Sheet Pan Lasagna: 17 Crispy-Edge Versions That Feed a Whole Holiday Crowd

Sheet pan lasagna is the holiday hosting trick everyone is searching for this week. Google searches for Giada De Laurentiis’ sheet pan lasagna jumped more than 900 percent, and the basic sheet pan lasagna recipe is up 150 percent. The idea is simple: bake lasagna thin in a big rimmed pan, and you get crispy edges in every piece, a faster bake and enough to feed 15 to 20 people. Here are the classic and holiday versions, from sausage and peppers to Christmas Eve seafood and Christmas morning breakfast, each with a shopping list and easy steps. Grab the biggest pan you own..

Classic Meat Sauce Sheet Pan Lasagna, Where Every Piece Is a Corner Piece

Everybody fights over the crispy corner piece of lasagna. Bake it thin on a sheet pan and every single square is a corner piece. This is the classic: a rich meat sauce, creamy ricotta and plenty of mozzarella, browned under the oven heat until the edges curl and crackle. For more versions, browse Food Network’s sheet pan lasagna recipes. Ready to feed the whole family?..

You will need: 1 lb ground beef, 1 lb Italian sausage, 1 onion diced, 4 garlic cloves, 2 jars (24 oz each) marinara, 30 oz ricotta, 1 egg, 1 1/2 cups Parmesan, 4 cups mozzarella, 2 boxes (9 oz each) no-boil lasagna noodles, a rimmed half-sheet pan (18×13 inches), greased, fresh basil

How to make it: 1. Brown the beef, sausage, onion and garlic, drain, and stir in the marinara. 2. Mix the ricotta, egg and 1 cup Parmesan. 3. Spread 2 cups sauce in the pan and layer noodles, ricotta, sauce and mozzarella, twice. 4. Top with noodles, sauce, mozzarella and the rest of the Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes until bubbling and crispy at the edges; rest 15 minutes.

How to Layer Sheet Pan Lasagna With No-Boil Noodles

The method is the same for every version on this list. Use no-boil noodles, keep the layers thin, and use a little more sauce than you think, because the noodles drink it up as they bake. Two layers are enough. Overlap the noodles slightly so nothing leaks through, and push sauce right into the corners: those are the crispy bits everyone wants. Do you boil your noodles or skip it?

You will need: 2 boxes (9 oz each) no-boil lasagna noodles, about 8 cups sauce, cheese filling of your choice, 4 cups shredded mozzarella, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Spread 2 cups sauce over the pan. 2. Lay in a single layer of noodles, overlapping slightly. 3. Spread half the filling, then 2 cups sauce and a third of the mozzarella. 4. Repeat noodles, filling and sauce, then finish with noodles, the last of the sauce and cheese. 5. Cover with foil and bake at 375 F for 25 minutes, then uncover for 15 to 20 minutes.

Sausage and Peppers Lasagna for a Crowd

Italian sausage, sweet bell peppers and onions bring the flavor of a street fair sandwich to a holiday dinner. Brown the sausage, soften the vegetables, and stir them into the marinara so every bite has a little of everything. Use mild sausage for kids and hot for the grown-ups, or half and half. Mild or hot?

You will need: 2 lb Italian sausage, 2 bell peppers sliced, 1 onion sliced, 2 jars (24 oz each) marinara, 30 oz ricotta, 1 egg, 1 cup Parmesan, 4 cups mozzarella, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Brown the sausage, then cook the peppers and onion in the same pan until soft. 2. Stir in the marinara. 3. Mix the ricotta, egg and half the Parmesan. 4. Layer as in slide 2: sauce, noodles, ricotta, sauce and mozzarella, twice. 5. Top with the last Parmesan and bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes.

White Chicken and Spinach Sheet Pan Lasagna

No red sauce here: a creamy garlic white sauce, shredded chicken and spinach make a gentle, cozy lasagna that kids and grandparents both love. Use a store rotisserie chicken to save an hour. The white sauce browns beautifully on the thin sheet pan layers. It is a great choice next to a red lasagna on a buffet. Red or white?

