Description
Enjoy delicious lasagne without the hassle. Sheet pan lasagne is easy (no tedious layering) with less mess, and it tastes amazing.
Ingredients
- 4 tablespoons olive oil, divided
- 1 lb lasagne noodles, broken into 2-inch pieces
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 bag baby spinach (or one box frozen chopped spinach)
- 1 cup ricotta cheese
- 1 pound ground beef (or substitute italian sausage, ground chicken/turkey)
- 1 onion, chopped
- 4 cups marinara sauce (I love Rao’s)
- 2 – 3 cups mozzarella cheese, shredded or chopped
- 1 1/2 cups parmesan cheese, grated
Instructions
- Preheat oven to 425 F. Drizzle about 1 tablespoon of olive oil on a 12″ x 17″ jelly roll pan (a sheet pan with straight sides).
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Heat a skillet over medium heat. Add 1 tablespoon oil along and the fresh spinach. Cook, stirring often, until the spinach is wilted (2 – 3 minutes.)
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Remove the spinach mixture to a strainer and press firmly to remove any excess liquid and then chop. Add the ricotta cheese and stir to combine. Set aside.
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Bring a large pot of salted water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Cook the broken lasagne noodles for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.
- Using the same skillet you used for the spinach, add a drizzle of olive oil and your meat. Cook undisturbed until it begins to brown (about 3 minutes). Using a spoon, break the meat apart and add garlic, chopped onion, red pepper flakes and Italian seasoning. Cook until the meat is no longer pink and the onions are soft.
- To the pan of cooked meat, add marinara sauce, pasta water, 1 cup mozzarella cheese and 1/2 cup parmesan cheese, stirring to combine.
- Spread the meat and pasta onto your prepared baking sheet. Dollop with the ricotta-spinach mixture and top with the remaining mozzarella and parmesan cheeses.
- Bake for 30 minutes until the sauce is bubbly and the cheese is melted and slightly brown. Remove from oven and rest for 5 minutes before cutting it into squares.
Notes
If using frozen chopped spinach, skip step #2 and just defrost and drain the spinach.
This recipe was inspired by Giada de Laurentiis
Rao’s marinara is my favorite. Cheapest place to buy it is at Costco.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: recipe
- Method: oven
- Cuisine: Italian