This gluten-free sheet pan lasagna is the ultimate easy lasagna-inspired meal! This version is gluten-free, and can be made dairy-free.

A pan of sheet pan lasagna.

What is sheet pan lasagna?

I saw Giada De Laurentiis make sheet pan lasagna, and I am all about it. It’s a lasagna that’s made in a single layer on a sheet pan. No stacking, no soggy lasagna. It has lots of crispy edges and takes way less time to prep and cook!

This version is gluten-free, and can be made into a freezer meal.

Why you’ll love sheet pan lasagna

  • It’s easy!! The taste of lasagna without having to assemble all the layers!
  • It’s comforting. When is lasagna not comfort food?!

The Ingredients for Sheet Pan Lasagna

  • Ricotta and Mozzarella Cheese. For dairy-free, use Kite Hill Ricotta and this mozzarella.
  • Egg. 
  • Spinach.
  • Parsley.
  • Lasagna Sheets. I use Jovial for gluten-free.
  • Olive Oil.
  • Ground Beef. Sausage or ground turkey would also work in this recipe.
  • Italian Seasoning Blend, Salt and Pepper.
  • Pasta Sauce. You can sub-nightshade-free marinara!
  • Parmesan. This is optional!

How to make Sheet Pan Lasagna

  • Step One. Combine the ricotta with egg, chopped spinach, and parsley.
  • Step Two. Brown the ground beef with onion, garlic, and seasonings.
  • Step Three. Make the sauce by combining pasta sauce with the meat mixture.
  • Step Four. Cook the lasagna sheets.
  • Step Five. Slice the lasagna sheets into smaller sheets.
  • Step Six. Combine the meat sauce and lasagna sheet and add half the cheese.
  • Step Seven. Spread the mixture on a baking sheet and top with cheese and ricotta mixture.

The lasagna being mixed and then spread out on baking sheet.

  • Step Eight. Bake and enjoy!

The sheet pan lasagna before and after baking.


How to make sheet pan freezer lasagna

  • Add the recipe to a freezer-safe container and freeze for up to 3 months.
  • If using glass to freeze, remove the lasagna from the glass before baking or it will shatter in the oven!
  • Bake as directed, adding 10-15 extra minutes if baking from frozen.

Tips & tricks

  • Don’t overcook your lasagna sheets. Keep them just a little al dente, as they do cook in the oven too.
  • Mix up the protein. Sausage or turkey would also work in this recipe.

Can you swap the ground beef?

Yes, ground turkey or sausage will also be delicious in this recipe!

What do you serve with the sheet pan lasagna?

This would be great served with a side of roasted veggies like broccoli, asparagus, etc!

Is the sheet pan lasagna healthy?

Healthy is always a subjective term… healthy is something different to everybody. However, we’d call this healthy! It’s made with real food ingredients!

A plate full of gluten-free sheet pan lasagna

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Gluten Free Sheet Pan Lasgana

  • Author: Michelle
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free


Units Scale
  • 8 oz ricotta cheese (use Kite Hill Ricotta for dairy-free)
  • 1 egg
  • 1/2 cup spinach, chopped fine
  • 1 tbsp parsley, chopped
  • 1 box gluten-free lasagna sheets (I use jovial)
  • 1 tsp olive oil
  • 1 lb ground beef
  • 2 tsp Italian seasoning blend
  • Salt and pepper to taste
  • 1 24oz jar of pasta sauce (sub-nightshade-free marinara)
  • 1 1/2 cup mozzarella cheese (sub-dairy-free, like this )
  • Parmesan, optional


  1. Preheat the oven to 400 F and lightly grease a baking sheet.
  2. Combine the ricotta with egg, chopped spinach, and parsley. Set aside.
  3. Using a large pan, brown the ground beef on medium heat along with onion and garlic. Season with Italian seasoning, salt and pepper. Once cooked, pour in pasta sauce. Stir well to combine and remove from the heat.
  4. Fill a large pot with water and bring to a boil. Add the lasagna sheets about 2 at a time and cook until lightly tender. The sheets should be easy to bend and al dente. Strain, coat lightly with olive oil and set aside to allow to cool.
  5. Using kitchen scissors, slice the lasagna sheets into 3 pieces to make smaller sheets.
  6. Add the meat sauce and lasagna sheets to a large mixing bowl or pot. Sprinkle in half of the cheese and stir to combine.
  7. Transfer the lasagna mixture to the sheet pan, evenly spreading. Top with the rest of the cheese and about 5-6 dollops of ricotta mixture.
  8. Transfer to the preheated oven and bake for 25-30 minutes or until the cheese is melted and the lasagna is crisp. Top with parmesan and parsley if desired!


This recipe is inspired by and adapted from Giada.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Baked
  • Cuisine: Italian Inspired


  • Serving Size: 1 serving
  • Calories: 416
  • Fat: 14.7g
  • Carbohydrates: 26.6g
  • Fiber: 4.4g
  • Protein: 44.6g