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homemade Sheet Pan White Pesto Lasagna. recipe photo

Sheet Pan White Pesto Lasagna.

A quick, hands-off sheet pan lasagna with basil pesto, creamy cheeses, spinach, and optional pepperoni for an easy family meal.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • 12 x 17-inch straight-sided baking sheet
  • Large Pot
  • Colander
  • Mixing Bowl
  • Spoon or spatula
  • Measuring cups and spoons

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 chopped spinach
  • 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 cheese
  • 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 4–6 minutes until al dente, then drain in a colander.
  • Return the hot drained 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 of whole milk and add the shredded mozzarella; toss until the cheese is mostly melted and coats the noodles.
  • Stir in the 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.
  • Transfer the noodle mixture to the prepared baking sheet, spreading it into an even layer. Dollop the pesto-ricotta across the noodles, tucking some dollops slightly under the noodles.
  • Pour the 1/2 cup heavy cream evenly over the pan. Sprinkle the shredded provolone on top, arrange optional sliced pepperoni if using, then finish with the grated Parmesan.
  • Bake for 20–30 minutes, until the cheese is bubbling and lightly golden. Remove from the oven and top with fresh oregano, thyme, or basil before serving.

Notes

  • Break noodles into 2-inch pieces before cooking.
  • Adjust chili flakes to your preferred spice level.
  • Use whole milk and whole-milk ricotta for a creamier texture.
  • Provolone and Parmesan add depth—substitute if needed.
  • Optional pepperoni can be omitted for a vegetarian version.