This Creamy, Herby Sheet Pan Lasagna Is My New Favorite Weeknight Dinner

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  • Making lasagna in a sheet pan means fewer layers and a shorter baking time.
  • No-boil noodles allow you to skip a step, and the noodles soak up the flavors of the sauce during baking.
  • The green goddess-inspired sauce makes for a vibrant, fresh-tasting dish.

Sheet pan lasagna is my secret little shortcut when I’m craving something filling but don’t have the time or patience to build a traditional layered lasagna. Sheet pan lasagna has all of the elements of lasagna but comes together in a much more relaxed, weeknight-friendly way. No careful stacking, no boiling noodles, just a little layering and into the oven it goes.

We all know lasagna as a satisfying classic with the combination of red sauce-covered noodles and creamy cheese, but this springy version has quickly become one of my favorites for warmer weather. It’s lighter and brighter than a classic lasagna thanks to a green goddess-inspired sauce packed with spinach and fresh herbs. Using ground chicken or turkey keeps things on the lighter side, while still delivering that comforting, savory bite.

Even better, this lasagna is as beautiful as it is delicious. The vibrant green sauce, creamy ricotta, and golden cheese make this a total showstopper. It’s the kind of meal that feels a little special, even when you’re trying to get dinner on the table quickly.

Sheet pan lasagna with vibrant layers of green sauce and cheese being served with a spatula a portion visible on a plate nearby
Simply Recipes / Morgan Baker

Why Sheet Pan Lasagna Works

Instead of building tall layers in a deep dish, the components of this lasagna are spread across a sheet pan, which means less fuss and faster baking. This also means the noodles soak up the flavor from the sauce as they cook.

No-boil lasagna noodles are key. They eliminate the extra step of boiling and make the whole process much more streamlined. The only thing to keep in mind is moisture: you want to make sure the noodles are coated with at least a thin layer of the sauce to ensure they cook through—no bare edges!

The result is perfectly tender noodles with crispy edges, creamy pockets of cheese, and a saucy texture.

A Bright and Herby Green Goddess Twist

This recipe gets its signature flavor from a green goddess-inspired sauce. It’s packed with fresh herbs, which bring a ton of brightness and make the whole dish feel fresh and spring-ready. The bulk of the sauce is made with blanched spinach, which gives the sauce a beautiful green hue.

For creaminess, I blend white beans into the sauce. They add a creamy texture without overpowering the herbs. It’s a simple swap that makes the sauce both foolproof and a little more nourishing. Ground chicken or turkey pairs perfectly with these flavors.

Sheet pan lasagna with melted cheese and green goddess seasoning viewed from above
Simply Recipes / Morgan Baker

Make It Your Own 

One of the best things about this recipe is its adaptability. You can mix and match herbs depending on what you have on hand, though basil, parsley, tarragon, and chives give you that classic green goddess flavor. If you prefer a brighter flavor, add more lemon juice and zest, or even a splash of apple cider vinegar. You can also go heavier on the cheese if you prefer a more indulgent, traditional feel.

This lasagna is great on its own. I don’t always make a veggie side to go with it since the spinach and herbs are so prominent, but I love serving it with crusty bread and salted butter or a light side salad.

More Layers To Love

A green goddess lasagna on a sheet pan partially served onto a plate nearby
Simply Recipes / Morgan Baker

Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hr 10 mins
Servings:
8 servings
Note:Make sure to coat the lasagna noodles with the sauce to ensure they cook through. You can use the back of a spoon or a small offset spatula to help with this task.

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Ingredients

  • 1 (16-ounce) bag fresh spinach
  • 1 (14-ounce) can white beans, such as cannellini, drained and rinsed
  • 1 cup (2 ounces) finely grated parmesan cheese
  • 1 cup loosely packed herbs, such as basil leaves, parsley, and/or tarragon
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 lemon, juiced and zested (about 2 tablespoons juice)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 pound ground chicken or turkey
  • 1 (9-ounce) package no-boil lasagna noodles
  • 2 cups (15 or 16 ounces) whole milk ricotta cheese
  • 3 cups (12 ounces) shredded mozzarella cheese

Directions

  1. Preheat the oven to 400°F.

  2. Cook the spinach:

    Bring a large pot of water to a boil and add the spinach. Cook for 45 seconds, then drain in a colander.

  3. Blend the sauce:

    Add the cooked spinach, beans, parmesan, herbs, chicken broth, cream, lemon juice and zest, salt, garlic powder, onion powder, and dried oregano to a blender and blend until smooth, about 2 minutes, scraping down the sides as needed. Taste and add more salt or lemon juice, if needed.

  4. Finish the sauce:

    Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey and cook, breaking it up, until no longer pink, 5 to 7 minutes.

    Remove the pan from the heat and stir in the blended green goddess sauce.

  5. Assemble the lasagna:

    Spread 1 cup of the sauce on a rimmed sheet pan, making sure to cover the bottom of the pan (it will be a very thin layer of sauce). Break half of the no-boil noodles into large pieces and arrange in a single layer. Top with a heaping 1 cup of the sauce, dollops of half of the ricotta, and 1/3 of the mozzarella.

    Repeat layers once more using the remaining noodles, another heaping 1 cup of the sauce, the remaining ricotta, and another 1/3 of the mozzarella. Finish with a final layer of the remaining sauce and mozzarella. Make sure all the noodles are well covered with sauce—there should be no dry spots on the noodles.

  6. Bake the lasagna:

    Cover the sheet pan loosely with lightly greased foil and bake for 20 minutes. Remove the foil and bake until bubbly and lightly golden on top and the noodles are tender, 10 to 15 minutes. If desired, broil the lasagna until browned on top, 2 to 4 minutes.

  7. Finish and serve:

    Let cool for 5 minutes, then serve.

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