Sheet Pan Lasagna
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Calories
479 kcal
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Course
Main Course
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Cuisine
Italian
Sheet Pan Lasagna
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 16 ounces lasagna noodles broken into 2" long pieces
- 1/2 pound ground beef**
- 1/2 pound ground Italian sausage**
- 1 yellow onion diced
- 32 ounces spaghetti sauce* use your favorite spaghetti, marinara or pasta sauce
- 2 teaspoons Italian seasonings
- salt and pepper to taste
- 2 cups ricotta cheese
- 8 ounces thawed, frozen spinach make sure to squeeze out any excess moisture
- 2 cups grated Mozzarella cheese divided
- 2 cups grated Parmesan cheese divide
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.
Equipments used:
Notes
- *Spaghetti Sauce - if desired, you can just use a single 24 ounce jar, but I find using 32 ounces (approximately 1 and 1/2 jars) really gives a nice saucy lasagna.
- **You can use all beef, all sausage, or any ratio you prefer.
- Store in an airtight container in the refrigerator for 3-4 days. It can be frozen for up to 3 months.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
969mg
(40%)
Potassium
579mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3002IU
(60%)
Vitamin C
7mg
(8%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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