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Homemade Easy Sheet Pan Lasagna photo

Easy Sheet Pan Lasagna

A simple, hands-off lasagna baked on a sheet pan for quick assembly and easy serving.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 people

Equipment

  • 12×17 sheet pan
  • Large Pot
  • Large Skillet
  • Medium Skillet
  • Mixing Bowl
  • Spatula or spoon
  • Colander

Ingredients
  

  • 16 ounces lasagna noodles broken into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • 4 cups jarred marinara sauce
  • 1 tablespoon Italian seasoning
  • salt to taste
  • black pepper to taste
  • 2 cups spinach
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese shredded and divided
  • 1 cup Parmesan grated
  • fresh basil chopped, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and spray a 12×17 sheet pan with non-stick cooking spray.
  • Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente according to package directions, about the time recommended. Drain and set aside.
  • In a medium skillet over medium heat, add the spinach and sauté 2–3 minutes until wilted; remove from heat and let cool slightly.
  • In a bowl, combine the ricotta cheese with the cooked spinach and season with salt and pepper; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking up meat, until no longer pink.
  • Add the diced shallot and minced garlic to the cooked meat and sauté about 3 minutes until softened. Drain any excess grease from the skillet.
  • Stir in the marinara sauce, Italian seasoning, and salt and pepper to taste. Simmer a few minutes to combine.
  • Toss the cooked noodles with the meat sauce in the skillet or a large bowl until well coated. Stir in 1 cup of the shredded mozzarella.
  • Spread the noodle and meat mixture evenly on the prepared sheet pan.
  • Drop spoonfuls of the ricotta and spinach mixture over the noodles and gently spread or leave dollops as desired.
  • Sprinkle the remaining 1 cup shredded mozzarella and the grated Parmesan over the top.
  • Bake uncovered for 35 minutes, until the cheese is melted, browned, and bubbly. Let cool a few minutes, then garnish with chopped fresh basil before serving.

Notes

  • Use pre-shredded cheese to save time.
  • Cook noodles just until al dente so they hold up in the bake.
  • Drain excess grease after browning the meat for less oiliness.