Sheet Pan Lasagna

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Sheet pan lasagna has all the flavors of the Italian classic dish with none of the work of layering. This layerless lasagna tastes as good as the traditional but comes together with much less effort!

Prep Time25

Cook Time35

Total Time1

Course: Dinner, Entree, Main Course, Pasta

Cuisine: American, Italian

Servings:

Calories: 613kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

16 oz lasagna noodles broken into 2-3" pieces
1 lb ground beef
1 lb ground sausage can use as little as 1/2 lb
1 small sweet onion peeled & diced
3 tsp minced garlic
1 28 oz jar marinara sauce + 2 tbsp water
1/2 tsp dried oregano
salt & pepper to taste
pinch crushed red pepper flakes optional
2 1/2 cups ricotta cheese
16 oz pkg frozen chopped spinach thawed and pressed to completely drain of excess moisture
2 1/2 cups shredded mozzarella cheese divided
2 cups shredded Parmesan cheese divided

US Customary - Metric

Instructions

Cook the pasta to 'al dente' per the package instructions. Transfer to a strainer, run under cold water, and drain well. Add the pasta to a waiting mixing bowl, and set aside.
16 oz lasagna noodles
Add the beef, sausage, onion, and garlic to a large skillet set over medium heat. Cook and crumble until browned through. Strain to remove all excess grease, then return the meat mixture to the skillet.
1 lb ground beef, 1 lb ground sausage, 1 small sweet onion, 3 tsp minced garlic
Add the sauce, seasoning, and salt & pepper to the meat in the skillet. Stir to combine, and allow the sauce to simmer for 5 minutes.
1 28 oz jar marinara sauce, 1/2 tsp dried oregano, salt & pepper, pinch crushed red pepper flakes
In a mixing bowl combine the ricotta and spinach and stir together until evenly combined. Set aside.
2 1/2 cups ricotta cheese, 16 oz pkg frozen chopped spinach
Pour the meat sauce into the bowl with the drained pasta, stirring until evenly combined. Add one cup of mozzarella and one cup of Parmesan cheese, stirring again until evenly combined.
2 1/2 cups shredded mozzarella cheese, 2 cups shredded Parmesan cheese
Spray a 12x7" rimmed baking sheet with nonstick cooking spray, then spread the meat and pasta mixture evenly out in a single layer.
Add the ricotta mixture in dollops evenly out over the pasta until it's all been added. Sprinkle the remaining cheeses evenly out overtop.
Bake at 350° for 35-40 minutes. Carefully remove the hot pan from the oven, and let rest for 10 minutes.
Serve warm and enjoy!

Notes

Frozen spinach has a lot of excess water. The more you can remove before using, the better the results will be. Let the spinach thaw in a strainer (with small holes) then press it down firmly against the bottom and sides with a sturdy spoon to get all the moisture out.
Be sure to use a rimmed baking sheet, preferably a 12x7" size. You need the lip to keep the lasagna on the pan.
Only cook the pasta to al dente because it will continue cooking while baking in the oven. Over cooking the pasta during boiling will result in mushy pasta in the final product.
You can add veggies or sub ground chicken or turkey for the beef/pork.

Nutrition