Half Baked Harvest Sheet Pan Lasagna Recipe

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From the creative mind of Tieghan Gerard (aka the queen of approachable gourmet cooking), this Half Baked Harvest Sheet Pan Lasagna takes everything you love about the original recipe and gives it a modern twist. It’s made on—you guessed it—a simple sheet pan, which not only makes it a breeze to assemble but also gives you those delightfully crispy edges that traditional lasagna can’t always deliver. Plus, no more struggling with awkwardly tall stacks coming out of your casserole dish!

How to make Half Baked Harvest Sheet Pan Lasagna

Half Baked Harvest Sheet Pan Lasagna is a simplified, baked pasta dish made by mixing broken lasagna noodles with sauce and lots of cheese, then spreading everything out on a large sheet pan and baking it until bubbly and crispy around the edges.

Ingredients

For the Meat Sauce:

• 1 lb ground beef: You can use ground turkey, pork, or plant-based meat for a vegetarian version.
• 1 small onion, finely chopped: Adds a savory base to the sauce.
• 3-4 garlic cloves, minced: Essential for bold, aromatic flavor.
• 1 can (14 oz) crushed tomatoes: A rich base for the sauce.
• 1/4 cup tomato paste: For depth and thickness.
• 1 teaspoon dried oregano: Classic Italian flavor.
• 1 teaspoon dried basil or Italian seasoning.
• Salt and pepper to taste.

For the Cheese Layers:

• 1 cup ricotta cheese: Smooth and creamy base layer.
• 1 1/2 cups shredded mozzarella cheese: For that melty, cheesy goodness.
• 1/2 cup grated Parmesan cheese: Adds richness and sharpness.
• Chopped fresh basil or parsley: Optional, for a pop of freshness.

For Assembly:

• 1 package of oven-ready lasagna noodles (about 8-10 sheets): Oven-ready noodles are key to saving time and ensuring evenly crispy edges.
• Olive oil: To drizzle for flavor and prevent sticking.
• Optional chili flakes: For a little kick.

Instructions

Step 1: Prepare the Meat Sauce

1. Cook the meat: Heat a drizzle of olive oil in a skillet over medium heat. Add the ground beef and chopped onion, cooking until the meat is browned and the onion is soft—about 5-7 minutes. Drain any excess grease if needed.
2. Add the seasoning & tomatoes: Stir in the garlic, tomato paste, dried oregano, basil, and a pinch of salt and pepper. Let it cook for about 1-2 minutes, allowing the tomato paste to caramelize slightly.
3. Simmer: Pour in the crushed tomatoes and stir to combine. Bring the sauce to a simmer, reduce the heat, and let it cook for 10 minutes. Adjust the seasoning as needed and set aside to cool slightly.

Step 2: Assemble the Lasagna

1. Preheat the oven: Set your oven to 425°F (220°C). Lightly grease your rimmed sheet pan with olive oil.
2. Layer the ingredients: Build the lasagna directly on the sheet pan as follows:
3. Spread a thin layer of meat sauce over the pan to prevent the noodles from sticking.
4. Arrange the lasagna noodles in a single layer (you may need to break some to fit).
5. Spread a scoop of ricotta cheese over the noodles, followed by a thin layer of meat sauce and a sprinkle of shredded mozzarella and Parmesan.
6. Repeat the process for 3-4 layers, finishing with the meat sauce and a generous layer of mozzarella and Parmesan on top.

Step 3: Bake the Lasagna

1. Cover and bake: Loosely cover the sheet pan with aluminum foil and bake for 20 minutes.
2. Uncover for crispy edges: Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it so the edges don’t burn (unless you love extra-crispy edges!).
3. Garnish and rest: Remove the sheet pan from the oven and sprinkle with chopped fresh basil or parsley. Let the lasagna rest for at least 5 minutes before slicing and serving.

Tips for the Perfect Sheet Pan Lasagna

• Use a Rimmed Sheet Pan: Make sure your sheet pan has raised edges (at least 1 inch) to hold all the layers without spilling over.
• Don’t Overload the Layers: Since this is a thinner lasagna, avoid piling on too much sauce or cheese in one layer. You want evenly distributed fillings.
• Customize the Recipe: Swap the ground beef for Italian sausage, a mix of different cheeses (like gouda or asiago), or add sautéed spinach, mushrooms, or zucchini for extra veggies.
• Crispy Edges: Don’t be afraid to let the edges brown a little more—those crispy bits are what everyone will fight over!
• Make Ahead: Assemble the lasagna ahead of time and refrigerate for up to 24 hours. Bake it straight from the fridge, adding about 10 extra minutes to the cook time.
• Serving Suggestion: Pair with garlic bread and a green salad for the ultimate comforting meal.

