Giada’s All-Crust Sheet Pan Lasagna is a simple yet delicious make-and-dump lasagna recipe that skips the tedious layering process! This sheet pan meal will feed a large crowd while easily pleasing their taste buds!
Giada’s All-Crust Sheet Pan Lasagna is the one lasagna recipe you don’t want to miss out on! It’s loaded with lots of crispy lasagna pieces that we all look forward to as well as plenty of melty and golden-brown cheese that’s been baked to perfection!
This lasagna is made with similar ingredients that you find in most recipes. However, the brilliant part comes in the way it’s assembled.
The cooked noodles and meat sauce are mixed together and then dumped onto the sheet pan. The top is then covered with dollops of ricotta cheese and spinach mixture.
That’s right – absolutely no layering in this lasagna! Just dump, dollop, and bake!
All About This Tasty Lasagna That’s Baked On A Sheet Pan
Taste: This lasagna recipe still has all the same flavors you love, from the Italian seasoning to the ricotta cheese filling! And, of course, lots of cheesy deliciousness from the grated mozzarella and grated parmesan!
Texture: Since this lasagna is cooked on a sheet pan, there will be lots more pasta and cheesy edges that are deliciously crisp! Waiting for you on top of this sheet pan dinner is the creamy ricotta filling that’s filled with soft spinach!
This easy Sheet Pan Lasagna recipe feeds an army, so it’s perfect for holidays or when the kids have a bunch of friends over!
The Meaty Goodness In Lasagna!
Who doesn’t love a hearty pasta dish that’s loaded with meaty goodness?! This recipe fries up a combination of ground beef and Italian sausage with diced onion and minced garlic.
Creating delicious meat that’s found throughout the lasagna noodles! I think the balance of Italian sausage with ground beef adds lots of flavor, but if you prefer, you can just use a full pound of either.
Sometimes I may have one on hand and not the other, therefore, I just use up whatever I have!
Helpful Recipe Tips For Making Sheet Pan Lasagna
- Prepare The Noodles – Break lasagna noodles into 2-inch pieces and boil them until al dente. Be careful not to overcook the noodles since they also will cook in the sauce in the oven while baking.
- Grease The Pan – Make sure to grease the pan well so that the lasagna doesn’t stick to the pan. This allows for easy serving as well as crisping up the lasagna pieces!
- Grated Cheese – I prefer to make this recipe using grated cheese. I find that they melt and combine really well, making for the best cheesy lasagna! However, if you need to use shredded in this recipe, it will still be absolutely scrumptious.
- Spice It Up – For lasagna with a kick of heat, you can add some crushed red pepper! Or you can make this recipe with half hot Italian sausage and the other half mild Italian sausage. The two together will create a spiced lasagna without making it unbearable.
- Cool Before Serving – You want to let the lasagna sit before serving. Allowing it to set will thicken it up a bit, making for a tastier texture that’s also easier to serve.
Sometimes to mix it up, I’ll also make this Incredible Lasagna Soup that preps in just 10 minutes. I serve it up with a fresh green salad and 15-Minute Blue Cheese Garlic Bread, leaving bellies full and happy!
Storing Sheet Pan Lasagna Leftovers
Place cooled leftover lasagna into an airtight container and store it in the refrigerator. Enjoy leftovers for 3 to 4 days!
Can I Make This Recipe Using Oven Ready Lasagna Noodles?
I wouldn’t suggest it as they wouldn’t turn out with the right texture we’re looking for in this sheet pan recipe.
Is This A Meal I Can Prep Ahead Of Time And Bake Later?
Yes, it is! To do so, prep the meal up to the baking instructions. Then cover the pan loosely and slide it into the fridge. Then when you’re ready for dinner, just pop it into the oven to bake!
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Sheet Pan Lasagna
- 16 ounces lasagna noodles broken into 2-inch pieces
- ½ pound ground beef
- ½ pound Italian sausage
- 1 yellow onion diced
- 2 tablespoons minced garlic
- 24 ounces pasta sauce
- 2 teaspoons Italian seasonings
- salt to taste
- ground black pepper to taste
- 2 cups ricotta cheese
- 8 ounces spinach frozen but thawed and drained well
- 2 cups shredded mozzarella cheese divided
- 2 cups grated Parmesan cheese divided
- Bring a large pot of water to a boil and add in the lasagna noodles (broken into 2- inch pieces) and cook until al dente (about 10 minutes). Strain and transfer into a large mixing bowl and set aside.16 ounces lasagna noodles
- Meanwhile, preheat the oven to 350°F and begin preparing the meat sauce.
- In a large deep skillet, cook the ground beef, sausage, onion, and garlic over medium heat until browned. Drain off any excess fat and return to the pan.½ pound ground beef, ½ pound Italian sausage, 1 yellow onion, 2 tablespoons minced garlic
- Stir in the pasta sauce, Italian seasoning, salt, and pepper, and bring to a simmer for 10 minutes.24 ounces pasta sauce, 2 teaspoons Italian seasonings, salt, ground black pepper
- In a separate bowl, mix together the ricotta cheese, thawed and drained spinach, and some salt and pepper to taste. Set asidesalt, 2 cups ricotta cheese, 8 ounces spinach, ground black pepper
- Once the sauce is done, pour it into the bowl with the prepared pasta and mix it together. Then stir in 1 cup of mozzarella cheese and 1 cup of parmesan cheese.2 cups shredded mozzarella cheese, 2 cups grated Parmesan cheese
- Lightly spray a 13×18-inch (half sheet) sheet pan with nonstick cooking spray.
- Pour all the lasagna mixture onto the baking sheet and spread it out evenly.
- Dollop the ricotta mixture all over the top of the lasagna.
- Then top with the remaining grated mozzarella cheese and parmesan cheese.
- Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly.
- Let the lasagna cool for 10 minutes before serving.
- Storage Instructions: Let the lasagna cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also wrap it well in plastic wrap or aluminum foil and freeze it for up to three months. When ready to eat, or before repeating it in the oven or microwave.
- This recipe makes a lot!
- If you LOVE sauce, I would recommend adding an additional cup of pasta sauce to this recipe. It’s not dry without it; I just prefer my lasagna saucy!
- Feel free to use a full pound of Italian sausage or ground beef instead of a 1/2 pound of each.