Sheet pan lasagna is a new and delicious way to enjoy all that cheesy pasta goodness. It’s easier, quicker, and includes more crispy edges!

Crispy vegan sheet pan lasagna

Have you seen Giada De Laurentiis’ viral sheet pan lasagna recipe? Oh my! As soon as I saw that video a few months ago, I knew I just HAD to make a vegan version since Spaghetti Squash Lasagna Boats and Vegan Lasagna are on frequent rotation in my house. The gist of it is that by making lasagna in a sheet pan, it streamlines the process for a weeknight and it makes the texture even better for those of us who love our cheesy with a side of crispy-brown. 

What Makes This Sheet Pan Lasagna Recipe Work

My verdict? This recipe is a success! Here’s why I love it—and why you will too.

  • ALL the crispy edges. If you always covet the corner piece of lasagna, you’re going to love this sheet pan lasagna because there are more edges and the thinner layers throughout mean an overall crispier texture since the thick layers of lasagna aren’t steaming in a baking dish.
  • Faster cooking time. Traditional layered lasagna can take up to an hour or more to cook, while this sheet pan lasagna only takes 30 minutes in the oven. 
  • Customisable ingredients. The beauty of lasagna (and this sheet pan lasagna too!) is that there’s plenty of room to make it your own. Swap in your favourite cheeses, veggies, and vegan proteins to put your unique spin on it.
Overhead view of ingredients for sheet pan lasagna with labels

Notes on Ingredients

The first step of any recipe is gathering up all the ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Spinach – A classic for lasagna—although I’ve been known to use chard and kale sometimes too.
  • Olive oil
  • Onion, celery and garlic cloves – These help flavour the lentil “meat.”
  • Seasonings – Dried oregano and basil, or you can swap in an equal amount of Italian seasoning.
  • Cooked green lentils – Rather than using a store-bought vegan meat, we’ll make our own ground beef sub with lentils.
  • Balsamic vinegar – A bit of vinegar may be unexpected in a lasagna, but it’s a nice trick for adding some depth.
  • Salt and pepper
  • Marinara sauce – You can use store-bought or homemade marinara.
  • Lasagna sheets – Use traditional lasagna noodles, not no-bake. 
  • Cheese – Vegan ricotta cheese, vegan mozzarella cheese, vegan Parmesan cheese. The trifecta! If you’d like, you can use homemade vegan ricotta and vegan Parmesan.

How to Make Sheet Pan Lasagna

If you plan on making this vegan sheet pan lasagna, be sure to print the recipe card below for the full instructions.

  • Prepare. Preheat the oven to 375ºF and grease a sheet pan with oil. 
  • Cook the spinach. Add a drizzle of oil to the pan and sauté the spinach until it wilts. Transfer it to a bowl.
  • Make the lentil “meat.” Add more olive oil to the pan and reduce the heat to medium. Cook the onion and celery until it softens, then stir in the garlic, oregano, and basil. Once fragrant, stir in the lentils, vinegar, and marinara. Season and simmer for 5 minutes.
  • Cook the pasta. While the lentil mixture is cooking, boil the broken up lasagna noodles in salted water for 4 minutes, stirring frequently. Drain well.
  • Combine the pasta mixture. Add the drained pasta to the sauce, then stir in a cup of vegan mozzarella. 
  • Make the ricotta mixture. Stir the ricotta with the spinach and Parmesan in a bowl.
  • Assemble. Spread the sauce and pasta mixture onto the baking sheet and add dollops of the spinach and ricotta. Sprinkle the remaining vegan mozzarella over the top.
  • Bake. Place the sheet pan in the oven and bake for 30 minutes, or until the sauce is bubbling and the edges are nicely browned and caramelised.
Overhead view of sheet pan lasagna with crispy edges

Tips for Success

These tips will help you achieve sheet pan lasagna perfection!

  • Use high-quality marinara sauce. The sauce is a key component of this recipe, so make sure to choose a flavourful store-bought option or whip up a homemade version for the best taste. 
  • Don’t overboil the pasta. Since the pasta will continue to cook in the oven, be sure to undercook the noodles slightly when boiling to prevent them from becoming mushy. Aim for al dente here.
  • Spread the layers evenly. When assembling the lasagna, make sure the pasta is evenly distributed so you don’t have any sections that are all sauce, lentils, and cheese.
Overhead view of vegan sheet pan lasagna in pan

Variations

Although I haven’t tested these myself yet, they’re on my agenda for future versions!

