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Sheet Pan Lasagna Recipe

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★★★★★

4.6 from 92 reviews

This Sheet Pan Lasagna recipe offers a quick and easy way to enjoy the classic comfort of lasagna without the hassle of layering in a traditional pan. Combining Italian sausage, ground beef, marinara sauce, and a creamy ricotta and spinach mixture, it’s baked on a large sheet pan for a perfectly cheesy, crispy-edged meal that’s perfect for family dinners or gatherings.

Ingredients

Scale

Lasagna

  • 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
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Ricotta Mixture

  • 16 ounces ricotta cheese
  • 1 egg
  • 8 ounces frozen spinach, thawed and squeezed dry

Cheese Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F to ensure it’s ready for baking your lasagna later.
  2. Cook Pasta: Break the lasagna noodles into smaller pieces. Cook them according to the package directions until al dente. Drain and set aside.
  3. Cook Meat and Onion: In a large skillet over medium-high heat, add the Italian sausage, ground beef, and diced onion. Cook for 5-8 minutes until the meats are browned and no longer pink. Drain excess grease to avoid a greasy sauce.
  4. Add Sauce and Seasoning: Stir in the marinara sauce, minced garlic, and fresh basil into the cooked meat mixture. Bring to a simmer to meld all the flavors together. Add the cooked noodles and stir well to coat them evenly with the sauce.
  5. Prepare Ricotta Mixture: Thoroughly squeeze out excess moisture from the thawed spinach. In a medium bowl, combine the ricotta cheese, egg, spinach, salt, and ground black pepper. Mix until just combined for a creamy texture.
  6. Assemble on Sheet Pan: On a large half sheet pan (13×18 inches), evenly spread the noodle and sauce mixture to cover the pan base. Dollop the ricotta mixture over the noodles in spoonfuls.
  7. Add Cheese Topping: Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the entire pan to create a beautiful cheesy crust.
  8. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Bake until the cheese is melted, bubbly, and the edges of the noodles around the pan start to crisp up slightly.
  9. Serve: Remove from oven and optionally garnish with chopped parsley and freshly grated parmesan cheese. Serve hot and enjoy!

Notes

  • For a vegetarian version, substitute the Italian sausage and ground beef with plant-based meat or extra vegetables.
  • You can use fresh spinach if preferred; simply sauté and drain it well before mixing with ricotta.
  • Drain grease well from the meat to avoid a watery sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Use whole wheat lasagna noodles for a healthier twist.

Keywords: Sheet pan lasagna, Easy lasagna recipe, One pan dinner, Italian comfort food, Quick lasagna

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