This Content Is Only For Subscribers
This sheet pan lasagna is a perfect holiday meal! It’s easy to make, feeds a crowd and tastes incredible. It also makes a wonderful weeknight meal paired with a big greens salad and garlic bread.
Say hello to our newest obsession!
Over the last year, my family has gone crazy over sheet pan lasagna. It’s super easy to make, it feeds a big crowd (or you get lots of leftovers) and you can make different versions based on whatever you love!
I call that a huge win.
Words can’t express how much we love sheet pan lasagna!
And I’ve decided that there is no better holiday meal. Red and green? Check. Super delicious? Check. Easy to serve for a holiday party? Check check.
This one ticks all the boxes and you should definitely add it to your menu for the season.
My version of sheet pan lasagna uses lots of cheese and pesto, along with roasted red peppers and fresh spinach. The flavor combo is fabulous and also rather neutral – it’s pleasing to everyone and doesn’t get too fancy. Even the kids love it!
Serve this with a big greens salad and some garlicky sourdough bread and you are good to go. It’s a lovely weeknight meal, a great holiday dinner or even a wonderful meal to take someone. Pure comforting, cozy food.
This is how I make it!
First, I break and boil the lasagna noodles. This is kind of nice because you don’t have to worry if the noodles break! I tend to break them into thirds, boil them, then spread them out on some parchment paper and hit with some olive oil spray so they don’t stick.
Next, I brown some ground beef or ground turkey. Or a mix of both! I use a large pot and anywhere from one-and-a-half to two pounds of meat. Go the two pound route if you like things very meaty. This gets browned with lots of garlic, basil, oregano and is finished with some marinara sauce. I definitely use store-bought sauce here because it’s easiest. Rao’s is my favorite.
I also stir in some fresh spinach! It’s nice to get some greens in when it comes to a dish like this. Because they blend in nicely so it’s an added bonus.
The cheesy ricotta mixture is my favorite part. Ricotta cheese, parmesan cheese, mozzarella cheese and a touch of pesto. I always have pesto in my freezer for reasons just like this. But if you have a jarred version that you love, that works well too.
Now get this: you’re going to add the noodles to the meat sauce and toss them together.
Next, you’re going to spread the whole thing out on a sheet pan! Yep yep yep. This is also when I add a bunch of chopped roasted red peppers. I like them to shine instead of being mixed directly into the sauce.
Then, dollop it with your ricotta cheese mixture. And add another big sprinkle of cheese.
Finally, it’s time to bake. About 30 minutes is all you need for this to come together in the oven. And you get some super crispy edges of pasta which are my absolute favorite part.
Sprinkle it with fresh basil, parm, maybe some crushed red pepper flakes, and serve!
WE LOVE THIS.
It is so good and so easy. Perfect when you don’t feel like making traditional lasagna or you are short on time. It’s also a huge hit with everyone!
Sheet Pan Lasagna
Sheet Pan Lasagna
This sheet pan lasagna is a perfect holiday meal! It’s easy to make, feeds a crowd and tastes incredible. It also makes a wonderful weeknight meal paired with a big greens salad and garlic bread.
-
Preheat the oven to 350 degrees F.
-
Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, until they are al dente. Remove the noodles and spread them on a towel or sheet of parchment paper, giving them a quick spray of olive oil so they don’t stick.
-
Heat the olive oil in a large stock pot over medium heat. Add the ground beef/turkey with a big pinch of salt and pepper. Cook, browning on all sides, and break the meat apart with a wooden spoon. Once browned, stir in the garlic, basil and oregano.
-
Add the marinara sauce. Stir in the spinach.
-
Add the broken cooked noodles to the meat sauce. Toss until the noodles are coated.
-
Spread the noodles and sauce out on a standard baking sheet (13×18). Make sure they are in an even layer. Top with the chopped roasted red peppers.
-
In a large bowl, stir together the ricotta, 1.5 cups of the mozzarella, the parmesan and the pesto. Add a pinch of salt and pepper. Stir until combined. Sometimes I also add another shake of basil and oregano here too.
-
Dollop the ricotta mixture all over the noodles spread on the sheet. Top with the remaining shredded cheese.
-
Bake for 30 to 40 minutes, until golden and bubbly.
-
Remove and sprinkle with fresh basil, extra parmesan and crushed red pepper flakes. Serve!
Perfectly red and green!!
