This sheet pan lasagna is an ideal holiday main: simple to prepare, great for feeding a crowd, and incredibly flavorful. It also makes a comforting weeknight dinner alongside a large green salad and garlic bread.
Say hello to our new favorite way to enjoy lasagna.
Over the past year my family has become obsessed with sheet pan lasagna. It’s straightforward to make, yields generous portions (hello, leftovers), and is endlessly adaptable so you can tweak fillings to suit your taste.
Big win in my book.
We just can’t get enough of this version.
For holiday menus it’s perfect: the red and green colors feel festive, it’s delicious, and it’s easy to serve at a party. If you’re planning seasonal meals, this should be on the list.
My approach layers plenty of cheese and a bit of pesto with roasted red peppers and fresh spinach. The flavors are balanced and universally appealing—nothing too fancy, just comforting and satisfying. Even the kids ask for seconds.
Serve with a big green salad and garlicky sourdough for a complete meal. Whether it’s a weeknight supper, a holiday dinner, or a dish to bring to someone else, this sheet pan lasagna is cozy and crowd-pleasing.
This is how I make it
Start by breaking and boiling lasagna noodles. Breaking them into thirds lets them fit a sheet pan and removes the worry about whole sheets tearing. After boiling until al dente, spread the noodles out on parchment or a towel and mist with olive oil so they don’t stick.
Next, brown ground beef, turkey, or a mixture of both in a large pot. I use 1½ to 2 pounds of meat—use two pounds if you prefer a meatier result. Season generously with salt, pepper, garlic, dried basil, and oregano, then finish with your favorite marinara sauce. A handful of fresh spinach stirred into the sauce adds a welcome green boost and blends in nicely.
The ricotta mixture is the best part: ricotta, parmesan, mozzarella, and a bit of basil pesto. I keep pesto in the freezer for recipes like this, but a jarred variety works too. Mix until smooth and seasoned.
Combine the cooked broken noodles with the meat sauce so the pasta is well coated. Spread the sauced noodles evenly across a standard sheet pan (13×18) and scatter chopped roasted red peppers on top so they remain distinct and bright.
Dollop the ricotta mixture over the sauced noodles and finish with the remaining shredded mozzarella. Bake at 350°F for about 30–40 minutes until golden and bubbly. The edges of the pasta crisp up beautifully—a favorite part of this dish.
After baking, scatter chopped fresh basil, extra parmesan, and a pinch of crushed red pepper flakes if you like a bit of heat. Slice and serve.
We love this recipe. It’s quick compared with traditional layered lasagna, packs big flavor, and pleases a crowd—ideal when time is short but you want something comforting and homey.
Sheet Pan Lasagna
Sheet Pan Lasagna
8 to 10
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Ingredients
- 1 pound of lasagna noodles, broken into thirds
- 1 tablespoon olive oil
- 1.5 to 2 pounds ground beef or turkey, or a mix
- Kosher salt and pepper
- 4 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 48 ounces marinara sauce (two 24-ounce jars)
- 5 ounces fresh baby spinach
- 12 ounces jarred roasted red peppers, drained and chopped
- 16 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese
- 2/3 cup grated parmesan cheese, plus more for topping
- 1/3 cup prepared basil pesto
- Chopped fresh basil for topping
Instructions
- Preheat oven to 350°F.
- Bring a pot of salted water to a boil and cook lasagna noodles until al dente. Drain and spread on a towel or parchment; spray lightly with olive oil to prevent sticking.
- Heat olive oil in a large pot over medium heat. Add ground meat with a generous pinch of salt and pepper. Brown, breaking the meat apart, then stir in garlic, basil, and oregano.
- Add marinara sauce and stir in the spinach until wilted.
- Add the broken cooked noodles to the meat sauce and toss to coat.
- Spread the sauced noodles evenly on a standard baking sheet (13×18). Top with chopped roasted red peppers.
- In a bowl, combine ricotta, 1.5 cups mozzarella, parmesan, and pesto. Season with a pinch of salt and pepper and mix until smooth.
- Dollop the ricotta mixture over the noodles and sprinkle with the remaining shredded mozzarella.
- Bake 30–40 minutes, until golden and bubbly.
- Remove from oven and top with fresh basil, extra parmesan, and crushed red pepper flakes if desired. Serve warm.
Did you make this recipe?
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Perfectly red and green!!