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SHEET PAN LASAGNA

Taking your favorite classic lasagna and making it fun and easier. Trending.
Course: Main Course, Main Dish
Cuisine: American, Italian
Author: Catherine's Plates

Equipment

  • 12 x 17 x 1 1/4" sheet pan
  • large pot
  • large deep skillet or large pot
  • cutting board & sharp knife
  • medium pot
  • measuring spoons & cups
  • spatulas & large serving spoon

Ingredients

  • 1 lb uncooked lasagna noodles, broken into 2 inch pieces
  • 1/2 TBS salt (for lasagna noodles)
  • 1 lb ground beef
  • 1 lb mild Italian sausage
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • 4 cups favorite marinara or pasta sauce
  • 1 TBS Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 TBS butter
  • 1 TBS white granulated sugar
  • 16 oz mozzarella cheese, shredded (DIVIDED)
  • 10 oz bag fresh baby spinach
  • 16 oz ricotta cheese or cottage cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 12 x 17 x 1 1/4" baking dish with non-stick cooking spray.
  • Bring a large pot of water with 1/2 TBS salt to a boil. Break uncooked lasagna noodles into 2 inch pieces and add to boiling salted water. Cook for 8 minutes and drain. Place back in pot and coat the noodles with 1 TBS cooking oil.
  • In a large deep skillet break up and brown up ground beef & ground Italian sausage. Add in diced onion and cook until softened. Drain excess grease.
  • Stir in minced garlic for 1 minute. Stir in marinara sauce, Italian seasoning, salt, black pepper, garlic powder, onion powder, butter, sugar Turn off the heat.
  • Add the pasta sauce to the drained lasagna noodles and mix to coat the noodles with sauce. Stir in 8 oz shredded mozzarella cheese. Spread mixture onto the prepared baking dish evenly.
  • Place fresh spinach into a clean skillet, season with salt & pepper. Drizzle with 1-2 TBS cooking oil. Cook over medium heat until spinach has wilted entirely. Place into a bowl to cool for a few minutes. Mix in ricotta or cottage cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
  • Place 6 large serving size spoonfuls on the lasagna. Top with 8 oz shredded mozzarella cheese all over the lasagna.
  • Bake in preheated oven for 35 minutes until cheese has melted and is golden brown. Rest it for a few minutes and cut into serving sizes. Enjoy.