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Sheet Pan Lasagna

Sheet Pan Lasagna Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 9 no-boil lasagna sheets
  • 1 tbsp olive oil
  • 1 lb ground beef (85% lean)
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jar (24 oz) marinara sauce
  • 1 large egg
  • 15 oz whole-milk ricotta
  • 1 1/2 cups shredded low-moisture mozzarella, divided
  • 1/2 cup grated Parmesan, plus more for topping
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Brown the ground beef in oil over medium-high heat with the onion and garlic. Stir in marinara and remove from heat.
  2. Mix ricotta, egg, 3/4 cup mozzarella, Parmesan, salt, and pepper until smooth.
  3. Spread 1 cup meat sauce in an 18x13 half sheet pan. Layer 3 noodles, half the ricotta, 3 more noodles, remaining sauce, last 3 noodles, and remaining ricotta.
  4. Top with remaining 3/4 cup mozzarella and extra Parmesan. Bake 20 minutes until bubbly and crisp at the edges. Cool 5 minutes, then slice and serve.

Notes

Let the lasagna rest for 5 minutes out of the oven so the slices hold their shape. If you like a saucier dish, use a 28 oz jar of marinara and add an extra 1/4 cup between the layers.