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Craving lasagna but don’t want to make a whole pan? Try this easy sheet pan lasagna recipe! This layerless lasagna delivers all the classic flavors – savory meat sauce, creamy ricotta, and melted cheese – without the fuss. This deconstructed version is perfect for one or two people to enjoy.
If you’re interested in exploring a variety of single serving and small batch lasagna options, check out our delightful mini Lasagna, comforting Lasagna Soup, creative Lasagna Roll-Ups, and wholesome Vegetable Lasagna recipes.
Why You’ll Love This Layerless Lasagna Recipe
- Simplicity: Forget the layers. Dive straight into the deliciousness.
- Quick Prep: With fewer steps, your meal’s ready in a jiffy.
- Flexible Servings: Perfect for single servings or dinner for two.
- Versatility: Easily adaptable to various dietary preferences
What Is Layerless Lasagna?
Simply put, layerless lasagna gives you the satisfaction of lasagna but minus the intricate layering. By using a sheet pan, the ingredients spread out and cook evenly, offering every bite a harmonious blend of flavors. This approach maintains the essence of traditional lasagna while making the cooking process smoother and easier.
Ingredients
- Lasagna Noodles: The backbone of this dish, these provide that authentic lasagna feel. Gluten-free options are available for those with dietary restrictions. Use leftover lasagna noodles in any of our lasagna recipes.
- Olive Oil: Used for sautéing, its rich flavor enhances the dish. Sub with butter or avocado oil if needed.
- Onions & Garlic: They provide depth and aroma. If fresh ones aren’t available, substitute with 1/4 teaspoon garlic powder and 1/8 teaspoon onion powder.
- Ground Beef: Offers a meaty richness. Can be swapped with ground turkey, chicken, or a plant-based alternative. Consider using leftover ground beef in Baked Ziti or Beef Tacos.
- Italian Seasoning: Infuses traditional flavors. A mix of oregano, basil, and thyme can substitute.
- Tomato Sauce: Brings tangy zest. Feel free to use our small batch homemade tomato sauce recipe or use store-bought pasta sauce. If you have extra sauce, use some of it in Chicken Tikka Masala or Eggplant Parmesan.
- Cheeses: Provide creaminess and meltiness. Dairy-free cheeses can be used for lactose-intolerant individuals.
If you have any ingredients leftover from this sheet pan lasagna recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
The beauty of this mini sheet pan lasagna lies in its adaptability. Tailor it to suit your palette with these exciting variations:
- Sheet Pan Vegetable Lasagna: Swap meat with bell peppers, zucchinis, and mushrooms for a healthier vegetarian alternative.
- Spicy Sheet Pan Lasagna: Add red pepper flakes or spicy sausage to bring some heat.
- Sheet Pan Seafood Lasagna: Incorporate shrimp and crabmeat for a maritime twist.
- Sheet Pan Alfredo Lasagna: Use Alfredo sauce instead of tomato for a creamy transformation.
How To Make Sheet Pan Lasagna
These step-by-step photos and instructions help you visualize how to make sheet pan lasagna for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- Bring a 2-quart pot of water to a boil over high heat. Cook the pasta for 5 to 7 minutes until al dente, stirring often to avoid clumping. Drain the noodles, place them in a medium-sized bowl, and set the bowl aside.
Pro Tip: To keep the cooked lasagna noodles from sticking together, drizzle them with 1 teaspoon of olive oil.
- Preheat the oven to 425 degrees F (177 degrees C). Lightly grease a 9×13-inch sheet pan (a quarter sheet pan) with olive oil and set it aside.
- Heat olive oil in a 10-inch skillet over medium heat. Add the chopped onions and cook for 2 minutes, stirring frequently.
- Add the garlic and cook for a minute longer, stirring occasionally.
- Add the ground beef to the pan and break it up with the tip of a spatula. Add the Italian seasoning, salt, and pepper. Cook the ground beef over medium heat, stirring occasionally, until browned, about 5 minutes. If necessary, drain off any excess grease. Return the cooked beef, onions, and garlic to the pan.
- Stir in the tomato sauce, then reduce the heat to low and simmer for 2 minutes.
- Pour the meat sauce mixture and some of the mozzarella cheese into the bowl of cooked lasagna noodles and stir to combine.
- Evenly spread the entire lasagna mixture onto the prepared baking sheet.
- In a small bowl, stir together the ricotta cheese and some of the Parmesan cheese. Dollop the ricotta mixture around the pasta.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake uncovered for 25 to 30 minutes or until the cheese is lightly browned and bubbly.
- Let the lasagna cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.
Expert Tips
- Read through the entire recipe and the Ingredient notes section of this recipe post and gather your ingredients before beginning.
- Ensure an even spread of ingredients to maximize flavor in every bite.
- For a crispy edge, slightly overextend the cheese on the sheet pan’s sides.
- Let it cool for 5-10 minutes after baking for better slicing.
