Sheet Pan Lasagna
Sheet Pan Lasagna – an easy no layer lasagna with crispy edges, pesto ricotta, and melty burrata.
This spin on the classic lasagna makes it 100x easier than classic lasagna. So easy you’ll want to make it this way every time you make lasagna.
This would pair wonderfully with lemon parmesan asparagus and/or a big caesar salad.
The sheet pan method makes this recipe beyond easy…
There isn’t any laying out lasagna noodles and layering pasta, sauce, ricotta and cheese. You mix broken lasagna noodles together with meat sauce and cheese. Then you drop spoonfuls of ricotta and burrata all over the top.
A regular 13×18-inch sheet pan works for this recipe. You can put a pan underneath the sheet pan if you are worried about the sauce spilling over in the oven.
Leveled up the flavor with pesto ricotta and burrata…
I love mixing some pesto into the ricotta for an extra boost of flavor. It’s like injecting the recipe with fresh basil, garlic, and lemon.
I use burrata instead of mozzarella. Because burrata is way meltier than mozzarella. It spreads over the whole top instead of staying in clumps. It makes sure every bite has a little cheese. But mozzarella is fine to use too!
What are broken lasagna noodles?
This recipe uses broken lasagna noodles so you can mix it with the sauce.
You can buy already broken lasagna noodles. But you can also break regular lasagna noodles into pieces. Both ways work great.
Do you break lasagna noodles before or after?
I break the lasagna noodles before cooking the pasta. You want to break them into 3-inch pieces so they can easily mix into the sauce.
Does sheet pan lasagna taste like pasta crackers?
No, this still tastes like regular lasagna. The edges have a little crispy texture to them. But it definitely still tastes like pasta.
Watch recipe video here:
Sheet Pan Lasagna
An easy no layer lasagna with crispy edges, pesto ricotta, and melty burrata over the whole thing.
Ingredients:
SAUCE:
1 Tablespoon olive oil
1 medium yellow onion, diced
1 lb ground chicken or beef or turkey
1 lb mild italian sausage
5 garlic cloves, minced
1/2 cup red wine
3 Tablespoons Italian seasoning
3 Tablespoons balsamic vinegar
2 Tablespoons tomato paste
1 (24 oz) jar marinara sauce (I like Rao’s or Classico Four Cheese)
1 (28 oz) can crushed tomatoes
1 cup shaved parmesan
1 cup pasta water
RICOTTA TOPPING:
1 (15 oz) container ricotta
1/3 cup pesto
1/2 teaspoon salt
LASAGNA:
1 (16 oz) box lasagna noodles
1 (8 oz) container burrata (you can also use 1 1/2 cups shredded mozzarella)
1/2 cup shredded parmesan
Directions:
Preheat the oven to 425 degrees.
SAUCE:
In a skillet, add the oil, onion, garlic, ground meat, and ground sausage. Cook over medium high heat, breaking the meat up until cooked through.
Stir in the wine, balsamic vinegar, tomato paste, and Italian seasoning. Cook for 2 more minutes.
Stir in the marinara sauce, crushed tomatoes, and parmesan.
Reduce heat and simmer until the noodles are done.
Taste and season with salt if needed.
FILLING:
In a medium measuring cup, combine the ricotta, pesto, and salt.
ASSEMBLE:
Break up the lasagna noodles into 3 inch pieces and add to the boiling water. Boil the noodles according to package directions, until the noodles are mostly cooked through.
Reserve 1 cup pasta water and stir it into the sauce.
Add the drained noodles to the meat sauce. Stir until well combined.
Spread the lasagna mixture onto a 13×18-inch baking sheet. Add 2-3 tablespoon dollops of the ricotta mixture over the top. Break the burrata over the top of the lasagna. Sprinkle with parmesan.
Bake for 30 minutes, or until the sauce is bubbly and the noodles are the edges are lightly crisped. You can place a larger baking sheet on the bottom rack of the oven if you are worried about the sauce spilling over.
