Easy Sheet Pan Lasagna

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Dec 14

Every bite of this one-layer lasagna is loaded with hearty tomato meat sauce, melty cheese and crispy, golden edges that everyone loves. And without the tedious layering, this is so much faster and easier to make. It’s a definite win-win.

I don’t throw around “easy” in my recipe titles casually but this method of assembly i.e. dumpling-it-all-on-a-sheet-pan saves a substantial amount of time versus the traditional layering method. And the thing is, this does not compromise the results but actually improves it. We can’t get enough of those crispy bits!

I came across Giada DeLaurentis’ “Sheet Pan Layerless Lasagna” on Pinterest and I believe hers might have put this sheet pan technique on the map. Thanks to Giada, it’s transformed the way I make lasagna for my family now.

🎥 Watch video for Easy Sheet Pan Lasagna

You may notice this lasagna is not traditional in that there is no spinach ricotta or béchamel because — hot take — I’m not a fan of the texture of cooked ricotta and I find béchamel makes lasagna too heavy to me. Instead, there’s sneaky grated zucchini in the sauce that nobody but me and you know about. You’re so welcome from parent to another :) A nice upside of all this is, fewer components means this lasagna gets cooked up lickity split!

Eat well and be well,

Sonia x

what you’ll need:

Ingredients for Easy Sheet Pan Lasagna

(scroll down to recipe card for full recipe)

Dry lasagna noodles — Get the noodles with the wavy edges rather than the flat lasagna noodles. They have more edges for browning! Under boil the pasta by 3 minutes since they will bake further in the oven.
Ground beef and ground sausages — the base for the hearty meat sauce. I use Toulouse or Italian sausages.
Grated zucchini — my sneaky way to getting something green into the dish. It melts right into the sauce and nobody’s the wiser.
Onion and garlic — aromatics that add sweetness and aroma.
Jarred tomato sauce — use your favourite jarred tomato pasta sauce. If the sauce tastes tangy, don’t hesitate to season with a bit of honey or sugar at the end to balance the flavours.
Shredded mozzarella and grated parmesan cheeses — they’re tossed right in with the sauce and noodles.
Fresh mozzarella ball — Topping with slices of fresh mozzarella creates luxurious pockets of melty cheese.
Pesto (optional) — adds colour and a bright hit.
Salt, pepper, chili flakes to taste.
Oil for cooking and greasing sheet pan.

steps at a glance:

How to make Easy Sheet Pan Lasagna (scroll down to recipe card for full recipe)

Prepare meat sauce - sauté onions, garlic and zucchini. Add ground beef and ground sausage. Deglaze with tomato sauce. Season with salt, pepper, chili flakes, sugar (or honey) to taste. Simmer to meld flavours.
Boil pasta to al dente minus three minutes. Cut each lasagna noodle into 3 smaller pieces.

Toss cut noodles with meat sauce.
Add mozzarella, parmesan, and some pasta water. Toss everything well.

Spread lasagna mixture evenly on a lightly oiled baking sheet (optional parchment paper for easier clean up).

Top with sliced fresh mozzarella and dollops of optional pesto sauce.

Bake at 400°F (200°C) for 35 minutes or whenever bubbling and the edges are golden. Optionally broil briefly for extra crispy, char-y edges. Enjoy!

Tips & FAQs

Why do you cut the cooked lasagna noodles instead of breaking them raw?
I know we always see cooks breaking raw lasagna noodles by hand for lasagna soup, etc. so it seems fussy to cut them with a knife. My experience breaking raw noodles is there’s always a ton of small broken bits of noodles that get wasted. I prefer to cut with a knife after the par-boil step. No waste. Feel free to use whichever method that suits you!
Do I need to line baking sheet with parchment?
It’s not an absolute must. I line with parchment because it reduces the clean up later. That said, as long as you oil the pan, making sure to grease the edges and up the sides thoroughly, you’re good to go.
How to make-ahead
Lasagna is a dream for making ahead! There are several make-ahead opportunities:
- Make meat sauce 1 to 2 days ahead and keep refrigerated. If making even further in advance, freeze the meat sauce for up to 3 weeks. Defrost, reheat and use in recipe.
- Assemble and spread the lasagna mixture onto sheet pan. You may top with fresh mozzarella slices and pesto now, or do so on the day of serving. Wrap entire pan tightly under two layers of cling wrap. Add a layer of foil if freezing. Refrigerate entire tray for 1 to 2 days OR freeze entire tray for up to 3 weeks. Whichever option, make sure you clear enough space for the whole sheet pan to fit in the fridge or freezer! Defrost frozen tray in the refrigerator overnight. Bake according to the recipe at 400°F (200°C) until bubbly and heated through, but tent the top loosely with foil for the first half to prevent the top from getting too brown.

Easy Sheet Pan Lasagna

Disclosure: I developed this recipe for Classico Canada sponsored post on Tiktok. I own the recipe rights and because my family demands that I make all future lasagnas this way, I’m also sharing the recipe on the site, of course! Thanks for supporting the brands that support me to create free content for all of you.

Did you make this recipe? Please consider leaving a star review and a comment to let me and other readers know how it went. I super appreciate it!

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Hi, I’m Sonia

I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!