Small Sheet Pan Lasagna Recipe

Introduction

This Small Sheet Pan Lasagna is an easy and flavorful twist on the classic dish, perfect for a quick weeknight meal. Using broken lasagna noodles and a simple meat sauce, it comes together fast yet delivers all the comforting layers of cheese and tomato you love.

Ingredients

• 2 lasagna noodles (broken into 2-inch pieces)
• ½ tablespoon olive oil
• ½ cup chopped onions
• 1 clove garlic (minced)
• 8 ounces ground beef
• ½ teaspoon Italian seasoning
• ¼ teaspoon kosher salt
• ⅛ teaspoon coarsely ground black pepper
• ¾ cup tomato sauce
• ¾ cup shredded mozzarella cheese (divided)
• ¾ cup ricotta cheese
• 2 tablespoons shredded Parmesan cheese (divided)

Instructions

1. Step 1: Bring a 2-quart pot of water to a boil. Add the broken lasagna noodles and cook for 5-7 minutes, stirring occasionally to prevent sticking. Drain and place in a medium bowl. Drizzle with 1 teaspoon of olive oil to keep the noodles from sticking.
2. Step 2: Preheat the oven to 425°F (177°C). Lightly grease a 9×13-inch (quarter sheet) pan with olive oil and set aside.
3. Step 3: Heat ½ tablespoon of olive oil in a 10-inch skillet over medium heat. Add the chopped onions and cook for 2 minutes, stirring frequently.
4. Step 4: Stir in the minced garlic and cook for another minute.
5. Step 5: Add the ground beef, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper. Cook for about 5 minutes until browned, stirring occasionally. Drain excess grease if needed.
6. Step 6: Return the beef mixture to the pan, stir in the tomato sauce, and simmer over low heat for 2 minutes.
7. Step 7: Add the meat sauce and ¼ cup of the mozzarella to the bowl with the cooked noodles. Stir to combine.
8. Step 8: Spread the mixture evenly onto the prepared baking sheet.
9. Step 9: In a small bowl, mix the ricotta cheese with 1 tablespoon of Parmesan. Dollop this mixture over the pasta evenly.
10. Step 10: Sprinkle the remaining mozzarella and Parmesan over the top.
11. Step 11: Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned.
12. Step 12: Let the lasagna cool for 5 minutes before serving. Optionally, serve with extra warmed tomato sauce.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
• Add fresh basil or spinach to the meat sauce for extra flavor and nutrition.
• Use no-boil lasagna noodles to save time; just break them into pieces and layer as directed.
• Leftover lasagna tastes great reheated with a splash of water to keep it moist.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions, covering loosely to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of broken pieces?

Yes, you can. If using whole noodles, you might want to layer them instead of mixing. This recipe is designed for broken noodles to speed up assembly and create a rustic texture.

What is the best way to prevent the noodles from sticking?

After cooking and draining the noodles, tossing them with a teaspoon of olive oil helps keep them separate and easy to mix with the sauce and cheese.

Small Sheet Pan Lasagna Recipe

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4.6 from 50 reviews

This Small Sheet Pan Lasagna offers a quick and easy twist on traditional lasagna by using broken lasagna noodles and layering them with a savory beef tomato sauce and creamy cheeses, all baked together on a single sheet pan. Perfect for a comforting weeknight dinner that serves a small family or couple.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Cheese

• 2 lasagna noodles, broken into 2-inch pieces
• ¾ cup shredded mozzarella cheese, divided
• ¾ cup ricotta cheese
• 2 tablespoons shredded Parmesan cheese, divided
• ½ tablespoon olive oil (for greasing and drizzling)

Meat Sauce

• ½ cup chopped onions
• 1 clove garlic, minced
• 8 ounces ground beef
• ½ teaspoon Italian seasoning
• ¼ teaspoon kosher salt
• ⅛ teaspoon coarsely ground black pepper
• ¾ cup tomato sauce

Instructions

1. Cook the Pasta: Bring a 2-quart pot of water to a boil. Add the broken lasagna noodles and cook for 5-7 minutes, stirring occasionally to prevent sticking. Drain and place the noodles in a medium bowl. Drizzle with 1 teaspoon olive oil to keep them from sticking.
2. Preheat the Oven: Heat the oven to 425°F (177°C). Lightly grease a 9×13-inch (quarter sheet) baking pan with olive oil and set aside.
3. Sauté the Onion: In a 10-inch skillet over medium heat, heat ½ tablespoon olive oil. Add the chopped onions and cook for 2 minutes, stirring frequently until softened.
4. Add the Garlic: Stir the minced garlic into the onions and cook for an additional 1 minute until fragrant.
5. Cook the Beef: Add the ground beef to the skillet, breaking it up with a spatula. Season with Italian seasoning, kosher salt, and black pepper. Cook for about 5 minutes until the beef is browned and no longer pink. Drain any excess grease.
6. Make the Sauce: Stir in the tomato sauce with the beef mixture and simmer on low heat for 2 minutes to combine flavors.
7. Combine: Add the meat sauce and ¼ cup of mozzarella cheese to the bowl with the cooked noodles. Stir everything together to evenly combine.
8. Assemble: Spread the combined pasta and meat mixture evenly into the prepared baking pan.
9. Add Ricotta: In a small bowl, mix the ricotta cheese with 1 tablespoon of Parmesan cheese. Dollop this mixture over the layered pasta.
10. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
11. Bake: Bake the assembled lasagna uncovered for 25-30 minutes until the cheese is bubbly and lightly browned on top.
12. Cool & Serve: Let the lasagna cool for 5 minutes before serving. Optionally, serve with extra warmed tomato sauce on the side.

Notes

• Breaking the noodles into smaller pieces helps cook the lasagna more quickly and evenly on a sheet pan.
• Drizzling oil on cooked pasta prevents sticking and helps improve texture in the casserole.
• Be sure to drain excess grease from the browned beef to avoid a greasy sauce.
• Letting the dish cool slightly before serving helps the cheese set and makes it easier to cut and serve.
• Use fresh or homemade tomato sauce for best flavor.
• This recipe easily scales up by using a larger pan and more ingredients.

Keywords: sheet pan lasagna, easy lasagna, quick lasagna recipe, italian pasta bake, ground beef lasagna, one pan dinner, family dinner