Sheet Pan Lasagna: The Easiest Lasagna Recipe You’ll Ever Find!

I love lasagna, but I am not a big fan of cooking it. If you've ever made it, you know it's an exercise in patience. When I was in college at the University of Louisville, I worked at the Old Spaghetti Factory downtown. On a couple of occasions, I helped construct the lasagna we sold there. It took forever because of the seemingly never-ending layers of the dish. The "Spag" recipe was specific and labor-intensive. Yes. They were pretty and delicious, but that lasagna was really time-consuming.

Honestly, as much as I love a good lasagna, I almost never make it at home because they take way too long to prepare. I have limited time in the kitchen so I have to make the most of it. Thankfully, I am not alone.

It's been said (and sung) that you "get by with a little help" from your friends and a friend of mine has just stepped up the plate big time. My dear friend Valarie Roberts, Kentucky's Etiquette Lady, has come to the rescue with her recipe for Sheet Pan Lasagna.

The best news of all?? With Valarie's "Kentucky" take on the Italian classic, you don't have to layer a single thing! You can simply mix it all up in one bowl and you're ready to roll.

Here's how to make it!

SHEET PAN LASAGNA

Lasagna Noodles (broken up)

Garlic

Onion

Ground Bison (or beef)

Tomato Sauce

Red Wine (1/2 c)

Ricotta Cheese

Mozzarella Cheese

Oregano

Basil

DIRECTIONS:

Just break up the lasagna noodles and mix all the ingredients in one pot.

Then transfer to a cookie sheet!

Then, bake it (400 degrees for about 30 to 35 minutes) and enjoy the final product!

In Valarie's words, "Every piece is an edge piece!"