This small sheet pan lasagna recipe is a quick and easy way to make classic Italian comfort food with minimal effort. Made with broken lasagna noodles, ground beef, tomato sauce, ricotta, and mozzarella cheese, it delivers cheesy, flavorful layers in a single pan. Perfect for weeknight dinners, family meals, or meal prep, this easy lasagna bakes in under 30 minutes and requires less cleanup than traditional layered recipes. Serve hot with extra sauce, garlic bread, or a fresh salad for a complete meal.

Ingredients

2 lasagna noodles, broken into 2-inch pieces
½ tablespoon olive oil, plus more for greasing
½ cup chopped onions
1 clove garlic, minced
8 ounces ground beef
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
¾ cup tomato sauce
¾ cup shredded mozzarella cheese, divided
¾ cup ricotta cheese
2 tablespoons shredded Parmesan cheese, divided

Instructions

Cook the Pasta: Bring 2 quarts of water to a boil. Add the lasagna noodles and cook for 5–7 minutes, stirring occasionally to prevent sticking. Drain and transfer to a medium bowl. Optional: drizzle with 1 teaspoon of olive oil to prevent sticking.
Preheat the Oven: Set the oven to 425°F (220°C). Lightly grease a 9×13-inch (quarter sheet) pan with olive oil.
Sauté the Onion: Heat ½ tablespoon olive oil in a 10-inch skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently.
Add Garlic: Stir in the minced garlic and cook for an additional minute.
Cook the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Season with Italian seasoning, salt, and black pepper. Cook for about 5 minutes until browned. Drain any excess grease.
Make the Sauce: Stir in the tomato sauce and simmer over low heat for 2 minutes.
Combine Pasta and Sauce: In the bowl with cooked noodles, mix in the meat sauce and ¼ cup of shredded mozzarella until evenly combined.
Assemble the Lasagna: Spread the mixture evenly in the prepared baking pan.
Add Ricotta: In a small bowl, combine ricotta with 1 tablespoon Parmesan. Dollop this mixture over the pasta.
Top with Cheese: Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Bake: Bake uncovered for 25–30 minutes, until the cheese is bubbly and lightly browned.
Cool & Serve: Allow to cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.

Why You’ll Love This Recipe

Quick and easy lasagna in a single pan
Perfect for small families or meal prep
Cheesy and flavorful without complicated layering
Combines classic Italian flavors in a simple dish
Minimal cleanup thanks to the sheet pan method

Tips

Use broken noodles for faster cooking and easier assembly
Grease the pan well to prevent sticking
Let the lasagna rest for a few minutes after baking to firm up
Brown the beef thoroughly for maximum flavor
Stir together sauce and noodles to evenly coat before baking

Variations and Substitutions

Swap ground beef with ground turkey, chicken, or Italian sausage
Use spinach or zucchini for added vegetables
Replace tomato sauce with marinara for a richer flavor
Use part-skim mozzarella for a lighter option
Add a pinch of crushed red pepper for a subtle kick

FAQs

Can I make this ahead of time?
Yes, you can assemble the lasagna a few hours in advance and refrigerate. Bake when ready.

Can I freeze it?
Yes, cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Why isn’t my cheese melting evenly?
Make sure the cheese is spread evenly and the oven is preheated properly.

Can I use no-boil noodles?
Yes, adjust baking time slightly and ensure noodles are fully coated with sauce.

Serving

Serve this small sheet pan lasagna with a side salad, garlic bread, or roasted vegetables for a complete meal.

Suggestions

Sprinkle fresh basil or parsley on top before serving
Pair with a glass of red wine for an Italian-inspired dinner
Top with extra Parmesan or a drizzle of olive oil for richness
Serve in squares for easy portioning at gatherings or weeknight meals