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Sheet Pan Lasagna Recipe

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★★★★★

4.7 from 78 reviews

This Sheet Pan Lasagna recipe offers a delightful twist on traditional lasagna by baking all ingredients together on a single sheet pan for easy preparation and cleanup. Featuring layers of tender lasagna noodles, savory Italian sausage and ground beef, flavorful marinara sauce, creamy ricotta spinach mixture, and a cheesy mozzarella and parmesan topping, it’s a crowd-pleasing meal perfect for family dinners or gatherings.

Ingredients

Scale

Lasagna Base

  • 16 ounces lasagna noodles
  • 1 pound Italian sausage
  • ½ pound lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 32 ounces marinara sauce (1 large jar)
  • ¼ cup fresh chopped basil

Ricotta Mixture

  • 16 ounces ricotta cheese
  • 1 egg
  • 8 ounces frozen spinach, thawed and squeezed dry
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Toppings

  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F to prepare for baking the assembled lasagna on the sheet pan.
  2. Cook Noodles: Break the lasagna noodles into smaller pieces and cook them according to package directions until al dente. Once cooked, drain the noodles thoroughly.
  3. Cook Meat and Onion: While noodles cook, heat a large skillet over medium-high heat. Add the Italian sausage, ground beef, and chopped onion. Cook for 5-8 minutes until the meat is fully cooked and no longer pink, then drain any excess fat.
  4. Add Sauce and Herbs: Stir in the marinara sauce, minced garlic, and fresh chopped basil into the skillet with the meat mixture. Bring to a gentle simmer to meld flavors. Then add the cooked noodles to the skillet and stir well, ensuring noodles are coated evenly with the sauce mixture.
  5. Prepare Ricotta Mixture: Squeeze excess moisture from the thawed spinach. In a medium bowl, combine ricotta cheese, egg, spinach, salt, and ground black pepper. Mix thoroughly until well incorporated.
  6. Assemble on Sheet Pan: Spread the noodle and sauce mixture evenly over a large half sheet pan (13×18 inch). Dollop spoonfuls of the ricotta mixture evenly over the top. Then sprinkle the shredded mozzarella and grated parmesan cheese generously over the entire surface.
  7. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, with slightly crisped edges on the noodles.
  8. Serve: Remove from oven and optionally garnish with chopped parsley and extra freshly grated parmesan cheese before serving.

Notes

  • Use lean ground beef to reduce excess grease and calories.
  • Make sure to squeeze out as much moisture from the spinach to avoid watery lasagna.
  • Breaking the noodles into pieces allows easy layering on the sheet pan without needing a traditional lasagna pan.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Optional garnishes like fresh parsley add a pop of color and extra flavor.

Keywords: sheet pan lasagna, easy lasagna, Italian sausage lasagna, one pan dinner, baked lasagna, spinach ricotta lasagna

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