Easy Sheet Pan Lasagna

1. Break 16 ounces lasagna noodles into 2-inch pieces, then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
2. Preheat the oven to 350 degrees Fahrenheit. Spray a 12x17 sheet pan with non-stick cooking spray.
3. In a medium skillet, add 2 cups spinach, and saute over medium heat. After 2-3 minutes, the spinach will cook down and wilt.
4. In a medium bowl, mix 2 cups ricotta cheese and cooked spinach. Season with salt and pepper to taste, then set aside.
5. In a large skillet, add 1 tablespoon olive oil and heat over medium-high heat. Cook the 1 pound ground beef and 1/2 pound Italian sausage until no longer pink. Add 2 garlic cloves, and 1 shallot, and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding 4 cups jarred marinara sauce.
6. Add the marinara sauce, 1 tablespoon Italian seasoning, and salt and pepper to taste.
7. Combine the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 of the 2 cups mozzarella cheese.

To Assemble

1. Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
2. Drop spoonfuls of the ricotta mixture on top of the lasagna.
3. Last, sprinkle the remaining mozzarella and 1 cup parmesan, on top.
4. Bake uncovered for 35 minutes or until the cheese is browned and bubbly.
5. Allow the lasagna to cool before garnishing with fresh basil and serving.