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Easy Sheet Pan Lasagna

A simplified, family-friendly lasagna baked on a sheet pan for quick assembly and easy serving.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 12 servings

Ingredients

  • 16 ounces lasagna noodles broken into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 shallot 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

  • Break the lasagna noodles into 2-inch pieces and cook them in a large pot of boiling salted water until al dente according to package instructions; drain well and set aside.
  • Preheat the oven to 350°F (175°C) and spray a 12×17 sheet pan with nonstick cooking spray.
  • Heat the medium skillet over medium, add the spinach and sauté 2–3 minutes until wilted; transfer to a bowl to cool slightly.
  • In a medium bowl, combine the ricotta and the cooked spinach; season with salt and pepper and set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook until no longer pink, breaking up the meat.
  • Add the diced shallot and minced garlic to the meat and cook about 3 minutes until tender. Drain any excess grease from the skillet.
  • Stir in the marinara sauce and Italian seasoning; season with salt and pepper to taste and simmer briefly to combine.
  • Combine the cooked noodles with the meat sauce in the skillet or a large bowl, stirring to coat the noodles. Stir in one cup of the shredded mozzarella.
  • Spread the meat-and-noodle mixture evenly on the prepared sheet pan.
  • Drop spoonfuls of the ricotta-spinach mixture across the top of the lasagna, spacing them evenly.
  • Sprinkle the remaining mozzarella and the grated Parmesan evenly over the top.
  • Bake uncovered for 35 minutes, or until the cheese is browned and bubbly.
  • Allow the lasagna to cool briefly, then garnish with chopped fresh basil before serving.

Equipment

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

Notes

  • Use frozen thawed spinach if fresh is not available.
  • Drain cooked meat well to prevent a watery sauce.
  • Let the pan cool slightly before cutting to help slices hold together.