A cozy, cheesy lasagna shortcut that bakes on one pan for minimum effort and dishes.
This quick cheesy sheet pan lasagna is what you make when you are craving all the classic, saucy comfort of homemade lasagna but you do not want to fuss with tall layers and a long bake time. Instead of a deep dish, we spread everything out on a sheet pan so the noodles cook faster, the cheese browns beautifully, and everyone gets those coveted crispy edges. It feels like a cross between traditional lasagna and a bubbly baked pasta, perfect for busy weeknights or casual dinners with friends.
You still get the big flavors: a hearty meat sauce, creamy ricotta layer, and a golden blanket of mozzarella. Using no boil lasagna noodles and store bought marinara keeps things simple, while a few pantry spices make it taste like it simmered for hours. Because everything is spread out, you can see each layer as you assemble, which makes this a very forgiving recipe even if you are new to cooking.
There is a little cultural magic here too. Lasagna is classic Italian American comfort food, often reserved for Sundays or holidays. This sheet pan version respects those flavors but adapts them for real life, when you are tired, hungry, and still want something homemade and warm from the oven.
Why you will love this sheet pan lasagna:
- Ready in about 45 minutes from start to finish
- Uses just one pan for baking, so cleanup is simple
- Cheesier and slightly crispier than tall lasagna, with lots of golden edges
- Flexible recipe that welcomes your favorite vegetables or meat swaps
- Family friendly, crowd pleasing, and easy to double for a party
Ingredients
Serves: 4 to 6
Total time: ~45 minutes (15 minutes prep, 30 minutes bake + rest)
For the Meat Sauce
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef or Italian sausage (450 g), or a mix
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jar marinara sauce, about 24 ounces (680 g)
- 1/2 cup water (120 ml)
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning (optional but nice)
- 1/2 teaspoon dried basil
- 1/2 to 3/4 teaspoon fine salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for gentle heat)
For the Cheese Layer
- 1 container ricotta cheese, 15 ounces (425 g)
- 1 large egg
- 1/2 cup grated Parmesan cheese (50 g)
- 1 teaspoon Italian seasoning or dried mixed herbs
- 1/2 teaspoon fine salt
- Freshly ground black pepper, to taste
For Assembly
- 8 to 10 no boil lasagna noodles (about 8 ounces / 225 g)
- 2 cups shredded mozzarella cheese (about 200 g), divided
- 2 tablespoons grated Parmesan (optional, for topping)
- Olive oil or nonstick spray, for the pan
- 2 tablespoons chopped fresh parsley or basil, for garnish (optional)
💡 Shopping tip: If your store has them, choose flat no boil lasagna sheets; they fit more easily on a sheet pan and cook evenly.
Step-by-Step Instructions
1. Preheat and prep the pan
- Preheat your oven to 400°F (200°C).
- Lightly grease a half sheet pan (about 18 x 13 inches / 46 x 33 cm) with olive oil or nonstick spray. You can line it with foil for easier cleanup.
💡 Tip: If your sheet pan is a bit smaller, place it on a second pan while baking to catch any bubbly overflow.
2. Make the quick meat sauce (10 minutes)
- Heat 1 tablespoon olive oil in a large skillet over medium high heat.
- Add the ground beef or sausage and cook for 5 to 6 minutes, breaking it into crumbles, until browned and no longer pink.
- Stir in the diced onion and cook 2 to 3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
- Pour in the marinara sauce and 1/2 cup water. Stir in oregano, Italian seasoning, basil, salt, pepper, and red pepper flakes if using.
- Simmer on low for 3 to 5 minutes, until slightly thickened but still saucy.
💡 Tip: If your sauce seems very thick, splash in an extra 2 to 4 tablespoons of water so the noodles have enough moisture to cook.
3. Mix the cheese filling (5 minutes)
- In a medium bowl, combine ricotta, egg, 1/2 cup Parmesan, Italian seasoning, salt, and a few grinds of black pepper.
- Stir until smooth and creamy.
💡 Tip: For an extra silky texture, you can add 2 tablespoons of milk or cream to the ricotta mixture.
4. Par cook the noodles on the pan (optional but helpful, 5 minutes)
- Spoon a thin layer of meat sauce over the greased sheet pan, just enough to lightly coat the bottom.
- Arrange a single layer of no boil lasagna noodles over the sauce, breaking them to fit so most of the surface is covered.
- Spoon another very thin layer of sauce over the noodles.
- Cover the pan loosely with foil and place in the preheated oven for 5 minutes, then remove. This jump starts the noodles.
💡 Tip: If skipping this step to save time, make sure your sauce is slightly looser and add a bit more on the bottom so the noodles still cook through.
5. Build the sheet pan lasagna layers (5 minutes)
- With the pan on the counter, spread about one third of the remaining meat sauce over the noodles.
