We love that a Sheet Pan Lasagna can be made in a fraction of the time that a traditional lasagna because it’s just one layer! All you need to do is cook the noodles, mix the sauce, toss them together and bake. The entire lasagna gets that golden, crispy-noodle edge, smothered in baked cheese and sauce. It’s a comforting, cozy dinner that feels almost too easy for a weeknight.
While we love a classic homemade lasagna, we also love a twist on a classic. If you also have kids who don’t love red sauce, or want to try an easy meatless dinner, this is the one to make. We swapped out the red sauce for a Riccotta and Cottage cheese sauce, mixed with spinach and artichokes. The first time I made this my daughter – who does NOT like lasagna – wrote down the name of it so she could remember to ask for this dish on her birthday. A true dinner win!
What Is Sheet Pan Lasagna?
The queen of Italian-American cooking, Giada De Laurentiis, created Sheet Pan Lasagna also known as Giada Lasagna, and the rest is history. With shorter cooking times and a golden-cooked edge in every-bite, it’s the weeknight dinner warrior’s dream. Her classic lasagna is made with red sauce, sausage, and a ricotta-spinach mixture. For our take on her brilliant creation, we used a spinach-artichoke mixture in our Ricotta and Cottage cheese, omitting the red sauce and making it meatless.
Why You’ll Love This Recipe
- Cooks fast. Typical layered lasagna can take over an hour to cook, but this is just one layer, so it cooks in 30 minutes!
- Meatless. With ever-increasing meat prices, a meatless meal that’s still filling is a win for your wallet and your appetite!
- Easy to customize. Swap out the ingredients for ones you have on hand or that your family will like better!
Recipe Ingredient Notes
- Lasagna noodles. These need to be cooked and cut into 3” pieces. I like to cook them just to Al Dente, because you’ll be baking them as well – don’t overcook! Any kind of lasagna noodle will work.
- Ricotta cheese. I used whole milk ricotta because this is a lasagna. Make it count.
- Small curd cottage cheese. I use 4% milkfat, you can use whatever you have on hand. If you don’t want big curds in your final product, you can also use an immersion blender to smooth out the sauce a little.
- Freshly Shredded Parmesan Cheese. Part of this goes in the cheese for the lasagna mixture, the other part goes on top. I prefer freshly shredded because pre-shredded tends to have a coating on it that doesn’t melt well.
- Seasoning. I use garlic salt, Italian seasoning, onion powder, salt and pepper and crushed red pepper flakes. These can all be adjusted to your liking.
- Frozen spinach. Thawed and patted dry. Too much liquid left on the frozen spinach will make a mess of your lasagna, so be sure to get as much liquid out as possible.
- Artichoke hearts. I use canned artichokes because it is so much easier. Just make sure you drain them and cut them into smaller pieces.
- Mozzarella cheese. The shredded mozzarella goes on top as the finish to the lasagna and bakes up nice and bubbly.
How to Make Sheet Pan Lasagna
- Prep. Preheat oven to 400℉ and cook the lasagna noodles according to package directions. Drain and cut into 3” pieces.
- Make the cheese filling. While the noodles are cooking, add the Ricotta cheese, cottage cheese, 1 ½ cups Parmesan cheese, garlic salt, Italian seasoning, onion powder, salt and pepper, red pepper flakes, spinach, and artichoke hearts to a large bowl. Mix it together until it’s completely combined.
- Make the lasagna mixture. Add lasagna pieces to the bowl, and mix until they’re completely coated in the cheese mixture. Pour the lasagna mixture onto a half-sheet baking sheet that’s been covered in foil (if desired) and lightly sprayed with cooking spray. Top with remaining parmesan cheese and mozzarella cheese.
- Bake. Put the sheet pan lasagna in the oven (uncovered) for 30 minutes, until the cheese starts to turn golden brown and bubbly.
Recipe Variations & Tips
- If you want a smoother sauce, you can use an immersion blender or food processor to mix together the Ricotta and cottage cheeses.
- Love a classic red sauce and sausage lasagna? Try the Giada’s original recipe here.
- Don’t love artichokes or spinach? Swap it out for sauteed mushrooms and onion, or leave it out entirely.
Storage & Reheating Tips
To store: once the lasagna has cooled, transfer it to an airtight container and store it in the fridge for up to 4 days.
To reheat: quickly reheat in the microwave until warmed through. You can also reheat in the oven at 350℉ for 10-20 minutes. Just add it to a baking dish and make sure it is covered so it doesn’t dry out.
What to serve with Sheet Pan Lasagna
We love this recipe served with breadsticks, more greens like our oven roasted broccoli or Italian salad, or garlic bread.
Frequently Asked Questions
Yes! Make the recipe up to right before you bake, then store, covered, in the refrigerator until you’re ready to cook. You can make this up to 12 hours in advance.
We would recommend using regular lasagna noodles (not oven-ready noodles!) for this recipe, because you cook them before adding them to the sheet pan.
Bake this sheet pan lasagna uncovered to get that crispy-lasagna-edge texture in ever bite.
Enjoy More Lasagna Inspired Recipes
- 20-Minute Lasagna Skillet
- Lasagna Soup
- Chicken Cordon Bleu Lasagna
- Slow Cooker Chicken Alfredo Lasagna
- Ravioli Lasagna
Sheet Pan Lasagna Recipe
Ingredients
- 12 ounces lasagna noodles, cooked and cut into 3” pieces
- 15 ounces Ricotta cheese, I used whole milk ricotta
- 16 ounces small curd cottage cheese, I use 4% milkfat
- 2 cups freshly shredded Parmesan cheese, divided
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Crushed red pepper flakes, to taste (optional)
- 1 cup thawed and patted dry frozen spinach
- 1 14-ounce can quartered artichoke hearts, drained and cut into small pieces
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400℉.
- Cook the lasagna noodles according to package directions. Drain and cut into 3” pieces.
- While the noodles are cooking, add the Ricotta cheese, cottage cheese, 1 ½ cups Parmesan cheese, garlic salt, Italian seasoning, onion powder, salt and pepper, red pepper flakes, spinach, and artichoke hearts to a large bowl. Mix it together until it’s completely combined. Add lasagna pieces to the bowl, and mix until they’re completely coated in the cheese mixture.
- Pour the lasagna mixture onto a half-sheet baking sheet that’s been covered in foil (if desired) and lightly sprayed with cooking spray. Top with remaining parmesan cheese and mozzarella cheese.
- Bake for 30 minutes, until the cheese starts to turn golden brown and bubbly.
Notes
Nutrition
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