Sheet Pan Lasagna

Sheet Pan Lasagna

Not into layering? This classic lasagna recipe is made easy! It can be made ahead of time and it’s freezer friendly!


Sheet Pan Lasagna #sheetpandinner #lasagna #easyrecipe #beefrecipe #onepanmeal #dinner


It’s really weird but when we, as a family, go out to eat and get lasagna, we usually don’t like it. But if it’s our family fav recipe, we can’t get enough!

Every month, we choose a new restaurant for us to try as a family, just the adults. We even have a spinner to choose our fate! Last week, we went to the cutest Italian restaurant. We tried their lasagna and everyone agreed, it wasn’t our favorite!

This put me in the mood to make a new version of a old favorite! This makes lasagna so easy! Your heart will be singing.





  • SAUCE: Can you add more sauce? Heck yes! This version does have crispy edges but if you love ooey, gooey, go for it!
  • SPINACH: I used fresh spinach but if you want, you can use frozen spinach. Make sure to drain the excess water. It really does make a difference. The fresh spinach didn’t have as much excess water.
  • NOODLES: You can use no bake noodles and they work really well, or you can cook the traditional noodle. Also, break your noodles into thirds. It makes it easier to mix.
  • PROTEIN: My family loves hamburger in their lasagna but use any protein that you love.
  • VEGGIES: Go for it! Add your favorite veggies! I would saute them with the spinach.
  • LEFTOVERS: If you have leftovers, transfer them to an airtight container and store them in the fridge. They will be good up to 3 to 4 days.
  • FREEZER MEAL:  You can freeze the lasagna in an airtight container up to 3 months.


Sheet Pan Lasagna

Sheet Pan Lasagna


  • 4 tablespoons olive oil, divided
  • 1 pound lasagna pasta broken into thirds
  • 2 to 3 clove garlic, minced
  • 1/2 teaspoon red pepper flakes, optional
  • 1 (5- ounce) container baby spinach
  • 1 cup part skim ricotta cheese
  • 1 pound hamburger
  • 1 onion, diced
  • 2 24 ounce jarred marinara sauce, I use fresh mushroom Prego
  • 2 1/2 cups shredded mozzarella, divided
  • 1 1/2 cups grated parmesan cheese, divided


  1. Preheat the oven to 425 degrees F. Oil sheet pan with 1 tablespoon olive oil. Set aside.
  2. Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.
  3. Wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the hamburger and cook, undisturbed until the meat is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the beef into bite sized pieces. Continue to cook, stirring often and breaking apart as needed, until the meat is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.
  4. Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well.
  5. While the pasta is cooking, add the marinara to the pan with the hamburger and onion and mix well. Add the pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
  6. Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before serving.



Did you try our Sheet Pan Lasagna recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram




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7 thoughts on “Sheet Pan Lasagna”

  1. I have always loved lasagna! This recipe is so much easier to make. I will add additional veggies with seasoning of course. I will make this when my friends and I get together again. Thanks for making a classic much more simpler. Keep the recipes and new inventions coming! Shalom

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