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This small Sheet Pan Lasagna is a simple, flavorful take on classic lasagna without the layering. This layerless lasagna bakes in a quarter sheet pan, giving you tender pasta, a rich meat sauce, and plenty of melted cheese in every bite. It’s easy to make, perfectly portioned for one or two, and delivers all the comfort of traditional lasagna without the fuss.
Looking for more single serving and small batch lasagna recipes? Try my classic mini Lasagna, Lasagna Soup, Lasagna Roll-Ups, and Vegetable Lasagna.
Why You’ll Love This Recipe
- No Fuss: No layering—just mix, bake, and enjoy.
- Quick & Easy: Fewer steps mean less time in the kitchen.
- Perfectly Portioned: Great for one or two servings.
- Easy to Customize: Adjust ingredients to fit your taste.
I love lasagna, but sometimes, I don’t want to deal with layering everything just to get that same great flavor. That’s why I love this small sheet pan version.
Unlike other layerless lasagna recipes that use a big sheet pan, this one is made in a quarter sheet pan—just the right size for one or two servings.
The pasta, meat sauce, and cheese are mixed together and baked in a thin layer, so everything cooks evenly. You still get those tender noodles, rich sauce, and melty cheese in every bite—just without the extra steps. It’s lasagna made simple, but just as satisfying.
Ingredients
If you have any ingredients leftover from this small sheet pan lasagna recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna Noodles: The foundation of this dish. Use regular or gluten-free noodles. Use leftover noodles in a classic Lasagna or Vegetable Lasagna.
- Olive Oil: Used for sautéing. Butter or avocado oil can be substituted.
- Onions & Garlic: Add flavor and aroma. If fresh isn’t available, use 1/4 teaspoon garlic powder and 1/8 teaspoon onion powder.
- Ground Beef: Brings a hearty, savory element. Swap with ground turkey, chicken, or a plant-based alternative. Leftover ground beef is great in Baked Ziti or Beef Tacos.
- Italian Seasoning: A blend of oregano, basil, and thyme for classic flavor.
- Tomato Sauce: Creates a rich, flavorful base. Use my homemade tomato sauce recipe or your favorite store-bought sauce. Leftover sauce works well in Chicken Tikka Masala or Eggplant Parmesan.
- Cheeses: Adds creaminess and melty texture. Dairy-free alternatives can be used.
Recipe Variations
Sheet pan lasagna is easy to customize. Try these variations:
- Vegetable: Replace the meat with bell peppers, zucchini, and mushrooms.
- Spicy: Add red pepper flakes or use spicy sausage.
- Seafood: Swap the beef for shrimp and crabmeat.
- Alfredo: Use Alfredo sauce instead of tomato sauce for a rich, creamy version.
How To Make Sheet Pan Lasagna
These 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.
- Cook the Pasta: Bring a 2-quart pot of water to a boil. Add the lasagna noodles and cook for 5-7 minutes, stirring occasionally to prevent sticking. Drain and place in a medium bowl.
Pro Tip: Drizzle with 1 teaspoon of olive oil to keep the noodles from sticking.
- Preheat the Oven: Set to 425°F (177°C). Lightly grease a 9×13-inch (quarter sheet) pan with olive oil and set aside.
- Sauté the Onion & Garlic: Heat olive oil in a 10-inch skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Stir in the garlic and cook for another minute.
- Cook the Beef: Add the ground beef, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper. Cook for about 5 minutes until browned, stirring occasionally.
- Make the Sauce: Return the beef mixture to the pan, stir in the tomato sauce, and simmer over low heat for 2 minutes.
- Combine: Add the meat sauce and some of the mozzarella to the bowl of cooked noodles. Stir to combine.
- Assemble: Spread the mixture evenly onto the prepared baking sheet.
- Add Ricotta: In a small bowl, mix ricotta with some Parmesan. Dollop over the pasta.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake: Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned.
- Cool & Serve: Let cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.
Expert Tips
- Review the Recipe First: Read through the instructions and ingredient notes before starting.
- Evenly Distribute Ingredients: This ensures every bite is balanced and flavorful.
- Crispy Edges: Let the cheese slightly overlap the edges of the pan for a crispy finish.
- Rest Before Slicing: Let the lasagna cool for 5-10 minutes for cleaner slices.
What To Serve With Sheet Pan Lasagna
Pair this lasagna with a simple side for a complete meal:
- French Bread: Perfect for soaking up the sauce.
- Caesar Salad: A fresh contrast to the rich flavors.
- Roasted Brussels Sprouts: A hearty, flavorful side with a slight crunch.
- Red Wine: Pairs well with the lasagna.
Frequently Asked Questions
Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until heated through.
Yes! Use a half-sheet pan instead of a quarter sheet pan and double all ingredients.
Absolutely. Let the lasagna cool completely, then wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
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:
If you’ve tried this small layerless lasagna or any One Dish Kitchen recipe 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
- Cook the Pasta: Bring a 2-quart pot of water to a boil. Add the lasagna noodles and cook for 5-7 minutes, stirring occasionally to prevent sticking. Drain and place in a medium bowl. Pro Tip: Drizzle with 1 teaspoon of olive oil to keep the noodles from sticking.
- Preheat the Oven: Set to 425°F (177°C). Lightly grease a 9×13-inch (quarter sheet) pan with olive oil and set aside.
- Sauté the Onion: Heat ½ tablespoon of olive oil in a 10-inch skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently.
- Add the Garlic: Stir in the garlic and cook for another minute.
- Cook the Beef: Add the ground beef, breaking it up with a spatula. Season with Italian seasoning, salt, and pepper. Cook for about 5 minutes until browned, stirring occasionally. Drain excess grease if needed.
- Make the Sauce: Return the beef mixture to the pan, stir in the tomato sauce, and simmer over low heat for 2 minutes.
- Combine: Add the meat sauce and ¼ cup of the mozzarella to the bowl of cooked noodles. Stir to combine.
- Assemble: Spread the mixture evenly onto the prepared baking sheet.
- Add Ricotta: In a small bowl, mix ricotta with 1 tablespoon of Parmesan. Dollop over the pasta.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake: Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned.
- Cool & Serve: Let cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.
Notes
-
- Review the Recipe First: Read through the instructions and ingredient notes before starting.
-
- Evenly Distribute Ingredients: This ensures every bite is balanced and flavorful.
-
- Crispy Edges: Let the cheese slightly overlap the edges of the pan for a crispy finish.
-
- Rest Before Slicing: Let the lasagna cool for 5-10 minutes for cleaner slices.
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.
Made a few changes but it was delicious! Used half Italian sausage, half ground beef for the meat and added an egg and fresh parsley to the ricotta. I was hoping for leftovers but it’s gone.
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.
I am not a ricotta person and I always use cottage cheese! LOve it!
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!