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Sheet Pan Lasagna Recipe

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3.9 from 61 reviews

This Sheet Pan Lasagna is a quick and easy twist on the classic Italian favorite, layering broken lasagna noodles with a savory meat sauce, creamy ricotta-spinach mixture, and plenty of melted cheese. Cooked entirely on a sheet pan, it simplifies preparation and cleanup while delivering all the comforting flavors of traditional baked lasagna in less time.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 16 Ounces lasagna noodles (broken into 2-inch pieces)

Meat Sauce

  • ½ Pound lean ground beef
  • ½ Pound Italian sausage (ground, mild or hot)
  • 1 yellow onion (diced)
  • 2 Cloves garlic (minced)
  • Olive oil (as needed)
  • 24 Ounces pasta sauce
  • 2 Teaspoons Italian seasoning
  • 1 Teaspoon kosher salt (or ½ teaspoon sea salt)
  • 1 Teaspoon black pepper (freshly cracked)

Ricotta Mixture

  • 15 Ounces ricotta cheese
  • ½ Teaspoon ground nutmeg (optional)
  • 8 Ounces spinach (thawed, squeezed to remove excess moisture)
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper

Cheese Topping

  • 2 Cups mozzarella cheese (shredded)
  • 2 Cups parmesan cheese (grated)

Garnish

  • Fresh parsley (chopped, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to get it ready for baking the lasagna later.
  2. Boil Noodles: In a large pot of salted boiling water, cook the broken lasagna noodles until al dente following the package instructions. Drain well and set aside.
  3. Cook Meat and Onions: Heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, Italian sausage, and diced onion. Cook for 7 to 10 minutes until the meat is browned and the onions are softened.
  4. Add Garlic and Simmer Sauce: Stir in the minced garlic and cook for about 1 minute until fragrant. Drain excess fat. Add the pasta sauce, Italian seasoning, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper. Bring the sauce to a simmer and cook gently for 10 minutes to develop flavors.
  5. Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, thawed and drained spinach, ground nutmeg if using, ½ teaspoon salt, and ½ teaspoon black pepper. Mix well and set aside.
  6. Combine Noodles with Meat Sauce: Add the cooked lasagna noodles to the skillet with the meat sauce. Then add 1 cup of shredded mozzarella and 1 cup of grated parmesan cheese to the skillet and stir gently to combine all ingredients thoroughly.
  7. Prepare Sheet Pan: Spray a 13 x 18-inch rimmed sheet pan with nonstick cooking spray to prevent sticking.
  8. Spread Noodle Mixture: Pour the combined lasagna noodle and meat sauce mixture onto the prepared sheet pan. Spread it evenly across the pan.
  9. Add Ricotta Dollops: Spoon dollops of the prepared ricotta-spinach mixture evenly over the top of the noodles in the pan.
  10. Sprinkle Cheese Topping: Sprinkle the remaining 1 cup mozzarella cheese and 1 cup parmesan cheese evenly over the top of the ricotta dollops and noodles.
  11. Bake: Place the sheet pan in the preheated oven and bake for 35 to 40 minutes, or until the cheese topping is golden and bubbly.
  12. Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Let it rest a few minutes before serving to allow flavors to set.

Notes

  • You can use mild or hot Italian sausage depending on your spice preference.
  • Be sure to squeeze excess water from the thawed spinach to avoid watery lasagna.
  • Ground nutmeg adds a subtle warmth to the ricotta mixture but is optional.
  • This recipe uses broken lasagna noodles for ease of layering and faster cooking.
  • Leftovers refrigerate well for up to 3 days and freeze beautifully for up to 2 months.
  • For a lower-fat version, use lean ground turkey instead of beef and sausage, and reduced-fat cheeses.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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