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Let me paint you a little picture: it’s 5:00 PM, the kids are hangry, your partner’s asking what’s for dinner again, and you? You’re just trying to get something on the table that everyone will eat without turning it into a debate club about onions or spice level.
Now, traditional lasagna? Whew. Love it. But I don’t always have the time (or frankly, the patience) to babysit layers, boil noodles, and wait an hour and a half for it to bake while my kitchen turns into a sauna.
That’s where this sheet pan lasagna comes in. It’s my go-to when I want something filling, familiar, and downright comforting—but without making a federal production out of it. We’re talking all the flavor, none of the fuss. And did I mention it feeds a small army?
I’ve made this for Sunday suppers, potlucks, after-church dinners, and even just plain ol’ Tuesday nights. It never lets me down.
Why You’re Gonna Love This One
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No-boil noodles = zero chaos
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Thin layers = quicker baking = faster eating
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More crispy edges (you know—the good stuff)
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Leftovers that actually taste better the next day
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Perfect for feeding a big family or stocking the freezer
What You’ll Need (and a few little tips I’ve picked up)
This isn’t a fussy recipe. Most of it comes from the pantry or fridge, and you can tweak things depending on what’s hanging around.
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Italian sausage: Sweet or spicy works! I like spicy, but if I’m cooking for my niece’s picky eaters, I stick with mild. Ground beef or turkey works too, but sausage gives you a little more flavor bang for your buck.
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Marinara sauce: Use a good jarred one—this isn’t the time for watery, flavorless sauce. I love Rao’s, or honestly, whatever’s on sale that day at Kroger.
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Ricotta cheese: Full-fat makes it rich, but part-skim is fine if that’s what you’ve got. Cottage cheese? Yep, that works too. It’s not cheating, it’s improvising.
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Eggs, Parmesan, salt, pepper, red pepper flakes: This combo gives the ricotta layer that salty, creamy, lightly spicy punch. Don’t skip the flakes—just a pinch brings it to life.
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No-boil lasagna noodles: Absolute game-changer. No pre-cooking, no sticking together in the pot, no mess.
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Mozzarella + provolone: The dream team. Mozzarella for the gooey stretch, provolone for the flavor. You can use sliced, shredded, or whatever combo your grocery store has.
Let’s Get Cookin’ – Step by Step
I promise, this comes together faster than you’d think. Just grab a big ol’ sheet pan—13×18 with a lip is perfect—and we’re off.
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Turn on your oven to 400°F. Grease your baking sheet so things don’t stick.
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Brown the sausage in a skillet. Break it up with a spoon, cook it all the way through, and drain off the grease. Stir in one jar of marinara sauce and let it simmer just a minute or two.
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Mix your ricotta layer — in a bowl, stir together ricotta, eggs, half the Parmesan, salt, pepper, and red pepper flakes until smooth and creamy.
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Spread a little sauce — half of your second jar — over the bottom of the sheet pan. Just enough to coat the surface.
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Lay down your first layer of noodles. Break them to fit if needed, like you’re doing a little edible puzzle.
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Spread the ricotta mix over the noodles. Don’t worry if it’s not perfect. Lasagna forgives.
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Sprinkle with half the cheese — mozzarella and provolone — right on top of that ricotta.
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Spoon the meat sauce over the cheese and smooth it out.
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Second layer of noodles goes on top, then finish off with the rest of the marinara.
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Cover with foil nice and tight. Bake for 30 minutes.
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Uncover and top with the rest of your shredded cheese and Parmesan. Bake another 10-15 minutes, just until it’s bubbly and golden and your whole house smells like heaven.
Let it sit about 10 minutes before you slice into it. I know it’s hard to wait, but it’ll cut cleaner and not slide all over the place.
Want to Make It Your Own?
Go for it! Recipes like this are more blueprint than rulebook.
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Add veggies: Sautéed spinach, mushrooms, or zucchini layer in beautifully. Just cook ‘em first so they don’t water things down.
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Make it meatless: Swap sausage for a lentil or veggie sauce. Still hearty, still delicious.
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Switch up the cheese: Smoked gouda? Fontina? Leftover cheese ends? Toss ‘em in! This recipe welcomes fridge clean-outs.
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Mini lasagnas: Use foil loaf pans or quarter sheet pans to make smaller portions—great for meal prep or gifting to neighbors.
Leftovers & Storage Tips (because you will have some)
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Fridge: Let it cool, then wrap or pop into containers. Keeps great for 4–5 days.
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Freezer: Slice and wrap individual portions. They reheat beautifully—just let thaw overnight, or bake straight from frozen with extra time.
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Reheating: Microwave works, but I prefer the oven (350°F for 10–15 min). It crisps the top and brings it all back to life.
That’s It, Sugar
So there you go. A big ol’ sheet of cheesy, saucy lasagna magic—no boiling, no layering nightmares, and no complaints at dinner (well, maybe from the kid who wanted mac and cheese, but we can’t win ‘em all).
Give it a try, and tell me how it goes. Did you add mushrooms? Use spicy sausage? Forget the foil and live to tell the tale? I wanna hear it all. Drop a comment or shoot me a note—this little food community is my favorite part of blogging.
Now go enjoy that first cheesy bite. You earned it.
With love and leftovers,
Easy Sheet Pan Lasagna
Ingredients
- 1 lb Italian sausage
- 48 oz marinara sauce (2 jars)
- 15 oz ricotta cheese
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 18 oz no-boil lasagna noodles (2 boxes)
- 3 cups shredded mozzarella cheese
- 3 cups shredded or sliced provolone cheese
Instructions
- Preheat oven to 400°F and lightly grease a 13x18-inch baking sheet with at least 1-inch high lip.
- In a large skillet over medium heat, brown and crumble the Italian sausage until no pink remains. Drain excess grease and mix in 1 jar of marinara sauce.
- In a bowl, mix ricotta, eggs, 1/2 cup Parmesan, salt, pepper, and red pepper flakes until smooth.
- Spread half the second jar of marinara sauce on the bottom of the prepared sheet pan.
- Layer uncooked lasagna noodles on top of the sauce to cover the pan.
- Spread the ricotta mixture over the noodles and sprinkle with half of the mozzarella and provolone cheeses.
- Spread the meat sauce over the cheese layer evenly.
- Add another layer of lasagna noodles and top with the remaining marinara sauce.
- Cover the sheet pan tightly with foil and bake for 30 minutes.
- Remove foil, sprinkle with remaining mozzarella and provolone, and bake uncovered for 10-15 minutes until cheese is fully melted.
Notes