Sheet pan lasagna was invented in 1960s American cafeterias to feed 200+ people without individual pans.
Sheet Pan Lasagna
Get ready to savor a mouthwatering take on classic lasagna with our Sheet Pan Lasagna! Layered with rich marinara sauce, creamy ricotta, and gooey mozzarella, this easy-to-serve dish is perfect for feeding a crowd without the fuss. Just pop it in the oven, and soon you’ll be enjoying a hearty slice of cheesy goodness!
Prep
20
min
Cook
25
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1/4 cup fresh chopped basil (60 ml)
- 4 or 5 chopped garlic cloves
- parsleyoptional
- pepper
🥩Meat & Seafood(1)
- 1 lb ground beef or Italian sausage (454 g)
🥛Dairy & Eggs(5)
- 2 tablespoons unsalted butter (28 g)
- 1 block of mozzarella cheese
- 1/2 cup grated Parmesan cheese (120 ml)
- 1 and 1/2 cups grated Parmesan cheese (360 ml)
- 1 16oz tub of ricotta cheese (28.4 g)
🫙Pantry Staples(1)
- 1 box of lasagna noodles
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- 2 24 oz jars of marinara (56.7 g)
👨🍳 Instructions
- 1
Drop a pound of ground beef or Italian sausage in a hot oil pan. Break it up, brown it, and drain it how you normally would.
- 2
Add a little bit of salt, a little bit of pepper, about four or five chopped garlic cloves, and 1/4 cup of fresh chopped basil. Stir this in and cook for about a minute.
- 3
Add two 24 oz jars of marinara and stir all of that in. Bring it to a simmer.
- 4
Boil a pot of water and add one box of lasagna noodles. Break the lasagna noodles into about 3-inch pieces and boil until almost done, then drain.
- 5
Transfer the noodles to a bowl, add two tablespoons of unsalted butter and a half a cup of grated Parmesan cheese, and toss to combine.
- 6
Add the noodles to your sauce and coat them well.
- 7
Grease a large sheet pan with some butter and spread the noodle mixture out in the sheet pan.
- 8
Shred a block of mozzarella cheese and spread it on top.
- 9
In a small mixing bowl, add one 16oz tub of ricotta cheese and one and a half cups of grated Parmesan cheese. Season with a little salt and pepper, whisk together, and dollop on top.
- 10
Bake in the oven at 375 for about 25 minutes until bubbly.
- 11
Sprinkle with parsley if desired, let cool, cut a piece, and serve.
💡 Pro Tips
- ✓Cook lasagna noodles to exactly 85% doneness (2-3 minutes less than package time) because they'll absorb sauce moisture and finish cooking in the oven without becoming mushy.timing85% doneness
- ✓Toss hot drained noodles with butter and Parmesan immediately to create a protective coating that prevents sticking and adds a barrier against sauce oversaturation.technique
- ✓Simmer your meat sauce uncovered for 8-10 minutes to reduce moisture content by 15-20%, concentrating flavors and preventing a watery sheet pan lasagna.timing8-10 minutes, 15-20% reduction
- ✓Use block mozzarella and shred it yourself rather than pre-shredded cheese, which contains anti-caking agents that prevent proper melting and create a grainy texture.ingredient
- ✓Break lasagna noodles into uniform 3-inch pieces to ensure even cooking and sauce distribution across the sheet pan surface area.technique3-inch pieces
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