Print

Sheet Pan Lasagna Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Sheet Pan Lasagna offers a convenient and delicious twist on the traditional layered lasagna. By breaking the noodles into pieces and mixing the ingredients together, this recipe simplifies assembly while maintaining all the rich flavors of classic lasagna. Perfect for feeding a crowd, it combines ground beef, savory pasta sauce, creamy ricotta-spinach mixture, and a blend of mozzarella and Parmesan cheeses, all baked on a single sheet pan for easy cleanup and a golden, bubbly finish.

Ingredients

Pasta and Meat Sauce

  • 16 ounces lasagna noodles, broken into 2-inch pieces
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 2 tablespoons minced garlic
  • 24 ounces pasta sauce
  • 2 teaspoons Italian seasoning
  • Salt, to taste
  • Ground black pepper, to taste

Cheese and Spinach Mixture

  • 2 cups ricotta cheese
  • 8 ounces frozen spinach, thawed and well drained

Topping

  • 2 cups shredded mozzarella cheese, divided
  • 2 cups grated Parmesan cheese, divided

Instructions

  1. Cook Noodles: Bring a large pot of water to a boil. Add the broken lasagna noodles and cook until al dente, about 10 minutes. Drain and transfer to a large mixing bowl; set aside.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  3. Prepare Meat Sauce: In a large deep skillet over medium heat, cook ground beef, diced onion, and minced garlic until browned and fragrant. Drain excess fat to reduce greasiness.
  4. Simmer Sauce: Stir in pasta sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 10 minutes to meld the flavors.
  5. Mix Ricotta and Spinach: In a separate bowl, combine ricotta cheese with thawed and drained spinach. Add salt and pepper to taste and mix well; set aside.
  6. Combine Pasta and Meat Sauce: Pour the meat sauce into the bowl with the cooked pasta. Mix thoroughly, then fold in 1 cup of shredded mozzarella and 1 cup of grated Parmesan cheese.
  7. Prepare Sheet Pan: Lightly spray a 13×18-inch sheet pan with nonstick cooking spray to prevent sticking.
  8. Assemble Lasagna Base: Spread the pasta and meat sauce mixture evenly across the sheet pan for an even layer.
  9. Add Ricotta-Spinach Topping: Dollop spoonfuls of the ricotta and spinach mixture evenly over the pasta layer.
  10. Top with Cheese: Sprinkle the remaining 1 cup mozzarella cheese and 1 cup Parmesan cheese evenly over the entire dish.
  11. Bake: Place the sheet pan in the preheated oven and bake for 35–40 minutes until the cheese topping is golden brown and bubbly.
  12. Rest Before Serving: Remove from the oven and let the lasagna rest for 10 minutes to set before slicing and serving.

Notes

  • Breaking the noodles into smaller pieces allows for quicker cooking and easier mixing.
  • Ensure the frozen spinach is fully thawed and squeezed dry to prevent excess moisture.
  • For a spicier version, add red pepper flakes to the meat sauce while simmering.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Use a sharp knife to cut serving squares after the dish has rested to maintain its shape.

Find it online: https://yumntasty.com/sheet-pan-lasagna-recipe/