Sheet Pan Lasagna
Sheet Pan Lasagna
Ingredients
For the Meat Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup zucchini, grated
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground Italian sausage, mild or hot
- 24 ounces jarred tomato sauce, your favorite marinara or pasta sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lasagna
- 9 lasagna noodles, oven-ready or traditional
- 2 cups shredded mozzarella cheese, low-moisture, part-skim
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, torn into small pieces
- 1/4 cup pesto, store-bought or homemade
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan (approximately 18x13 inches) with parchment paper, ensuring it overhangs slightly on the sides for easy lifting.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and grated zucchini to the pot. Cook for another 3-5 minutes, stirring occasionally, until the zucchini has softened and released some of its moisture.
⏱️ 5 min
- 4
Add the ground beef and ground Italian sausage to the pot. Break up the meat with a spoon and cook until thoroughly browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 5
Pour in the jarred tomato sauce, salt, and black pepper. Stir well to combine all ingredients. Bring the sauce to a simmer, then reduce heat to low and let it cook gently while you prepare the noodles.
⏱️ 5 min
- 6
Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook for 3 minutes less than the package directions for al dente. For example, if the package says 10 minutes, cook for 7 minutes. Drain the noodles and immediately cut them into irregular, bite-sized pieces (about 1-2 inches long).
⏱️ 10 min
- 7
Add the cooked and cut lasagna noodles, shredded mozzarella cheese, and grated Parmesan cheese to the pot with the meat sauce. Stir thoroughly until the noodles and cheeses are evenly coated with the sauce.
⏱️ 3 min
- 8
Transfer the entire lasagna mixture onto the prepared sheet pan. Spread it evenly from edge to edge, ensuring a relatively uniform layer.
⏱️ 2 min
- 9
Distribute dollops of fresh mozzarella cheese over the top of the lasagna mixture. Then, add dollops of pesto strategically across the surface.
⏱️ 3 min
- 10
Bake for 20-25 minutes, or until the lasagna is bubbly, golden brown, and the edges have caramelized and become crispy. If desired, you can broil for the last 1-2 minutes to enhance crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 11
Remove from the oven and let rest for 5 minutes before serving. This allows the lasagna to set slightly, making it easier to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lasagna
Ingredients
For the Meat Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup zucchini, grated
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground Italian sausage, mild or hot
- 24 ounces jarred tomato sauce, your favorite marinara or pasta sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lasagna
- 9 lasagna noodles, oven-ready or traditional
- 2 cups shredded mozzarella cheese, low-moisture, part-skim
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, torn into small pieces
- 1/4 cup pesto, store-bought or homemade
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan (approximately 18x13 inches) with parchment paper, ensuring it overhangs slightly on the sides for easy lifting.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and grated zucchini to the pot. Cook for another 3-5 minutes, stirring occasionally, until the zucchini has softened and released some of its moisture.
⏱️ 5 min - 4
Add the ground beef and ground Italian sausage to the pot. Break up the meat with a spoon and cook until thoroughly browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 5
Pour in the jarred tomato sauce, salt, and black pepper. Stir well to combine all ingredients. Bring the sauce to a simmer, then reduce heat to low and let it cook gently while you prepare the noodles.
⏱️ 5 min - 6
Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook for 3 minutes less than the package directions for al dente. For example, if the package says 10 minutes, cook for 7 minutes. Drain the noodles and immediately cut them into irregular, bite-sized pieces (about 1-2 inches long).
⏱️ 10 min - 7
Add the cooked and cut lasagna noodles, shredded mozzarella cheese, and grated Parmesan cheese to the pot with the meat sauce. Stir thoroughly until the noodles and cheeses are evenly coated with the sauce.
⏱️ 3 min - 8
Transfer the entire lasagna mixture onto the prepared sheet pan. Spread it evenly from edge to edge, ensuring a relatively uniform layer.
⏱️ 2 min - 9
Distribute dollops of fresh mozzarella cheese over the top of the lasagna mixture. Then, add dollops of pesto strategically across the surface.
⏱️ 3 min - 10
Bake for 20-25 minutes, or until the lasagna is bubbly, golden brown, and the edges have caramelized and become crispy. If desired, you can broil for the last 1-2 minutes to enhance crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 11
Remove from the oven and let rest for 5 minutes before serving. This allows the lasagna to set slightly, making it easier to serve.
⏱️ 5 min