Print

Easy Sheet Pan Lasagna with Crispy Edges

Close-up of a perfectly baked square slice of sheet pan lasagna showing layers of cheese and meat sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic lasagna flavors on a sheet pan for quick cooking and minimal cleanup. This recipe delivers cheesy layers and desirable crispy edges without the fuss of traditional layering.

Ingredients

Scale
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jar (24 ounces) marinara sauce
  • 9 no-boil lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a large, rimmed sheet pan.
  2. Heat olive oil in a skillet over medium heat. Add ground beef and minced garlic. Cook until the beef is browned. Drain any excess fat.
  3. Stir the marinara sauce, Italian seasoning, salt, and pepper into the cooked beef mixture. Remove the skillet from the heat.
  4. In a separate bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well.
  5. Spread a thin layer of the meat sauce over the bottom of the prepared sheet pan.
  6. Place 3 no-boil lasagna noodles over the sauce layer.
  7. Spread half of the ricotta mixture evenly over the noodles. Top this with one-third of the remaining meat sauce. Sprinkle with one cup of the mozzarella cheese.
  8. Repeat the layers: 3 more noodles, the remaining ricotta mixture, another third of the meat sauce, and half of the remaining mozzarella.
  9. Place the final 3 noodles on top. Cover these with the remaining meat sauce and the rest of the mozzarella cheese.
  10. Cover the sheet pan tightly with aluminum foil. Bake for 30 minutes.
  11. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy.
  12. Let the lasagna rest for 5 minutes before slicing. Garnish with fresh basil or parsley before serving.

Notes

  • Using no-boil noodles helps keep the prep time low for this easy weeknight meal.
  • For extra crispy edges, ensure the sauce and cheese reach the very edges of the pan.
  • This single layer lasagna cooks faster than a standard deep-dish version.

Nutrition

Find it online: https://fooddexterity.com/sheet-pan-lasagna-easy-crispy-edges/