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Easy sheet pan lasagna with browned cheese and turkey sauce

Easy Sheet Pan Lasagna

This easy sheet pan lasagna is a mess-free weeknight dinner made with saucy pasta, lean ground turkey, cottage cheese, spinach, mozzarella, and parmesan. It gives you the comfort of lasagna in a flatter, faster, easier-to-serve sheet pan style.
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Prep Time 20 minutes
Cook Time 35 minutes
10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: dinner
Cuisine: American, Italian-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the Meat Sauce
  • 1 tbsp olive oil
  • 1 lb lean ground turkey
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 1/2 cup water or broth
  • For the Cheese Filling
  • 1 1/2 cups cottage cheese
  • 1 large egg
  • 1/3 cup grated parmesan cheese
  • 1 cup chopped spinach
  • 1/2 tsp Italian seasoning
  • For Assembly
  • 10 to 12 lasagna noodles cooked al dente and broken into large pieces
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp grated parmesan cheese
  • Fresh basil or parsley optional

Equipment

  • 1 Rimmed sheet pan
  • 1 Large skillet
  • 1 Large pot
  • 1 Mixing bowl
  • 1 Spatula

Method
 

  1. Preheat the oven to 400°F. Lightly grease a rimmed sheet pan or line it with parchment paper.
  2. Boil the lasagna noodles until just al dente. Drain them and set aside.
  3. Heat olive oil in a large skillet. Add ground turkey and cook until browned and fully cooked.
  4. Add onion, garlic, Italian seasoning, salt, and black pepper. Stir in marinara sauce and water or broth. Simmer for 5 to 7 minutes.
  5. In a bowl, mix cottage cheese, egg, parmesan, chopped spinach, and Italian seasoning until combined.
  6. Spread a thin layer of meat sauce on the sheet pan. Add noodle pieces, spoon over cheese filling, then add more sauce.
  7. Repeat with remaining noodles, sauce, and filling until the sheet pan is evenly covered.
  8. Sprinkle mozzarella and parmesan evenly over the top.
  9. Bake for 22 to 28 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the sheet pan lasagna rest for 10 minutes before cutting into squares and serving.

Notes

Do not overcook the noodles because they will bake again in the oven.
Use a rimmed sheet pan so the sauce does not spill while baking.
Cottage cheese keeps the filling lighter and adds extra protein.
You can use lean ground beef or chicken instead of ground turkey.
Let the sheet pan lasagna rest for 10 minutes before cutting so the squares hold their shape better.
Nutrition is an estimate and may vary based on the exact ingredients, sauce, cheese, and serving size used.