Sheet Pan Lasagna
Serves 15
20 mins prep
40 mins cook
60 mins total
Sheet Pan Lasagna is a twist on the classic layered Italian comfort dish. By assembling the no bake lasagna noodles, marinara sauce, creamy ricotta, and gooey melted cheese on a single sheet pan, this version ensures every bite has the perfect balance of flavors and textures.
Preheat your oven to 375°F.
Cook the Meat Sauce: In a large pan over medium heat, cook the ground beef and sausage until no longer pink, about 7-10 minutes.
Season with Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the two jars of marinara sauce until combined. Remove from heat and set aside.
Prepare the Ricotta Filling: In a medium bowl, mix together the ricotta cheese, cottage cheese, eggs, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, garlic powder, and onion powder. Stir until smooth and well combined.
Assemble the Lasagna: Lightly grease a 16x9-inch rimmed sheet pan (or similar size sheet pan, or line with foil instead of using nonstick spray for easy clean up)
Spoon half of the meat sauce evenly over the bottom of the pan.
Lay down half of the lasagna noodles on top of the sauce in a single layer.
Spread the ricotta cheese mixture evenly over the noodles.
Top with the remaining noodles in a single layer.
Spoon the remaining meat sauce evenly over the noodles.
Bake the Lasagna: Cover the sheet pan tightly with foil and bake for 30 minutes.
While the lasagna bakes, slice the fresh mozzarella cheese.
Add the Cheese Topping: Remove the foil from the lasagna. Arrange the fresh mozzarella slices on top and sprinkle with shredded mozzarella and the remaining Parmesan cheese.
Return the lasagna to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Garnish with fresh basil, parsley, and extra Parmesan cheese.
