Our Easy Sheet Pan Lasagna recipe has it all. It is not only easier to make than traditional lasagna, it is lighter than our Classic Lasagna Recipe, and it cooks in less time. Best of all, there are lots of those yummy, crunchy edges! With our Sheet Pan Lasagna recipe, there is no need to prep ingredients ahead. Just spread sauce on the sheet pan, arrange uncooked lasagna noodles, ricotta, mozzarella and Parmesan cheese over the noodles, then finish with sauce. Pop in the oven and that is it! We used Prego Italian Sausage & Garlic Sauce to make this a meat lasagna but any Prego sauce will work. With only 6 ingredients and an easy cleanup, our Sheet Pan Lasagna will be your new go-to dinner.
Heat the oven to 450°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, spray a rimmed baking sheet (about 18x13-inch size) with vegetable cooking spray.
Spray the shiny side of a piece of aluminum foil (large enough to cover the baking sheet) with vegetable cooking spray.
Spread 3/4 cup sauce in the center of the baking sheet. Arrange 6 noodles to cover the sauce (you'll have some extra space around the edges of the baking sheet). Drop the ricotta cheese over the noodles. Sprinkle with 1/2 cup Parmesan cheese. Layer with the basil, 1 cup sauce and 1 cup mozzarella cheese. Arrange the remaining noodles on top. Layer with the remaining sauce, Parmesan cheese and mozzarella cheese. Cover with the greased aluminum foil, shiny-side down.
Bake for 20 minutes or until the noodles are tender. Carefully remove the foil cover. Bake another 5 minutes or until the top is golden brown. Let the lasagna cool on a wire rack for 5 minutes before cutting. Serve hot.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.