Sheet Pan Lasagna
Updated Sep 20, 2025
This sheet pan lasagna is a delicious twist on the classic. Made on a sheet pan with marinara sauce and topped with creamy spinach ricotta.
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A faster Way to Make Lasagna
I first saw this sheet pan lasagna recipe from Giada on TikTok. She is the Italian food queen, and it’s amazing how she transformed a classic recipe to make it easier without losing any of the flavor. What I love about this Layerless lasagna is the reduced effort (for sure!) but also all the crispy edges with the cheesy, meaty sauce – it’s a lasagna like no other.
With this sheet pan lasagna recipe, you no longer have to deal with the hassle of stacking layers upon layers of pasta while trying have equal filling between each. Just pile everything together, and top it with creamy spinach ricotta sauce and melty cheese.
Happy Cooking!
– Yumna
Sheet Pan Lasagna Ingredients
- Ground beef: Use 90/10 ground beef so there’s no need to remove any excess grease.
- Onion: Dice a large onion to cook with the ground beef.
- Lasagna sheets: Break your lasagna sheets into roughly 2-inch pieces before cooking for easier handling. I suggest using the kind you boil because you will be tossing the lasagna pasta into the sauce before baking I have not tried this recipe with the no-boil noodles and am not sure how it would turn out. If the package says that the no-boil lasagna will be cooked after 30 minutes of being baked with the sauce, then it might work.
- Marinara sauce: Pick your favorite or make your own easy marinara sauce.
- Cheese: I use shredded mozzarella cheese and freshly grated parmesan mixed into the beef marinara and sprinkled on top before baking.
- Ricotta Mixture: Sauté spinach, garlic, red pepper flakes, and salt. Toss with ricotta and dollop on top of the sheet pan lasagna.
How to Make Sheet Pan Lasagna
Sheet Pan Lasagna
Ingredients
- 4 tablespoons olive oil divided
- 2 garlic cloves minced
- ½ teaspoon crushed red pepper
- 1 5-ounce container baby spinach roughly chopped
- 1 teaspoon salt divided, plus more for cooking pasta
- 1 cup ricotta cheese
- 1 pound ground beef
- 1 onion diced
- 1 teaspoon Italian seasoning
- 1 pound lasagna sheets broken into 2-inch pieces
- 1 25-ounce jar marinara sauce
- 2 ½ cups shredded low moisture mozzarella divided
- 1 ½ cups freshly grated parmesan cheese divided
Instructions
- Preheat the oven to 400°F. Oil a 12 x 17-inch baking sheet with 2 tablespoons olive oil. Set aside.
- Heat a large deep skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes. Cook, stirring often until fragrant, about 1 minute. Add the spinach and ½ teaspoon salt and cook, stirring often, until the spinach is 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. Add the ricotta cheese and stir to combine. Set aside.
- Using a paper towel, wipe the skillet and bring it back to medium heat. Add the remaining 1 tablespoon oil along with the ground beef and cook, stirring often and breaking apart as needed, until the beef is lightly browned, another 5 minutes. Add the onion, italian seasoning and remaining ½ teaspoon salt and cook until the onion is fragrant and beginning to soften, 3 more minutes. Remove from the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta al dente, stirring often to avoid clumping. Drain well, reserving 1 ½ cup of pasta water.
- While the pasta is cooking, add the marinara to the pan with the beef and onion and mix well. Add the pasta water, pasta, half the mozzarella and parmesan cheese and stir to combine.
- Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the ricotta-spinach mixture, and sprinkle with remaining shredded 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 cutting into squares and serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cook the lasagna sheets al dente. To prevent the pasta from becoming too soft and mushy, cook them so they have a bit of a bite. They will continue to cook and absorb moisture as the sheet pan lasagna bakes.
- Portion the ricotta topping. Divide the ricotta spinach mixture evenly to make sure each serving gets a generous dollop on top. I like to image 12 squares on the sheet pan and divide the mixture into 12 dollops.
- Let it cool slightly before serving. Allowing the lasagna to cool for a few minutes after removing it from the oven helps it set and makes it easier to cut into neat portions.
Serving Ideas
- Fresh Garden Salad
- Caesar Kale Salad
- Strawberry Caprese Salad
- Cheesy Garlic Bread
- Garlic Knots
- Air Fryer Vegetables
FAQs
Baked pasta dishes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge. You can store lasagna in the fridge for 3-4 days.
To reheat: Preheat the oven to 350°F. Remove the lasagna from the refrigerator, place it in an oven-safe dish, and cover it with foil. Reheat for about 10-20 minutes until it’s heated through and the cheese is melted and bubbly. You can also reheat in the microwave for 1-2 minutes, stirring often to ensure even heating.
Yes, this sheet pan lasagna can be frozen. After completely cooling, transfer to a freezer-safe container and store up to 3 months. Reheat as directed above.
This sheet pan lasagna does not require that you cover it with foil while baking. Since it cooks faster than traditional lasagna, there’s less risk of the top burning (the main reason you tent lasagna with foil).
To help prevent the lasagna sheets from sticking together, you can add some olive oil to your pasta water and make sure to immediately transfer to the sauce after draining.
Comments
Another great recipe! Not layering the lasagna, just mixing it all up and dolloping the ricotta mixture on top made this recipe super easy. My co-worker told me about your website, and you do not disappoint!
Aww, thank you so much! So happy you liked the recipe and found it super easy!!
I have made this twice and both times had trouble with the noodles sticking together. I am wondering about no cook noodles here..would they work? Would make it much easier and a lot less work..hand separating the noodles takes a lot of time..thanks
Try using oil in between the layers of lasagna after you cook it. That usually helps! I have not tried it with no-boil lasagna sheets but I think it might work if you just ensure it has enough sauce.
Made this recipe tonight for the first time. Super yummy. I cannot wait to make it for a bigger group.
So glad you enjoyed it Jennifer!