Sheet Pan Lasagna
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
35 mins
-
Total Time
1 hr 5 mins
-
Servings
12 servings
-
Calories
479 kcal
-
Course
Main Course
-
Cuisine
Italian
Sheet Pan Lasagna
Description
Sheet Pan Lasagna brings together al dente broken lasagna noodles with a rich mixture of ground beef, Italian sausage, and diced onion cooked into a simmered spaghetti sauce enhanced with Italian seasoning. Ricotta cheese combined with well-drained spinach adds moisture and a mild tang to the dish. The blend of mozzarella and parmesan cheeses both in the pasta and sprinkled on top creates a creamy, gooey texture when baked. Cooked in a generously sized sheet pan, the lasagna avoids the layering steps of traditional lasagna yet results in a similarly comforting casserole with distinct noodle and meat sauce components.
The mixture is spread on the prepared pan and baked until cheeses melt and everything is heated through. This approach reduces preparation complexity and cleanup. The broken noodles ensure even coverage and a balance of textures throughout the dish compared to layered sheets. Its hearty meat sauce base combined with creamy cheeses yields a satisfying combination of flavors and textures.
This baked pasta casserole can be served as a standalone main dish for casual dinners. Leftovers are suitable for refrigeration and reheat well, allowing for convenient meals afterward. The combination of ground meats and spinach enriches the tomato sauce and offers a balanced profile of savory and creamy elements. The ingredients also allow for flexibility to adjust meat ratios or sauce flavors according to preference.
Ingredients
- 16 ounces lasagna noodles broken into 2" long pieces
- 1/2 pound ground beef
- 1/2 pound Italian sausage ground
- 1 yellow onion diced
- 32 ounces spaghetti sauce use your favorite spaghetti, marinara or pasta sauce, asterisk means note or special
- 2 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 2 cups ricotta cheese
- 8 ounces spinach make sure to squeeze out any excess moisture, thawed, frozen
- 2 cups mozzarella cheese divided, grated
- 2 cups Parmesan Cheese divide, grated
Instructions
- In a large pot boil the lasagna noodles (broken into 2- inch pieces) to al dente according to package directions. Drain and pour into a large mixing bowl. Cover noodles with lukewarm water. This will help prevent the noodles from sticking to each other. Set aside.
- Preheat oven to 350° F.
- In a large skillet, cook ground beef, sausage, onion and garlic over medium heat until browned. Drain off any excess fat and return to the pan.
- Stir in the pasta sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let cook for 10 minutes
- While the sauce is simmering, in a separate bowl, mix together the ricotta cheese, thawed and drained spinach, and some salt and pepper to taste. Set aside.
- Once done cooking, pour the meat sauce into the large bowl with the cooked pasta and mix together. To that mixture, add 1 cup mozzarella cheese, and 1 cup parmesan cheese and combine.
- Lightly spray a 13 x 18 inch sheet pan (a half sheet pan) with non-stick cooking spray.
- Pour all the lasagna noodles, sauce and cheese mixture onto the baking sheet and spread out evenly.
- Next, places dollops of the ricotta mixture over the top of the noodle mixture. It will not fully cover it, just put spoonfuls around the pan. Then sprinkle on the remaining grated mozzarella cheese and parmesan cheese.
- Bake for 35-40 minutes or until the cheese is golden brown and bubbly. Let the lasagna cool for 10 minutes before serving.
Notes
- You can substitute all ground beef or sausage according to taste preference.
- Use your favorite spaghetti or marinara sauce if you prefer; 32 ounces provide a saucier result.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This lasagna can be frozen for up to 3 months for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 969mg | 40% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3002IU | 60% |
| Vitamin C | 7mg | 8% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
