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The Ultimate Crispy Edge Sheet Pan Lasagna: Easy Ground Beef Recipe

A thick, cheesy slice of sheet pan lasagna with browned top and rich meat sauce layers.
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Make classic lasagna flavor with less mess and quicker cooking using this easy sheet pan method. You get satisfying layers and delicious crispy edges without the fuss of a deep dish.

Ingredients

Scale
  • 1 pound ground beef
  • 1 jar (24 ounces) marinara sauce
  • 9 no-boil lasagna noodles
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard half-sheet pan (approximately 18×13 inches).
  2. In a skillet over medium heat, cook the ground beef with the minced garlic until the beef is fully browned. Drain any excess fat from the skillet.
  3. Stir the marinara sauce, Italian seasoning, salt, and pepper into the cooked beef mixture. Remove the skillet from the heat.
  4. In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt. Mix these ingredients until they are smooth.
  5. Spread a thin layer of the meat sauce mixture across the bottom of the prepared sheet pan.
  6. Place three no-boil lasagna noodles over the sauce layer.
  7. Spread half of the ricotta mixture evenly over the noodles. Top this with one-third of the meat sauce and one cup of the mozzarella cheese.
  8. Repeat the layering process: Place three more noodles on top, spread the remaining ricotta mixture, then top with another third of the meat sauce and half a cup of mozzarella.
  9. Place the final three noodles on top. Cover the entire pan with the remaining meat sauce, and sprinkle the remaining half cup of mozzarella cheese over the top layer.
  10. Cover the sheet pan tightly with aluminum foil. Bake for 30 minutes.
  11. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, golden, and the edges are crispy.
  12. Let the sheet pan lasagna rest for 5 minutes before slicing. Garnish with fresh basil or parsley before serving your family dinner shortcut.

Notes

  • Using no-boil noodles helps keep the preparation quick for this weeknight dinner.
  • For extra crispy edges, ensure the sauce does not completely cover the noodles along the perimeter of the pan.
  • You can assemble this entire dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the initial covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/sheet-pan-lasagna-easy-quick-recipe/