At Giadzy, we love giving pasta the sheet pan treatment—it’s the easiest way to maximize crispy, cheesy bites in every forkful. 

This dish is what happens when Giada’s beloved Lemon Spaghetti meets her viral Sheet Pan Lasagna: a bright, flavor-packed baked pasta with just the right balance of richness and zest. A quick sauce of super-sweet yellow datterini tomatoes and a hint of lemon creates the perfect base, while dollops of lemony basil ricotta add creamy contrast. A layer of fontina and parmesan on top turns irresistibly crispy and golden in the oven. The result? A dish that’s both decadent and refreshing, with every bite delivering the perfect mix of tangy, sweet, and cheesy goodness. 

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Sheet Pan Lemon Lasagna

Rated 5.0 stars by 1 users

Category

Pasta

Servings

6

Prep Time

20 minutes

Cook Time

36 minutes

Image of Sheet Pan Lemon Lasagna

Ingredients

    For the topping:

  • 1 cup ricotta cheese 
  • 1-2 teaspoons lemon zest, from one large lemon
  • ¼ teaspoon lemon oregano salt
  • 1/2 cup freshly grated parmesan cheese 

    • For the pasta:

  • ¼ cup olive oil, divided, plus extra for greasing the pan and drizzling
  • 3 jars yellow passata
  • 2 teaspoons lemon oregano salt
  • 2 tablespoons fresh lemon juice, from one lemon

  • 1 box taccole pasta 

  • 1 cup freshly grated parmesan cheese 
  • 8 ounces fontina cheese, shredded (roughly 2 cups)

Instructions

  1. In a small bowl mix together the ricotta, lemon zest, lemon oregano salt and parmesan cheese. Set aside.
  2. Preheat the oven to 425 degrees F. Oil a straight sided 12x17inch sheet pan with roughly 1 tablespoon oil and set aside.
  3. In a large bowl, combine the passata and lemon oregano salt. Add the ¼ cup olive oil and lemon juice and mix to combine.
  4. Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 5 minutes. Using a pasta spider, remove the pasta directly from the water to the bowl with the sauce. Add 1/2 cup pasta water and sprinkle the bare pasta with 1 cup of shredded parmesan cheese. Toss well to combine adding up to 1/4 cup more pasta water if needed to maintain a loose sauce. Spread the pasta on the prepared sheet tray and dollop with the ricotta mixture. Sprinkle the whole tray with the fontina cheese. Drizzle the entire pan with a bit more olive oil.
  5. Bake, rotating halfway through, until golden brown and bubbly, about 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting into squares and serving. Serve with basil if desired.
nut free
vegetarian