This post may contain affiliate links, please see our privacy policy for details.

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!

Sheet Pan White Pesto Lasagna |

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.

Sheet Pan White Pesto Lasagna |

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.

Sheet Pan White Pesto Lasagna |


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.

Sheet Pan White Pesto Lasagna |

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 of provolone cheese.

Sheet Pan White Pesto Lasagna |

Before baking, I love to add pepperoni slices. I know this sounds odd, but it’s such a delicious addition. 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! I’m looking forward to making this again tonight on Instagram stories. It’s going to be great!

Sheet Pan White Pesto Lasagna |

Looking for other easy pasta night dinners?? Here are my favorites: 

One Pot Spinach and Sun-Dried Tomato Burrata Pasta

Creamy Sun-Dried Tomato Chicken Pasta

Greek Olive Pasta Salad.

Spicy Tuscan 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

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Calories Per Serving: 621 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
View Recipe Comments
Sheet Pan White Pesto Lasagna |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 4 stars
    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?

    1. 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

  2. 5 stars
    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!

  3. 5 stars
    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.

    1. Hey Amy,
      That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT

        1. 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

  4. 5 stars
    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.

  5. 5 stars
    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!!!

    1. 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

      1. 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.