You will need: 4 cups shredded cooked chicken, 10 oz frozen spinach thawed and squeezed dry, 6 tbsp butter, 6 tbsp flour, 5 cups milk, 4 garlic cloves, 1 tsp salt, 1 cup Parmesan, 15 oz ricotta, 4 cups mozzarella, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Melt the butter with the garlic, whisk in the flour, then the milk, and cook until thick; add the salt and half the Parmesan. 2. Mix the ricotta with the spinach and chicken. 3. Layer white sauce, noodles, chicken filling and mozzarella, twice. 4. Finish with sauce, mozzarella and Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes until golden.

Three-Cheese Spinach Sheet Pan Lasagna (Meatless)

A meatless lasagna that nobody misses the meat in. Ricotta, mozzarella and Parmesan with lots of spinach make it rich and green and festive. It is a smart second pan for a holiday party with vegetarian guests. Squeeze the spinach really dry, or the lasagna gets watery. Who at your table would love this one?

You will need: 20 oz frozen spinach thawed and squeezed dry, 30 oz ricotta, 2 eggs, 1 1/2 cups Parmesan, 1/4 tsp nutmeg, 2 jars (24 oz each) marinara, 4 cups mozzarella, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Mix the ricotta, eggs, spinach, nutmeg and 1 cup Parmesan. 2. Spread marinara in the pan. 3. Layer noodles, spinach ricotta, marinara and mozzarella, twice. 4. Top with noodles, sauce, mozzarella and the rest of the Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes.

Butternut Squash and Sage Sheet Pan Lasagna

This one tastes like fall into Christmas: roasted butternut squash, a nutmeg white sauce, fresh sage and plenty of cheese. Buy pre-cut squash to save time. Fry a few sage leaves in butter for the top; they turn crisp and pretty. It is an elegant vegetarian main for a holiday table. Would you serve it for Thanksgiving or Christmas?

You will need: 2 lb butternut squash cubes, 2 tbsp olive oil, 6 tbsp butter, 6 tbsp flour, 5 cups milk, 1/4 tsp nutmeg, 1 tsp salt, 15 oz ricotta, 3 cups mozzarella, 1 cup Parmesan, 12 sage leaves, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Roast the squash with oil and salt at 425 F for 25 minutes, then mash lightly. 2. Make a white sauce with the butter, flour and milk; add nutmeg. 3. Layer sauce, noodles, squash, ricotta and mozzarella, twice. 4. Top with sauce, cheese and Parmesan. 5. Bake covered at 375 F for 25 minutes, uncovered 15 to 20, then top with butter-crisped sage.

Christmas Eve Seafood Lasagna

For families who do seafood on Christmas Eve, this is a showstopper. Shrimp and crab, or any mix of seafood, go into a lemony garlic white sauce with spinach. Add the shrimp raw; they cook through in the oven without getting tough. It looks fancy but takes the same work as any lasagna. Is seafood part of your Christmas Eve?

You will need: 1 lb raw shrimp peeled and chopped, 8 oz crab meat or more shrimp, 6 tbsp butter, 6 tbsp flour, 5 cups milk, 4 garlic cloves, zest of 1 lemon, 1 tsp salt, 15 oz ricotta, 5 oz baby spinach, 3 cups mozzarella, 1 cup Parmesan, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Make a garlic white sauce with the butter, flour and milk; add lemon zest and salt. 2. Mix the ricotta with the spinach. 3. Layer sauce, noodles, ricotta, seafood and mozzarella, twice. 4. Top with sauce, mozzarella and Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 minutes, until the shrimp are pink and cooked through.

Pesto and Ricotta Sheet Pan Lasagna

Swirl basil pesto into the ricotta and a bright green layer runs through the red sauce: red, white and green, just right for Christmas. A jar of good store pesto keeps it easy. Dot extra pesto on top after baking for color. Fresh basil on top makes it smell amazing. Would your family like a green layer?

You will need: 30 oz ricotta, 1 cup basil pesto, 1 egg, 2 jars (24 oz each) marinara, 4 cups mozzarella, 1 cup Parmesan, fresh basil, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Mix the ricotta, egg and 3/4 cup pesto. 2. Spread marinara in the pan. 3. Layer noodles, pesto ricotta, marinara and mozzarella, twice. 4. Top with noodles, sauce, mozzarella and Parmesan. 5. Bake covered at 375 F for 25 minutes, uncovered 15 to 20, then dot with the last pesto and basil.

