This Easy Sheet Pan Lasagna tosses a hearty beef and vegetable meat sauce with noodles and cheese, then spreads it all onto one pan for crispy edges and 38g of protein per serving.
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This is the sheet pan lasagna recipe I make when I want the comfort of the real thing without the layering, the deep dish, or the hour of assembly.
Sheet pan lasagna has had a real moment lately, and it’s easy to see why — spreading everything onto one flat pan instead of stacking it into a deep dish means more surface area, which means more of those crispy, slightly caramelized edges everyone fights over. It also just bakes faster than a traditional casserole-style lasagna.
This version starts with a proper meat sauce — ground beef browned with sautéed onion, carrot, and celery — instead of relying on sausage alone for flavor. The noodles get tossed right into that sauce along with some of the cheese before everything goes onto the pan, so it comes together more like a baked pasta than a traditionally layered lasagna, without losing any of the flavor.
The marinara sauce is doing a lot of the work here, so a good one matters. I usually use my Pizza Marinara Sauce from Scratch, though a good jarred sauce works fine too. If you’re in the mood for more lasagna flavor after this, my Easy Lasagna Soup and Zucchini Lasagna are both worth adding to the rotation too.
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What Does Sheet Pan Lasagna Taste Like?
Hearty and savory, with a rich beef and vegetable sauce running through every bite and three cheeses melting together on top. The edges that touch the pan turn golden and slightly crispy, giving you a little extra texture that a traditional deep-dish lasagna doesn’t offer.
Why You Will Love This Easy Sheet Pan Lasagna
- 38g of protein per serving: this high-protein lasagna makes for a genuinely filling dinner.
- Crispy edges: the flat pan means way more surface area for those golden, slightly caramelized bits.
- One pan to bake in: less mess than a deep casserole dish.
- Faster than traditional lasagna: ready in 45 minutes, start to finish.
- Feeds 8: great for a family dinner or leftovers through the week.
Ingredients
- Avocado oil: for sautéing the vegetables.
- Onion, carrot & celery: the aromatic base of the meat sauce.
- Garlic: adds savory depth.
- Ground beef: the main protein.
- Italian seasoning: classic Italian flavor.
- Lasagna sheets: broken into pieces so they mix right into the sauce.
- Marinara sauce: the backbone of the whole dish.
- Salt & black pepper: to season.
- Shredded mozzarella & parmesan cheese: for that melty, cheesy top layer.
- Ricotta cheese: dolloped over the top for pockets of creaminess.
Substitutions & Varations
- Ground turkey or chicken: both work as a 1:1 swap for the ground beef.
- Add vegetables: chopped spinach or sliced mushrooms can be stirred in with the meat sauce.
- Homemade vs. store-bought marinara: my Pizza Marinara Sauce from Scratch is what I usually use, but a good jarred sauce works fine too.
- Gluten-free: gluten-free lasagna sheets work well in place of regular.
- Dairy-free: dairy-free mozzarella, parmesan, and ricotta alternatives can stand in for all three cheeses.
How to Make Sheet Pan Lasagna
- Step 1: Warm the oil in a very large skillet over medium heat, then toss in the onion, carrot, and celery. Let them cook for about 10 minutes, until the carrots have softened.
- Step 2: Get your oven preheating to 350°F and bring a pot of water to a boil. Cook the lasagna sheets until al dente, then drain them and set them to the side.
- Step 3: Stir the garlic into the skillet along with the ground beef, breaking the meat apart as it browns, and season everything with the Italian seasoning.
- Step 4: Pour in the marinara sauce, salt, and pepper, stirring to combine, then let the sauce simmer for about 5 minutes.
- Step 5: Fold the drained noodles into the sauce along with 1 cup of the mozzarella and ½ of the parmesan, then pull the skillet off the heat.
- Step 6: Mix the ricotta with the remaining parmesan in a small bowl and set it aside.
- Step 7: Spread the noodle and meat mixture across a large greased sheet pan, scatter the remaining mozzarella over the top, and dollop the ricotta mixture all over in roughly ½ cup spoonfuls.
- Step 8: Bake, then finish with fresh basil or parsley before serving.
Recipe Success Tips
- Cook the noodles al dente: they’ll continue to soften slightly in the oven, so slightly firm going in is exactly right.