What To Serve With Sheet Pan Lasagna
Elevate your dining experience by pairing this delectable mini layerless lasagna with the perfect side. Whether it’s a refreshing salad or a hearty soup, here are some inspirations:
- Crusty French Bread: The crispy, buttery texture contrasts the lasagna’s creaminess.
- Caesar Salad: A light, tangy companion.
- Roasted Brussels Sprouts: Adds an earthy element to the meal.
- Red Wine: Deepens the richness with its robust notes.
Frequently Asked Questions
Yes, break the noodles into approximately 2-inch pieces before you cook them.
Absolutely. Just make sure it is tightly wrapped and eaten within a month.
Definitely. Swap ground beef for a plant-based meat substitute or cooked lentils and use plant-based cheeses.
Any similarly sized oven-safe dish should work. Just watch for varying cooking times.
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this mini sheetpan lasagna recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch sheet pan lasagna or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Sheet Pan Lasagna
Ingredients
- 2 lasagna noodles , broken into 2-inch pieces
- ½ tablespoon olive oil
- 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
- Bring a 2-quart pot of water to a boil over high heat. Cook the pasta for 5 to 7 minutes until al dente, stirring often to avoid clumping. Drain the noodles, place them in a medium-sized bowl, and set the bowl aside.Pro Tip: To keep the cooked lasagna noodles from sticking together, drizzle them with 1 teaspoon of olive oil.
- Preheat the oven to 425 degrees F (177 degrees C). Lightly grease a 9×13-inch sheet pan (a quarter sheet pan) with olive oil and set it aside.
- Heat ½ tablespoon of olive oil in a 10-inch skillet over medium heat. Add the chopped onions and cook for 2 minutes, stirring frequently.
- Add the garlic and cook for a minute longer, stirring occasionally.
- Add the ground beef to the pan and break it up with the tip of a spatula. Add the Italian seasoning, salt, and pepper. Cook the ground beef over medium heat, stirring occasionally, until browned, about 5 minutes. If necessary, drain off any excess grease. Return the cooked beef, onions, and garlic to the pan.
- Stir in the tomato sauce, then reduce the heat to low and simmer for 2 minutes.
- Pour the meat sauce mixture and ¼ cup of the mozzarella cheese into the bowl of cooked lasagna noodles and stir to combine.
- Evenly spread the entire lasagna mixture onto the prepared baking sheet.
- In a small bowl, stir together the ricotta cheese and 1 tablespoon of the Parmesan cheese. Dollop the ricotta mixture around the pasta.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake uncovered for 25 to 30 minutes or until the cheese is lightly browned and bubbly.
- Let the lasagna cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.
Notes
- Read through the entire recipe and the Ingredient notes section of this recipe post and gather your ingredients before beginning.
- Ensure an even spread of ingredients to maximize flavor in every bite.
- For a crispy edge, slightly overextend the cheese on the sheet pan’s sides.
- Let it cool for 5-10 minutes after baking for better slicing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
2 noodles for a 9 x 13 pan?
You’ve got it right! For our sheet pan lasagna recipe, we indeed use just 2 lasagna noodles for a 9×13 inch quarter sheet pan. It might sound surprising at first, but this recipe is all about a deconstructed approach to lasagna. We break up the noodles into smaller pieces, which allows them to spread out and cover the pan, creating layers of pasta, sauce, and cheese. This method makes the dish perfectly portioned for smaller servings, without losing any of the classic lasagna charm. It’s a creative way to enjoy all the classic flavors in a smaller, more manageable serving.
Made this for my husband for Valentine’s Day. His favorite dish is lasagna, but it’s just the two of us now. This was just perfect and he loved it!
I’m so happy you both enjoyed it, Jolene!
I was skeptical in a sheet pan with broken noodles, but you’ve never let me down, Joanie so I tried it. Loved it!!! Super easy – I even used no bake noodles to make it even quicker. Delish – thank you!
I’m so happy you enjoyed it!
I totally love lasagna, and tried this recipe. Satisfied, but…because all the ingredients are precooked, the baking temp was too high and baking time too long, so it was over cooked and a bit dry. Next time I’ll drop oven temp to about 325-350 degrees and bake about 20-25 minutes.
Thanks for giving the lasagna recipe a try and for your honest feedback. It’s unfortunate that it turned out a bit overcooked and dry. Oven temperatures can be a bit unpredictable and sometimes run hotter or cooler than indicated. Your idea to adjust the oven temp and reduce the baking time for your next attempt sounds like a good strategy. I appreciate you sharing your experience and would love to hear how your adjustments work out. Thanks again!
What can I use in place of the ricotta? We aren’t fans of ricotta.
Ricotta is a key ingredient in most lasagna recipes but if you’d prefer to leave it off, simply add more mozzarella cheese or use cottage cheese.
How much ricotta? It’s not in the ingredient list.
Use 3/4 cup of ricotta. Thank you for catching that. The recipe has been updated.
Terrific recipe.
Thank you!