Taco Lasagna for Game Day

Tortillas instead of noodles, taco-seasoned beef and beans, salsa and a blanket of cheddar: this is the lasagna for bowl games and New Year’s Eve. It bakes faster than the pasta versions, about 25 minutes. Top it with lettuce, tomatoes, sour cream and jalapenos after baking. Which toppings are a must?

You will need: 2 lb ground beef, 2 packets taco seasoning, 1 can (15 oz) black beans drained, 3 cups salsa, 1 can (10 oz) enchilada sauce, 12 to 15 flour tortillas, 4 cups shredded cheddar or Mexican blend, toppings, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Brown the beef with the taco seasoning and a splash of water, then stir in the beans. 2. Mix the salsa and enchilada sauce and spread a little in the pan. 3. Layer tortillas, beef, sauce and cheese, two or three times. 4. Finish with tortillas, sauce and cheese. 5. Bake at 375 F for 25 minutes and add toppings.

Breakfast Sheet Pan Lasagna for Christmas Morning

Assemble it on Christmas Eve, bake it in the morning: breakfast sausage, scrambled-style eggs, hash browns and a cheesy sauce layered with noodles. It feeds a full house while everyone opens presents. Use precooked sausage to make it even easier. It reheats well for the next morning too. Who gets up first at your house?

You will need: 1 lb breakfast sausage cooked and crumbled, 12 eggs, 1 cup milk, 1 tsp salt, 4 cups frozen hash browns thawed, 3 cups cheddar, 2 cups mozzarella, 2 cups white sauce (see slide 4) or Alfredo sauce, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Whisk the eggs, milk and salt and scramble until just barely set. 2. Spread white sauce in the pan. 3. Layer noodles, eggs, sausage, hash browns and cheese, twice. 4. Top with sauce and cheese, cover and refrigerate overnight. 5. Bake covered at 375 F for 35 minutes, then uncovered 15 minutes.

Mushroom and Fontina Sheet Pan Lasagna

Mushrooms browned with garlic and thyme, a silky white sauce and creamy fontina cheese make this an earthy, grown-up lasagna. Brown the mushrooms in batches so they roast instead of steam; that is where the deep flavor comes from. Fontina melts beautifully, but mozzarella works too. Mushroom fans, is this one for you?

You will need: 2 lb mixed mushrooms sliced, 3 tbsp butter, 4 garlic cloves, 1 tbsp fresh thyme, 6 tbsp butter, 6 tbsp flour, 5 cups milk, 1 tsp salt, 3 cups shredded fontina, 1 cup Parmesan, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Brown the mushrooms in batches in butter with garlic and thyme. 2. Make a white sauce with the butter, flour and milk; add salt. 3. Layer sauce, noodles, mushrooms and fontina, twice. 4. Finish with sauce, fontina and Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes.

Leftover Turkey Sheet Pan Lasagna After Thanksgiving

The best use for the day-after-Thanksgiving fridge. Shredded turkey goes into the meat sauce, and you can even layer in leftover stuffing or roasted vegetables. It feeds the whole family that came for the weekend. Thanksgiving is November 26 this year, so save this one for the 27th. What leftovers would you put in?

You will need: 4 cups shredded cooked turkey, 2 jars (24 oz each) marinara, 1 tsp Italian seasoning, 30 oz ricotta, 1 egg, 4 cups mozzarella, 1 cup Parmesan, optional 2 cups leftover roasted vegetables, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Stir the turkey and Italian seasoning into the marinara. 2. Mix the ricotta, egg and half the Parmesan. 3. Layer sauce, noodles, ricotta, turkey sauce, vegetables and mozzarella, twice. 4. Top with noodles, sauce, mozzarella and Parmesan. 5. Bake covered at 375 F for 25 minutes, then uncovered 15 to 20 minutes.

Lasagna Roll-Ups on a Sheet Pan

Instead of layers, roll each noodle around a spoon of filling and line them up in sauce on a sheet pan. Every roll-up is its own portion, so serving 20 people is easy. They also freeze beautifully, unbaked, for busy December nights. Kids love having their own little lasagna. Rolls or squares?

