Description
This Easy Sheet Pan Lasagna is a delicious, time-saving twist on classic lasagna, perfect for feeding a crowd. Layers of tender boiled noodles, savory ground beef and Italian sausage meat sauce, sautéed spinach mixed with creamy ricotta, and a melty blend of mozzarella and parmesan cheeses come together on a large sheet pan and bake until bubbly and golden. Ready in under an hour, it’s a simple, family-friendly casserole that highlights classic Italian flavors with minimal fuss.
Ingredients
Dry Ingredients
- 16 ounces lasagna noodles (broken into 2-inch pieces)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Meat & Vegetables
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 cups spinach
Dairy & Cheese
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded and divided
- 1 cup parmesan cheese, grated
Other
- 1 tablespoon olive oil
- 4 cups jarred marinara sauce
- Fresh basil, chopped (for garnish)
Instructions
- Boil the noodles: Break the lasagna noodles into 2-inch pieces. Cook them in boiling water according to the package instructions until al dente. Drain and set aside.
- Preheat oven and prepare sheet pan: Set your oven to 350°F (175°C). Spray a 12x17-inch sheet pan with non-stick cooking spray for easy cleanup.
- Sauté spinach: Heat a medium skillet over medium heat, add the spinach, and cook for 2-3 minutes until wilted and cooked down. Remove from heat.
- Mix ricotta and spinach: In a medium bowl, combine the cooked spinach with ricotta cheese. Season with salt and pepper to taste and set aside.
- Cook the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, cooking until no longer pink. Add minced garlic and diced shallot, cooking for another 3 minutes until fragrant and tender. Drain any excess grease.
- Add marinara and seasonings: Stir in the marinara sauce, Italian seasoning, salt, and pepper. Combine well and remove from heat.
- Combine noodles and meat sauce: Add the cooked lasagna noodles to the meat sauce and stir to coat evenly. Stir in half (1 cup) of the mozzarella cheese.
- Assemble on sheet pan: Pour the meat and noodle mixture evenly onto the prepared sheet pan and spread out in an even layer.
- Add ricotta mixture: Dollop spoonfuls of the ricotta and spinach mixture evenly over the noodles and meat.
- Top with remaining cheese: Sprinkle the remaining mozzarella cheese and all of the parmesan cheese evenly over the top.
- Bake: Place the sheet pan in the preheated oven and bake uncovered for 35 minutes until the cheese is melted, bubbly, and golden brown.
- Cool and serve: Allow the lasagna to cool for a few minutes before garnishing with fresh chopped basil. Cut into squares and serve warm.
Notes
- Using broken lasagna noodles speeds up cooking and allows easy layering on a sheet pan.
- Sautéing the spinach before mixing with ricotta helps reduce excess moisture from the spinach.
- Drain grease from cooked meat to prevent a greasy casserole.
- This recipe can be customized with different vegetables or cheeses if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
