Sheet Pan Lasagna

by Sandie on Mar 18, 2019 (updated Jan 4, 2023)

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I know…I know… It’s St. Patrick’s Day and I’ve decided to make Sheet Pan Lasagna….Pretty sad! I’m not really a “corned beef” and “boiled cabbage” person. I prepare cabbage by slicing and pan sauteing with butter. I love the slightly browned pieces of cabbage, it really brings out the flavor of the cabbage. I think boiling takes the flavor out.

I found this Sheet Pan Lasagna recipe on Food Network, and had all the ingredients, so decided to make it. This recipe looked so delicious, and the weekends are my “cooking” days, so it’s Sheet Pan Lasagna Day!

It’s funny after I assembled it, I thought it looked amazingly like my favorite pizza from Tripoli Pizza before I put in the oven. My husband came home and saw it coming out of the oven and said “that looks like pizza”! Who doesn’t love pasta, oodles of cheese, and sausage that looks and acts like pizza?

Let me say, this recipe is super easy to make. It used the “no cook” lasagna noodles, which takes that whole “cooking the noodles” step out. Don’t worry about spaces between the no cook lasagna when assembling. When the pasta cooks it will fill out nicely. It only takes 20 minutes to cook covered, and another 15 uncovered. Granted, it’s not as thick of a piece as the traditional lasagna, but it’s a great twist on lasagna for an appetizer. It’s super tasty with the ricotta, sausage filling! The only comment I had in making the original recipe is that it was pretty salty. I cut down the salt from 3/4 tsp to 1/4 tsp, but you use your best gauge on how much you like salt. I figure you can always add salt to your portion if its not salty enough.