We’re giving an Italian classic a new look today with our sheet pan lasagna. It’s enough for the whole family and perhaps even leave you dreaming of those fabled Roman holidays. If you want to prepare a vegetarian lasagna, you can easily swap out the beef for your vegetarian-alternative of choice. Indeed, no mouths are left hungry when this lasagna rolls up!
Our Sheet Pan Lasagna Recipe: Perfect for Family Dinner Night
There’s something magical about the whole family coming together. It’s the best time of day for many, a time to hash out what happened during the day, joke, argue, and the like. Time with loved ones is precious and should be cherished, because in today’s hectic everyday life, you often hardly find the time to breathe. All the more reason why it’s nice when young and old alike to take the time for each other at dinner.
And if there’s something delicious on the table, all the better! Today we have our sheet pan lasagna on our minds: A warm and fragrant dish that is enough to makes anyone and everyone’s mouth water.
Our recipe is hardly any different from a conventional lasagna. The biggest difference is that you will layer béchamel, Bolognese sauce, and pasta sheets on a baking sheet instead of in a casserole dish. Nonetheless, let’s take it step by step, on how to best prep this lasagna.
You’ll start the recipe by browning the ground beef in a pan. Meanwhile, peel and chop an onion and peel and cube your carrots. You’ll then add your vegetable to the meat in the pan. Afterwards, strained tomatoes, some tomato paste, dried Italian herbs will build the base of your red sauce with salt and pepper to taste. The sauce is best left, like the meat, to take a beat to simmer for a second. Here you’ll be free to dedicate yourself to the béchamel.
To make a brilliant béchamel sauce, simply melt butter in a saucepan and slowly stir in the flour. Then, gradually add warm milk and stir well so that the sauce is completely smooth. Finally, season to taste with freshly grated nutmeg , salt and pepper.
And then the grand finale awaits: Alternate layers of noodles, Bolognese, and béchamel to build your lasagna. Sprinkle a good amount of grated cheese on top, and send your creation into the oven. Take a beat to relax, set the table, or sneak a glass of wine, and then your dinner is served! A magnificent one at that.
Looking for other dinners that are fit for a family? Don’t worry, we have plenty, like our chicken nugget casserole, cowboy casserole, and macaroni bolognese casserole.
SHEET PAN LASAGNA
- Prep time: 45 min
- Cook time: 40 min
- Total time: 1 hr 25 min
- Servings: 6
Necessary tools
- 1 baking sheet, 18 x 15 inches
INGREDIENTS
For the Bolognese:
- 1¼ lbs ground beef
- Oil (for frying)
- 1 large onion, chopped
- 2 carrots, cubed
- Salt and pepper, to taste
- 3 tbsp tomato paste
- 2 tbsp red wine vinegar
- 2 cans (28 oz) crushed tomatoes
- 2 tbsp dried Italian herbs
For the Béchamel sauce:
- 6 tbsp butter
- ½ cup flour
- 2½ cups warm milk
- Nutmeg, freshly grated
- Salt and pepper, to taste
Additionally
- Lasagna noodles
- 2 cups grated cheese
INSTRUCTIONS
- Brown the ground beef in a large pan in oil. Meanwhile, peel and chop the onion. Peel or wash the carrots and cut them into small cubes.
- Add the vegetables to the ground beef and fry until the onions are translucent. Season with salt and pepper.
- Push the beef-vegetable mix to one side of the pan and add the tomato paste to the other half. Let it briefly fry before stirring into the mix. Deglaze with red wine vinegar.
- Add the canned tomatoes and stir in the herbs. Let the whole thing gently simmer.
- For the béchamel sauce, melt the butter in a saucepan over low heat and stir in the flour. Continue stirring for another 1-2 minutes before gradually adding the milk. Continue stirring so that no lumps form.
- Let the sauce thicken and season to taste with nutmeg, salt and pepper.
- Grease a baking sheet or line it with parchment paper. Alternate layers of lasagna noodles, bolognese, and béchamel until all the ingredients are used up.
- Top your lasagna with grated cheese and bake at 400°F for about 40 minutes.