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Sheet-Pan Lasagna

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A streamlined sheet-pan lasagna with layers of rich meat sauce, creamy ricotta, and melted mozzarella, baked to perfection with deliciously crisp edges and easy-to-slice portions.

Ingredients

  • 12 lasagna noodles
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups marinara sauce
  • 1 cup crushed tomatoes
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley or basil, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a rimmed sheet pan.
  2. Cook the lasagna noodles according to package instructions until just al dente. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft.
  4. Add the minced garlic and cook briefly until fragrant.
  5. Add the ground beef and cook until browned, draining excess grease if necessary.
  6. Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for about 10 minutes until slightly thickened.
  7. In a bowl, combine ricotta cheese, eggs, grated Parmesan, and chopped parsley or basil. Mix well.
  8. Spread a thin layer of meat sauce on the prepared sheet pan. Arrange a layer of noodles over the sauce.
  9. Spread a layer of the ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella.
  10. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella on top.
  11. Bake for 20–25 minutes, until the cheese is melted and bubbly.
  12. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Add sautéed spinach or zucchini between layers for extra vegetables.
  • For a spicier version, add red pepper flakes to the sauce.
  • Use a blend of mozzarella and provolone for deeper flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze individual slices for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-lasagna/