Easy Sheet Pan Lasagna

Feed a small crowd with this Easy Sheet Pan Lasagna! Oven ready lasagna noodles are the key to making this a simple sheet pan dinner. Layered with Italian sausage, ground beef, 3 cheeses and a homemade marinara. Dinner just got delicious.

Course beef

Cuisine American, Italian

Keyword beef, dinner, easy, homemade, italian sausage, lasagna, party, sheet pan, sheet pan dinner

Prep Time 15

Cook Time 40

Additional Time 5

Total Time 1

Servings

Calories 346

Author Laurie McNamara

Ingredients

1 pound bulk Italian sausage hot or mild
1/2 pound lean ground beef
15 ounces whole milk ricotta cheese
1 cup freshly grated Parmesan cheese divided
2 large eggs
2 tablespoons minced fresh parsley plus more for serving
12 oven-ready lasagna pasta sheets about 1 box
4 cups marinara homemade (or store-bought)
4 cups mozzarella freshly grated part skim

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
In a large, 12-inch skillet cook the sausage and ground beef until fully cooked. Drain and discard any grease and set off to the side.
Meanwhile, in a medium bowl combine the ricotta, 1/2 cup of the parmesan, both eggs and the minced parsley.
Spray a rimmed metal baking sheet with olive oil and line with parchment paper (optional - read the above post for explanation).
Spread 1 heaping cup of sauce onto the bottom and top with 6 of the pasta sheets. These will expand as they cook so it's best to not line up with the sides touching each other. Top the pasta with all of the ricotta mixture and then the beef and sausage mixture.
Top with another heaping cup of sauce and spread evenly before sprinkling with 1/2 of the mozzarella.
Top with remaining 6 pasta sheets, remaining sauce, mozzarella and the rest of the parmesan. Cover with aluminum foil (non-stick foil is the best!) and slide onto the middle rack of your preheated oven and bake for 25 minutes. Remove the lasagna from the oven, carefully uncover the foil and slide the pan back into the oven for another 10 to 15 minutes or until the cheese is deeply golden in spots.
Once baked, allow the sheet pan lasagna to cool slightly before slicing and serving with a sprinkle of minced parsley.
**Side note: I'm really loving the non-stick aluminum foil. If your cheese usually sticks to the top of the foil, this amazing stuff solves the problem.

Notes

For this recipe, I used my Butternut Squash Marinara.

Nutrition