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Homemade Sheet Pan White Pesto Lasagna. recipe photo
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Sheet Pan White Pesto Lasagna.

A quick, layered sheet-pan lasagna made with white pesto sauce, cheeses, spinach, and optional pepperoni for an easy family-style bake.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 box dry lasagna noodles broken into 2-inch pieces
  • 3/4 cup basil pesto
  • 3 cloves garlic grated
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons dried oregano
  • chili flakes to taste
  • 2 cups whole milk
  • 2 cups spinach chopped
  • kosher salt to taste
  • black pepper to taste
  • 1 1/3 cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 1/2 cup sliced pepperoni optional
  • 1/2 cup grated Parmesan
  • fresh oregano, thyme, or basil for serving

Instructions

  • Preheat the oven to 375°F (190°C) and grease a straight-sided 12 x 17-inch baking sheet; set aside.
  • Bring a large pot of salted water to a boil. Cook the broken lasagna noodles until al dente, about 4–6 minutes, then drain in a colander.
  • Return the hot noodles to the pot. Add 1/2 cup of the basil pesto, grated garlic, fresh thyme, dried oregano, and chili flakes; toss to combine.
  • Pour in 2 cups whole milk and add the shredded mozzarella. Toss until the cheese is mostly melted and coats the noodles. Stir in chopped spinach and season with kosher salt and black pepper to taste.
  • In a small bowl, mix the ricotta with the remaining 1/4 cup basil pesto until combined.
  • Spoon the noodle mixture onto the prepared baking sheet, spreading it into an even layer. Dollop the pesto-ricotta mixture over the noodles, tucking some dollops slightly under the noodles.
  • Pour 1/2 cup heavy cream evenly over the pan. Sprinkle shredded provolone across the top, then arrange sliced pepperoni if using, and finish with grated Parmesan.
  • Bake at 375°F (190°C) for 20–30 minutes, until the cheese is bubbly and lightly golden. Remove from oven and top with fresh oregano, thyme, or basil before serving.

Equipment

  • straight-sided 12 x 17-inch baking sheet
  • Large Pot
  • Colander
  • Mixing Bowls
  • Spatula or tongs
  • Measuring Cups and Spoons

Notes

  • Break noodles into 2-inch pieces before cooking.
  • Use whole-milk ricotta for creaminess.
  • Pepperoni is optional and can be omitted for a vegetarian version.
  • Adjust chili flakes to your preferred heat level.