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Homemade Easy Sheet Pan Lasagna photo

Easy Sheet Pan Lasagna

This Easy Sheet Pan Lasagna is a comforting classic! Enjoy layers of flavor in a simple, one-pan meal that's perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna:
  • 16 ounces lasagna noodles broken into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 2 garlic cloves minced
  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • 4 cups jarred marinara sauce
  • 1 tablespoon Italian seasoning
  • to taste Salt
  • to taste pepper
  • 2 cups spinach
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese shredded and divided
  • 1 cup parmesan grated
  • to taste Fresh basil chopped for garnish

Equipment

  • Large Mixing Bowl
  • Sheet pan
  • Spatula
  • Cooking pot
  • Knife and cutting board

Method
 

Instructions:
  1. Start by bringing a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced shallot and minced garlic, cooking until softened. Then, add the ground beef and Italian sausage, cooking until browned and fully cooked. Drain any excess fat.
  3. In a large mixing bowl, combine the cooked meat mixture with the marinara sauce, Italian seasoning, salt, and pepper. Stir in the spinach until just wilted.
  4. Preheat your oven to 375°F (190°C). In your prepared sheet pan, spread a thin layer of the meat sauce mixture on the bottom. Next, add a layer of the cooked lasagna noodles, followed by dollops of ricotta cheese, and a sprinkle of mozzarella. Repeat the layers, finishing with a generous topping of marinara sauce, remaining mozzarella, and grated parmesan.
  5. Cover the sheet pan with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  6. Once out of the oven, let the lasagna sit for 10 minutes. Sprinkle with fresh basil before slicing into squares and serving. Enjoy your delicious Easy Sheet Pan Lasagna!

Notes

  • Store leftovers in the refrigerator for up to 3-4 days, covered tightly.
  • Freeze for up to 3 months; thaw in the refrigerator before reheating.
  • Feel free to mix and match cheeses based on your preference.
  • Let the lasagna sit before slicing to avoid messy pieces.
  • Add more veggies like mushrooms or zucchini for extra nutrition.