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Easy Sheet Pan Lasagna with Crispy Edges

Close-up of a thick, square slice of sheet pan lasagna featuring layers of pasta, meat sauce, and a bubbly, browned cheese topping.
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Make classic lasagna flavors with half the fuss using this simple sheet pan method. This recipe skips tedious layering for quicker cooking and delivers satisfyingly crispy edges.

Ingredients

Scale
  • 9 no-boil lasagna noodles
  • 1 pound ground beef
  • 1 jar (24 ounces) marinara sauce
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a large, rimmed sheet pan.
  2. Cook the ground beef and minced garlic in a skillet over medium heat until the beef is browned. Drain any excess fat from the skillet.
  3. Stir the marinara sauce, Italian seasoning, salt, and pepper into the cooked beef mixture. Remove the skillet from the heat.
  4. In a separate bowl, mix the ricotta cheese, egg, Parmesan cheese, and a pinch of salt until combined.
  5. Spread a thin layer of the meat sauce over the bottom of the prepared sheet pan.
  6. Break the lasagna noodles into pieces that fit the pan, arranging about one-third of the noodles over the sauce layer.
  7. Spread half of the ricotta mixture evenly over the noodles. Top this with one-third of the remaining meat sauce.
  8. Repeat the layering: add another third of the noodles, the remaining ricotta mixture, and another third of the meat sauce.
  9. Place the final third of the noodles on top, cover them completely with the remaining meat sauce, and sprinkle the entire top with the shredded mozzarella cheese.
  10. Cover the sheet pan tightly with aluminum foil. Bake for 30 minutes.
  11. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, golden, and the edges are crispy.
  12. Let the lasagna cool on the pan for 5 minutes before slicing. Garnish with fresh basil or parsley before serving.

Notes

  • Using no-boil noodles helps keep the moisture level correct for this shallow pan bake.
  • For extra crispy edges, ensure the edges of the noodles and sauce touch the sides of the pan during the final uncovered bake time.
  • This recipe works well for meal prepping; leftovers reheat nicely.

Nutrition

Find it online: https://cookerycommand.com/easy-sheet-pan-lasagna-crispy-edges/