Introduction

Oh, lasagna! Just saying the word conjures up images of cozy family dinners, cheesy goodness, and that comforting aroma filling the house. But let’s be honest, traditional lasagna can be a labor of love, right? All those layers, that endless sauce simmering… it’s wonderful, but sometimes we just need a delicious hug in a dish without all the fuss. Well, my friends, I’ve got something truly special for you today – a Sheet Pan Lasagna that’s going to change your weeknight dinner game forever! It’s unbelievably easy, surprisingly quick, and tastes just like the real deal. Get ready to fall in love!

Why You’ll Love This Recipe

Super Fast: Forget spending hours in the kitchen. This comes together in a fraction of the time!
Incredibly Easy: Seriously, you can make this with one hand tied behind your back (though I don’t recommend it!). No rolling, no layering madness.
Perfect for Gifting: Imagine showing up to a friend’s house with this warm, bubbly sheet pan of deliciousness. They’ll adore you!
Ultimate Crowd-Pleaser: Kids, adults, picky eaters – everyone adores lasagna, and this version is no exception.

Ingredients

Gather ’round, because here’s what you’ll need to make this magic happen. Don’t worry, it’s all pretty standard stuff!

½ Cup Ground Beef: Our savory base.
½ Cup Ground Sausage (mild or hot): Adds a little extra kick and flavor. Use your favorite!
24 Oz Jarred Tomato Sauce: Your trusty shortcut for that essential tomato flavor.
1 Pound Lasagna Sheets, broken into 1-2″ pieces: This is the genius part! No need to precook or perfectly layer. Just break ’em up!
1.5 Cups Mozzarella Cheese, hand shredded: Melty, gooey perfection on top. Hand-shredded melts best!
1 Cup Parmesan Cheese, grated: For that salty, nutty punch.
15 Oz Ricotta Cheese: The creamy dreaminess that makes lasagna, well, lasagna!
5 Oz Baby Spinach: A little bit of green goodness to balance out the richness. It wilts down beautifully.
1 Tbs Olive Oil: For getting our meats nice and browned.
Salt and Pepper, to taste: Essential for bringing out all those delicious flavors.
1 teaspoon Garlic Powder: Because everything is better with garlic!

How to Make It

Alright, chef, let’s get cooking! This is where the fun begins.

Preheat Your Oven: First things first, let’s get that oven nice and toasty. Set it to 375°F (190°C).
Brown the Meats: Grab a large oven-safe skillet or a sturdy baking sheet. Heat up your olive oil over medium-high heat. Toss in your ground beef and ground sausage. Cook them up, breaking up the meat with your spoon as it browns. Once it’s all nice and cooked through, carefully drain off any excess fat.
Sauce it Up: Now, pour in that jarred tomato sauce. Sprinkle in your garlic powder, salt, and pepper. Give it a good stir and let it come to a gentle simmer. This is where all those wonderful flavors start to meld together.
Pasta Power: Time for the lasagna sheets! Add your broken pieces right into the simmering sauce. Make sure they’re all submerged in that lovely sauce. This is what will cook them perfectly tender.
Ricotta Dollops: Grab spoonfuls of your ricotta cheese and dollop them all over the pasta and sauce mixture. Don’t worry about making it perfect; it’ll spread out as it bakes.
Spinach Surprise: Evenly distribute your baby spinach over the dollops of ricotta. It looks like a lot, but trust me, it wilts down to be the perfect amount.
Cheesy Topping: Now for the grand finale of toppings! Sprinkle that shredded mozzarella cheese and grated Parmesan cheese all over the top. Get it nice and covered!
Foil Tent: Tightly cover your skillet or baking sheet with aluminum foil. This is key to letting the pasta cook through without drying out the top.
Bake Time – Part 1: Pop it into your preheated oven and bake for 30 minutes.
Bake Time – Part 2: After 30 minutes, carefully remove the aluminum foil. Let it bake for an additional 10-15 minutes, or until that cheese is gloriously melted, bubbly, and looking irresistible. You’ll know the pasta is tender when you can easily pierce it with a fork.
Rest & Serve: Patience, my friends! Let your amazing Sheet Pan Lasagna stand for about 5-10 minutes before serving. This allows everything to set up just a bit, making it easier to serve and preventing it from being too soupy. Then, dive in and enjoy!

Substitutions & Additions

Feeling a little creative in the kitchen? I love that about you! Here are some ideas to make this recipe your own:

Meatless Monday? Skip the beef and sausage and add a can of drained lentils or some sautéed mushrooms and zucchini for a hearty vegetarian option.
Spice it Up: If you love a little heat, use hot Italian sausage or add a pinch of red pepper flakes to your sauce.
Veggie Boost: Feel free to sneak in other finely chopped veggies like onions, bell peppers, or shredded carrots when you’re browning the meat.
Different Cheeses: Experiment with different cheeses! Provolone or a Monterey Jack could add a fun twist to the mozzarella.
Fresh Herbs: Stir in some fresh basil or parsley into the ricotta for an extra burst of flavor.

