Sheet Pan White Pesto Lasagna.

There’s something so wonderfully comforting about lasagna—the layers, the melty cheese, the way the oven transforms a handful of simple ingredients into something deeply satisfying. This version strips back the fuss and leans into a bright, herby white pesto flavor, built on a sheet pan for effortless assembly and plenty of crispy edges. It’s weeknight-friendly but shines at gatherings, and the one-pan approach makes cleanup a breeze.

Why you’ll love this Sheet Pan White Pesto Lasagna

This recipe is all about balance: peppery basil pesto leaves, a silky white sauce made from whole milk and cream, pockets of ricotta for creaminess, and the joyful chew of broken lasagna noodles that crisp at the edges. Spinach adds color and nutrients, while shredded mozzarella and provolone create stretch and richness. A dusting of grated parmesan brings that salty, savory finish. If you like a hint of heat, scatter chili flakes; for extra flavor, fresh oregano or thyme are perfect for serving.

Ingredients

• 1 box dry lasagna noodles (broken into 2 inch pieces)
• 3/4 cup basil pesto
• 3 cloves garlic, grated
• 1 tablespoon fresh thyme leaves
• 2 teaspoons dried oregano
• chili flakes (to taste)
• 2 cups whole milk
• 2 cups chopped spinach
• kosher salt and pepper (to taste)
• 1 1/3 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1 cup whole milk ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup sliced pepperoni (optional; use a permissible plant-based or poultry pepperoni alternative if you prefer)
• 1/2 cup grated parmesan
• fresh oregano, thyme, or basil, for serving

Make-Ahead and Substitutions

You can assemble this up to a day ahead and keep it covered in the refrigerator; let it rest at room temperature for 30 minutes before baking. If you need to swap cheeses, shredded Monterey Jack or a mild cheddar can stand in for provolone. No pesto on hand? Stir together 3/4 cup of finely chopped basil, 2 tablespoons olive oil, a clove of grated garlic, and a pinch of salt to approximate the flavor.

Equipment

• Half-sheet pan (or a rimmed baking sheet)
• Mixing bowls
• Whisk and spoon
• Oven preheated to 375°F (190°C)

Step-by-step Directions

Follow these clear steps to build and bake your Sheet Pan White Pesto Lasagna. The directions below are rewritten to be concise and easy to follow while preserving the ingredient amounts and order.

1. Preheat the oven. Set your oven to 375°F (190°C). Position a rack in the center so the lasagna cooks evenly.
2. Prepare the broken lasagna noodles. Break 1 box of dry lasagna noodles into roughly 2-inch pieces. Spread the broken noodles in an even layer across your rimmed sheet pan so they cover the bottom with some overlap.
3. Mix the white sauce base. In a medium mixing bowl, whisk together 2 cups whole milk and 1/2 cup heavy cream until combined. Add 3/4 cup basil pesto, 3 grated garlic cloves, 1 tablespoon fresh thyme leaves, 2 teaspoons dried oregano, and chili flakes to taste. Stir until the mixture is smooth and the pesto is evenly dispersed.
4. Season and add spinach. Fold 2 cups chopped spinach into the sauce, then season with kosher salt and pepper to taste. The salt will help the spinach soften during baking and enhance the overall flavor.
5. Layer the ricotta and cheeses. Dollop 1 cup whole milk ricotta cheese across the sheet pan in spoonfuls. Sprinkle 1 1/3 cups shredded mozzarella and 1 cup shredded provolone evenly over the noodles and ricotta. This creates pockets of melty, creamy cheese throughout the pan.
6. Pour the sauce over the pan. Slowly pour the milk-pesto mixture over the noodles and cheeses, using a spatula or the back of a spoon to help distribute the liquid so it soaks into the broken noodle pieces. Make sure most noodles are moistened; this ensures they cook through and become tender.
7. Add the optional pepperoni and finish with parmesan. If using, scatter 1/2 cup sliced pepperoni (or your chosen permissible alternative) across the top. Sprinkle 1/2 cup grated parmesan over the entire pan to form a savory crust as it bakes.
8. Bake until bubbly and golden. Place the sheet pan in the preheated oven and bake for 25 to 35 minutes, or until the edges are golden and the center is bubbling. A thin layer of crispiness at the edges is desirable; if the top is browning too quickly while the center still seems loose, tent the pan loosely with foil.
9. Rest and finish. Remove the pan from the oven and let it rest for 8 to 10 minutes. The sauce will thicken slightly and the lasagna will set, making it easier to cut and serve.
10. Garnish and serve. Scatter fresh oregano, thyme, or basil leaves over the top and sprinkle a pinch of chili flakes if you want additional heat. Cut into squares and serve warm, with a simple salad or crusty bread if you like.

