Go Back
+ servings
Baked layerless lasagna on sheet pan garnished with fresh parsley and extra grated parmesan.
Print Pin
5 from 49 votes

Sheet Pan Lasagna

This Sheet Pan lasagna is a quick, delicious twist on the classic. Made on a sheet pan with a meaty marinara sauce and topped with creamy spinach ricotta.
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 12 servings
Calories 427kcal
Author Yumna Jawad


  • 4 tablespoons olive oil divided
  • 2 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • 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


  • 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.


Make sure to cook the lasagna noodles until just al dente to avoid overcooking them in the oven.


Calories: 427kcal | Carbohydrates: 36g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 913mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1733IU | Vitamin C: 8mg | Calcium: 355mg | Iron: 3mg