You will need: 24 regular lasagna noodles boiled al dente, 30 oz ricotta, 1 egg, 10 oz spinach thawed and squeezed (optional), 1 1/2 cups Parmesan, 3 cups mozzarella, 2 jars (24 oz each) marinara, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Mix the ricotta, egg, spinach, 1 cup Parmesan and 1 cup mozzarella. 2. Spread 2 cups sauce in the pan. 3. Spread filling on each noodle and roll up. 4. Set seam side down in the pan, top with sauce and the rest of the cheese. 5. Bake covered at 375 F for 25 minutes, then uncovered 10 to 15 minutes.

Eggplant Parm Lasagna

Two Italian-American favorites in one pan: thin slices of roasted eggplant layered with the noodles, marinara and lots of cheese. Roasting the eggplant instead of frying keeps it easy and light. It is wonderful for meatless Fridays and Christmas Eve. Is eggplant parm a favorite at your house?

You will need: 2 large eggplants sliced 1/4 inch thick, 1/4 cup olive oil, 1 tsp salt, 2 jars (24 oz each) marinara, 15 oz ricotta, 4 cups mozzarella, 1 1/2 cups Parmesan, fresh basil, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Brush the eggplant with oil, salt it and roast at 425 F for 20 minutes until soft and golden. 2. Spread sauce in the pan. 3. Layer noodles, eggplant, ricotta, sauce and mozzarella, twice. 4. Top with sauce, mozzarella and Parmesan. 5. Bake covered at 375 F for 25 minutes, uncovered 15, then add basil.

Pepperoni Pizza Lasagna

Pizza night meets lasagna night. Layer pepperoni and mozzarella through the sauce and cover the top with more pepperoni, which curls and crisps in the oven like on a real pizza. It is the one the kids will ask for again. Add olives or peppers for the grown-ups. Is pepperoni the best pizza topping?

You will need: 8 oz sliced pepperoni, 2 jars (24 oz each) pizza sauce or marinara, 15 oz ricotta, 1 tsp dried oregano, 5 cups mozzarella, 1 cup Parmesan, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Mix the ricotta with the oregano. 2. Spread sauce in the pan. 3. Layer noodles, ricotta, sauce, pepperoni and mozzarella, twice. 4. Finish with noodles, sauce, mozzarella and a layer of pepperoni. 5. Bake covered at 375 F for 20 minutes, then uncovered 15 to 20 minutes until the pepperoni crisps.

Buffalo Chicken Lasagna

For football fans: shredded chicken tossed in buffalo sauce, a ranch-style ricotta layer and plenty of cheese. It has the kick of wings without the mess. Use more or less hot sauce to suit your crowd. Serve it with celery sticks on the side for the full game-day effect. How spicy do you like it?

You will need: 4 cups shredded cooked chicken, 1 cup buffalo hot sauce, 2 cups marinara, 30 oz ricotta, 1 packet (1 oz) dry ranch seasoning, 4 cups mozzarella, 1 cup crumbled blue cheese (optional), green onions, no-boil noodles, a rimmed half-sheet pan (18×13 inches), greased

How to make it: 1. Toss the chicken with the hot sauce; mix the remaining sauce with the marinara. 2. Mix the ricotta with the ranch seasoning. 3. Layer sauce, noodles, ricotta, chicken and mozzarella, twice. 4. Top with sauce, mozzarella and blue cheese. 5. Bake covered at 375 F for 25 minutes, uncovered 15, then add green onions.

Make-Ahead Tips and How to Cut Sheet Pan Lasagna for 20

You can assemble any of these the day before, cover tightly and refrigerate; bake straight from the fridge and add 10 to 15 minutes covered. To freeze, wrap well and freeze up to 3 months, then thaw overnight. Let the lasagna rest 15 minutes before cutting so the layers hold. Cut a half-sheet pan into 4 rows by 5 for 20 generous squares. Want more crowd-pleasers? See our cheesy lasagna recipes. How many are coming to your table?

You will need: Any sheet pan lasagna from this list, foil, plastic wrap, a sharp knife and a wide spatula

How to make it: 1. Assemble the lasagna and cover with plastic wrap, then foil. 2. Refrigerate up to 24 hours, or freeze up to 3 months. 3. Thaw frozen lasagna overnight in the fridge. 4. Remove the plastic wrap, cover again with foil and bake at 375 F for 35 to 40 minutes, then uncovered 15 to 20, until it reads 165 F in the center. 5. Rest 15 minutes and cut into 20 squares.