- Drop spoonfuls of the ricotta mixture over the sauce (about half of it) and gently spread or leave in little pockets.
- Sprinkle with about 2/3 cup mozzarella.
- Add another layer of noodles, breaking to fit, then another third of sauce, the rest of the ricotta, and another 2/3 cup mozzarella.
- Finish with a final layer of noodles and the remaining meat sauce.
💡 Tip: Try to keep the noodles mostly covered with sauce to prevent dry spots while baking.
6. Top with cheese and bake (20 to 25 minutes)
- Sprinkle the remaining mozzarella and the extra 2 tablespoons Parmesan evenly over the top.
- Cover the sheet pan tightly with foil, tenting it slightly so it does not stick to the cheese.
- Bake at 400°F (200°C) for 15 minutes.
- Remove the foil and continue baking for another 8 to 10 minutes, until the cheese is melted, bubbling, and starting to brown at the edges.
💡 Tip: For deeper golden spots, set the oven to broil on high for 2 to 3 minutes, watching very closely so it does not burn.
7. Rest, garnish, and serve (10 minutes)
- Remove the pan from the oven and let the lasagna rest for 10 minutes. This helps it set so it slices cleanly.
- Sprinkle with chopped parsley or basil, if using.
- Cut into squares and serve straight from the sheet pan.
💡 Tip: If cutting is messy, use a small spatula to press down and score portions before lifting them out.
Variations & Substitutions
- Use ground turkey or chicken instead of beef or sausage for a lighter option.
- Make it vegetarian by swapping the meat for 2 cups (about 250 g) sautéed mushrooms, zucchini, or a plant based ground.
- Use part skim mozzarella and ricotta if you prefer a slightly lighter but still cheesy bake.
- Add a handful of chopped spinach or kale into the ricotta mixture for extra greens.
Make-Ahead, Storage & Reheating
- Make ahead: Assemble the lasagna through step 5, cover tightly with foil, and refrigerate for up to 24 hours. Add about 5 extra minutes to the covered bake time if going straight from the fridge.
- Storage: Cool completely, then store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezing: Freeze cooked and cooled portions in freezer safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave until hot, or reheat in a 350°F (175°C) oven, covered, for 15 to 20 minutes until heated through and bubbly.
Nutritional Info (Estimated, per serving)
Based on 6 servings with beef and full fat cheeses:
- Calories: ~550
- Protein: ~30 g
- Carbs: ~50 g
- Fat: ~24 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Simple green salad with a lemony vinaigrette to cut through the richness
- Garlic bread or crusty baguette slices for swiping through extra sauce
- Steamed or roasted broccoli, green beans, or asparagus on the side
- A side of roasted cherry tomatoes with olive oil and herbs
- Extra grated Parmesan and red pepper flakes at the table
- A glass of red wine or sparkling water with lemon for a relaxed, bistro style meal
Recipe FAQs
Can I use regular lasagna noodles instead of no boil?
Yes. Parboil regular lasagna noodles in salted water for about 5 to 6 minutes, until just flexible but still firm. Drain well, pat dry, then proceed with the recipe as written.
Can I make this without meat?
Absolutely. Replace the meat with sautéed vegetables, a mix of mushrooms, or a plant based ground. Make sure to cook off excess moisture so the sauce does not become watery.
What if my lasagna seems dry or the noodles are still firm?
This usually means there was not quite enough moisture. Next time, add an extra 1/4 cup water to the sauce or cover the noodles a bit more generously with sauce. You can also cover the pan again and bake for an additional 5 to 10 minutes until tender.
Do I need a special sheet pan for this?
A standard half sheet pan works best. If yours is very thin or dark, you may want to reduce the oven temperature slightly or check a few minutes early so the bottom does not over brown.
Is this lasagna spicy?
It is mildly seasoned. The red pepper flakes add gentle warmth but not strong heat. If you are cooking for kids or very spice sensitive eaters, simply omit the flakes.
Can I double the recipe for a crowd?
Yes. Use two sheet pans, rotate them halfway through baking, and add a couple of minutes to the cook time if needed until both are bubbling and golden.
Final Notes
Quick cheesy sheet pan lasagna is one of those recipes that quietly slips into your regular rotation because it feels special but never fussy. It turns a basic weeknight into something a little more comforting, with just enough leftovers for lunch the next day. The wide, shallow layers mean every bite has a bit of everything: saucy noodles, creamy ricotta, and those golden, crispy edges that everyone fights over.
If you try this version, feel free to make it your own by playing with different meats, veggies, or cheeses. Recipes like this are more of a template than a strict rulebook, and your kitchen should always feel like it fits your life.
I would love to hear how it goes for you. Drop a comment with your tweaks, share a photo of your pan fresh from the oven, or pass this along to a friend who needs a simple lasagna they can actually pull off on a Tuesday night. Happy cooking, and enjoy every cheesy forkful.
