Sheet Pan Lasagna

5 from 3 votes

Let me introduce you to the easiest sheet pan lasagna. It's a layerless lasagna dish that cooks in half the time, but you still end up with bubbly cheese and tons of crispy lasagna pieces. Just mix, dollop, and bake!

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Prep Time25

Cook Time25

Total Time50

Servings: servings

Author: Molly Thompson

INGREDIENTS

4 Tablespoons olive oil divided
1 lb lasagna noodles broken into 2-inch pieces
3 cloves garlic minced
5 ounces baby spinach roughly chopped
1 teaspoon kosher salt plus more for pasta water
1/2 teaspoon red pepper flakes
16 ounces ricotta cheese or cottage cheese
1 small yellow onion diced
1/2 lb Italian sausage
1/2 lb ground beef
1 (24-ounce) jar marinara sauce I used Rao’s
2 1/2 cups low moisture mozzarella divided
1 1/2 cups freshly grated parmesan cheese divided

INSTRUCTIONS

Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12x17-inch rimmed baking sheet with olive oil.
Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.
4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.
1 lb lasagna noodles
While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.
1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.
1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.

Notes

Cottage Cheese. If you use cottage cheese and it looks a little runny, strain out some of the moisture.

Ground Turkey. For a leaner option, swap the beef and sausage for 1 1/2 lbs of ground turkey.

Store. Keep leftovers in an airtight container in the fridge for up to 4 days.

Freeze. Cool completely, then freeze individual portions for up to 3 months.

Reheat. Warm in the oven at 350°F for 10-15 minutes, or microwave for a quick meal.

Nutrition

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