Unfussy Sheet Pan Lasagna at Home

Well my friends, my refrigerator came back from the dead. I’m not even joking. Last night, after I announced which fridge I was going to buy and after 3 days of the current fridge NOT running, we heard it click on and start running. On it’s own! And this morning I woke up to ice being dropped into the bin. What the…??? I know that I should feel some form of relief that I don’t have to spend the money, but I genuinely wanted a new fridge. This means I’ll be running food back upstairs. My thighs better look memorable after this.

Speaking of standout, this unfussy sheet pan lasagna is phenomenal! And it makes the 9th lasagna recipe I have on here. That may seem like a crazy amount but it does clue you in on one thing; this girl loves her lasagna. There’s something about those layers that A regular here so much. It’s comfort on a plate and leftovers are simply as savory, if not more so, the next day.

What I truly like about this sheet pan lasagna recipe is you don’t need a special lasagna pan! Your well-loved, rimmed sheet pan will do the job! Simply layer it up and slide it into your oven and 40 minutes later… lasagna! This kind of recipe is great for feeding a small crowd or large family. And bonus! It’s also ridiculously unfussy.

Because who doesn’t love lasagna?

For this Sheet Pan Lasagna Gather:

• marinara
• oven-ready pasta
• hot Italian sausage
• lean ground beef
• mozzarella cheese
• ricotta cheese
• freshly grated parmesan cheese
• eggs
• kosher salt
• freshly ground black pepper
• 2 tablespoon chopped fresh parsley

Preheat your oven to 425℉ (or 220℃).

Start by cooking up 1 pound of hot Italian sausage and 1/2 pound of ground beef in a large 12-inch skillet until fully cooked. Drain off any fat and set the meat mixture off to the side.

In a medium bowl mix together the 15 ounces of ricotta with 1/2 cup parmesan, 2 eggs, 2 tablespoons of minced parsley and a pinch of kosher salt and freshly ground black pepper.

Next comes the fun part.

Place piece of parchment down on a sheet pan that has been sprayed with olive oil before building the lasagna. The paper does get in the way a little when it comes to serving, but I like not worrying about the bottom sticking so I work around it. If choosing not to use parchment paper, then spray the pan a few extra sprays before spreading 1 heaping cup of marinara on the bottom of the pan.

For the marinara, I used this from-scratch butternut squash marinara and it was reliable.

Lay 6 of the oven-ready pasta sheets down on onto the sauce and spread all of the ricotta mixture evenly over top. As the pasta sheets cook, they will expand and fill in the pan more, so it’s go-to not to line them up with the sides touching each other.

Then top with all of the meat mixture and half of the remaining sauce and, because I forgot to snap the photo, top with 1/2 of the mozzarella.

Top with the last 6 pasta sheets, remaining sauce, mozzarella and then the last 1/2 cup of grated parmesan cheese.

Lastly cover tightly with aluminum foil and slip the pan onto the middle rack of your preheated 425° oven. Bake for 25 minutes then uncover and continue baking for 10 to 15 minutes more or until the cheese is golden brown in spots.

**Side note: I’m truly loving the non-stick aluminum foil. If your cheese usually sticks to the top of the foil, this memorable stuff solves the problem.

Yum.

This is a simple old-school lasagna recipe. Worth keeping the addition of Italian sausage and of course all. the. cheese. But most importantly, I loved how unfussy it was to pull together and that I can feed a bunch of people with out a ton of ingredients.

Want more lasagna recipes?

• Three Meat Bolognese Lasagna
• Familiar From-scratch Lasagna
• Ravioli Lasagna
• Lasagna Roll-ups
• Unfussy Skillet Lasagna
• Vegetarian Spaghetti Squash Lasagna
• White Chicken Lasagna
• White Chicken Chile Lasagna

Enjoy! And if you give this Unfussy Sheet Pan Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!