Description
A quick and easy sheet pan lasagna that delivers all the comforts of traditional lasagna without the fuss of assembly, perfect for weeknight dinners.
Ingredients
Scale
- 12 lasagna noodles (regular; use no-boil noodles only if you adjust moisture)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (homemade or quality jarred)
- 1 pound ground beef or Italian sausage (optional; can omit for vegetarian)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a rimmed sheet pan or line with parchment for easier cleanup.
- Cook the lasagna noodles in salted water until al dente, drain and lay flat.
- Stir together ricotta, half of the mozzarella, Parmesan, Italian seasoning, salt, and pepper in a bowl.
- Spoon a thin layer of marinara sauce over the bottom of the sheet pan.
- Arrange half the noodles in a single layer across the pan, dollop half of the ricotta mixture over the noodles.
- Add another layer of sauce over the ricotta, then repeat with remaining noodles and ricotta mixture.
- Spread the remaining marinara over the top layer and sprinkle with remaining mozzarella.
- Bake for 25–30 minutes until cheese is bubbly and golden.
- Let rest for 5–10 minutes before slicing into squares.
- Garnish with fresh basil and serve.
Notes
For best results, use freshly grated Parmesan for better melt and flavor. This dish can be customized with different proteins and vegetables.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
Keywords: lasagna, sheet pan, one-pan meal, Italian, comfort food