Lasagna can be a labor of love, but after that first warm, cozy bite, it’s always worth it. There is a time and place for the full-blown production of homemade lasagna, but what if you wanted all the vibes in half the time? Introducing my CRISPY SHEET PAN LASAGNA.
Now, what are the best parts of lasagna? In my opinion, it’s those beautiful crispy edges and top layer + the gooey cheesy goodness. What if you could make a lasagna that maximizes the great parts and minimizes the time-consuming aspects (handmaking or pre-cooking pasta, rich thickened cream sauce, red sauce simmered for hours, carefully layering over and over.)
My recipe includes a quick crumbled sausage tomato sauce, creamy & fresh ricotta sauce, the use of no-boil pasta and only TWO perfect layers of lasagna that takes you under an hour from the start to the table.
❤️ Why You’ll Love Sheet pan Lasagna
Less than half the time – with smart swaps and mindful choices you can whip up a show stopping dish in less than half the time.
Extra crisp – with only two layers of pasta this lasagna gets extra crispy on top
Lighter yet all the flavor – all the flavors of a classic lasagna but made a bit lighter to keep you feeling your best
🍲 Ingredients
Oven-Ready Lasagne Pasta– the best hack to making a quick, easy lasagna! I love using Barilla Oven Ready Lasagne, which steams through with the help of the sauce and foil within 20 minutes of being in the oven. NO pre-boiling required!
Italian Sausage – Crumbled in small pieces, I love using sausage vs ground meat because it’s a great way to add some extra flavor from the start. Use sweet or hot, your choice.
Onion – diced onion brings a touch of sweetness and savoriness that makes a quick sauce feel like its been cooking all day.
Garlic – bc garlic is always a good idea in tomato sauce.
Tomato Sauce/ Canned Tomatoes – in a rush? Use jarred tomato sauce, it’s already cooked down so with only a few minutes you’re ready to go. Have a bit more time? Add tomato puree or crushed tomatoes and let it sit for 20-30 minutes. Either way you can’t go wrong.
Whole milk ricotta – creamy, thick, and the perfect base for a cheesy sauce to strike a balance in the lasagna
Grated Parmigiano – a salty, umami addition that makes everything better
Garlic Powder – for a subtle flavor that blends seamlessly
Milk – to thin things out a bit and bring together the ricotta sauce
Fresh Parsley – brings a bit of freshness and color to the recipe
Salt and Pepper – as always to season
Mozzarella Cheese – ooey, gooey, melty mozzarella cheese truly makes everything better.
👩🍳 How to Make Sheet pan Lasagna
- Make the tomato sauce
- In a large pan over medium heat with a drizzle of oil, add the sausage, breaking it into small pieces, and cook until slightly browned. Add in the onions and garlic and cook for another 2-5 minutes until softened and fragrant.
- Stir in the tomato sauce and reduce to a simmer. Allow to cook for an additional 5-10 minutes.
- Make the ricotta sauce
- In a medium-sized bowl, combine the ricotta, parmigiano cheese, garlic powder, salt, pepper, milk, and parsley.
- Assemble the lasagna
- Preheat the oven to 350 degrees F.
- Gather the tomato sauce, ricotta sauce, mozzarella, pasta sheets and a medium-sized sheet tray (aprox. 10×15). Begin with a thin layer of tomato sauce to coat the bottom, then add a layer of the pasta. Add half of the tomato sauce, dollop half of the ricotta mixture, and half of the mozzarella cheese. Repeat all the layers once more, finishing with mozzarella on top.
- Bake the lasagna
- Spray one side of a piece of tin foil with oil, then place the oiled side towards the top of the lasagna and seal the edges.
- Place the covered sheet tray into the oven on the middle rack and bake for 20 minutes.
- Remove the foil, turn the broiled on high and cook for an additional 5 minutes ~ watching closely to ensure it does not overly brown.
- Allow the lasagna to sit for at least 5 minutes before slicing and serving.
🪄 Tips and Tricks
- Don’t skip the foil – Covering with oiled foil for the first bake locks in steam so the noodles cook evenly, then uncovering at the end gives you that crispy, golden top.
- Rest before cutting – I know you want to dig right in, but give the lasagna 5–10 minutes to settle once out of the oven. It helps the layers hold together and keeps all that cheesy sauce from running everywhere.
- Use a rimmed sheet tray – This gives the pasta plenty of surface area to crisp while containing any bubbling cheese or sauce overflow.
🗒 Substitutions
Sausage → Ground turkey or beef – A leaner option that still delivers great flavor.
Ricotta → Cottage cheese – Blend until smooth for a lighter, higher-protein alternative.
Mozzarella → Fontina or provolone – For a meltier, more complex cheese pull.
Pasta → Broken no-boil sheets or oven-ready noodles – This recipe is super forgiving; you can even use large lasagna noodles snapped to fit your tray.
🗒 Best served with
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia for dipping
- A glass of Lambrusco (trust me on this one)
- Roasted broccolini or asparagus for a pop of color
👝 How to Store Leftover Sheet pan Lasagna
Let the lasagna cool completely, then store slices in an airtight container in the fridge for up to 4 days. Reheat uncovered in the oven at 350°F until warmed through and crispy again — about 10–15 minutes.
To freeze, wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat straight from frozen at 375°F for 25–30 minutes.
🤔 Common Questions
Absolutely. Assemble the lasagna up to one day in advance, cover tightly with foil, and refrigerate. Bake as directed, adding 5 extra minutes to the covered bake time.
Yes! Just boil them slightly undercooked — then assemble as written.
Definitely. Use two sheet trays or a larger half-sheet pan and add an extra 5–10 minutes to the bake time if the layers are thicker.
Sheet pan Lasagna
Ingredients
For the tomato sauce:
- 1 lb Italian sausage, crumbled (sweet or hot)
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 24 oz tomato sauce or tomato purée
- ½ cup water, used to rinse the sauce container
- Salt + pepper, to taste
For the ricotta sauce:
- 1 cup whole milk ricotta
- ½ cup grated Parmigiano Reggiano
- 1 tsp garlic powder
- ¼ cup milk
- 1 tbsp fresh parsley, finely chopped
- Salt + pepper, to taste
To assemble:
- 1 package Barilla Oven-Ready Lasagne
- 2 cups shredded mozzarella, plus more for topping
Instructions
Make the tomato sauce
- In a large pan over medium heat, drizzle a little oil and add the sausage. Cook, breaking into small pieces, until lightly browned.
- Add the onion and garlic and cook for 2–5 minutes until softened and fragrant.
- Pour in the tomato sauce and ½ cup water, season with salt and pepper, and simmer 5–10 minutes.
Make the ricotta sauce
- In a medium bowl, combine ricotta, Parmigiano, garlic powder, milk, parsley, salt, and pepper. Mix until smooth and creamy.
Assemble the lasagna
- Preheat oven to 350°F.
- In a 10×15-inch rimmed sheet pan, spread a thin layer of tomato sauce.
- Add a layer of oven-ready pasta sheets, breaking to fit if needed.
- Top with half of the tomato sauce, dollops of half the ricotta mixture, and half the mozzarella.
- Repeat once more — pasta, sauce, ricotta, mozzarella — finishing with a generous layer of mozzarella on top.
Bake
- Lightly oil one side of a sheet of foil and place it oil-side down over the lasagna. Seal edges.
- Bake for 20 minutes covered, then remove the foil.
- Turn the broiler on high and broil for 3–5 minutes until bubbly and golden (watch closely).
Rest + serve
- Let it rest 5–10 minutes before slicing so the layers set. Serve warm and enjoy those crispy edges!
