This Sheet Pan Lasagna feeds 12 with No Layering, No Assembly and No Stress

Sheet Pan Lasagna has all the classic flavors with less work. It feeds 12 for just $1.87 per serving and is perfect for a crowd.

Sheet pan lasagna ready to serve from the sheet pan.

Lasagna is one of my family’s most requested dinners, and this sheet pan version makes it so much easier to serve my family of 10. There is no layering or careful assembly, and it is ready in under 45 minutes. This budget friendly dinner is perfect for my large family or to feed a crowd.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

No Layering – Break the noodles, toss with the meat sauce, and spread on a pan
Every bite as the classic spinach ricotta filling without any precise layering
The two-meat combination gives the meat sauce a rich flavor
Budget Friendly – Hearty, cheesy lasagna that feeds 12 for less than $23

After 14 years of developing recipes, I know the best crowd feeding pasta dinners deliver impressive results without hours of careful assembly. This Sheet Pan Lasagna proves that every time. If your family loves easy baked pasta recipes like this one, then they will love Lasagna Roll Ups, The Best Stuffed Shells Recipe and Baked Ziti Recipe.

Why Sheet Pan Lasagna is Better for a Crowd

Traditional lasagna takes time to layer and usually feeds 8 to 10 people. Sheet pan lasagna skips the careful assembly by tossing the noodles with the meat sauce and dolloping the ricotta on top.

A 12×17 sheet pan feeds 12 and gives every serving a good mix of noodles, sauce, and cheese. It is easier to make, serves more people, and still looks impressive on the table.

Ingredients

Lasagna Noodles – Break into 2-inch pieces and cook 1 minute less than package directions.
Ground Beef – Adds rich flavor with the Italian sausage. Drain well before adding the sauce.
Ground Italian sausage – Adds herbs, spices, and extra flavor. Use what you prefer – mild or hot.
Yellow onion – Dice onion small and cook until softened.
Marinara sauce – Use your favorite store bought sauce or try our Homemade Marinara Sauce Recipe
Italian seasoning – Adds classic Italian flavor throughout the meat sauce. You can even try our Homemade Italian Seasoning Recipe
Salt and black pepper – Added for flavor
Frozen chopped spinach – Thawed and squeezed very dry before mixing with the ricotta.
Ricotta cheese – Adds the classic creamy lasagna filling. Use cottage cheese for an easy substitute.
Shredded mozzarella cheese and Parmesan cheese – Freshly shredded cheese is recommended for the best flavor.

Carrie’s Tip: Squeeze the thawed spinach very dry before mixing it with the ricotta. Removing the excess moisture helps prevent a watery lasagna.

How to Make Sheet Pan Lasagna Recipe

Step 1 – Preheat the oven to 350°F. Spray a 12×17-inch rimmed baking sheet with nonstick cooking spray.

Broken lasagna noodle cooking in a large pot of water.

Step 2 – Break the lasagna noodles into approximately 2-inch pieces. Cook according to the package directions until al dente. Drain and set aside.

Ground beef, Italian sausage with diced onions in a large skillet with a wooden spoon.

Step 3 – While the noodles cook, heat a large, deep skillet over medium-high heat. Add the ground beef, Italian sausage, and diced onion. Cook until the meat is browned and no longer pink, breaking it up as it cooks. Drain any excess grease.

Cooked ground meat topped with tomato sauce and seasoning in a skillet.

Step 4 – Stir in the marinara sauce, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a low simmer and cook for 3 to 5 minutes, stirring occasionally.

Meat sauce topped with broken cooked lasagna noodle topped with shredded cheese in a skillet.

Step 5 – Add the cooked lasagna noodles and 1 cup of the mozzarella cheese. Stir gently until the noodles are evenly coated with the sauce.

Ricotta cheese, spinach, salt and black in a bowl.

Step 6 – In a separate bowl, stir together the ricotta cheese, spinach, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon black pepper until well combined.

Lasagna and meat sauce spread on a sheet pan topped with spinach ricotta cheese.

Step 7 – Spread the meat and lasagna mixture into an even layer on the prepared baking sheet. Dollop the ricotta mixture evenly over the top of the lasagna (I did 12 dollops throughout the top). It does not need to be spread into a solid layer.

Shredded cheese, parmesan cheese spread over the lasagna mixture.

Step 8 – Sprinkle with the remaining 1 cup mozzarella cheese and the parmesan cheese.

Step 9 – Bake for 20-25 minutes, or until the cheese is melted and lightly golden brown. Let the lasagna rest for 10 minutes before serving. Serve and enjoy!

Close up image of recipe cooked and ready to serve.

Tips for Success

Squeeze the Spinach Dry. Any remaining moisture can make the bottom of the lasagna soggy.
Cook Noodles to al dente. Cook them 1 minute less than the package directions since they continue cooking in the oven.
Drain the meat completely. Removing excess grease keeps the sauce rich without becoming oily.
Spread the noodle mixture evenly. This helps every serving have the same amount of noodles, sauce and cheese.
Rest before serving. Let the lasagna rest for 10 minutes so the cheese sets and the pieces hold together when served.

Variations and Substitutions

Use Cottage Cheese. We recommend to blend before mixing with the spinach for a texture similar to ricotta.
Change the Meat. Use all ground beef or all Italian sausage.
Add different vegetables. Try this lasagna with sauteed mushrooms, diced zucchini or bell peppers.
Vegetarian variation. Skip the meat and add extra vegetables.

A serving of lasagna topped with spinach ricotta cheese on a plate.

Storage and Make-Ahead Instructions

Make-Ahead

Assemble completely through Step 9 without baking. Cover tightly with foil and refrigerate for up to 24 hours. Bake directly from cold adding 5-10 extra minutes to the bake time.

Refrigerator

Store leftovers in an airtight container for up to 4 days. Reheat individual portions covered with foil at 350 degrees for 15 minutes or microwave in 1 minute intervals.

Freezer

Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350 degrees for 20-25 minutes until heated through.

Frequently Asked Questions

What size sheet pan do I need?

A 12×17-inch rimmed baking sheet is the right size for this recipe. If you use a smaller pan the lasagna will overflow and a larger pan gives you a layer that is too thin.

Can I use no-boil lasagna noodles?

No-boil noodles are not recommended for this recipe. The noodles need to be pliable enough to toss with the meat sauce and they will not soften properly without being boiled first.

Why is my sheet pan lasagna watery?

The spinach was not squeezed dry enough before mixing with the ricotta. It is best to squeeze the spinach with a clean kitchen towel until no liquid comes out.