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The easiest Sheet Pan White Pesto Lasagna. Trust me, this is going to become your new go-to, weekly lasagna. This easy twist on lasagna requires no fancy sauce, and no time spent tediously layering noodles. It uses broken lasagna pieces mixed with four kinds of cheese, basil pesto, spinach, and spicy pepperoni (if you’d like). It’s also baked on a sheet pan making it so easy. The sheet pan creates perfectly crisp bites all throughout and even more layers than regular lasagna. It’s very saucy, cheesy, and so delicious. A complete fam favorite!
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Ingredients
- dry lasagna noodles
- basil pesto
- fresh basil leaves
- garlic
- fresh thyme leaves
- dried oregano
- olive oil
- chili flakes
- whole milk
- chopped spinach
- kosher salt and pepper
- shredded mozzarella cheese
- shredded provolone cheese
- whole milk riccotta cheese
- heavy cream
- sliced pepperoni
- grated parmesan cheese
- fresh oregano
What you need in the kitchen for this recipe:
- large pot
- 12-17-inch baking sheet
- mixing spoon
- aluminum foil
- paper towel
Yeah, yeah, I know, this looks like a pizza, everyone in my family has said so. But I promise it’s way better than pizza, it’s a very cheesy lasagna!
And a really darn delicious one that requires half the effort of a traditional lasagna. In my opinion, this is better than the traditional version, but that’s me and everyone is different!
I’ve been so excited to share this recipe. Do I love the photos, not really. Does this look like pizza, not lasagna, yup. But the method is simple and the taste is wonderful, so it’s a win, win kind of recipe.
I’m sure many of you have seen sheet pan lasagna recipes floating around this year. They’re nothing too new, they’ve been on the internet for ages. But Giada made a sheet pan lasagna a few months ago and made the idea very mainstream and popular again.
I love the idea of a crispy-edge lasagna, so I knew baking everything up on a sheet pan was a great idea. The ease of the recipe is just an added bonus.
Details
First, I highly recommend getting all of your ingredients together before starting. Once you have the ingredients together, the dish comes together quickly.
Boil off the noodles, which are broken pieces of lasagna noodles. Then, take those hot noodles and toss them with lots of basil pesto. As soon as the heat from the noodles touches the basil in the pesto you smell that wonderful basil smell.
Now add the milk and the cheese. The idea is that the heat from the noodles helps melt the cheese and create a creamy sauce. I use a mix of milk, mozzarella, and provolone cheese.
Arrange the creamy, cheesy noodles on a greased sheet pan. Then add pesto-swirled ricotta cheese and a layer a sprinkle of provolone cheese.
Before baking, I love to add pepperoni slices. I know this sounds odd, but it’s such a delicious addition. I love all of the flavors in this recipe! My dad would put pepperoni slices on all of his baked pasta dishes. So I took his idea and added pepperoni on top of this lasagna. Such a delicious addition.
Easy, EASY, a touch indulgent, but so delicious!
If you’re planning to serve this while entertaining, you can assemble the lasagna ahead of time. Then just keep it in the fridge for a day and bake it up before guests arrive.
This is a simple recipe for busy weekday nights, but it’s equally perfect on weekends! The perfect comfort food. I’m looking forward to making this again tonight on Instagram stories. It’s going to be great!
Looking for other easy pasta night dinners?? Here are my favorites:Â
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this Sheet Pan White Pesto Lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan White Pesto Lasagna
IngredientsÂ
- 1 box dry lasagna noodles, (broken into 2 inch pieces)
- 3/4 cup basil pesto
- 3 cloves garlic, grated
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
- chili flakes
- 2 cups whole milk
- 2 cups chopped spinach
- kosher salt and pepper
- 1 1/3 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 cup whole milk ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup sliced pepperoni, (optional)
- 1/2 cup grated parmesan
- fresh oregano thyme or basil, for serving
InstructionsÂ
- 1. Preheat the oven to 375° F. Grease a straight-sided 12 x 17-inch baking sheet. Set aside. Before starting, get all ingredients prepped and ready to use. 2. Bring a large pot of salted water to a boil. Cook the noodles until al dente, 4-6 minutes, then drain. 3. Add the noodles back to the hot pot. Toss the noodles with 1/2 cup basil pesto, garlic, thyme, oregano, and chili flakes. Pour in the milk, then add the mozzarella cheese and toss until mostly melted. Add the spinach, and season with salt and pepper. 4. Mix the ricotta with 1/4 cup basil pesto.5. Spoon/pour the noodles and sauce into the prepared baking dish. Dollop the ricotta over the noodles, snuggling some of the cheese underneath the noodles. Pour the cream evenly over the pan. Top with provolone, pepperoni, then parmesan. 5. Bake 20-30 minutes or until the cheese is bubbling. Top with fresh herbs, and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
When you say pour the cream over the noodles before baking, are you referring to the room temperature heavy cream by itself? Also, could I use heavy cream instead of milk when stirring in the mozzarella?