What to serve with

The crispy-edged layers and rich, cheesy flavors of the Half Baked Harvest Sheet Pan Lasagna call for the perfect accompaniments to balance and enhance your meal.

Garlic Bread

A plate of warm, crusty, buttery garlic bread is practically a requirement with Half Baked Harvest Sheet Pan Lasagna. The perfect garlic bread should be golden on the outside and soft inside to soak up that delicious lasagna sauce.

Option 1: Classic Garlic Bread

Use a baguette or Italian loaf, slice it in half lengthwise, and spread a mixture of softened butter, minced garlic, chopped parsley, and a sprinkle of Parmesan cheese. Toast until golden.

Option 2: Cheesy Garlic Knots

Use pizza dough to make knots, then brush with garlic butter and bake until golden brown. Top with shredded mozzarella for cheesy goodness.

Roasted Vegetables

Roasted veggies are a healthy and flavorful side dish that complements the richness of Half Baked Harvest Sheet Pan Lasagna. The caramelized flavors pair well with the savory and cheesy layers.

Ideas for Roasting:

• Broccoli or Cauliflower: Toss florets with olive oil, garlic powder, salt, and pepper, then roast until slightly crisp. Add a sprinkle of grated Parmesan before serving.
• Zucchini and Eggplant: Slice these vegetables, season with olive oil, Italian herbs, and garlic, and roast until slightly golden.
• Rainbow Carrots: Roast whole or halved carrots with olive oil, thyme, and a drizzle of honey for a sweet, earthy note.

Ingredients Substitutes

Creating the perfect lasagna is all about using the ingredients you love and have on hand. The Half Baked Harvest Sheet Pan Lasagna is a flexible recipe that lends itself well to substitutions.

1. Protein Substitutes

a) Ground Beef Substitutes:

• Italian Sausage: For a bolder, spicier flavor, use ground Italian sausage. Remove the casing and crumble it while cooking.
• Ground Turkey or Chicken: These are leaner options that provide a lighter flavor. Consider adding additional herbs or spices to enhance the taste.
• Plant-Based Meat: Use a plant-based ground meat alternative for a vegetarian or vegan version. Brands like Beyond Meat or Impossible provide similar textures.
• Lentils or Mushrooms: For a completely plant-based option, use cooked lentils or finely chopped mushrooms. Both provide earthy flavors and meaty textures.

2. Cheese Substitutes

a) Ricotta Cheese:

• Cottage Cheese: Offers a similar texture and can be blended for a smoother consistency.
• Cream Cheese: For a richer and creamier layer, mix in some cream cheese with or in place of ricotta.
• Tofu Ricotta: Blend firm tofu with nutritional yeast, lemon juice, garlic, and salt for a vegan option.

b) Mozzarella Cheese:

• Provolone or Monterey Jack: Both melt well and can substitute directly for mozzarella.
• Vegan Mozzarella: Use dairy-free shredded cheese alternatives available at most grocery stores for a vegan-friendly choice.

c) Parmesan Cheese:

• Grana Padano or Pecorino Romano: Both are hard Italian cheeses that provide a similar sharpness.
• Nutritional Yeast: For a vegan option, nutritional yeast offers a cheesy flavor and can be sprinkled on top.

3. Pasta Substitutes

a) Traditional Lasagna Noodles:

• Whole Wheat or Gluten-Free Lasagna Noodles: For a healthier or gluten-free version, swap with these alternatives.
• Vegetable Sheet Noodles: Use thinly sliced zucchini or eggplant as noodle substitutes. They should be pre-cooked or grilled to ensure they release water before baking.
• Wonton Wrappers: They cook quickly and are great for layering, offering a unique twist.

4. Sauce Ingredients

a) Crushed Tomatoes and Tomato Paste:

• Canned Diced Tomatoes: Blend them to achieve a similar consistency to crushed tomatoes.
• Marinara Sauce: Use jarred marinara sauce when you’re short on time or want extra flavor variations.

b) Seasonings:

• Fresh Herbs: Replace dried oregano and basil with fresh ones for a more vibrant taste.
• Spice Variations: Add chili flakes for heat or smoked paprika for a smoky depth.

Final Thoughts

The beauty of the Half Baked Harvest Sheet Pan Lasagna is its versatility—it pairs wonderfully with nearly any Italian-inspired side.

More Baked Dishes:

• Copycat Wendy’s Baked Potato Recipe