sheet pan lasagna
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Cut noodle layering time in half with sheet pan lasagna! Here’s how to make it…

Sheet pan lasagna is all the flavors you love in half the time.

Out of all of the cooking tools in the kitchen, there’s one pan we just wouldn’t be able to live without: the sheet pan. It’s the most important pan in the kitchen. Everyone has a humble sheet pan, and we’re finding new ways to put it to work.

Our friend Wendy Paul shares a sheet pan lasagna. It’s a classic casserole makeover that will change the way you make lasagna forever. It uses similar ingredients, but cuts the layering time in half.


Sheet Pan Lasagna

Makes 6 large servings


  • Napa Valley Olive oil
  • 1 lb. ground turkey or lean beef
  • Dried basil, oregano and garlic
  • Pinch of salt
  • 1 jar of your favorite marinara sauce
  • Fresh spinach
  • 1 box No bake lasagna noodles, broken
  • 1 jar of your favorite alfredo sauce or 1 recipe bechemel sauce (below)
  • 2 cups shredded Italian cheese
  • 16 oz. ricotta cheese
  • 2 tbsp. basil paste

Optional: Bechemel sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 2-3 cup half anf half
  • Pinch of salt
  • Fresh nutmeg
  • 1/2 cup Parmesan cheese
  • Parmesan cheese and basil for garnish


  1. Preheat your oven to 375 degrees.
  2. Brown your meat in a large skillet with some Napa Valley Olive oil, over medium heat. Season with 1 tsp. each basil and oregano, pinch of salt and 1/2 tsp garlic powder.
  3. Once the meat is browned, add your favorite marinara sauce, the add 1/2 cup water, put the lid back on and shake to get all the marinara out, and add to the meat mixture. Stir together and simmer for 10 minutes.
  4. Add 1 large handful fresh spinach. Stir and cook the spinach down, for about 5 more minutes.
  5. Set aside.
  6. In a medium sauce pan, melt the butter over medium heat, until its browned slightly, then add the flour and cook for about 1 minute. Whisk in the half and half, bringing to a simmer to thicken. Season with some salt, and 1/2 tsp. fresh nutmeg. Remove from the heat after thickened and add the Parmesan cheese. Set aside.
  7. Assemble your sheet pan lasagna:
  8. Bottom layer: spread 1/3 of the meat marinara on the bottom of your 1/4 size sheet pan. Then spread a little about 1 cup bechemel or alfredo sauce. Then place broken noodles over the top, doesn’t need to be perfect. Then top with a handful of Italian cheese, grated. Repeat, ending with marinara and cheese.
  9. **Place your small sheet pan, on a parchment lined larger baking sheet, incase of spillage.
  10. Bake fore 35-45 minutes. Remove from the oven.
  11. Mix together your ricotta & basil paste. Scoop evenly on top of the baked lasagna, and add more Parmesan and fresh basil. You can even broil this for 2 minutes to melt the cheese a little more.
  12. Happy dinner time!

Find more recipes from Wendy on Instagram, @therealwendypaul, or on her website,

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