Hi Cheris,
Yes, the room temperature heavy cream is poured over in step 5. Sure, heavy cream in place of milk would also work for you. I hope you love this recipe!
Hi Teigan
I’d like to use another pasta, perhaps penne
What do you think ?
Hey Lucy,
Sure, I don’t see why pesto wouldn’t work for you! I hope you love this recipe, let me know how it turns out!
Tiegan, where have you been all my life???? Which cookbook is this recipe from? I want to purchase it. 🙂 I have your latest cookbook and use it almost everyday – and tell everyone about it!!
Awww, thanks so much, Kim! This recipe is only on the blog:) So glad to hear you are enjoying the cookbook!
Tieghan, okay, I believe I am your PR machine now 😉 I have people in the USA buying your boooks/using your recipes, and you will go global now as I give your cookbooks to those abroad!! Glad you told me this recipe is on the blog – BUT, I have to ask….will you be compiling these amazing recipes into yet another cookbook? Please say YASSSSS!!!!!! You are on a first name basis in our home. Will try this new recipe tonight, and another tomorrow evening. PS, I gave my friend your latest cookbook, and she is so excited to share a photo of a salmon recipe THEY LOVED, and is making your meatball recipe (cover photo – it changed our lives!!!) tonight. So, feel good you are changing lives, ANNNNDDDD bringing calm and tranquility into the world with food, about food, and sharing photos of your dreamy recipes. THANK YOU.
Aww, thanks so much, Kim:) This really means so much to me!!
I’m not sure if I will ever put all of these recipe into a cookbook, but never say never!
Fantastic dish, easier than I expected, and the entire family loved it. I used no bake noodles, but they got a little sticky so I’ll use the ones recommended next time!
Hey Caroline,
Thanks so much for making this dish and your comment, love to hear it was a winner!
When I saw this recipe I knew it was what I was making for dinner. I personally loved it, however it felt a little greasy and heavy. The only things I did differently was added ground Italian sausage and store bought pesto. Could this be the cause for extra grease. Would love to do over. I love your recipe and your website?
Hey Suzanne,
Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! I definitely think the sausage could have added to the grease factor:) Xx
Store bought pesto is incredibly oily (always make my own). Plus the sausage added some oil as well.
Made this last night and it was absolutely delicious! Super easy and full of flavour, as you would expect a pizza-lazagna mash up should be. I pressed the easy button on this one (even though it’s already so so easy as it is) and used shredded Italiano cheese mix instead of grating 3 different cheeses myself. DO NOT SKIP the pepperoni! I used the Pizza Delight baggy of pre-sliced because it’s my fav (Canadians, IYKYK). Putting this one in the rotation for sure! Thanks again, Tieghan! YUM!
Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
I made this as directed, but needed to use dairy-free options for all the cheeses and it was delicious. It was a very easy recipe to make & heated up well for lunch the next day.
Hey Amy,
That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT
Hi Amy, I am also dairy-free and wondering what you substituted for the milk and heavy cream. I’m aware of ricotta and cheese substitutes, but what worked for you for the milk and cream? Any specific brands? Thanks!!
So so delicious! I used gluten free lasagna and made as written and it turned out perfectly!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Can I use the noodles that are oven ready
Yes, I think that should work fine! xT
If using oven ready noodles would you recommend still cooking them first?
Hi Lauren,
No, you do not need to cook them first:) I hope you love this recipe, please let me know if you give it a try! xx
Just heaping on the hell yeahs for this recipe! Didn’t change a thing except cut the recipe in half since there are just 2 of us eating this. Worked perfect on a 1/4 sheet pan. We ate the whole thing! Last night at our favorite pizza joint, heading out the door, I asked if I could buy about 20 slices of their amazing pepperoni since I knew I’d be making this tonight. They gladly gave me some and it was the piece de resistance on top of the lasagna. (Don’t skip the pepperoni people!) Next time, I’m opening a bottle of red wine and my first toast will be to you T, thanks for another epic recipe.
Wow thank you so so much! xT
By far one of my favorite recipes on here and I have made many, all delicious. I added ground pork with homemade sausage seasoning and chicken marinaded in pesto (both meats cooked before adding.) Also added some fresh mozzarella to mix it up a bit and of course extra of all the cheeses. Made twice so far and each time was perfect!!!
Love to hear this! Thank you so so much! xT
Fantastic, crispy lasagna! Really easy to adapt to your tastes 😋
What is the amount of chili flakes? Didn’t see an amount.
Hi Samantha! I usually just use a pinch or two, I didn’t put a measurement because it really just depends on your preference of how much spice you’d like to add! xT
Thanks for getting back to my question. I made this for the high school football team that my son is in. I made two sheets with two regular lasagnas. It was a hit, they came back for seconds and thirds. They said it was so good, glad I made two trays. I’m making it again for another group tomorrow.
So glad to hear this!!