If you love lasagne but not the time it takes to prepare it, I’ve got the perfect recipe for you. It’s a sheet pan lasagne, and once you try it, you’re never going to want to make lasagne the traditional way again!

This spin on traditional lasagne is easy (no tedious layering required) with less mess (fewer dishes to clean) but it still tastes amazing. Plus you can assemble it in advance and refrigerate it until you’re ready to bake.

Video: Watch Me Make Sheet Pan Lasagne

Making The Sheet Pan Lasagne Sauce

Traditionally lasagne uses a meat sauce but you can omit the meat or replace it with mushrooms or lentils to make a vegetarian version. I always keep a few batches of my Instant Pot Bolognese in the freezer. Or you can simply cook some ground meat (beef, pork, turkey, chicken or a combo) and add jarred pasta sauce and seasonings.

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Making The Spinach Ricotta Topping

You can either use fresh or frozen chopped spinach for the lasagne topping. (I use frozen spinach in the video.)

No Need To Fight Over the Crispy Edges

One of the benefits of making a sheet pan lasagne (as opposed to the traditional layered version) is that you get more crispy edges. And everyone knows that is the best part.

Try My Other Favorite Pasta Recipes

• Creamy Ravioli with Spring Vegetables
• Quick & Easy Baked Ziti
• 5-Ingredient Creamy Carbonara
• Savory Summer Pasta Salad

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Sheet Pan Lasagne

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• Author: jzmcbride
• Total Time: 1 hour
• Yield: serves6

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Description

Enjoy delicious lasagne without the hassle. Sheet pan lasagne is easy (no tedious layering) with less mess, and it tastes amazing.

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Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons olive oil, divided
• 1 lb lasagne noodles, broken into 2-inch pieces
• 2 cloves garlic
• 1/2 teaspoon red pepper flakes
• 1 bag baby spinach (or one box frozen chopped spinach)
• 1 cup ricotta cheese
• 1 pound ground beef (or substitute italian sausage, ground chicken/turkey)
• 1 onion, chopped
• 4 cups marinara sauce (I love Rao’s)
• 2 – 3 cups mozzarella cheese, shredded or chopped
• 1 1/2 cups parmesan cheese, grated

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Instructions

1. Preheat oven to 425 F. Drizzle about 1 tablespoon of olive oil on a 12″ x 17″ jelly roll pan (a sheet pan with straight sides).

2. Heat a skillet over medium heat. Add 1 tablespoon oil along and the fresh spinach. Cook, stirring often, until the spinach is wilted (2 – 3 minutes.)

3. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid and then chop. Add the ricotta cheese and stir to combine. Set aside.

4. Bring a large pot of salted water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Cook the broken lasagne noodles for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

5. Using the same skillet you used for the spinach, add a drizzle of olive oil and your meat. Cook undisturbed until it begins to brown (about 3 minutes). Using a spoon, break the meat apart and add garlic, chopped onion, red pepper flakes and Italian seasoning. Cook until the meat is no longer pink and the onions are soft.  
6. To the pan of cooked meat, add marinara sauce, pasta water, 1 cup mozzarella cheese and 1/2 cup parmesan cheese, stirring to combine.
7. Spread the meat and pasta onto your prepared baking sheet. Dollop with the ricotta-spinach mixture and top with the remaining mozzarella and parmesan cheeses.
8. Bake for 30 minutes until the sauce is bubbly and the cheese is melted and slightly brown. Remove from oven and rest for 5 minutes before cutting it into squares.

Notes

If using frozen chopped spinach, skip step #2 and just defrost and drain the spinach.

This recipe was inspired by Giada de Laurentiis 

Rao’s marinara is my favorite. Cheapest place to buy it is at Costco. 

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: recipe
• Method: oven
• Cuisine: Italian