All-in-One Sheet Pan Lasagna

If you’re looking for a cozy, comforting meal that doesn’t require hours in the kitchen, this All-in-One Sheet Pan Lasagna is about to become your new favorite weeknight dinner. This recipe brings all the flavors of traditional lasagna—savory sauce, creamy ricotta, perfectly cooked noodles, and melty mozzarella—into one easy, fuss-free dish that’s baked right on a sheet pan.

Whether you’re cooking for the family, meal prepping for the week, or simply want something delicious without the hassle, this no-boil sheet pan lasagna ticks all the boxes. Plus, it’s a real crowd-pleaser with minimal cleanup. Let’s dive into why this lasagna should be your next go-to dinner.

Why You’ll Love This Sheet Pan Lasagna

No pre-cooking required – That’s right! No need to boil noodles ahead of time.
One pan, minimal mess – Everything bakes together on a sheet pan.
Perfect for busy nights – Ready to go in the oven in just 15 minutes.
Customizable – Add veggies, meat, or switch up the cheese.
Family-friendly – A comfort food classic that everyone loves.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients you likely already have in your pantry or fridge.

Lasagna Essentials:

Lasagna noodles – No-boil noodles work best, but regular dried noodles also work since they’ll soak up the sauce during baking.
Marinara or pasta sauce – Use a jarred sauce for convenience or make your own if you have time.
Ricotta cheese – For that classic creamy texture.
Egg – Helps bind the ricotta mixture.
Parmesan cheese – Adds salty, nutty flavor.
Mozzarella cheese – For that golden, melty top layer.
Italian seasoning, salt, pepper – Simple spices that pack in flavor.
Fresh parsley – For a fresh and colorful garnish.

Step-by-Step Instructions

Here’s how to make this easy all-in-one lasagna in under an hour, from start to finish.

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) to preheat while you prep the lasagna.

Step 2: Prepare the Ricotta Filling

In a medium bowl, combine:

1 ½ cups ricotta cheese
1 egg
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste

Mix well until everything is evenly combined. Set aside.

Step 3: Add Sauce to the Pan

Pour about half of your marinara sauce (around 12 ounces) onto a rimmed sheet pan or large baking dish. Spread it evenly across the bottom to create a moisture base for the noodles.

Step 4: Layer the Lasagna

Start building your lasagna right in the pan:

Lay down a layer of uncooked noodles.
Spoon or pipe the ricotta mixture evenly over the noodles.
Repeat with another layer of sauce, noodles, and ricotta.

Continue layering until you’ve used up your ingredients, making sure the final layer is sauce—this ensures the top noodles cook thoroughly.

Step 5: Add Cheese on Top

Generously sprinkle 2 cups of shredded mozzarella cheese over the top layer of sauce. This will give your lasagna that crave-worthy cheesy crust.

Step 6: Bake

Cover loosely with foil and bake for 30 minutes.
Remove foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden, and the noodles are cooked through.

Step 7: Garnish and Serve

Let the lasagna cool for about 5–10 minutes. This helps the layers set and makes it easier to slice. Top with freshly chopped parsley or your favorite herbs.

Cut into squares and serve hot!

Tips for the Best Sheet Pan Lasagna

Use enough sauce: Make sure all noodles are completely covered in sauce to prevent dry spots.
Let it rest: This makes slicing easier and prevents it from falling apart.
Want meat? Brown ground beef or Italian sausage and mix it into your sauce for a heartier version.
Add veggies: Sautéed spinach, mushrooms, or zucchini are great additions if you want to sneak in some greens.
Try different cheeses: Fontina, provolone, or even a little gouda can add fun flavor twists.

What to Serve With Sheet Pan Lasagna

This lasagna is rich and hearty, so you don’t need much on the side. Here are some easy ideas:

Garlic bread or breadsticks
Simple side salad with balsamic vinaigrette
Roasted or steamed vegetables
Antipasto platter with olives, pickles, and cured meats

How to Store & Reheat

This lasagna is just as good the next day—and perfect for meal prep!

To store:

Allow leftovers to cool completely.
Transfer to an airtight container.
Store in the fridge for up to 4 days.

To reheat:

Microwave individual portions for 1–2 minutes, or
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.

To freeze:

Freeze slices wrapped in plastic and foil, or store in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge before reheating.

FAQ

Can I use regular dried noodles instead of no-boil?

Yes! This recipe works great with traditional dried noodles as long as you make sure they’re well-covered in sauce and bake long enough for them to soften.

Can I make this ahead of time?

Absolutely. You can assemble it in the morning or the night before and refrigerate. Bake when ready, adding a few extra minutes to the cook time.

What size sheet pan should I use?

Use a standard rimmed sheet pan (about 9×13 inches) or a casserole dish of similar size. Make sure the sides are high enough to contain the layers and sauce.

Why This Sheet Pan Lasagna Is a Must-Try

Lasagna is often thought of as a “special occasion” meal, but this recipe changes the game. By ditching the boiling, simplifying the layers, and using a sheet pan, you can have all the flavors you love in a fraction of the time.

It’s also ideal for:

Feeding a crowd
Potlucks and gatherings
Quick family dinners
Easy freezer meals

Whether you’re a beginner cook or just short on time, this all-in-one lasagna delivers big flavor with minimal effort. It’s comfort food done right—and you won’t miss the fuss of traditional lasagna for one second.

Final Thoughts

This All-in-One Sheet Pan Lasagna is proof that great meals don’t have to be complicated. With just a handful of pantry staples, one pan, and under an hour, you can have a bubbling, cheesy lasagna ready to serve. Try it once, and it’s sure to become part of your regular dinner rotation.