Description
This Sheet Pan Lasagna is a simple and delicious twist on classic lasagna, made by layering cooked lasagna noodles mixed with a savory meat sauce, baby spinach, ricotta, and topped with mozzarella and Parmesan cheese, all baked together on a single sheet pan for easy preparation and cleanup. Perfect for a family meal that’s both comforting and flavorful.
Ingredients
Scale
Pasta
- 16 ounces lasagna noodles
Vegetables and Cheese
- 2 cups baby spinach leaves
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
Meat and Sauce
- ½ Tablespoon extra-virgin olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 Tablespoon minced garlic
- 4 cups marinara or spaghetti sauce
- 1 Tablespoon Italian seasonings
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Noodles: Break the lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Coat a 12×17-inch sheet pan with nonstick cooking spray to prevent sticking.
- Sauté the Spinach: Heat a medium skillet over medium heat and add the baby spinach leaves. Sauté for about 2 to 3 minutes until wilted and reduced in volume. Remove from heat.
- Mix Ricotta and Spinach: In a medium mixing bowl, combine the cooked spinach with the ricotta cheese. Season with salt and pepper to taste, then set aside.
- Cook the Meat Sauce: Warm olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is fully browned. Stir in the minced garlic and cook for another minute. Drain any excess fat. Add marinara sauce and Italian seasonings, seasoning with salt and pepper as desired. Stir to combine thoroughly.
- Combine Noodles and Meat Sauce: Add the cooked noodles to the meat sauce and gently mix until the noodles are evenly coated with the sauce.
- Assemble the Lasagna: Transfer the meat and noodle mixture evenly into the prepared sheet pan. Spoon dollops of the ricotta and spinach mixture evenly over the top.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the ricotta layer.
- Bake: Place the sheet pan in the preheated oven. Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Rest and Serve: Remove the lasagna from the oven and let it rest for a few minutes before serving. Enjoy your easy and flavorful sheet pan lasagna!
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and fit better on the sheet pan.
- Sautéing the spinach before mixing it with ricotta helps reduce moisture and prevents a watery lasagna.
- Use a meat sauce with your preferred marinara or make your own for more flavor control.
- Letting the lasagna rest after baking helps the layers set for easier serving.
- Nonstick cooking spray ensures the lasagna doesn’t stick to the sheet pan.
