Cozy Sheet Pan Lasagna: A Comforting Family Dinner
There’s something incredibly heartwarming about the smell of lasagna wafting through the house, don’t you think? The rich aroma of savory ground meat simmering with tangy marinara sauce brings back memories of family gatherings around the dinner table, laughter echoing as we dove into plates heaped high with layers of cheesy goodness. This Sheet Pan Lasagna is my cherished twist on a classic recipe, perfect for busy weeknights when you want a quick, comforting meal that the whole family will love. Easy to prep and even easier to clean up, this dish promises to be a staple in your kitchen, and a delightful reminder that home-cooked meals don’t have to be complicated!
So gather your loved ones and prepare for a cozy evening, because this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This sheet pan lasagna comes together in just about an hour from prep to table, making it a perfect easy weeknight dinner.
- One-Pan Wonder: Rather than fussing with multiple dishes, everything cooks in one handy sheet pan for an easy clean-up.
- Crowd-Pleasing Flavor: The combination of seasoned meat sauce and creamy ricotta makes for a rich and satisfying dish that pleases everyone.
- Family-Friendly: It’s loaded with cheesy goodness that kids adore—perfect for picky eaters!
- Versatile Ingredients: Mix and match your favorite cheeses and spices to personalize this dish just for your family’s tastes.
- Leftover Friendly: Enjoy the leftovers the next day! This lasagna tastes even better after the flavors meld overnight.
What You’ll Need
Gather these simple ingredients for your Sheet Pan Lasagna:
- 1/2 pound ground beef (or 1 pound ground beef and omit the pork)
- 1/2 pound ground pork
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 (24-ounce) jars of marinara sauce
- 15 ounces ricotta cheese
- 1/2 cup cottage cheese (optional)
- 2 eggs
- 3/4 cup grated Parmesan cheese, divided
- 1 tablespoon fresh basil (chopped, or 1 teaspoon dried)
- 2 tablespoons fresh parsley (chopped, or 2 teaspoons dried)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 box oven-ready lasagna noodles (12-14 noodles)
- 8 ounces fresh mozzarella cheese (sliced)
- 2 cups mozzarella cheese (shredded)
- Fresh sliced basil or parsley, for garnish
How to Make Sheet Pan Lasagna
- Preheat your oven to 375°F.
- Cook the Meat Sauce: In a large pan over medium heat, cook the ground beef and ground pork until no longer pink, about 7-10 minutes. Season with Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the two jars of marinara sauce until combined. Remove from heat and set aside.
- Prepare the Ricotta Filling: In a medium bowl, mix together the ricotta cheese, cottage cheese (if using), eggs, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, garlic powder, and onion powder. Stir until smooth and well combined.
- Assemble the Lasagna: Lightly grease a 16×9-inch rimmed sheet pan (or line with foil for easy cleanup). Spoon half of the meat sauce evenly over the bottom of the pan. Lay down half of the lasagna noodles in a single layer. Spread the ricotta mixture evenly over the noodles. Top with the remaining noodles in a single layer and spoon the remaining meat sauce evenly over the top.
- Bake the Lasagna: Cover the sheet pan tightly with foil and bake for 30 minutes. (I like to place a second sheet pan on the grate below the lasagna to catch any bubbling sauce.)
- While the lasagna bakes, slice the fresh mozzarella cheese.
- Add the Cheese Topping: Remove the foil. Arrange the fresh mozzarella slices on top and sprinkle with shredded mozzarella and the remaining Parmesan cheese. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving. Garnish with fresh basil, parsley, and extra Parmesan cheese.
Fun Ways to Customize It
- Add Veggies: Toss in some sautéed spinach or zucchini for a fresh and vibrant addition to your layers.
- Spicy Kick: Incorporate sliced jalapeños or red pepper flakes in the meat sauce for a spicy twist.
- Different Cheeses: Switch up the mozzarella for pepper jack for a creamy yet zesty flavor or add some ricotta with herbs for an aromatic punch.
- Make It a Meatless Delight: Swap the meats for mushrooms and spinach for a hearty, vegetarian lasagna that’s still satisfying.
Chef Emma’s Helpful Tips
- Make-Ahead Option: You can prepare the lasagna a day in advance. Just cover it tightly and refrigerate. When ready, pop it straight into the oven, adding a few extra minutes to the baking time.
- Ingredient Swaps: Don’t have cottage cheese? Feel free to stick with just ricotta. You can also use your preferred pasta sauce if you wish!
- Slicing Trick: For cleaner slices, use a sharp knife and let the lasagna cool slightly before cutting into pieces.
- Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Nutrition Information per Serving
- Serving Size: 1/8 of a pan
- Calories: 480
- Carbohydrates: 35 g
- Sugars: 6 g
- Fat: 24 g
- Protein: 32 g
- Sodium: 860 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Assemble the lasagna in advance and store it in the fridge overnight before baking.
Can I use different ingredients?
Definitely! Feel free to customize the meats or cheeses based on your preference.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days.
How long does it last?
In the refrigerator, this lasagna keeps well for about 3-4 days. You can freeze it for up to 3 months, too!
Wrapping It Up
This cozy Sheet Pan Lasagna is more than just a recipe; it’s a warm hug of a dinner that brings loved ones together around the table. The comforting layers of creamy ricotta, hearty meat, and rich sauce will make this dish a go-to for your family. Save this Sheet Pan Lasagna to your comfort food board so it’s ready when you need a cozy treat!
Happy cooking, friends!
Cozy Sheet Pan Lasagna
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Carnivore
Description
A comforting and easy to prepare sheet pan lasagna perfect for busy weeknights, loaded with layers of cheesy goodness.
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 (24-ounce) jars of marinara sauce
- 15 ounces ricotta cheese
- 1/2 cup cottage cheese (optional)
- 2 eggs
- 3/4 cup grated Parmesan cheese, divided
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 box oven-ready lasagna noodles (12–14 noodles)
- 8 ounces fresh mozzarella cheese, sliced
- 2 cups mozzarella cheese, shredded
- Fresh sliced basil or parsley, for garnish
Instructions
- Preheat your oven to 375°F.
- Cook the ground beef and ground pork in a large pan over medium heat until no longer pink, about 7-10 minutes. Season with Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the marinara sauce until combined and set aside.
- Prepare the ricotta filling by mixing ricotta cheese, cottage cheese (if using), eggs, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, garlic powder, and onion powder in a medium bowl until smooth.
- Assemble the lasagna by lightly greasing a 16×9-inch rimmed sheet pan. Spoon half of the meat sauce over the bottom, lay half of the lasagna noodles, spread ricotta mixture, top with remaining noodles and meat sauce.
- Bake covered with foil for 30 minutes. Optionally place a second sheet pan below to catch bubbling sauce.
- Add fresh mozzarella slices on top, sprinkle with shredded mozzarella and remaining Parmesan, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Cool for 10 minutes before slicing and serving. Garnish with fresh basil, parsley, and extra Parmesan cheese.
Notes
Make-ahead option: Prepare the lasagna a day in advance and refrigerate. Adjust baking time as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg
