Easy Sheet Pan Lasagna
Lasagna is one of those comforting dishes that always brings warmth and joy to the dinner table. Imagine layers of rich meat sauce, creamy ricotta, and gooey mozzarella all coming together to create a hearty meal. Now, picture being able to whip this up in a fraction of the time and with minimal cleanup. Enter the Easy Sheet Pan Lasagna! This delightful recipe simplifies traditional lasagna by using a sheet pan, which means more surface area for cheesy goodness and less fuss. Perfect for weeknight dinners or gatherings, this dish will quickly become a staple in your home.
Why You’ll Love This Recipe
This Easy Sheet Pan Lasagna is not only a crowd-pleaser but also incredibly versatile. Here are a few reasons why you’ll adore it:
- Quick and Simple: With straightforward steps and minimal prep time, you can have this lasagna ready in no time.
- Feed a Crowd: The sheet pan format offers generous portions, making it ideal for families or gatherings.
- Flavor-Packed: The combination of ground beef, Italian sausage, and a rich marinara sauce delivers a delightful explosion of flavors.
- Easy Cleanup: One pan means less mess, making it a win for busy cooks.
The Essentials
Here’s what you’ll need to make this delicious Easy Sheet Pan Lasagna:
- 16 ounces lasagna noodles: Broken into 2-inch pieces for easy layering.
- 1 tablespoon olive oil: For sautéing the vegetables and meat.
- 1 shallot: Diced for a mild onion flavor.
- 2 garlic cloves: Minced for that aromatic touch.
- 1 pound ground beef: Adds richness and protein.
- 1/2 pound Italian sausage: For a spicy kick (use turkey or chicken sausage for a lighter option).
- 4 cups jarred marinara sauce: Choose your favorite brand for convenience.
- 1 tablespoon Italian seasoning: A blend of herbs to enhance the flavor.
- Salt and pepper: To taste, enhancing the overall flavor.
- 2 cups spinach: Fresh or frozen, for added nutrition.
- 2 cups ricotta cheese: Creamy goodness to layer in between.
- 2 cups mozzarella cheese: Shredded, for that melty top layer.
- 1 cup parmesan: Grated, for a cheesy finish.
- Fresh basil: Chopped, for garnishing and added freshness.
Recommended Tools
Before you dive into making your Easy Sheet Pan Lasagna, gather these essential tools:
- Sheet Pan: A large, rimmed baking sheet is perfect for this recipe.
- Large Skillet: For browning the meat and sautéing the vegetables.
- Mixing Bowls: To combine the ricotta and spinach.
- Spatula: For layering the ingredients smoothly.
- Aluminum Foil: To cover the lasagna while baking.
Easy Sheet Pan Lasagna: From Prep to Plate
Let’s get cooking! Follow these simple steps to create your own Easy Sheet Pan Lasagna:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures your lasagna cooks evenly.
Step 2: Cook the Meat
In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced shallot and minced garlic until fragrant, about 2 minutes. Add the ground beef and Italian sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Step 3: Add Marinara
Stir in the marinara sauce and Italian seasoning. Season with salt and pepper to taste. Let this mixture simmer for about 5 minutes to combine the flavors.
Step 4: Prepare the Spinach Mixture
In a mixing bowl, combine the ricotta cheese and spinach. Mix until the spinach is evenly distributed, adding a pinch of salt and pepper to taste.
Step 5: Assemble the Lasagna
Spread a thin layer of the meat sauce on the bottom of the sheet pan. Layer half of the broken lasagna noodles over the sauce, followed by half of the ricotta mixture, and then half of the meat sauce. Sprinkle one cup of mozzarella on top. Repeat the layers: noodles, ricotta, meat sauce, and finish with the remaining mozzarella and parmesan.
Step 6: Cover and Bake
Cover the sheet pan with aluminum foil to prevent over-browning. Bake in the preheated oven for 30 minutes.
Step 7: Remove Foil and Finish Baking
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Once baked, remove from the oven and let it sit for about 10 minutes. Garnish with chopped fresh basil before slicing and serving.
Seasonal Ingredient Swaps
Feel free to customize your Easy Sheet Pan Lasagna based on what’s in season or what you have on hand:
- Vegetables: Add zucchini, mushrooms, or bell peppers for extra texture and flavor.
- Cheese Variations: Swap ricotta for cottage cheese or use different cheeses like fontina or gouda.
- Protein Options: Use ground turkey or plant-based sausage for a healthier alternative.
- Herbs: Fresh oregano or thyme can be used instead of Italian seasoning for a unique twist.
Common Errors (and Fixes)
To ensure your Easy Sheet Pan Lasagna turns out perfectly, here are some common pitfalls and how to avoid them:
- Dry Lasagna: Make sure to use enough sauce and cover with foil while baking to retain moisture.
- Undercooked Noodles: Breaking the noodles into smaller pieces allows for better cooking; ensure they are well covered with sauce.
- Too Much Grease: Drain excess fat from the meat mixture to prevent a greasy lasagna.
- Burnt Cheese: Always cover with foil for the first half of baking to avoid over-browning.
Refrigerate, Freeze, Reheat
If you have leftovers (or want to make this ahead of time), here’s how to store and reheat your Easy Sheet Pan Lasagna:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap portions tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheat: Place in a preheated oven at 350°F (175°C) until heated through, about 20 minutes.
Easy Sheet Pan Lasagna Q&A
Can I make this lasagna vegetarian?
Absolutely! You can easily omit the meat and add more vegetables like mushrooms, zucchini, or bell peppers instead.
What kind of marinara sauce should I use?
Choose a jarred marinara sauce that you love! There are many great options available that fit different taste preferences, from classic to spicy.
Can I use no-boil noodles for this recipe?
Yes! No-boil noodles can be used, but you may need to adjust the amount of sauce to ensure they cook properly.
How long will leftovers last?
If stored properly, leftovers will last in the refrigerator for up to 3 days, and they can be frozen for up to 3 months.
More Recipes You’ll Love
If you enjoyed this Easy Sheet Pan Lasagna, here are some other delightful recipes to try:
Make It Tonight
Don’t wait another minute! Gather your ingredients and get ready to impress your family and friends with this Easy Sheet Pan Lasagna. It’s a dish that showcases the beauty of simple ingredients coming together to create something extraordinary. Whether it’s a weeknight dinner or a cozy gathering, this lasagna will surely steal the show. Enjoy every cheesy bite!
Easy Sheet Pan Lasagna
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large skillet, add the olive oil and sauté the shallot and garlic until fragrant, about 2 minutes. Add ground beef and Italian sausage, cooking until browned, about 6-8 minutes. Drain any excess fat.
- Step 3: Stir in the marinara sauce and Italian seasoning, seasoning with salt and pepper to taste. Let simmer for about 5 minutes.
- Step 4: In a mixing bowl, combine the ricotta cheese and spinach, mixing until evenly distributed. Season with salt and pepper to taste.
- Step 5: Spread a thin layer of the meat sauce on the bottom of the sheet pan. Layer half of the lasagna noodles, half of the ricotta mixture, and half of the meat sauce. Sprinkle one cup of mozzarella on top. Repeat the layers and finish with the remaining mozzarella and parmesan.
- Step 6: Cover the pan with aluminum foil and bake for 30 minutes.
- Step 7: Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Step 8: Let sit for 10 minutes before garnishing with fresh basil and serving.
Notes
- Feel free to add vegetables like zucchini or bell peppers for extra flavor.
- Use different cheeses based on your preference for a unique taste.
- Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
