sheet pan lasagna recipe
- The Best sheet pan lasagna recipe
- Sheet Pan Lasagna with Baked Meat Sauce
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Sheet Pan Lasagna with Baked Meat Sauce Works
- ā Frequently Asked Questions About Sheet Pan Lasagna with Baked Meat Sauce
The Best sheet pan lasagna recipe
I love this recipe because itās flexible. You can make it with whole wheat noodles if youāre watching your carbs, swap out the meat for lentils or chickpeas for a lighter option, or even skip the meat entirely if youāre feeling adventurous. Itās also perfect for meal prepāmake a big batch, freeze portions, and pull it out when you need a quick dinner without the stress. And letās be real, thereās something comforting about a sheet pan lasagna that makes it feel like a warm, homey hug every time. Plus, the health benefits are pretty solid: lean protein, fiber, and all the good stuff from fresh vegetables without the extra calories of deep-fried or heavy sauces. My family doesnāt even notice how healthy it isājust that itās delicious.
Sheet Pan Lasagna with Baked Meat Sauce
A convenient and flavorful one-pan lasagna that combines layers of lasagna noodles, ricotta, and a rich meat sauce, all baked together for a hands-off meal. This recipe is a must-try for any occasion.
š„Ingredients
- 12 lasagna noodles (oven-ready)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Ā½ cup grated Parmesan cheese
- 1 lb ground beef or Italian sausage
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Ā½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup marinara sauce (for topping)
- Fresh basil (for garnish, optional)
šØāš³Directions
-
1
Preheat oven to 375Ā°F (190Ā°C). Line a large baking sheet with parchment paper. -
2
In a large skillet, heat olive oil over medium heat. Add ground beef or sausage, breaking it into crumbles. Cook until browned, then drain excess fat. Stir in garlic, oregano, basil, red pepper flakes, salt, and pepper. Add crushed tomatoes and tomato paste, simmer for 10 minutes. Remove from heat. -
3
On the baking sheet, spread a thin layer of marinara sauce. Arrange lasagna noodles in a single layer, overlapping slightly. Spread half the ricotta cheese evenly over the noodles, then half the meat sauce. Sprinkle with half the mozzarella and Parmesan. -
4
Repeat layers: noodles, remaining ricotta, remaining meat sauce, remaining mozzarella, and Parmesan. Drizzle the top with a little marinara sauce. -
5
Bake uncovered for 25-30 minutes, or until the top is golden and cheese is bubbly. Let rest for 10 minutes before slicing.
š§Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
šNutrition Facts (per serving)
šNotes
- For extra flavor, add a splash of red wine to the meat sauce.
- Substitute lasagna noodles with zucchini noodles for a lighter option.
- Make ahead: Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.
- Freeze uncooked lasagna for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
Watch Video Of How Sheet Pan Lasagna with Baked Meat Sauce Works
ā Frequently Asked Questions About Sheet Pan Lasagna with Baked Meat Sauce
What is the best way to prepare the sheet pan lasagna layers for even cooking?
To ensure even cooking, arrange the lasagna layers in a single layer on the sheet pan, leaving about 1 inch of space between each layer. Preheat your oven to 375Ā°F (190Ā°C) and bake for 25-30 minutes. If your lasagna is very thick, consider using two sheet pans or baking it in a larger baking dish for better heat distribution.
Can I use store-bought pasta instead of homemade lasagna noodles?
Yes, you can use store-bought lasagna noodles, but for the best texture, opt for fresh or high-quality dried lasagna noodles that havenāt been pre-cooked. If using dried noodles, boil them al dente and drain them before layering. Pre-cooked noodles might turn mushy when baked.
What is the best cheese to use for a creamy, gooey lasagna?
A classic lasagna calls for a mix of cheeses for the best flavor and texture. Use a combination of ricotta, mozzarella, and provolone. Ricotta adds creaminess, mozzarella provides meltiness, and provolone adds a slight tang. For extra richness, consider adding a small amount of parmesan or fontina to the sauce layer.
How do I prevent the lasagna from becoming too dry while baking?
To keep your lasagna moist, follow these tips:
ā Use enough sauceāgenerously coat the noodles and fill the spaces between layers.
ā Add a layer of water or brothābefore baking, lightly brush the top with a bit of water or tomato sauce to create a steam barrier.
ā Cover with foilāstart by baking with aluminum foil (30-40 minutes) to lock in moisture, then remove it and bake uncovered for the last 10-15 minutes to crisp the top.
ā Check doneness earlyālasagna can continue cooking after removal from the oven, so pull it out when the top is golden and the center is bubbly.
Can I make this sheet pan lasagna ahead of time and reheat it?
Yes, you can prepare the lasagna ahead of time, but reheating requires careful handling to avoid drying out:
ā RefrigerateāStore assembled lasagna in an airtight container in the fridge for up to 2 days.
ā FreezeāWrap tightly in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
ā Reheat gentlyāBring to a simmer in a covered pot with a splash of water or broth for 15-20 minutes, or bake at 350Ā°F (175Ā°C) for 20-25 minutes until heated through. Avoid microwaving directly to prevent sogginess.
