Yield: 8

Lazy Sheet Pan Lasagna

Lazy lasagna spread across a sheet pan with ruffled noodles covered in tomato meat sauce and melted cheese. Large dollops of ricotta and fresh parsley top this easy sheet pan dinner.

This sheet pan lasagna has all those familiar tastes of pasta, rich tomato sauce, seasoned Italian sausage, creamy ricotta and plenty of melted cheese, with the bonus of crispy noodle edges, but no layering! It’s a cozy choice for easy family dinners, busy weeknights, vacations or feeding a hungry crowd on game days.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

For the lasagna

  • 1 lb Italian sausage
  • ½ onion, diced
  • 2 tbsp minced garlic (about 6 medium cloves)
  • 24 oz pasta sauce, plus 1 additional cup
  • 16 oz lasagna noodles
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 15 oz ricotta cheese
  • Fresh parsley, chopped, for garnish

Equipment you’ll need

  • Large baking sheet
  • Oil for greasing pan
  • Measuring cups and spoons
  • Large skillet or frying pan
  • Large pot
  • Spatula
  • Colander

Instructions

1. Preheat the Oven

Preheat your oven to 350°F and lightly grease a large sheet pan.

2. Cook the Sausage

Add the Italian sausage, diced onion and minced garlic to a large skillet. Cook over medium heat, breaking up the sausage as it cooks, until the meat is browned and the onion has softened.

Drain away the excess grease.

3. Make the Meat Sauce

Pour 24 ounces of pasta sauce into the skillet with the cooked sausage mixture. Stir everything together and simmer for about 5 minutes.

PRO TIP: I usually like to add extra dried oregano (1-2 tsp), basil (1 tsp), dried onion flakes (1 Tbsp) & salt and pepper (to taste) to the pasta sauce for extra flavor.

4. Cook the Lasagna Noodles

While the sauce simmers, break the lasagna noodles into thirds.

Cook them in a large pot according to the package directions until al dente. Drain well in a colander.

5. Mix Everything Together

Add the cooked lasagna noodles to the meat sauce.

Stir in 1½ cups of shredded mozzarella and ½ cup of grated Parmesan. Gently toss until the noodles are coated in sauce and cheese.

6. Spread Onto the Sheet Pan

Transfer the noodle mixture to your prepared sheet pan. Spread it into an even layer so the noodles cover the pan.

7. Add the Toppings

Pour the remaining 1 cup of pasta sauce over the noodles.

Sprinkle the remaining ½ cup of mozzarella over the top, then add spoonfuls of ricotta across the lasagna.

8. Bake, Garnish & Serve

Bake for about 30 minutes, or until the cheese is melted and bubbly and some of the noodles around the edges are beginning to crisp.

Remove from the oven and sprinkle with freshly chopped parsley.

Let the lasagna sit for a few minutes before scooping it onto plates and serving.

FREEZING TIPS:

Once completely cooled, transfer portions to freezer-safe containers and freeze.

Thaw overnight in the refrigerator before reheating. Freezing individual portions can be especially handy when you want an easy lunch or dinner without reheating the entire batch.

Notes

TIPS

  • Storage Tips: Allow leftovers to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or place larger portions in an oven-safe dish, cover and warm in the oven until heated through.
  • Freezing Tips: Once completely cooled, transfer portions to freezer-safe containers and freeze. Thaw overnight in the refrigerator before reheating. Freezing individual portions can be especially handy when you want an easy lunch or dinner without reheating the entire batch.
  • Don't overcook the noodles. Cook them just until al dente since they'll continue cooking in the oven.
  • Drain the sausage well. Removing excess grease keeps the finished lasagna from becoming too oily.
  • Spread the noodle mixture out. An even layer helps create more browned, slightly crispy pieces around the pan.
  • Keep some sauce for the top. That final cup helps prevent the noodles from drying out while the lasagna bakes.
  • Let it rest briefly. Giving the pan a few minutes to sit after baking makes the lasagna easier to scoop and serve.

Substitutions

  • Switch out the meat : Swap the Italian sausage for ground beef, or ground turkey or chicken for a lighter meal. You could even use rotisserie chicken in a pinch.
  • Cottage cheese: If you don't have ricotta, cottage cheese works as great high protein alternative.
  • Italian cheese blend: A shredded Italian cheese blend can replace some or all of the mozzarella.
  • Different pasta sauce: Use marinara, tomato basil or another favorite pasta sauce.

Easy Variations

  • Spicy: Use hot Italian sausage meat and add crushed red pepper flakes to the sauce.
  • Extra cheesy: Add more mozzarella & parmesan over the top before baking.
  • Veggies: Add cooked mushrooms, spinach, zucchini or bell peppers to the sauce. For a vegetarian option you could leave out the meat, increase the veggies and add black beans or chickpeas to the pasta sauce.
  • Pepperoni: Scatter chopped pepperoni over the top before baking for a pizza inspired version.

What to Serve With Lasagna

  • Simple sides work best. Serve it with garlic bread, breadsticks or warm crusty bread for soaking up extra sauce.
  • For something fresh, add a Caesar salad, a simple green salad or roasted, stir fried or steamed vegetables. Green beans, broccoli and asparagus all work well alongside the rich pasta and cheese.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 2234Total Fat: 41gSaturated Fat: 18gUnsaturated Fat: 23gCholesterol: 98mgSodium: 2212mgCarbohydrates: 354gFiber: 25gSugar: 27gProtein: 97g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.

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