Sheet Pan Lasagna
A sheet pan lasagna is the perfect meal when you crave hearty comfort food that's easy to cook and versatile enough to pair with all kinds of sides.
Servings: 6
Equipment
- Pot Large
- Skillet Large
- Baking Dish 13 x 18-Inch
Ingredients
- 16 Ounces lasagna noodles broken into 2-inch pieces
- ½ Pound lean ground beef
- ½ Pound Italian sausage ground, mild or hot
- 1 yellow onion diced
- 2 Cloves garlic minced
- olive oil as needed
- 24 Ounces pasta sauce
- 2 Teaspoons Italian seasoning
- 1 Teaspoon kosher salt or ½ Teaspoon sea salt
- 1 Teaspoon black pepper freshly cracked
- 15 Ounces ricotta cheese
- ½ Teaspoon ground nutmeg optional
- 8 Ounces spinach thawed, squeeze out excess moisture
- 2 Cups mozzarella cheese shredded
- 2 Cups parmesan cheese grated
- parsley fresh chopped, optional to serve
Instructions
- Preheat the oven to 350°F.
- In a large pot of salted water, boil the lasagna noodles until al dente according to the package directions. Drain and set aside.
- In a large skillet, cook the ground beef, Italian sausage and onions in a splash of olive oil over a medium heat for 7 to 10 minutes, until browned.
- Add the garlic and cook for an additional minute or until fragrant. Drain off the excess fat.
- Stir in the pasta sauce, Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer and cook for 10 minutes.
- Combine the ricotta cheese, drained spinach, ground nutmeg, ½ teaspoon salt, and ½ teaspoon pepper in a mixing bowl. Set aside.
- Add the noodles to the skillet with the meat sauce. Add a cup of mozzarella cheese, and 1 cup of parmesan cheese to the skillet. Stir to combine.
- Spray a 13 x 18-inch rimmed sheet pan with nonstick cooking spray.
- Pour the lasagna noodles and sauce mixture onto the baking sheet and spread evenly.
- Place dollops of the ricotta mixture over the top of the noodles.
- Sprinkle with the remaining mozzarella and parmesan cheeses.
- Bake for 35 to 40 minutes or until golden and bubbly. Garnish with fresh parsley if liked.
Notes
Thaw the spinach: Let your frozen spinach thaw completely and then drain it well before use, otherwise the lasagna will become soggy. It's surprising just how much water thawed spinach can hold on to!
No layering required: This sheet pan lasagna doesn't require layering like a conventional lasagna. Simply combine the noodles with the sauce mixture. This results in the same lasagna flavor you know and love, just in a slightly different format.
Don't use oven-ready noodles: As some of the noodles will be exposed on the sheet pan, it's best to boil them first, to ensure they cook perfectly.
No layering required: This sheet pan lasagna doesn't require layering like a conventional lasagna. Simply combine the noodles with the sauce mixture. This results in the same lasagna flavor you know and love, just in a slightly different format.
Don't use oven-ready noodles: As some of the noodles will be exposed on the sheet pan, it's best to boil them first, to ensure they cook perfectly.
Nutrition
Calories: 877kcal | Carbohydrates: 71g | Protein: 54g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 2090mg | Potassium: 1120mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4877IU | Vitamin C: 21mg | Calcium: 828mg | Iron: 5mg
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