Tips for Success

A few little tricks I’ve picked up along the way to make your Sheet Pan Lasagna absolutely perfect:

Don’t Overcrowd the Pan: Make sure your skillet or baking sheet is large enough to hold everything without it being too crammed. If it’s too full, the pasta might not cook evenly.
Submerge the Pasta: Really ensure those lasagna pieces are covered in sauce. This is the only way they’ll get tender.
The Foil is Your Friend: Don’t skip the foil step! It’s crucial for cooking the pasta properly.
Prep Ahead: You can totally brown the meat and mix the sauce a day in advance. Store it in the fridge, and then assemble the lasagna when you’re ready to bake. So easy for busy nights!
Seasoning is Key: Taste your sauce mixture before adding the pasta to ensure it’s seasoned to your liking.

How to Store It

Leftovers? Oh, lucky you! This Sheet Pan Lasagna reheats beautifully.

In the Fridge: Once cooled, cover any leftovers tightly with plastic wrap or transfer them to an airtight container. They should last for 3-4 days.
Reheating: For individual portions, you can microwave them. For a larger portion, a quick reheat in the oven (covered with foil at 350°F for about 15-20 minutes) will bring back that bubbly goodness.

FAQs

Got a question? I’ve probably got an answer!

Q: Can I use no-boil lasagna noodles?
A: You can! Just make sure they are fully submerged in the sauce, just like the broken regular noodles. They will absorb the liquid and cook through.

Q: What kind of baking dish is best?
A: A 9×13 inch baking dish or a large oven-safe skillet (around 10-12 inches) works wonderfully. Just make sure it’s deep enough to hold all the layers!

Q: My lasagna seems a little watery. What did I do wrong?
A: This can sometimes happen if there’s too much liquid or if it wasn’t baked long enough after removing the foil. Make sure to drain excess fat from the meat and don’t be afraid to let it bake a few extra minutes without the foil to let some of that liquid evaporate and the cheese get bubbly.

Q: Can I freeze this Sheet Pan Lasagna?
A: Yes! You can freeze the assembled, unbaked lasagna (wrap it very well in plastic wrap and then foil) for up to 3 months, or freeze baked leftovers in individual portions. Thaw in the refrigerator overnight and bake/reheat as usual.

Sheet Pan Lasagna

An incredibly easy and surprisingly quick sheet pan lasagna that tastes just like the traditional version, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6

Equipment

Large oven-safe skillet or baking sheet A 9x13 inch baking dish or a large oven-safe skillet (around 10-12 inches) works wonderfully. Make sure it's deep enough.
aluminum foil

Ingredients

Main ingredients

0.5 cup Ground Beef Our savory base.
0.5 cup Ground Sausage mild or hot. Adds a little extra kick and flavor. Use your favorite!
24 oz Jarred Tomato Sauce Your trusty shortcut for that essential tomato flavor.
1 pound Lasagna Sheets broken into 1-2" pieces. This is the genius part! No need to precook or perfectly layer. Just break 'em up!
1.5 cup Mozzarella Cheese hand shredded. Melty, gooey perfection on top. Hand-shredded melts best!
1 cup Parmesan Cheese grated. For that salty, nutty punch.
15 oz Ricotta Cheese The creamy dreaminess that makes lasagna, well, lasagna!
5 oz Baby Spinach A little bit of green goodness to balance out the richness. It wilts down beautifully.
1 Tbs Olive Oil For getting our meats nice and browned.
Salt and Pepper to taste. Essential for bringing out all those delicious flavors.
1 teaspoon Garlic Powder Because everything is better with garlic!

Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or baking sheet over medium-high heat. Add ground beef and sausage, cook and break up meat until browned. Drain excess fat.
Pour in tomato sauce, sprinkle with garlic powder, salt, and pepper. Stir and bring to a gentle simmer.
Add broken lasagna sheets to the sauce, ensuring they are submerged.
Dollop spoonfuls of ricotta cheese over the pasta and sauce mixture.
Evenly distribute baby spinach over the ricotta.
Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
Tightly cover with aluminum foil.
Bake for 30 minutes.
Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly and pasta is tender.
Let stand for 5-10 minutes before serving.

Notes

Make sure your skillet or baking sheet is large enough to avoid overcrowding. Ensure lasagna pieces are fully submerged in sauce. The foil is crucial for cooking the pasta properly. You can brown the meat and mix the sauce a day in advance. Taste your sauce mixture before adding pasta to ensure it's seasoned to your liking.