Sheet Pan Lasagna
Ditch the traditional, labor intensive layered lasagna and use your favorite lasagna ingredients and flavors to craft a new favorite, the viral Tik Tok Sheet Pan Lasagna recipe!
TURN YOUR FAVORITE CLASSIC INTO A SHEET PAN MEAL
Ready for a delicious dinner to try tonight that doesn’t require too much fuss? Sheet pan lasagna just might be your new go-to dish! This easy, one-pan meal is made with classic Italian ingredients like tomato sauce and mozzarella cheese, plus some of your favorite seasonings. But the best part is, every serving is like enjoying the crispy edges of a traditional lasagna! Maybe you’ve heard of this meal since it’s been going crazy viral on TikTok and floating around the rest of social media. This sheet pan meal is perfect for busy weeknights or leisurely weekend evenings!
FREQUENTLY ASKED QUESTIONS:
This recipe was designed to reflect the crispy edges of a traditional lasagna. However, I personally thought it needed a bit more sauce. So I served this with some marinara I had warmed up on the stove. I love Rao’s Roasted Garlic Sauce but it is pretty pricey. A budget-friendly favorite of mine is Hunts Garlic and Herb Spaghetti sauce. You can usually purchase a 24 ounce can for just over a $1 (at the time of writing this post.)
Properly draining the frozen spinach is ESSENTIAL! If you don’t get all the excess water out of the spinach, you’ll end up watering down your cheese mixture, throwing the texture off and changing the taste. Trust me, it’s totally worth taking the few extra minutes to strain it really well. Using a cheesecloth really helps get it all out if you have one.
And if your family doesn’t like spinach, just leave it out!
You want to break them up before hand, just don’t break them up into too small of pieces. Using 2-inch pieces is great so they’re not too small to crumble apart and not too big to handle or try to eat.
Whatever your heart desires. Anything that you typically serve with traditional lasagna would be great here! Try a big green salad, a side of breadsticks and maybe your favorite hearty vegetable soup recipe.
Certainly! We like the combo of ground Italian sausage and ground beef. But if you prefer one over the other, or wanted to try this with ground chicken or ground turkey you can certainly give that a try. Just be sure it’s the same quantities overall.
Yes! You can add veggies to this sheet pan dinner if you like. I think mushrooms and zucchini would be tasty. You can also add other cheeses to the mix to bring even more flavor.
Any leftovers should be transferred to an airtight container and kept in the fridge for up to 3-4 days. Always let your leftovers cool completely before storing them.
Additionally, you can freeze leftovers using a freezer safe container or wrapping with plastic wrap and then foil and keeping for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lasagna noodles
- ground beef
- ground Italian sausage
- yellow onion
- cloves garlic
- marinara sauce (plus, extra for serving)
- Italian Seasoning
- salt and pepper
- ricotta cheese
- frozen spinach
- shredded mozzarella cheese
- grated Parmesan cheese
HOW TO MAKE SHEET PAN LASAGNA
Boil lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into a large bowl and set aside.
Preheat the oven to 350° F. Lightly spray a 12×17 sheet pan with non-stick cooking spray. In a large skillet, cook and crumble the ground beef and sausage (along with the onion and garlic) over medium heat until browned. Drain off any excess grease then return to the skillet.
To the skillet, add in the marinara sauce, Italian seasoning and salt and pepper to taste. Stir well then bring to a simmer for about 5 minutes.
While the sauce is simmering, in a separate bowl, mix together the ricotta cheese, drained spinach, and a little salt and pepper (to taste.) Set aside
Once done simmering, pour the meat sauce into the large bowl along with the cooked lasagna noodles and mix together. Then stir in 1 cup mozzarella cheese and 1 cup parmesan cheese.
Pour the coated lasagna noodles onto the prepared baking sheet and spread out evenly.
Next, dollop the ricotta mixture around the top of the lasagna noodles.
Then evenly sprinkle the remaining mozzarella and parmesan cheeses on top.
Bake uncovered for 35-40 minutes or until the cheese is light brown and bubbly. Let the lasagna cool for 10 minutes before serving.
CRAVING MORE RECIPES?
This recipe was inspired by Giada DeLaurentis. She shared her video of this recipe on TikTok and it’s gone crazy viral!
Sheet Pan Lasagna (Tik Tok Viral Recipe)
Ingredients
- 16 ounces lasagna noodles, broken into 2-inch pieces
- ½ pound ground beef
- ½ pound ground Italian sausage
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 24 ounce jar marinara sauce, plus more for serving (my favorite is Rao’s Roasted Garlic)
- 2 teaspoons Italian Seasoning
- salt and pepper, to taste
- 2 cups ricotta cheese
- 8 ounces frozen spinach, thawed and drained very well.
- 2 cups shredded mozzarella cheese, divided use
- 2 cups grated Parmesan cheese, divided use
Instructions
- Boil lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into a large bowl and set aside.
- Preheat the oven to 350° F. Lightly spray a 12×17 sheet pan with non-stick cooking spray.
- In a large skillet, cook and crumble the ground beef and sausage (along with the onion and garlic) over medium heat until browned. Drain off any excess grease then return to the skillet.
- To the skillet, add in the marinara sauce, Italian seasoning and salt and pepper to taste. Stir well then bring to a simmer for about 5 minutes.
- While the sauce is simmering, in a separate bowl, mix together the ricotta cheese, drained spinach, and a little salt and pepper (to taste.) Set aside
- Once done simmering, pour the meat sauce into the large bowl along with the cooked lasagna noodles and mix together. Then stir in 1 cup mozzarella cheese and 1 cup parmesan cheese.
- Pour the coated lasagna noodles onto the prepared baking sheet and spread out evenly.
- Next, dollop the ricotta mixture around the top of the lasagna noodles.
- Then evenly sprinkle the remaining mozzarella and parmesan cheeses on top.
- Bake uncovered for 35-40 minutes or until the cheese is light brown and bubbly.
- Let the lasagna cool for 10 minutes before serving. Note: I prefer to serve this with additional heated marinara sauce.
Notes
- Don’t skip draining the spinach- you don’t want watery ricotta mixture on your lasagna.
- Break the noodles into 2-inch pieces before cooking.
- I prefer to serve this with extra sauce so grab an extra jar or can at the store if you like more sauce as well.
- You can use other ground meat combos if desired. Just be sure it’s the same amount in total.
- You can add other veggies or cheeses to make this even more delectable.
- This meal can be frozen if stored appropriately for up to 3 months.
- Serve this with your favorite soup and salad and a side of garlic bread or breadsticks to really seal the dinner deal.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How did you get your noodles cut so perfectly? Mine cracked and broke.
Great recipe. I always hated the layering!
Hey Marcy, the key is not to overcook the noodles. A lot of people cook them until they’re super soft and that is too long. They should be al dente. If you cook it exactly to the package directions, it should come out perfectly but they should not be really soft when you pull them out or they are overcooked. Hope that helps!