  • Use vegan sausage. If you’re short on time, try using crumbled vegan Italian sausage instead of making the lentil ground beef sub. 
  • Add more veggies. Sautéed zucchini, leftover Garlic Mushrooms, roasted eggplant, and chopped broccoli are all on my list of vegetables to try in this sheet pan lasagna.
  • Make it gluten-free. Swap in your favourite gluten-free lasagna noodles. If you do this, it’s even more important to undercook them, as gluten-free pasta (especially the ones made with beans) tends to get mushy more quickly than traditional versions.
Spooning portion of sheet pan lasagna from pan

Serving Suggestions

This Roasted Garlic Bread is my absolute favourite for pairing with any pasta recipe, although I love this Olive Bread with a little oil for dipping too. You can’t go wrong with a simple Italian-inspired salad either. Try my Chickpea Panzanella Salad.

How to Store Leftovers

  • Refrigerator: Store leftover sheet pan lasagna in an airtight container in the refrigerator for 3-4 days. 
  • Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
  • To reheat: For maximum crispiness, reheat in a 375ºF oven until the lasagna is warmed through. The microwave will also work, but it won’t be as crispy.
Vegan sheet pan lasagna on plate with fork

Enjoy friends! If you make this sheet pan lasagna, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Crispy sheet pan lasagna on plate with fork

Sheet Pan Lasagna

This vegan sheet pan lasagna recipe is a different way to enjoy all that cheesy pasta goodness—easier, quicker, and more crispy edges!
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Ingredients

  • 2 cups spinach, chopped, 60g
  • 2 tablespoons olive oil, 30ml, plus extra for cooking the spinach
  • 1 medium onion, finely diced, 150g
  • 2 celery stalks, finely diced, 120g
  • 3 garlic cloves, minced, 10g
  • 2 teaspoons dried oregano, 2g
  • 2 teaspoons dried basil, 2g
  • 2 cups cooked green lentils, 1 cup dry, 320g (1 cup dry – 160g)
  • 1 tablespoon balsamic vinegar, 15ml
  • Salt and pepper, to taste
  • 2 cups marinara sauce, store-bought or homemade, 480ml
  • 9 ounces lasagna sheets, broken into pieces, 250g
  • 1 ½ cups vegan ricotta cheese, 375g
  • 2 cups shredded vegan mozzarella cheese, 200g
  • ½ cup vegan Parmesan cheese, 50g

Instructions 

  • Preheat your oven to 375°F (190°C). Oil a 12×17 sheet pan.
  • In a large pan over medium heat, sauté the spinach with a drizzle of olive oil until the spinach wilts. Remove from the pan and let it cool.

Prepare the Lentil “Meat” Base:

  • Heat 2 tablespoons of olive oil in the same pan over medium heat.
  • Add the onion and celery, cooking until softened, about 5-7 minutes.
  • Stir in garlic, oregano, and basil, cooking for 1 minute, until fragrant.
  • Add the cooked lentils and balsamic vinegar, marinara sauce and stir to combine. Season with salt and pepper and simmer on low heat for 5 minutes to allow the flavours to meld.
  • Bring a large pot of water to boil. Add 2 teaspoons of salt and cook pasta for 4 minutes, until slightly under-cooked, stirring to make sure it won't clump.
  • Drain the cooked pasta and add to the prepared sauce along with 1 cup of mozzarella cheese.
  • Mix ricotta cheese with the sautéed spinach and parmesan cheese.
  • Spread the sauce and pasta layer on a baking sheet. Top with dollops of spinach and cheese mixture. Sprinkle the rest of the mozzarella cheese on top.
  • Bake for 30 minutes, until bubbling and browned on top.

Notes

  • Refrigerator: Store leftover sheet pan lasagna in an airtight container in the refrigerator for 3-4 days.
  • Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
  • To reheat: For maximum crispiness, reheat in a 375ºF oven until the lasagna is warmed through. The microwave will also work, but it won’t be as crispy.
Calories: 585kcal, Carbohydrates: 69g, Protein: 23g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 32mg, Sodium: 970mg, Potassium: 806mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1594IU, Vitamin C: 12mg, Calcium: 233mg, Iron: 6mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.