Sheet Pan Lasagna

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!

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.

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.

Sauté the spinach.

• 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.

• 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.

Mix ricotta and spinach.

• 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.

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.

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.

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.

More Italian-Inspired Vegan Recipes

• Vegan Stuffed Shells
• Zuppa Toscana Recipe
• Pomodoro Sauce
• Vegan Manicotti
• Lasagna Roll-Ups

Ingredients

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

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.

Sheet Pan Lasagna

Ingredients

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

Instructions

• Preheat your oven to 375°F (190°C). Oil a 12x17 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.

Video

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.

Nutrition

Sheet Pan Lasagna https://jessicainthekitchen.com/sheet-pan-lasagna/ January 24, 2025

Sweet and spicy sweet potato fries make for a delicious and simple snack! An easy trick guarantees that they turn out perfectly crispy, even baked in the oven.

I’ve found the secret to making oven-baked sweet potato fries crispy and there’s no going back: it’s cornstarch. Instead of soggy fries, or fries burnt beyond belief for leaving them in the oven too long in an attempt to crisp them up, you get perfect, crispy-but-soft-on-the-inside fries. I could not stop eating these!

Why This Sweet Potato Fry Recipe Works

• Cornstarch crisps in two ways . First, it absorbs excess moisture, which is key to crispiness. It also gelatinises in oil when heated, which creates a crunchy coating during the baking process.
• A fantastic seasoning blend . When I say these fries are loaded with flavour, I mean it! You can add any seasonings you like, of course, but the blend below is my go-to. It’s the perfect balance of spicy and savoury, which complements the sweetness of the potatoes.
• The pan is preheated . Heating the pan means that as soon as you add the fries, they get a nice sear on the bottom, which prevents them from getting soggy.

Notes on Ingredients

Here’s a quick look at what you’ll need to make the crispiest sweet potato fries ever! Scroll down to the recipe card to find a printable ingredient list.

• Sweet potatoes – You can leave the skin on or off, depending on your preference.
• Coconut oil – Or another oil you like to use for cooking.
• Cornstarch – Or arrowroot powder, if you prefer. You can add 1/2 teaspoon of baking powder for extra-crispy fries.
• Salt and black pepper
• Garlic powder – This adds garlicky flavour without running the risk of burning minced fresh garlic in the oven.
• Cinnamon – This is optional; if you want to add it, sprinkle it on after cooking.

How to Make Sweet Potato Fries

Let’s take a look at how to make these fries. Here are some step-by-step photos to make sure yours come out perfect every time. Don’t forget to scroll down to the recipe card for printable instructions.

Cut the fries.

• Prepare . Preheat your oven to 425ºF with the baking sheet inside. Cut the sweet potato into fries while the oven preheats.
• Season . Toss the fries with the cornstarch. Add the melted coconut oil and toss again, then add the seasonings and toss a third time.
• Bake . Add the fries to the hot pan in a single layer and bake for 20 to 25 minutes, flipping halfway through the cooking time. If desired, broil them for a minute or two at the end.
• Cool and serve . Let the fries rest for about 5 minutes on the baking sheet, then season with cinnamon and serve with your favourite dipping sauce.

Tips and Variations

• Use Jamaican or Japanese sweet potatoes . Yellow, white, or purple sweet potatoes are starchier than the orange varieties that are more commonly used in the US. They’re a bit less sweet, but they make for crispier fries!
• Cut the fries to the same size . This ensures that you don’t get some that are burnt to a crisp while others are still uncooked in the centre. Sometimes there’s no way to avoid uneven sizes, so you can always remove fries that are done while the rest keep cooking to prevent them from burning.
• Switch up the seasonings . The world is your oyster, friends! Fresh herbs like minced thyme and rosemary are best added after the fries are done baking, while spices like cumin and chili powder should be added before.

Serving Suggestions

Aside from ketchup or aioli made from my vegan mayo , I love serving sweet potato fries with a burger! Try my grillable veggie burgers or quinoa burgers . For a game day snack, make a pan of fries, add chili and vegan cheese shreds on top (yep, right on the pan!), and return them to the oven until the cheese melts. Vegan chili cheese fries!

How to Store and Reheat Leftovers

• Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
• Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
• To Reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.

More French Fry Recipes

• Air Fryer Potato Wedges
• Loaded Nacho Fries
• Air Fryer Shoestring Fries
• Baked Carrot Fries with Harissa Tahini Dip

Ingredients

• 2 large sweet potatoes , washed, scrubbed, and dried (I used an American sweet potato)
• 2-3 tablespoons coconut oil , melted or any other oil, 30–45 ml
• 1 tablespoon cornstarch or arrowroot powder , for extra crunch, mix with ½ tsp baking powder, 8 g cornstarch
• 1 teaspoon salt , 5 g
• 1 teaspoon black pepper , 3 g
• 1 teaspoon garlic powder , 3 g
• Optional: Cinnamon , add after baking for a touch of sweetness
• Optional Ingredient Variation: For a twist , you can swap American sweet potatoes with Jamaican or Japanese sweet potatoes (yellow/white flesh). These varieties yield a starchier, firmer texture, making them naturally crispier!

Instructions

• Preheat your oven to 425°F (218°C). If you have a convection (fan) setting, use it for crispier fries. Place your baking sheet (or sheets) in the oven while it preheats. This helps the fries start crisping as soon as they hit the pan.
• Cut the sweet potato into even fries (not too thin to avoid burning), about ¼ inch thick by 3 inches long.
• In a large bowl, toss the fries with cornstarch (or arrowroot mixture) until evenly coated. Add the coconut oil and toss again to coat evenly. In a small dish, combine the salt, pepper, and garlic powder (save the cinnamon for later). Add the seasoning mix to the fries and toss until well coated.
• Carefully remove the hot baking sheet(s) from the oven and arrange the fries in a single layer, ensuring they don’t touch or overlap. Bake for 20-25 minutes, flipping halfway through (around the 15-minute mark) to ensure even browning. If the fries aren’t crisp enough, turn on the broiler for the last 1-2 minutes. Watch closely around the 20 minute mark to avoid burning!
• Let the fries rest for 3-5 minutes on the baking sheet to crisp up further. If desired, sprinkle a pinch of cinnamon over the fries for a hint of sweetness. Serve hot with your favorite dips—like vegan mayo or ketchup—and enjoy!

Notes

• Pro Tip for Jamaican/Japanese Sweet Potatoes: These varieties are starchier and naturally crisp up better in the oven. You can skip the cornstarch step if using them, but follow the same cooking method for delicious, golden fries every time!
• Refrigerator : Sweet potato fries are best eaten right away, but if you have extras, you can refrigerate them for up to 4 days in an airtight container.
• Freezer : Freeze leftovers in an airtight container or freezer bag for up to 3 months.
• To reheat : Warm leftovers in a 425ºF oven or the air fryer to recrisp them a bit. You can use the microwave too, but they won’t get crispy.