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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/small-sheet-pan-lasagna-recipe/