Sheet Pan Lasagna (gluten-free)

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5 from 2 reviews

Sheet Pan Lasagna is an easy dinner recipe for the whole family. Such a delicious twist on a comfort food and this recipe is made with all gluten-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 50 mins

Yield: Serves 6


  • 9 ounces gluten-free lasagna noodles broken into 2-inch long pieces
  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 3 cups leafy spinach


  1. In a large pot boil the lasagna noodles to al dente according to package directions
  2. Drain and pour into a large mixing bowl then cover noodles with lukewarm water and set aside (this will help prevent the noodles from sticking to each other)
  3. Preheat oven to 350 degrees F
  4. In a large skillet, cook ground beef, onion and garlic over medium heat until browned
  5. Drain off any excess fat and return to the pan
  6. Stir in the pasta sauce, Italian seasoning, salt, and pepper
  7. Next sauté the spinach in some oil until cooked (about 5 minutes)
  8. Then add spinach and ricotta cheese to a medium bowl and mix to combine
  9. Next add strain the water from the lasagna noodles and mix in the meat sauce
  10. Add 1 cup mozzarella cheese, and 1 cup parmesan cheese and fully mix
  11. Lightly spray a 13 x 18 inch sheet pan (a half sheet pan) with non-stick cooking spray
  12. Pour all the lasagna noodles, sauce and cheese mixture onto the baking sheet and spread out evenly
  13. Next, place dollops of the ricotta mixture over the top of the noodle mixture
  14. Then sprinkle with remaining cheese and bake in oven
  15. Bake for 35-40 minutes or until the cheese is golden. Broil for last 30 seconds or so if desired then serve warm


*Store leftovers in fridge for 5 days. Reheat in microwave

  • Author: Rachel