you're making mealtime meaningful.
If you’re a fan of those crispy edge pieces on a classic lasagna, then this recipe is going to be right up your alley. Our easy Sheet Pan Lasagna has all the layers you love in the classic dish like hearty sausage, creamy ricotta, and bubbling melted cheese, but skips all the stacking and fussing with a deep casserole dish. Everything bakes up on a single sheet pan, giving you a golden, cheesy top and perfectly crisp edges in every bite. Lasagna night just got a whole lot easier!
The secret here is in the no-boil noodles and generous layering method that keeps everything moist and flavorful. A marinara base ensures the noodles soften right up, while the sausage adds savory depth that pairs perfectly with the creamy ricotta filling. A little red pepper flake brings just enough spice to keep things interesting, but if you’re cooking for kids, you can easily scale it back. It’s an easy dinner win that still feels like you went the extra mile.
Because it’s baked on a sheet pan, every serving gets a bit of that irresistible caramelized cheese along the edges, so no one has to fight over the corner pieces. Once baked and bubbling, this Easy Sheet Pan Lasagna cuts neatly into squares, making it great for feeding a crowd or portioning out leftovers for the week. Serve it with a simple green salad and some garlic bread, and you’ve got a meal that’s as effortless as it is delicious!
Easy Sheet Pan Lasagna
Yield(s): Serves 6
20m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 1 lb Italian sausage
- 2 (24 oz) jars marinara sauce
- 1 (15 oz) container ricotta cheese
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 2 (9 oz) boxes no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
- 3 cups shredded ( or sliced) provolone cheese
Preparation
- Preheat oven to 400 degrees F and lightly grease a 13x18-inch baking sheet (with a lip at least 1-inch high).
- Brown and crumble sausage in a large skillet over medium heat until no pink remains. Drain grease, then mix in 1 jar of marinara sauce.
- In a medium-sized bowl, mix together ricotta, eggs, 1/2 cup parmesan, salt, pepper, and red pepper flakes until smooth.
- Add half the jar of the second marinara sauce to the prepared sheet pan and spread into an even layer to the edges of the pan.
- Place a layer of uncooked lasagna sheets on top of the sauce.
- Spoon ricotta mixture over the sheets and spread to edges. Sprinkle about half the mozzarella and provolone on top.
- Spoon all of the meat mixture over the cheese layer and spread into an even layer.
- Add another layer of lasagna sheets and top with remaining marinara sauce.
- Cover pan tightly with foil and bake for 30 minutes.
- Remove foil and sprinkle remaining cheeses on top.
- Bake uncovered for another 10-15 minutes or until cheese is fully melted.
Recipe adapted from bhg.com