Tasting notes and tips

Serve this Sheet Pan White Pesto Lasagna hot, straight from the oven. You’ll notice bright herbaceous notes from the pesto and thyme, a silky mouthfeel from the milk and cream combination, and a pleasing variety of textures from the tender noodle pieces to crispier edge bites. The shredded cheeses provide melty stretches while ricotta gives soft, creamy little pockets.

For the most even cook, break the lasagna noodles into fairly uniform pieces. If your pesto is very salty, taste the milk-pesto mixture before adding extra kosher salt. If you prefer a saucier pan, increase the whole milk by 1/2 cup and add a splash more cream; reduce them slightly if you like a thicker, more set lasagna.

Serving suggestions

• Serve with a peppery arugula salad dressed in lemon and olive oil to cut the richness.
• Offer roasted vegetables or garlic bread on the side for a family-style meal.
• Leftovers reheat well: cover and bake at 350°F (175°C) for 12–15 minutes, or warm individual portions in the microwave for one to two minutes.

Make it your own

This sheet pan method is forgiving and invites personalization. Toss in sun-dried tomatoes for concentrated sweetness, swap the spinach for kale, or fold in roasted mushrooms for an earthy note. If you want more herb flavor, stir extra chopped fresh basil into the ricotta before dolloping it over the noodles.

Notes on ingredients

If you choose to include pepperoni, opt for a permissible poultry or plant-based pepperoni product to align with your dietary preferences. Parmesan and many aged cheeses can contain animal-derived enzymes; if that is a concern, look for certified alternatives made with microbial or vegetable rennet or use extra provolone and mozzarella and a sprinkle of nutritional yeast for that umami finish.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final thoughts

This Sheet Pan White Pesto Lasagna gives you all the heartiness and cheesy comfort of traditional lasagna with far less fuss. Building it on a sheet pan keeps things simple, and the broken noodles create playful, craggy bits that soak up the white pesto sauce and crisp in the oven. Whether you’re feeding a crowd or making dinner for two with tasty leftovers in mind, this recipe delivers an inviting blend of creamy, herby, and golden-browned goodness.

Gather your ingredients, preheat the oven, and get ready for an easy, crowd-pleasing dinner that showcases bright basil pesto and rich, creamy cheese. Enjoy every gooey, herb-scented bite.

Sheet Pan White Pesto Lasagna.

A quick, cheesy sheet pan lasagna with white pesto sauce baked until bubbly.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 box dry lasagna noodles broken into 2-inch pieces
• 3/4 cup basil pesto
• 3 cloves garlic grated
• 1 tablespoon fresh thyme leaves
• 2 teaspoons dried oregano
• chili flakes to taste
• 2 cups whole milk
• 2 cups spinach chopped
• kosher salt and pepper to taste
• 1 1/3 cups mozzarella cheese shredded
• 1 cup provolone cheese shredded
• 1 cup ricotta cheese whole milk
• 1/2 cup heavy cream
• 1/2 cup pepperoni sliced, optional
• 1/2 cup Parmesan grated
• fresh herbs oregano, thyme, or basil for serving

Equipment

• 12 x 17-inch rimmed baking sheet
• Large Pot
• Colander
• Mixing Bowl
• Spoon or spatula
• Measuring cups and spoons

Method

 

1. Preheat the oven to 375°F (190°C) and grease a 12 x 17-inch rimmed baking sheet; set aside.
2. Bring a large pot of salted water to a boil and cook the broken lasagna noodles 4–6 minutes until al dente, then drain in a colander.
3. Return the hot noodles to the pot and toss with 1/2 cup of the basil pesto, grated garlic, fresh thyme leaves, dried oregano, and chili flakes.
4. Pour in 2 cups whole milk and add the shredded mozzarella; toss until the cheese is mostly melted and coated with the sauce.
5. Stir in the chopped spinach and season with kosher salt and pepper to taste.
6. In a small bowl, mix the ricotta with the remaining 1/4 cup basil pesto until combined.
7. Spread the noodle mixture evenly on the prepared baking sheet. Dollop the pesto-ricotta over the noodles, tucking some underneath the noodles with a spoon.
8. Pour the 1/2 cup heavy cream evenly over the pan, then sprinkle the shredded provolone, arrange the sliced pepperoni (if using), and finish with the grated Parmesan.
9. Bake for 20–30 minutes until the cheese is bubbling and lightly golden, then remove from the oven and top with fresh herbs before serving.

Notes

• Use salted water to cook the noodles for better seasoning.
• Broken noodles cook faster and fit the sheet pan more evenly.
• Adjust chili flakes to your preferred heat level.
• Provolone can be swapped for more mozzarella if desired.