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lasagna recipe without cottage cheese in sheet pan

Sheet Pan Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 Servings 1x
  • Category: Main Course
  • Cuisine: Italian/American


This easy lasagna recipe with ricotta cheese, requires no layering. Just one big sheet pan, this cheesy lasagna version is simple and good.


Units Scale

4 T Olive Oil, Divided

1/2 t salt plus more for pasta water

1 lb lasagna broken into pieces

3 cloves chopped garlic

1/2 t red pepper flakes or to taste

1 c ricotta cheese

3 T basil pesto

1 to 1.5 lbs Italian sausage

1 onion diced

4 c Marinara Sauce

2.5 cups Mozarella cheese shredded

1.5 c Fresh grated Parmesan cheese, divided


Preheat oven to 425. Using 1 T olive oil, grease a 12 x 17″ pan and set aside.

Add 2 T olive oil to a large skillet and brown the sausage over medium heat, about 5 minutes. Stir in garlic cloves, red pepper flakes to taste, and the chopped onion. Cook until onion is soft, about 3 minutes.

Bring a large pot of very salty water to a boil. Add lasagna pieces and stir so it doesn’t stick together. Cook 4 minutes. Reserve 1/2 water before draining pasta.

While the pasta is cooking, add the marinara to the browned sausage, along with the pasta water, the cooked pasta, 1.5 cups of mozzarella, and 1/2 c Parmesan.

Mix the ricotta cheese with the pesto.

Stir well and spoon pasta mixture onto the baking sheet, spreading evenly. Dollop the ricotta evenly over the pasta mixture. Sprinkle with remaining 1.5 c mozzarella and 1 c Parmesan. Bake until the pasta is cooked, the sauce is bubbly and the cheese is browned. (I ran mine under the broiler for a few minutes to brown it some more.) Bake 30 minutes, remove from oven and let rest 5 minutes before serving.


This lasagna is not layered-merely baked on a sheet pan. And if you are a lover of the corners of a regular lasagna, you will love this version!