I stumblеd upon a weeknight that felt like it would never end . My kids were starving , my brain was fried , and I still craved lаsаgnа pаn dinner . But I didn’t want to spend forever layering noodles and washing dishes . That’s when Sheet Pan Lasagna came to the rescue . It’s the same gooey, cheesy wonder , but you bake it all flat on one tray .
Celebrity chef Giadа De Laurentiis always keeps things simple yet tasty . She picks fresh ingredients , uses bright flavors , and teaches home cooks how to make fancy food feel easy . With her recipes , you might think you need a pro skill set , but you really don’t .
These days we get no spare time in our busy lives . So easy meals that still feel special are a must . Sheet Pan Lasagna fits right in . You just layer noodles , sauce , cheese , and meat or veggies on a big baking sheet , bake it up , and cleanup takes two seconds . Plus it’s flexible enough for meat eaters , vegetarians , or folks going gluten-free .
What is Sheet Pan Lasagna?
Instead of building tall layers in a deep dish , this version spreads every thing out on a big baking sheet . You still have noodles , sauce , cheese , and meat or veggies , but it cooks flat . That way it bakes faster and the top gets a nice brown edge .
This idea came from people who love lasagna but hate the cleanup . A single tray means fewer pans and less rinsing . Plus you can swap in whatever add-ins you like real easy .
Why Pick Giada's Version?
Giadа’s twist uses good quality stuff: ripe tomatoes , fresh herbs , and top-notch cheeses . She shows you how to turn basic groceries into a fancy meal without sweating it . Her recipes usually call for simple steps but taste like they came straight from a trattoria .
Ingredients You Need
- Lasagna noodles (no-boil or regular )
- Ricоtta cheese – about 15 oz
- Mozzаrellа cheese – 3 cups shredded
- Pаrmesаn cheese – 1 cup grated
- Mаrinаrа sauce – 4 cups
- Ground beef or Italian sausage – 1 pound
- 2 eggs
- Fresh bаsil and parsley , chopped
- Optional: spinach , zucchini , or bell peppers
How to Make It
- Preheat oven to 375°F (190°C) and grease a large sheet pan or line it with parchment .
- Brown the meat in a skillet . Drain fat then stir in the sauce . Let it simmer a few minutes .
- In a bowl , mix ricotta , 1 cup mozzarella , Parmesan , eggs , basil , and parsley until smooth .
- Spread a thin layer of meat sauce on the pan . Lay down 4 noodles , then half the cheese mix , then more sauce . Repeat once more layer then finish with noodles and sauce .
- Sprinkle the rest of the mozzarella on top . Cover with foil and bake 30 minutes . Remove foil and bake 15 more , till the cheese bubbles and browns .
- Let it rest 10 minutes before cutting . Serve with salad or garlic bread .
Tips and Tricks
- Make sure every noodle has enough sauce so it don’t dry out .
- Spread cheese mix evenly , so one bite isn’t all ricotta .
- You can make it the day before and refrigerate it , then bake when ready .
Serving Ideas
Serve this with a crisp green salad or garlic bread to soak up extra sauce . A glass of red wine , like Chianti or Merlot , goes nice with the cheesy layers . Top with fresh basil for a pop of color .
Variations
- Veggie version: skip meat and add mushrooms , spinach , or lentils .
- Pescatarian: swap meat for shrimp or crab .
- Vegan: use tofu ricotta and dairy-free cheese .
- Gluten-free: use GF noodles and sauce that fits .
- Spicy: add red pepper flakes or pepperoni slices .
FAQs
Do I need to boil the noodles first?
No , no-boil noodles work great . Just add extra sauce so they cook through .
Can I make this ahead?
Yes . Assemble it and keep it in the fridge , then bake when you want to eat .
How to store leftovers?
Cover and refrigerate for up to 3 days . Reheat in the oven for the best taste .
What else can I do with leftovers?
You can make a lasagna sandwich or crumble it into a salad for a fun twist .
sheet pan lasagna giada
Equipment
- 1 sheet pan approximately 18x13 inches
- 1 large skillet
- 2 mixing bowls
- 1 aluminum foil
- 1 measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 lb Italian sausage
- 2 cups marinara sauce
- 12 pieces lasagna noodles (uncooked)
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- for garnish fresh basil leaves optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking it up as it cooks until fully browned. Drain excess fat.
- Stir in the marinara sauce and let it simmer for about 5 minutes. Season with salt, pepper, garlic powder, and Italian seasoning to taste.
- In a mixing bowl, combine the ricotta cheese, eggs, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
- Spread a thin layer of the meat sauce on the bottom of the sheet pan. Layer 4 lasagna noodles side by side.
- Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese.
- Add another layer of meat sauce, followed by another 4 noodles, and repeat the process: ricotta mixture, meat sauce, and 1 cup of mozzarella.
- Top the final layer of noodles with the remaining meat sauce, the rest of the mozzarella, and the remaining Parmesan cheese.
- Cover the sheet pan with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
