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Small Batch Sheet Pan Lasagna

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When it comes to comfort food, lasagna is a timeless classic. But let’s face it: traditional lasagna can be a bit of a production. From layering the noodles to washing endless dishes, it’s not always the easiest dinner to whip up on a busy weeknight. Enter sheet pan lasagna β€” a genius, streamlined version that delivers all the cheesy, saucy goodness you love with half the hassle! This recipe is adapted from Giada’s recipe with modifications. I have also created a small batch version for times when you only need to feed a small gathering.

finished sheet pan lasagna out of the oven

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Why Make Lasagna on a Sheet Pan?

Using a sheet pan for lasagna might sound unconventional, but it comes with a host of benefits:

  • Faster Cooking Time: The thin layers on a sheet pan cook quickly, making it ideal for busy schedules.
  • Perfectly Crispy Edges: If you’re a fan of those golden, crispy corners, sheet pan lasagna is a dream come true.
  • Easy Cleanup: Fewer dishes to wash means more time to enjoy your meal (and dessert!).
  • Great for Feeding a Crowd: A sheet pan can hold enough lasagna to feed a hungry family or a small gathering. Simply double this recipe for a large crowd!

Ingredients You’ll Need:

Here’s what you’ll need to make this delicious dish:

  • Lasagna noodles: The base of the deliciousness.
  • Ground meat: Beef, turkey, or sausage all work great.
  • Spinach: Fresh is best but frozen, thawed works well too.
  • Marinara sauce: Store-bought or homemade, depending on your preference.
  • Ricotta cheese: For that creamy layer.
  • Mozzarella cheese: Shredded and ready to melt.
  • Parmesan cheese: For an extra cheesy kick.
  • Basil Pesto: Store bought or homemade for extra flavor.
  • Seasonings: Garlic, Italian seasoning, salt, and pepper.
  • Fresh basil or parsley: Optional, for garnish.

Step-by-Step Instructions:

Preheat the Oven: Set your oven to 400Β°F and lightly grease your sheet pan with cooking spray.

  • Cook the Noodles: Bring a large pot of water to a boil. Add broken lasagna noodles and stir. Cook until pasta is al dente.
  • Cook the Meat: In a skillet, brown the ground meat of choice over medium heat. Add garlic, Italian seasoning, salt, and pepper. Add spinach and allow to wilt. Stir in the marinara sauce and let it simmer for a few minutes.
  • Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, basil pesto, and a handful of Parmesan. Mix until smooth and set aside.
  • Assemble the Lasagna:
    • Drain the pasta and return to the pot. Add the meat/spinach/sauce mixture to the noodles and mix well.
    • Dump the mixture out onto the prepared sheet pan. Spread out for an even layer.
lasagna noodles, spinach, meat, tomato sauce mixed and layered onto a sheet pan
  • Add the ricotta mixture by spoonful on top of the lasagna/meat mixture.
ricotta mixture dolloped onto noodles
  • Top with a generous layer of freshly shredded mozzarella cheese and Parmesan.
layer of mozzarella and parmesan cheese added
  • Bake: Bake in preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
  • Cool and Serve: Let the lasagna rest for 5-10 minutes before slicing into squares. Garnish with fresh basil or parsley if desired.
baked sheet pan lasagna

Tips for the Best Sheet Pan Lasagna:

  • Don’t Overload the Layers: Thin, even layers ensure everything cooks evenly.
  • Don’t Over Boil Noodles: Cook until al dente to absorb the perfect amount of sauce.
  • Get Creative: Add mushrooms or zucchini for extra veggies.
  • Double the Recipe: Making lasagna for a crowd? Use two sheet pans side by side.
pinterest pin

Why You’ll Love This Recipe:

Sheet pan lasagna is everything you want in a comfort meal: quick, easy, and incredibly delicious. Whether you’re feeding a family or meal-prepping for the week, this recipe is a surefire hit. Plus, it’s customizable β€” you can tweak the ingredients to match your preferences or dietary needs.

So the next time you’re craving lasagna but short on time, grab your trusty sheet pan and give this recipe a try. You might just find it becomes your new go-to method for making this Italian favorite!

sheet pan lasagna

Small Batch Sheet Pan Lasagna

dani
Small batch sheet pan lasagna. Perfectly crispy edges, cheesy layers, and minimal cleanup. Great for weeknights or date nights!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Italian
Servings 8 servings
Calories 326 kcal

Equipment

  • Large pot
  • Large fry pan
  • Sheet pan

Ingredients
  

  • 1/2 box lasagna noodles, broken into pieces
  • 1/2 pound ground pork, beef, or combination of both
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups fresh spinach or frozen ,thawed with liquid removed
  • 2-3 cups tomato sauce, homemade or store bought
  • 8 ounces ricotta cheese
  • 3 tbsp prepared basil pesto
  • 8 ounces fresh mozzarella cheese, shredded
  • 3/4 cup Parmesan cheese, grated
  • 1/2 tbsp dried Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400Β°F. Grease an 10×14 sheet pan. Set aside.
  • Bring a large pot of water to a boil. Add 1/2 tsp salt and broken lasagna noodles. Cook until al dente, about 9 minutes.
  • While pasta is cooking, cook ground meat in a large fry pan until browned. Add onions and cook until softened.
  • While meat is cooking, mix ricotta cheese, pesto, and 1/4 cup parmesan cheese. Set aside.
  • Add garlic and fresh/thawed spinach to the pan. Cook until spinach is wilted.
  • Add 2-3 cups of tomato sauce to the meat mixture. Add Italian seasoning and 1/2 the mozzarella cheese. Mix well. Adjust seasoning with salt/pepper as desired.
  • Drain lasagna noodles and return to the pot. Add meat/tomato mixture to the noodles and mix well.
  • Dump the noodle/meat mixture out onto the sheet pan. Spread evenly around the pan.
  • Dollop the ricotta cheese mixture on top of the lasagna with a tablespoon.
  • Sprinkle the top of the lasagna with the remaining parmesan and mozzarella cheeses.
  • Bake for 15-20 minutes or until the cheese is melted and golden and the lasagna edges are crispy.
  • Let the lasagna rest for 5-10 minutes before slicing into squares. Garnish with fresh basil or parsley if desired.

Notes

*Calories are approximate per square
Keyword comfort food, easy dinner recipe, game day food, sheet pan dinner, sheet pan lasagna, small batch cooking

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