A Sheet Pan Lasagna Made For Nights When You Want Cozy, Not Complicated
Everyone loves lasagna, but let’s be honest: making one is usually not in the cards on a weeknight. Boiling pasta, mixing fillings, and carefully stacking layer after layer is too much to ask for after a long day.
That’s where sheet pan lasagna comes in! Giada made this layerless method famous, but my version is totally vegetarian.
You’ll fold tender bell peppers, eggplant, and zucchini into saucy pasta bulked up with cottage cheese. And even if you don’t think you love cottage cheese, trust me on this one—it adds so much flavor and melts right into the pasta, so you won’t even know it’s there!
As a bonus, while testing this recipe, I found ways to simplify prep a bit more with shortcuts like soaking (not boiling) the pasta and using store-bought marinara sauce. My goal was to create a sheet pan lasagna recipe that you can assemble in the time it takes to preheat the oven, and the timing is nearly exact! 🙌🏼
Compared to a labor of love Lasagna Bolognese or Small Batch Lasagna, you can’t beat the ease of this sheet pan version. But don’t let the simplicity fool you—it still delivers the ooey-gooey cheese pull and golden edges that will have everyone fighting for seconds.
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Weeknight Lasagna Must-Haves
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Buy Now → Prep the Veggie Filling and Spinach Ricotta Topping
Before assembling the lasagna on a sheet pan, you need to prep the pasta, saucy veggie filling, and creamy spinach ricotta topping. It takes about 15 minutes and comes together in just one pot for minimal cleanup.
Pre-boiling pasta is such a hassle (extra time + an extra pot 👎🏼), and no-boil pasta often turns mushy. In all of my years making lasagna, I’ve learned that soaking the noodles in hot water is the perfect middle ground. It’s fast and results in the best al dente bite once the lasagna is baked.
🧑🏻🍳 I tested this recipe with dried lasagna noodles broken into smaller pieces, but a shorter cut, like ruffle-edged mafaldine, works great too.
Wilt fresh or frozen spinach in the microwave, snip it into bite-sized pieces with kitchen shears, then mix with ricotta, parmesan, and garlic powder. The texture should be easy to dollop right on top of the lasagna!
In a skillet on the stove, sauté roughly chopped onions, bell peppers, eggplant, and zucchini until softened and golden brown. Season with Italian seasoning, garlic powder, and crushed red pepper for an extra layer of flavor.
🧑🏻🍳 Prefer to add meat? I recommend using hot or sweet Italian sausage because it cooks quickly and is already well-seasoned—just brown it up with the vegetables.
Drain the soaked pasta and add it to the skillet with the vegetables, marinara sauce, and cottage cheese, mixing to evenly coat the noodles. Rinse the sauce jar with a splash of water and pour it in too—it adds just enough moisture to help the pasta finish cooking as it bakes.
How to Make Sheet Pan Lasagna
With the components ready, assembling the lasagna is as easy as throwing everything together on a sheet pan and baking. No need to fuss over perfectly placed layers—a more casual, rustic approach creates the best cheesy nooks and crannies!
Be sure to let the sheet pan lasagna rest for 5 minutes before digging in. Gently cooling makes it much easier to slice and serve.
Quick Serving Suggestions
This lasagna is a complete veggie-loaded dinner you can dig into right away. If you’re craving a little freshness, toss together a Mixed Greens Side Salad while the sheet pan bakes to round out the meal.
I can’t wait for you to try this No-Fuss Vegetarian Sheet Pan Lasagna! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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No-Fuss Vegetarian Sheet Pan Lasagna with Cottage Cheese
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 8–10 1x
- Category: Pasta, Lasagna, Dinner
- Method: Baked, Sheet Pan Recipe
- Cuisine: Italian, Italian-American
- Diet: Vegetarian
Description
Lasagna night, minus the boiling, layering, and pile of dishes!
This Vegetarian Sheet Pan Lasagna delivers everything you love about the classic—saucy pasta, golden veggies, creamy ricotta flecked with spinach, and crispy, cheesy edges—all without the usual fuss.
It bakes on a sheet pan in just 45 minutes for a low-effort, ultra-comforting dinner you can pull off any day of the week.
