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layerless lasagna on a plate next to a sheet pan holding the remaining lasagna
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4.84 from 6 votes

Small Sheet Pan Lasagna

A small sheet pan lasagna made with layers of tender pasta, a rich meat sauce, and melty cheese. Baked to perfection in a quarter sheet pan for a simple, flavorful meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American, Italian
Keyword: lasagna, layerless lasagna, layerless sheet pan lasagna, mini lasagna, sheet pan lasagna, small batch lasagna
Servings: 2 servings
Author: Joanie Zisk

Equipment

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 9x13-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.
 
If doubling this recipe, use a half sheet pan.

Nutrition

Serving: 1serving | Calories: 463kcal | Carbohydrates: 29g | Protein: 40g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 919mg | Potassium: 797mg | Fiber: 3g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 5mg

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