Sheet Pan Lasagna
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
8 to 10
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Course
Main Course
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Cuisine
American
Sheet Pan Lasagna
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This sheet pan lasagna is a perfect holiday meal! It's easy to make, feeds a crowd and tastes incredible. It also makes a wonderful weeknight meal paired with a big greens salad and garlic bread.
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Ingredients
- 1 pound lasagna noodle noodles broken into thirds
- 1 tablespoon olive oil
- 1.5 to 2 pounds ground beef or a mix, or turkey
- salt kosher salt
- black pepper kosher salt
- 4 garlic cloves
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 48 ounces marinara sauce two 24-ounce jars
- 5 ounce spinach fresh baby
- 12 ounce roasted red peppers drained and chopped, jarred
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese shredded
- ⅔ cup Parmesan Cheese plus more for topping
- ⅓ cup basil pesto prepared
- basil for topping, chopped, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, until they are al dente. Remove the noodles and spread them on a towel or sheet of parchment paper, giving them a quick spray of olive oil so they don’t stick.
- Heat the olive oil in a large stock pot over medium heat. Add the ground beef/turkey with a big pinch of salt and pepper. Cook, browning on all sides, and break the meat apart with a wooden spoon. Once browned, stir in the garlic, basil and oregano.
- Add the marinara sauce. Stir in the spinach.
- Add the broken cooked noodles to the meat sauce. Toss until the noodles are coated.
- Spread the noodles and sauce out on a standard baking sheet (13x18). Make sure they are in an even layer. Top with the chopped roasted red peppers.
- In a large bowl, stir together the ricotta, 1.5 cups of the mozzarella, the parmesan and the pesto. Add a pinch of salt and pepper. Stir until combined. Sometimes I also add another shake of basil and oregano here too.
- Dollop the ricotta mixture all over the noodles spread on the sheet. Top with the remaining shredded cheese.
- Bake for 30 to 40 minutes, until golden and bubbly.
- Remove and sprinkle with fresh basil, extra parmesan and crushed red pepper flakes. Serve!
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