which require more moisture and so draining the ricotta cheese is not necessary.
Do I Bake Lasagna Covered Or Uncovered?
For this Easy Sheet Pan Lasagna, the lasagna is covered for the majority of the time while baking. We finish off the dish by baking it uncovered for 10-15 minutes, so that the cheese becomes gooey and bubbly.
Can I Make This Dish Ahead Of Time?
This dish can be prepped ahead of time. Follow the instructions up to the point of baking. Cover the pan loosely and refrigerate for up to 24 hours.
Easy Sheet Pan Lasagna
- 1 ½ pounds loose sweet or hot Italian sausage, crumbled
- 2 (25.25-ounce) jars DeLallo Pomodoro Fresco Marinara Sauce
- 1 (16-ounce) containers whole-milk ricotta cheese
- 1 cup grated Saviola Imported Parmigiano-Reggiano D.O.P. Wedge cheese
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 2 eggs
- 1 (9-ounce) box DeLallo No-Boil Lasagna (15 sheets)
- 5 cups shredded mozzarella cheese (about 1 1/4 pounds)
- Salt and pepper to taste
- In a non-stick pan over medium heat, sauté the sausage, breaking apart with the back of a spatula. Sauté until browned and cooked through, about 8 minutes. Transfer sausage to a plate and set aside. Once cooled, mix the browned meat with the marinara sauce in a mixing bowl.
- Meanwhile, in a separate mixing bowl, combine ricotta, 3/4 cup Parmigiano and parsley in a bowl. Season to taste with salt and pepper. Mix in the eggs until combined.
- Preheat the oven to 425°F. Spray a large rimmed baking sheet with nonstick cooking spray.
- Spread 1 cup sauce over the bottom of a pan. Arrange lasagna sheets over sauce, overlapping to fit. Dollop ricotta mixture evenly over the sheets. Sprinkle 1/2 of the mozzarella cheese evenly over the ricotta mixture. Then, spoon 1 cup of sauce over the cheese. Use a spatula to cover evenly.
- Top with the rest of the sheets, remaining sauce, mozzarella cheese and Parmigiano.
- Cover the baking sheet with aluminum foil and bake for 25 minutes.
- Uncover and continue to bake until hot and bubbly, about 10 to 15 minutes.
- Remove from the oven. Allow lasagna to stand for 10 minutes before serving.
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