Sheet Pan Lasagna

This super easy lasagna requires no layering, and makes a perfect amount for smaller households. It's delicious and cheesy; just add a salad (and maybe a nice bottle of red wine) and BOOM! Dinner is served!
Course Main Course
Cuisine Italian
Servings 6


  • 1 Jelly roll pan about 10 X 15 inches


  • 1 Cup Ricotta cheese
  • ½ Cup Frozen chopped spinach thawed and squeezed dry
  • 1 Clove Garlic pressed
  • ½ tsp Dried Italian seasoning
  • ¼ tsp Salt
  • Pinch Red pepper flakes
  • 8 oz Hot Italian sausage or sweet if you prefer
  • ½ Cup Diced onion
  • 4 oz Sliced mushrooms if desired
  • 1 Clove Garlic pressed
  • 8-10 Lasagna noodles broken into 2-inch pieces cooked and drained
  • 1 Jar Marinara sauce
  • 3 Cups Grated mozzarella cheese divided
  • 1 Cup Grated parmesan cheese divided
  • Thinly sliced basil to garnish


  • Preheat oven to 375°. Lightly grease a jelly roll pan.
  • In a small bowl stir together the ricotta cheese, spinach, garlic, Italian seasoning, salt and red pepper flakes. Set aside. (It's also yummy if you add a bit of lemon zest and/or grated nutmeg.)
  • In a sauté pan over medium heat, cook the sausage, onion, and mushrooms (if using), and garlic, stirring often, until the sausage is cooked through. Add the marinara sauce and mix well. Stir in the drained pasta, and add half the mozzarella and parmesan cheeses, Mix well, then spread onto the prepared pan. Dollop the ricotta over the top of the pasta mixture, spacing evenly. Sprinkle the remaining mozzarella over all, then repeat with the remaining parmesan. Bake in the oven about 15-20 minutes until bubbly and browned. Broil if you want to brown the cheese a bit more. Let cool about 10 minutes before serving with a basil garnish.
Keyword Italian, lasagna, pasta, sheet pan
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