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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!

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!
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Sheet Pan White Pesto Lasagna |

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  1. 5 stars
    Really tasty pasta dish that we both enjoyed, especially with the pepperoni on top. It turned out well, although I think I baked it a little too long at 30 minutes (20-25 minutes would have been enough). I’ll remember that next time I make it, which I definitely will!

    1. Hi Helen,
      Awesome!! So glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xT

  2. 5 stars
    AMAZING- I read the recipe earlier and totally messed it up forgot the fresh herbs mixed in the ricotta with everything else. did not melt the cheese poured it over the noodles . Luckily I had some to drop on the top . Wasn’t sure how it was going to turn out. Everyone is the house LOVED it . Next time I will make follow the directions.

    1. Hey Sarah,
      Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT

  3. 4 stars
    This is very decadent but the flavours are incredible. Possibly one of the cheesiest, creamiest things I’ve ever made 😋 The oregano and thyme really make it. My only gripe is the texture – about half the lasagna sheets stuck together which meant the sauce wasn’t distributed as well throughout and there were thick clumps of pasta. I found it difficult to separate them whilst cooking and then afterwards when I tried to peel them off each other they were breaking. I’m wondering if it’s the type or quality of lasagna? In the UK we don’t generally have the curly edged type but straight edged, and I think it’s not really designed to be cooked like this. Any tips for helping them not to stick or should I try and find a specific brand of lasagna?

    1. Hi Mimi,
      Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! Can you try tossing everything together a little better in step 3? That should really help to coat all of the noodles in sauce to prevent the sticking:) xx

    1. Hi Carolyn,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT

    1. Hi Cindy,
      Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try!🥑🥝 xT

    1. Hey Michele,
      Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT

    1. Hey Cheri,
      Love to hear this!! Thanks so much for making this dish and your comment:) Have a great day! xT

  4. 5 stars
    So delicious! Huge hit at our house and have already shared the recipe with a few friends. Would definitely make again!

    1. Hey Kristi,
      Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT

    1. Hey Beth,
      Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xT

    1. Hi Marci,
      Arugula or kale would also work well for you! Otherwise, just skip it:) Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hi there,
      So sorry, I’m not sure what you mean by how can you serve this? Just serve in a bowl or on a plate:) Let me know how I can help! xT

    1. Hey Kat,
      Thanks so much for making this dish, so glad to hear it was enjoyed! Have a great week! xT

  5. Omg this is soooooo good!
    I used impossible sausage on top instead of pepperoni. I can’t wait to make this again!

    1. Thanks so much Valerie! I love to hear that this recipe was a hit, thanks for making it! xT

  6. 5 stars
    Eating the leftovers and thought I needed to write a review. Seriously delicious. Easy and makes a ton. Will be making again!

    1. Hey Linae,
      Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT

    2. 5 stars
      So delicious! Will definitely make time and time again. Thank you for another delicious and easy recipe! 🙂

      1. Hey Taylor,
        Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx