Sheet Pan Cheesy Lasagna
This Sheet Pan Cheesy Lasagna is a comforting dinner recipe made with layers of marinara sauce, ground beef, cheese, and spinach. It’s a great way to make classic lasagna in less time, and it feeds a crowd, making it perfect for family dinners or even a weeknight dinner.
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I love this recipe because it’s easy to prepare, and everything cooks on just one sheet pan. Ready in just 45 minutes!
Serve them with my Pull-Apart Bread Loaded with Bacon and Cheese or my Baby Calamari Garden Salad.
How to Make Sheet Pan Cheesy Lasagna
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 425°F. Grease a large baking sheet with 2 tbsp olive oil.
2. Break lasagna noodles into large pieces.
3. Cook in salted boiling water until al dente according to package instructions, then drain and toss with 1 tbsp olive oil to prevent sticking.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook onion until softened, then add ground beef.
4. Break apart and cook until browned, about 7 to 10 minutes. Drain excess grease and season with Italian seasoning, garlic powder, ¼ tsp salt, and ¼ tsp pepper.
5. Stir in marinara sauce and chopped spinach. Set aside.
6. On the prepared sheet pan, layer half the noodles, half the meat sauce, and half the mozzarella. Repeat with the remaining noodles and sauce.
7. In a small bowl, stir together ricotta, Parmesan, and the remaining salt and pepper.
8. Spread evenly over the top layer and sprinkle with the rest of the mozzarella.
9. Bake for 20 minutes, until the cheese is melted and bubbly.
10. Let cool for 5 minutes, garnish with fresh basil, and serve warm.
Serve and Enjoy!
Important Recipe Notes
- After boiling, toss the lasagna noodles with a little olive oil to keep them from sticking together.
- Make sure the ground beef (or your chosen meat) is fully browned before adding the sauce for the best flavor.
- Mix ricotta and Parmesan well and spread evenly over the top layer to ensure every bite is cheesy.
- You can add chopped zucchini, mushrooms, or bell peppers along with the spinach for extra veggies.
- Assemble the sheet pan lasagna a few hours in advance, cover tightly with foil, and refrigerate. Bake when ready.
- Swap ground beef with Italian sausage, ground turkey, or a plant-based meat for a different flavor or dietary preference.
- Let the lasagna rest 5 minutes after baking so it holds together when serving.
Sheet Pan Cheesy Lasagna
Ingredients
- 1 lb ground beef
- 4 tbsp olive oil divided
- 16 oz uncooked lasagna noodles
- ½ yellow onion chopped
- 24 oz jar marinara sauce
- 1 tbsp Italian seasoning
- ½ tsp salt divided
- ½ tsp pepper divided
- 1 tsp garlic powder
- 1 cup roughly chopped spinach
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet with 2 tbsp olive oil.
- Break lasagna noodles into large pieces. Cook in salted boiling water until al dente according to package instructions, then drain and toss with 1 tbsp olive oil to prevent sticking.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook onion until softened, then add ground beef. Break apart and cook until browned, about 7 to 10 minutes. Drain excess grease and season with Italian seasoning, garlic powder, ¼ tsp salt, and ¼ tsp pepper.
- Stir in marinara sauce and chopped spinach. Set aside.
- On the prepared sheet pan, layer half the noodles, half the meat sauce, and half the mozzarella. Repeat with the remaining noodles and sauce.
- In a small bowl, stir together ricotta, Parmesan, and the remaining salt and pepper. Spread evenly over the top layer and sprinkle with the rest of the mozzarella.
- Bake for 20 minutes, until the cheese is melted and bubbly.
- Let cool for 5 minutes, garnish with fresh basil, and serve warm.
