Sheet pan Lasagna

A freshly baked lasagna with golden, melted cheese sits in a baking dish on a wooden surface. A box of Barilla oven-ready lasagne noodles is visible in the background.

5 from 2 votes

Lasagna can be a project, but this version gives you all the comfort and flavor without the hours in the kitchen. My Crispy Sheet Pan Lasagna delivers golden, crunchy edges, a creamy ricotta center, and saucy layers that bake to perfection in under an hour. It’s cozy, easy, and guaranteed to impress — no pre-boiling, no stress.

Prep Time20

Cook Time25

Total Time45

Course: dinner, lunch

Cuisine: Italian

Keyword: cheesy, Italian, lasagna, sheet pan

Servings:

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 10x15-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!

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