Small Batch Sheet Pan Lasagna
When it comes to comfort food, lasagna is a timeless classic. But letβs face it: traditional lasagna can be a bit of a production. From layering the noodles to washing endless dishes, itβs 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.

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Jump to RecipeWhy 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 youβre 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 Youβll Need:
Hereβs what youβll 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.

- Add the ricotta mixture by spoonful on top of the lasagna/meat mixture.

- Top with a generous layer of freshly shredded mozzarella cheese and Parmesan.

- 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.

Tips for the Best Sheet Pan Lasagna:
- Donβt 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.

Why Youβll Love This Recipe:
Sheet pan lasagna is everything you want in a comfort meal: quick, easy, and incredibly delicious. Whether youβre feeding a family or meal-prepping for the week, this recipe is a surefire hit. Plus, itβs customizable β you can tweak the ingredients to match your preferences or dietary needs.
So the next time youβre 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!

Small Batch Sheet Pan Lasagna
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.