Sheet Pan Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12 servings
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Calories
427 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Sheet Pan Lasagna
Description
Sheet Pan Lasagna offers an alternative to traditional pan lasagna by preparing broken pasta pieces in a baking sheet layered with seasoned ground beef cooked with garlic, onion, and Italian seasoning. Baby spinach is sautéed with garlic, red pepper flakes, and salt until wilted then combined with ricotta cheese to add creaminess and freshness to the filling. The combination of mozzarella and Parmesan cheeses provides melting richness and savory depth.
The pasta is pre-cooked just to al dente before layering to ensure it will finish cooking perfectly in the oven without becoming mushy. Olive oil coats the pan to prevent sticking and promote browning. Baking at 400°F produces a bubbly, golden surface layer while melding flavors thoroughly.
This lasagna style works well for casual family dinners or gatherings and pairs nicely with salad or garlic bread. It reduces individual layering work while delivering the comforting flavors of a classic lasagna.
Ingredients
- 4 tablespoons olive oil divided
- 2 garlic minced, cloves
- ½ teaspoon crushed red pepper
- 1 ounce container baby spinach roughly chopped
- 1 teaspoon salt divided, plus more for cooking pasta
- 1 cup ricotta cheese
- 1 pound ground beef
- 1 onion diced
- 1 teaspoon Italian seasoning
- 1 pound lasagna sheets broken into 2-inch pieces
- 1 ounce jar marinara sauce
- 2 ½ cups mozzarella cheese divided, shredded, low moisture
- 1 ½ cups Parmesan Cheese divided, freshly grated
Instructions
- Preheat the oven to 400°F. Oil a 12 x 17-inch baking sheet with 2 tablespoons olive oil. Set aside.
- Heat a large deep skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes. Cook, stirring often until fragrant, about 1 minute. Add the spinach and ½ teaspoon salt and cook, stirring often, until the spinach is wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Add the ricotta cheese and stir to combine. Set aside.
- Using a paper towel, wipe the skillet and bring it back to medium heat. Add the remaining 1 tablespoon oil along with the ground beef and cook, stirring often and breaking apart as needed, until the beef is lightly browned, another 5 minutes. Add the onion, italian seasoning and remaining ½ teaspoon salt and cook until the onion is fragrant and beginning to soften, 3 more minutes. Remove from the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta al dente, stirring often to avoid clumping. Drain well, reserving 1 ½ cup of pasta water.
- While the pasta is cooking, add the marinara to the pan with the beef and onion and mix well. Add the pasta water, pasta, half the mozzarella and parmesan cheese and stir to combine.
- Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the ricotta-spinach mixture, and sprinkle with remaining shredded cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving.
Notes
- Cook the lasagna noodles only until just al dente to prevent overcooking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 913mg | 38% |
| Potassium | 537mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1733IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 355mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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