Ingredients
- 12 ounces mafaldine or lasagna, broken into small pieces
- spinach ricotta topping (see below)
- vegetable filling (see below)
- 28 ounces jarred marinara sauce (or try my Quick and Simple San Marzano Tomato Sauce; see Recipe Notes)
- ½ cup water (to rinse the sauce jar)
- 2 cups cottage cheese
- 2 cups shredded Italian cheese
- nonstick cooking spray
for the spinach ricotta topping:
- 5 ounces baby spinach
- 1 cup whole milk ricotta cheese
- ½ cup grated parmesan cheese
- 1 heaping teaspoon garlic powder
- kosher salt and ground black pepper, to season
for the vegetable filling:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 small eggplant, diced (approx. 2 cups)
- 1 medium zucchini, diced (approx. 2 cups)
- 2 heaping teaspoons Italian seasoning
- 1 heaping teaspoon garlic powder
- optional: up to 1 teaspoon crushed red pepper flakes
- kosher salt and ground black pepper, to season
Instructions
- Preheat the oven to 375 degrees F, ensuring a rack is in the center position.
- Soak the pasta: Add the pasta to a large bowl and cover with the hottest water your tap can give. Set aside to soak while you prep the spinach topping and vegetable filling.
- Soften the vegetables: Heat a skillet or Dutch oven to medium-high heat and add the olive oil. Once hot, add the onion, bell pepper, eggplant, and zucchini. Season with Italian seasoning, garlic powder, crushed red pepper (if using), 1 heaping teaspoon kosher salt, and ground black pepper. Stir to combine well. Cook, stirring occasionally, until softened and golden brown, 8-10 minutes. Remove from the heat.
- Meanwhile, prepare the spinach ricotta topping: Place the spinach in a large bowl and wilt in the microwave until softened, about 1-2 minutes. (Alternatively, if you do not have a microwave, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) Use kitchen shears to snip the wilted spinach into small pieces. Add the ricotta, parmesan, and garlic powder, and stir to combine well. Adjust seasoning to taste and set aside for assembly.
- Build the vegetable lasagna base: Once the veggies are softened, drain the soaked pasta and add to the pot. Add the marinara sauce and cottage cheese. Rinse the jar with the ½ cup water and pour that in too. Stir to combine well.
- Assemble the sheet pan lasagna: Lightly coat a rimmed sheet pan with nonstick spray. Spread the vegetable lasagna mixture evenly across the pan. Sprinkle the Italian cheese over top, and top with 8 dollops of spinach ricotta mixture.
- Bake and broil: Spray a large piece of foil with cooking spray, then cover the pan (oil side down), avoiding contact with the cheese. Bake, covered, for 25 minutes. Carefully remove the foil, then broil 5-7 minutes, until the top of the lasagna is deeply browned and the pasta is tender.
- Serve: Let the sheet pan lasagna rest for 5 minutes before slicing and serving. We like to top each piece with a little extra freshly grated parmesan and a handful of finely chopped fresh herbs. Enjoy!
Equipment
Le Creuset Enameled Cast Iron Braiser
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Buy Now → Notes
- Jarred marinara: I used an XL-size jar of marinara sauce from Costco to develop this recipe, which yields about 3 ½ cups of sauce. If you’re using a conventional 24-ounce jar (which yields roughly 2 cups), you’ll need 2 jars—and in that case, skip the extra ½ cup water (the additional sauce volume takes care of it!).
- Serving suggestions: For a complete spread, add a Mixed Greens Side Salad or Classic Caesar Side Salad to the menu with Garlic Lover’s Garlic Bread on the side. For dessert, you can’t beat my individually-portioned Creamy Tiramisu Cups.
Storage and Freezing:
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave until heated through.
- Freezing: Let the lasagna cool completely, then slice into individual portions. Wrap each piece tightly in foil or plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. To reheat, unwrap and microwave from frozen until hot, or thaw overnight in the fridge and warm in a 350°F oven for 15-20 minutes, until heated through.
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What size sheet pan did you use?
Hey Mary! The sheet pan we use is 13.5″x18.5″! Hope you give it a try soon!