- Spread the mixture evenly: an even layer helps everything bake and crisp up consistently.
- Dollop the ricotta rather than spreading it: keeping it in distinct spoonfuls gives you pockets of creaminess instead of one uniform layer.
- Let it rest for a few minutes before serving: this helps it hold together better when you cut into squares.
What to Serve it With
A simple side salad or garlic bread rounds this out nicely. If you’re planning a whole lasagna-themed dinner, my Easy Lasagna Soup or Zucchini Lasagna both make good next additions to your recipe rotation.
How to Store Sheet Pan Lasagna
Store leftovers in an airtight container in the refrigerator for up to 4 days. This also freezes well for up to 3 months — thaw in the fridge overnight and reheat in the oven or microwave until warmed through.
Nutritional Info
This is a genuinely filling, high-protein dinner, with 38g of protein per serving thanks to the ground beef and three cheeses. That said, it’s also higher in sodium, so it’s worth keeping in mind if you’re watching your intake closely.
Total nutritional content per serving is:
- Calories: 517 calories
- Carbohydrates: 42 grams
- Protein: 38 grams
- Total Fat: 22 grams
- Sodium: 1105 mg
- Fiber: 5 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 tbsp avocado oil: $0.18
- 1 small onion: $0.39
- 1 medium carrot: $0.06
- 1 medium celery stalk: $0.09
- 3 cloves garlic: $0.06
- 1 lb ground beef: $6.49
- 2 tsp Italian seasoning: $0.04
- 12 oz lasagna sheets: $1.38
- 4 cups marinara sauce: $3.81
- ¼ tsp salt: $0.01
- ¼ tsp black pepper: $0.01
- 2 cups shredded mozzarella cheese: $1.97
- 1 cup freshly shredded parmesan cheese: $2.98
- 1 ½ cups ricotta cheese: $2.47
This recipe costs about $19.94 total, or $2.49 per serving. That’s still notably cheaper than ordering a similar lasagna dinner at a restaurant, where a single serving can easily run $16-20 on its own.
FAQs
Yes, for this method — the noodles are boiled until al dente and mixed directly into the sauce before spreading everything on the pan, rather than layered dry and baked covered like a traditional lasagna.
This recipe bakes for 20-25 minutes at 350°F, which is enough time for the cheese to melt and the edges to turn golden without drying out the noodles.
350°F works well for this method since the noodles are already cooked and everything just needs to heat through and melt together. A higher temperature isn’t necessary and can risk drying out the edges too quickly.
Cook the noodles al dente so they don’t turn mushy, spread the mixture in an even layer for consistent baking, and dollop the ricotta instead of spreading it for pockets of creaminess throughout.
Other Easy Dinner Recipes
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Recipe
Easy Sheet Pan Lasagna
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 small onion diced
- 1 medium carrot finely diced
- 1 medium celery stalk finely diced
- 3 cloves garlic minced
- 1 lb ground beef
- 2 tsp Italian seasoning
- 12 oz lasagna sheets (broken into 2 inch pieces)
- 4 cups marinara sauce
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese divided
- 1 cup freshly shredded parmesan cheese divided
- 1 ½ cups ricotta cheese
- basil and/or parsley optional for garnish
Instructions
- In a very large skillet, heat the oil over medium heat. Add the onion, carrot, and celery and saute for about 10 minutes, or until the carrots are softened.
- Meanwhile, preheat the oven to 350℉ and boil a pot of water and cook the lasagna sheets until al dente. Drain and set aside.
- Add the ground beef to the vegetables and continue to cook until the beef is browned, breaking apart as it cooks. Season with Italian seasoning.
- Add the marinara sauce, salt, and pepper and stir. Bring to a simmer and allow to simmer for about 5 minutes.
- After the 5 minutes, add the drained pasta and 1 cup of the mozzarella and ½ cup of the shredded parmesan. Stir to combine and remove from heat. Set aside.
- In a small bowl, stir together the ricotta cheese and remaining ½ cup of the shredded parmesan. Set aside.
- Spread the beef and noodle mixture onto a large greased baking sheet. Sprinkle with the remaining 1 cup of mozzarella cheese. Then add ½ cup dollops of the ricotta mixture all over the lasagna.
- Bake in the preheated oven for 20-25 minutes. Garnish with fresh basil an/or parsley, then serve!
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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