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Sheet Pan Lasagna

Love lasagna but don’t want the hassle of layering it? This recipe eliminates the need to layer by tossing par-cooked noodles with sauce, sausage, and cheese before baking it on a sheet pan.

Serves 10
Ready in 60 mins
Prep time 25 mins
Cooking time 35 mins
428 calories per serving


> Cooking spray
> 1 lb lasagna noodles
> 1 tbsp canola oil
> 1 (16 oz) pkg Nature's Promise® Mild Italian Chicken Sausage
> 2 cloves garlic, minced
> 1 cup frozen chopped spinach, thawed
> 1/2 (15 oz) container part-skim ricotta
> 1 cup grated Parmesan, divided
> 2 (24 oz) jars marinara sauce, divided
> 1 cup reduced-fat shredded mozzarella cheese, divided


Preheat oven to 425°F. Line a 13x18-inch sheet pan with parchment and coat with the cooking spray. Bring a large pot of salted water to a boil on high. Break the lasagna noodles into 2–3-inch pieces, and cook 6–7 min., until almost tender.
Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Remove the sausage from the casings and add to skillet. Cook 5–7 min., until browned, breaking up meat with the back of a spatula. Stir in the garlic and cook 1 min., stirring constantly. Remove from heat.
Add the thawed spinach to a strainer and press to remove excess liquid. To a medium bowl, add the ricotta, spinach, and ½ cup Parmesan. Season with salt and pepper. Stir until smooth.
Spread ½ cup marinara sauce on bottom of prepared sheet pan. In a large bowl, gently combine remaining marinara sauce, cooked sausage, cooked lasagna noodles, ¼ cup grated Parmesan, and ½ cup shredded mozzarella. Season with salt and pepper. Spread mixture into sheet pan. Sprinkle remaining ¼ cup Parmesan and remaining ½ cup mozzarella over pan. Dollop ricotta mixture over pasta. Bake 30 min., until pasta is tender. Let rest 5 min. before serving.

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