Description
This Sheet Pan Lasagna is a quick and delicious twist on traditional lasagna, featuring broken lasagna noodles baked with a flavorful meat sauce, creamy ricotta and sautéed spinach mixture, topped with melted mozzarella and Parmesan cheeses. Perfect for an easy weeknight dinner that serves eight.
Ingredients
Scale
Pasta
- 16 ounces lasagna noodles
Cheese & Greens
- 2 cups baby spinach leaves
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
Meat 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
- Salt and pepper, to taste
Instructions
- Cook Noodles: Break the lasagna noodles into roughly 2-inch pieces and cook them according to the package directions until al dente. Drain and set aside.
- Preheat Oven: Heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
- Sauté Spinach: Place the baby spinach leaves in a medium skillet over medium heat and sauté for 2 to 3 minutes until wilted. Remove from heat.
- Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper to taste. Set aside.
- Cook Meat Sauce: Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is fully browned, then stir in the minced garlic and cook for another minute. Drain excess fat. Add marinara sauce, Italian seasoning, salt, and pepper to the skillet and stir to combine.
- Combine Noodles and Sauce: Add the cooked broken noodles into the meat sauce and gently mix until the noodles are evenly coated with sauce.
- Assemble Lasagna: Transfer the meat and noodle mixture to the prepared sheet pan and spread into an even layer.
- Add Ricotta Mixture: Spoon dollops of the ricotta and spinach mixture evenly over the top of the noodle layer.
- Top with Cheeses: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the entire dish.
- Bake: Place the sheet pan in the preheated oven and bake uncovered for 25 to 30 minutes, or until the cheese on top 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 hearty and easy sheet pan lasagna!
Notes
- Breaking the noodles into smaller pieces speeds up cooking and fits well on the sheet pan.
- Sautéing the spinach reduces moisture so the dish isn’t watery.
- Use a 12×17-inch rimmed sheet pan for best layering and baking results.
- Feel free to substitute ground turkey or chicken for the beef for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
