No-Layer Sheet Pan Lasagna Recipe
This easy Sheet Pan Lasagna skips the fussy layering and turns classic lasagna into a quick, family-friendly pasta bake. Broken lasagna noodles are tossed with a simple meat sauce, dotted with creamy ricotta and baked with mozzarella until bubbly with crispy, cheesy edges.
Servings: 6
Cost: $15
Equipment
- large pot
- large skillet
- large rimmed sheet pan
- small mixing bowl
Ingredients
- 12 ounces lasagna noodles broken into 2- to 3-inch pieces
- 1 tablespoon olive oil
- 1 pound ground Italian sausage ground beef or ground turkey
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt plus more for the pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 24- ounce jar marinara sauce
- 1/2 cup water or chicken broth
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese plus more for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons chopped fresh basil
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley for garnish
Instructions
- Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan.
- Bring a large pot of generously salted water to a boil. Add the broken lasagna noodles and cook for 2 minutes less than the package directions. Drain well.
- While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, ground beef or ground turkey. Cook until browned, breaking the meat into small crumbles as it cooks.
- Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic, Italian seasoning, kosher salt, black pepper and crushed red pepper flakes, if using. Cook for 1 minute, until fragrant.
- Stir in the marinara sauce and water or chicken broth. Bring the sauce to a gentle simmer and cook for 5 minutes. Remove the skillet from the heat.
- Add the drained lasagna noodles to the skillet and gently toss until every piece is evenly coated with sauce.
- Spread the saucy noodles over the prepared sheet pan in an even layer.
- In a small bowl, stir together the ricotta, Parmesan, garlic powder, onion powder and chopped basil. Dollop the ricotta mixture evenly over the noodles.
- Sprinkle the mozzarella over the top, followed by a little additional Parmesan.
- Bake for 18 to 22 minutes, until the cheese is melted and bubbling with golden spots around the top and edges.
- Let the lasagna rest for 5 minutes. Garnish with fresh basil or parsley and serve.
Notes
- Use a large rimmed sheet pan so the sauce stays contained as the lasagna bubbles.
- Do not fully cook the noodles before baking. They should be just shy of al dente so they do not become mushy in the oven.
- For the crispiest edges, spread the pasta into an even layer and leave a few noodle tips peeking through the sauce and cheese.
- Low-moisture mozzarella works best because it melts well without releasing too much water.
- For a creamier sauce, stir in a splash of heavy cream or a spoonful of mascarpone before tossing in the noodles.
- For extra vegetables, wilt baby spinach into the sauce or add roasted zucchini, mushrooms or bell peppers.
- Mild or hot Italian sausage, ground beef and ground turkey all work. Drain excess grease before adding the sauce if needed.
- Let the lasagna rest for 5 minutes before serving so the cheese and sauce can settle.
Nutrition
Calories: 735kcal | Carbohydrates: 54g | Protein: 34g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 1704mg | Potassium: 784mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1030IU | Vitamin C: 11mg | Calcium: 368mg | Iron: 3mg