Sheet Pan Pesto Lasagna: A Farewell to Summer

We are just about to welcome the official beginning of fall, which is always so exciting.  I love all the changes that a new season brings.  But it also means we are saying farewell to our beloved summer.  But not before we enjoy the last of the basil and tomatoes hanging around our gardens!

This dish celebrates those coveted flavors but presents them in a quick, creamy and crispy, oh-so-satisfying way.  A perfect curtain call for summer.

Did I mention that it’s quick?!

We all love the top layer of the lasagna, right?  That crispy caramelized cheesy top layer that just begs to be snatched.  I present you with the sheet pan version – where everyone gets the top layer and it requires no time-consuming labor intensive layering.  It’s delicious and satisfying – and by giving yourself permission to use store-bought sauces, it’s an easy weeknight dinner.

Sheet Pan Pesto Lasagna

Serves 6


1 lb. dried lasagna noodles

3 c. alfredo sauce (store-bought is fine)

1 c. pesto (store-bought is fine)

1 c. parmesan cheese

1 ½ c. mozzarella cheese, grated

Fresh basil

Fresh tomatoes, quartered to eat with lasagna (optional)


  1. Preheat oven to 400 degrees.
  2. Begin by breaking each lasagna noodle into thirds and set aside.
  3. Bring a large pot of salted water to a boil.  When it reaches a boil, add the broken lasagna noodles and cook for 5 minutes.
  4. While the noodles are cooking, grab a sheet pan and brush a tablespoon of olive oil all over the bottom and sides.  Set aside.
  5. After 5 minutes, drain the noodles and place them into a bowl.
  6. Add the alfredo sauce to the noodles and stir to coat well.  Next, add ½ cup of parmesan cheese and ½ cup of grated mozzarella cheese and stir well.
  7. Pour this mixture onto the oiled sheet pan and spread out the mixture evenly.
  8. Add the pesto in spoonfuls all over the surface of the mixture.  Then, top it with the remaining parmesan and mozzarella cheese, and a fresh grating of cracked black pepper.
  9. Bake in the oven for 20 minutes.  Remove when golden brown and let it sit for 5 minutes before cutting it.
  10. After the 5 minutes have passed, add fresh basil leaves to the top of the lasagna.  Cut it into squares and serve with fresh tomatoes dressed in olive oil, salt and pepper.  ENJOY!


If you choose to make your own:

Homemade Pesto

2 c. basil leaves

3 Tbsp. pine nuts

1 clove garlic

1 c. extra virgin olive oil

½ c. Parmigiano-Reggiano

In the bowl of a food processor, add the basil, pine nuts, garlic, salt and pepper and pulse until finely chopped, but not a paste.  With the motor running, add the olive oil until well combined.  Pour the pesto into a small bowl and stir in the Parmigiano.


3 Tbsp. Olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

½ c. White wine

2 ½ c. Heavy cream

½ c. Parmigiano-Reggiano

freshly grated nutmeg

  1. Heat the olive oil in a saucepan over medium-low heat.
  2. Add the onion and sweat for a few minutes.
  3. Next, add the garlic and cook for another minute or two; season with salt and pepper.
  4. Add the white wine and reduce until almost dry.
  5. Add the cream and bring to a boil and then reduce to a simmer.  Simmer until cream reduces and starts to thicken, then strain it into a clean bowl or pan.
  6. Add the Parmigiano and nutmeg.


  • No time to make pesto?  Buy it!  There’s no shame in this.  Just look for a good quality fresh one in a refrigerated section.
  • No time to make alfredo sauce?  Again, just buy it.  There’s no shame in taking the occasional shortcut for a weeknight dinner!
  • Gluten-free?  Just grab a gluten-free lasagna noodle to use.  Should work well.
  • Want to make the alfredo, but prefer not to cook with alcohol?  No problem, just omit the white wine.
  • Vegan?  Dairy-free sauces and cheeses are readily available and will work just fine.

Hello, I’m Natalie!  I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor.  A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing:  making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do.  You can find me at  And on social media you can find me at @NatalieMarbleCooks.  Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!

Recent Articles