Sheet Pan Lasagna
A simplified take on classic lasagna baked on a sheet pan, featuring layers of pasta, rich meat sauce, and melted cheese. This easy version delivers comforting flavor with crispy edges and less effort.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- Lasagna noodles
- Ground beef or Italian sausage
- Marinara sauce
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Egg
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Italian seasoning
- Fresh basil (optional)
Instructions
- Preheat oven to 190°C (375°F) and grease a sheet pan.
- Cook lasagna noodles until al dente, then drain and lay flat.
- In a skillet, heat olive oil and cook ground beef or sausage until browned. Add garlic, salt, pepper, and Italian seasoning, then stir in marinara sauce and simmer briefly.
- In a bowl, mix ricotta cheese with egg, some parmesan, salt, and pepper.
- Spread a thin layer of meat sauce on the sheet pan. Add noodles, ricotta mixture, more sauce, and mozzarella.
- Repeat layers, finishing with sauce and a generous topping of mozzarella and parmesan.
- Bake for 25–30 minutes until bubbly and edges are slightly crispy.
- Let rest for 10 minutes before slicing and garnish with basil if desired.
Notes
- Use ground turkey or chicken for a lighter option.
- Add vegetables like spinach or zucchini for extra nutrition.
- Use oven-ready noodles to save time.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in oven or microwave until warmed through.
- Freeze for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 square
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Find it online: https://thefamilycooking.com/sheet-pan-lasagna/
