Dinner

Sheet-Pan Lasagna Recipe

Name: Sheet-Pan Lasagna Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tbsp. unsalted butter, plus more for greasing sheet; 2 tbsp. extra-virgin olive oil; 16 oz. Italian sausage, casings removed; 5 garlic cloves, coarsely chopped; 1/4 cup coarsely chopped fresh basil; 2 (24-oz.) jars marinara sauce (such as Rao’s); Kosher salt, to taste; 24 oz. lasagna noodles, broken into 3-inch pieces; 16 oz. whole-milk ricotta; 4 oz. Parmesan, finely grated (about 2 cups), divided; 16 oz. mozzarella (such as Galbani), shredded; Freshly ground black pepper, to taste

ByMariam Harutyunyan March 14, 2026March 14, 2026

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Introduction

Sheet-Pan Lasagna is a simple twist on the classic Italian favorite, making preparation and cleanup easier than ever. This flavorful one-pan dish combines hearty sausage, rich cheeses, and tender noodles baked to bubbly perfection. It’s perfect for weeknight dinners or casual gatherings.

A slice of lasagna is being lifted from a white baking pan with a metal spatula, showing multiple layers: thin orange-brown pasta sheets layered with bright red tomato sauce mixed with meat and herbs, a middle layer of creamy white cheese, and melted, slightly browned cheese on top. The edges of the pasta are crispy and browned, adding texture. The lasagna sits on a white marbled surface, and the golden melted cheese glistens under soft light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. unsalted butter, plus more for greasing the sheet
2 tbsp. extra-virgin olive oil

16 oz. Italian sausage, casings removed
5 garlic cloves, coarsely chopped

1/4 cup coarsely chopped fresh basil
2 (24-oz.) jars marinara sauce (such as Rao’s)

Kosher salt
24 oz. lasagna noodles, broken into 3-inch pieces
16 oz. whole-milk ricotta

4 oz. Parmesan, finely grated (about 2 cups), divided
Freshly ground black pepper
16 oz. mozzarella (such as Galbani), shredded

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. Grease the bottom and sides of an 18″ x 13″ baking sheet with butter.
Step 2: In a large, high-sided skillet over medium-high heat, warm the olive oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Stir in garlic and basil, cooking until fragrant, about 1 minute. Pour in marinara sauce and bring to a simmer.
Step 3: Meanwhile, cook the broken lasagna noodles in a large pot of boiling salted water until very al dente, about 10 minutes, stirring occasionally to prevent sticking. Drain and transfer to a large bowl.

Step 4: Add 1/2 cup Parmesan and 2 tablespoons butter to the noodles and toss to combine. Transfer the pasta mixture to the skillet with the sauce, mixing gently.
Step 5: In a medium bowl, combine the ricotta with the remaining 1 1/2 cups Parmesan. Season with salt and freshly ground black pepper to taste.
Step 6: Pour the pasta and sauce mixture into the prepared baking sheet. Sprinkle evenly with the shredded mozzarella. Dollop spoonfuls of the ricotta mixture over the top.

Step 7: Bake in the preheated oven until the cheese is bubbly and golden, and the edges are lightly crispy, about 20 to 25 minutes.

Tips & Variations

For a vegetarian version, substitute Italian sausage with sautéed mushrooms or plant-based sausage.
Use no-boil lasagna noodles broken into pieces for an even easier prep—adjust baking time as they absorb liquid.

Adding a pinch of red pepper flakes to the sauce gives the dish a subtle spicy kick.
Fresh mozzarella can be used instead of shredded for a creamier texture, but be sure to slice it thinly.

Storage

Store leftover sheet-pan lasagna tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through, about 10-15 minutes. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a baked lasagna in a white rectangular dish. It has multiple layers visible from the top: a base layer of red tomato sauce with bits of meat, followed by wide, flat yellow noodles that appear soft and slightly curled at the edges. Over the noodles, there are thick, melted white cheese layers covering most of the surface with some golden-brown spots from baking. The edges of the lasagna are slightly crispy and darker in color. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the sheet-pan lasagna a day ahead and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.