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!
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.
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 of provolone cheese.
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!
Looking for other easy pasta night dinners?? Here are my favorites:
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
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 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
View Recipe Comments
- 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!