Sheet Pan Lasagna

This Sheet Pan Lasagna is a great way to feed a crowd. Made with all your favorite lasagna fillings in a larger pan, this delicious dish cooks faster than traidtional lasagna which means it's good for busy weeknights.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 382kcal

Equipment

Large sheet pan - 13x18
Large saucepan
large skillet
medium bowl

Ingredients

16 ounces lasagna noodles
½ pound ground beef
1 yellow onion
4-5 garlic cloves
24 ounces marinara sauce
2 teaspoons italian seasoning
1 teaspoon salt
1 teaspoon black pepper
15 ounces ricotta cheese
10 ounces frozen spinach - thawed
2 cups freshly grated mozzarella cheese
1 ½ cups freshly grated parmesan cheese

Instructions

Bring a large pot of water to boil.
Break the lasagna noodles into smaller pieces, about 2-3” in length and cook according to the directions on the box. Drain the noodles and set aside.
Chop the onion and garlic into fine pieces and place it with the ground beef into a large saute pan with tall sides and cook over medium heat until browned.
Add in the sauce and the italian seasoning, salt and pepper.
Stir well and let simmer for about 10 minutes.
Preheat the oven to 350 degrees.
Line a large cookie tray (roughly 13” x 18”) with foil and spray lightly with cooking spray to prevent sticking.
Add the noodles to the saucepan and stir well.
Spoon about half the noodles and sauce onto the pan.
Cover with half of the cheese. Spread the remaining noodles.
In a medium sized bowl, mix the ricotta cheese and the spinach together.
Drop spoonfuls of the ricotta mixture over the top of the noodles on the pan.
Cover the top with the remaining cheese.
Place the pan in the oven and bake for 35-40 minutes, or until the top of the cheese starts to brown and bubble.
Remove and serve immediately.

Nutrition