I love a good sheet pan dinner idea, and my family loves this Sheet Pan Lasagna even more than regular lasagna! Sometimes it’s hard to make something literally in the family loves, but this recipe is a winner!! I love how easy it is to make and that there is no layering involved like there would be with regular lasagna.
How to Make Sheet Pan Lasagna
So, the ingredients for this Sheet Pan Lasagna are the same as traditional lasagna. I have heard some people call this Lazy Lasagna, too! But I like calling it Sheet Pan Lasagna.
Ingredients for Sheet Pan Lasagna
- Olive oil
- Minced garlic
- Red pepper flakes
- Fresh baby spinach
- Salt
- Ricotta cheese
- Ground beef
- Italian Sausage
- Onion
- Italian seasoning
- Lasagna sheets – Be sure to break these into 2-inch pieces before boiling
- Marinara sauce
- Grated parmesan cheese
Instructions for Lazy Lasagna
Preheat the oven to 400°F. Drizzle 2 tablespoons of olive oil on a 12 x 17 baking sheet and evenly distribute it on the surface, including the sides of the sheet. Set it aside. Heat a large skillet over medium heat. Add 1 tablespoon oil, pepper flakes, and garlic. Cook, stirring often for about 1 minute. Add the spinach and ½ teaspoon salt and cook, stirring often, only until the spinach is wilted.
Next, remove the spinach mixture and place in a strainer. Press the spinach firmly against the strainer to remove as much excess liquid as you can. Then, place the spinach in a medium bowl. Add the ricotta cheese and stir to combine. Set aside.
After that, wipe the skillet you used for the spinach with a paper towel and bring it back to medium heat. Add the remaining 1 tablespoon oil along with the ground beef and Italian sausage. Cook, stirring often, and keep breaking the meat apart until it’s lightly browned and cooked through. It should take about 5 minutes. Add the onion, Italian seasoning and remaining ½ teaspoon salt and then cook 3 more minutes. Remove from the heat.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta al dente, which the pasta will have instructions about for the brand you’re using,, stirring often so the noodles won’t stick together. Drain well, reserving 1 ½ cup of pasta water. While the pasta is cooking, add the marinara to the pan with the beef and onion and mix well. Add the pasta water for your Sheet Pan Lasagna, pasta, half the mozzarella and parmesan cheese and stir to combine.
Next, spread the entire mixture on the prepared 12 x 17-inch baking sheet. Evenly dollop the spinach mixture in 12 spots, and sprinkle with remaining shredded cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly golden, about 30 minutes. Remove from the oven and let cool 10 minutes before cutting into squares and serving. Serves 12.
Do you use uncooked lasagna sheets for sheet pan lasagna?
I, personally, use uncooked lasagna. But, I cook it al dente according to the directions on the box. That way, when the lasagna bakes longer, the noodles don’t get hard. I have seen other recipes which do not cook it, though.
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Sheet Pan Lasagna
This Sheet Pan Lasagna is an easy no-layer pasta dinner with several kinds of cheese and meat. Each piece is topped with a healthy spinach mixture and ricotta cheese!
Ingredients
- 4 tablespoons olive oil divided
- 2 tsp minced garlic
- ½ teaspoon red pepper flakes
- 1 5-ounce container baby spinach roughly chopped
- 1 teaspoon salt divided, plus more for cooking pasta
- 1 cup ricotta cheese
- 1/2 lb ground beef
- 1/2 lb Italian Sausage
- 1 onion diced
- 1 teaspoon Italian seasoning
- 1 pound lasagna sheets broken into 2-inch pieces
- 1 25-ounce jar marinara sauce
- 1 ½ cups freshly grated parmesan cheese divided
- 2 ½ cups shredded low moisture mozzarella divided
Instructions
- Preheat the oven to 400°F. Drizzle 2 tablespoons of olive oil on a 12 x 17 baking sheet and evenly distribute it on the surface, including the sides of the sheet. Set it aside.
- Heat a large skillet over medium heat. Add 1 tablespoon oil, pepper flakes, and garlic. Cook, stirring often for about 1 minute. Add the spinach and ½ teaspoon salt and cook, stirring often, only until the spinach is wilted.
- Remove the spinach mixture and place in a strainer. Press the spinach firmly against the strainer to remove as much excess liquid as you can. Then, place the spinach in a medium bowl. Add the ricotta cheese and stir to combine. Set aside.
- Wipe the skillet you used for the spinach with a paper towel and bring it back to medium heat. Add the remaining 1 tablespoon oil along with the ground beef and Italian sausage. Cook, stirring often, and keep breaking the meat apart until it's lightly browned and cooked through. It should take about 5 minutes.
- Add the onion, Italian seasoning and remaining ½ teaspoon salt and then cook 3 more minutes. Remove from the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta al dente, which the pasta will have instructions about for the brand you're using,, stirring often so the noodles won't stick together.
- Drain well, reserving 1 ½ cup of pasta water. While the pasta is cooking, add the marinara to the pan with the beef and onion and mix well. Add the pasta water, pasta, half the mozzarella and parmesan cheese and stir to combine.
- Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Evenly dollop the spinach mixture in 12 spots, and sprinkle with remaining shredded cheeses.
- Bake until the pasta is tender, the sauce is bubbly, and the top is lightly golden, about 30 minutes. Remove from the oven and let cool 10 minutes before cutting into squares and serving. Serves 12.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 1103mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 23g
