Sheet Pan Lasagna

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This Easy Sheet Pan Lasagna is the ultimate weeknight win! All the cheesy, comforting flavor of classic lasagna comes together in a single pan, making it fast, simple, and perfect for feeding a crowd.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 706kcal

Ingredients

16 ounces lasagna noodles
1 pound Italian sausage
½ pound lean ground beef
1 onion
4 cloves garlic minced
32 ounces marinara sauce (1 large jar)
¼ cup fresh chopped basil
16 ounces ricotta cheese
1 egg
8 ounces frozen spinach thawed
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions

Preheat oven to 400˚F.
Break lasagna noodles into pieces. Cook the pasta per package directions. Once done drain pasta.
While the noodles are cooking, heat a large skillet over medium high heat. Add the sausage, ground beef, and onion, and cook for about 5-8 minutes or until cooked through and no longer pink. Drain any excess grease.
Add the marinara sauce, garlic and basil to the skillet. Stir together and bring to a simmer. Add cooked lasagna noodles and stir to coat them in the sauce.
Squeeze as much moisture as possible from the spinach. Prepare the ricotta by adding the ricotta, egg, spinach, salt and pepper to a medium sized bowl. Mix to combine.
On a large half sheet pan (13x18 inch) pour the noodle mixture and spread it evenly over the pan.
Dollop the ricotta mixture over the noodles, then cover the whole pan with parmesan and mozzarella cheese.
Bake for 20-25 minutes or until the cheese is melted and the edges of the noodles sticking up are starting to get a little crisp. Remove from oven.
Optional: garnish with chopped parley and freshly grated parmesan cheese to serve.

Notes

If you don't have a large enough sheet pan, you can use two smaller sheet pans to bake the lasagna.

You can make this lasagna extra cheesy by mixing in extra mozzarella and parmesan cheese to the noodle sauce mixture before pouring it on the pan.

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