SHEET PAN LASAGNA

Sheet pan lasagna is a crispy-edge lover’s dream made with broken lasagna sheets tossed in a meaty sauce, covered with cheese, and baked in a single layer on a sheet pan.

Sheet Pan Lasagna

From the recipe collection of Tara Ippolito

I don’t jump on every single food trend, but this sheet pan lasagna was a huge exception.

The second I saw Giada De Laurentis come out with this mouthwatering masterpiece, I just knew I had to make it.

If you’re a part of the “crispy edges” club, you need to make this, too. Those parts are simply the best!

When I was a kid, I’d always pick those crispy parts off first. In this recipe, you don’t need to play favorites.

It’s all crispy, cheesy goodness. I absolutely loved it.

My family has been loving Lasagna Soup lately. So, this is a nice way to try something new. Everyone loved it.

It was simple to put together, too. The recipe doesn’t require too many ingredients and the assembly process is way easier than making a traditional lasagna.

No layering required! How nice is that?

I hope you give this one a try. If you do, I know you’ll love it just as much as my family and I do.

Sheet Pan Lasagna Variations

I like this lasagna recipe made just the way it is but here are some ways to change it up if you’d like to.

• Meat- Use ground beef, sausage, pork, turkey or veal for this recipe. They would all be fantastic.
• Noodles- Oven ready noodles would not work here so please use the traditional kind.
• Sauce- Any jarred or homemade pasta sauce would be ok to use. Add some red pepper flakes to it for a little kick.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

• Creamy Gnocchi With Sausage
• Million Dollar Baked Rigatoni
• Broccoli Cheddar Orzo
• Marry Me Pasta

Sheet Pan Lasagna Ingredients

• Ground Beef
• Ground Sausage
• Tomato Sauce
• Lasagna Sheets, broken into about 1-2” pieces
• Mozzarella Cheese, hand shredded
• Parmesan Cheese, grated
• Ricotta Cheese
• Baby Spinach
• Olive Oil
• Salt, Pepper and Garlic Powder

Instructions

Preheat the oven to 350°

First, in a large skillet, brown the ground beef and sausage together over medium high heat. Season it with salt, pepper and garlic powder and break it into small pieces as it cooks. Drain the fat if necessary.

Next, stir in the jar of tomato sauce and let it simmer.

While that’s going, cook the broken lasagna sheets in salted water until al dente. Drain them and be sure not to over cook them. They will cook more in the oven.

Now, stir them to the meat sauce. (If your skillet is too small, add everything to a nice big bowl).

Now, spray the baking sheet with cooking spray and evenly spread out the lasagna and sauce in a single layer.

Next, sprinkle the Parmesan cheese on top.

Now, in a small skillet, heat the olive oil over medium high heat and sauté the spinach until wilted. Lightly season it with salt, pepper and garlic powder.

Once the spinach is done cooking, combine it with the ricotta cheese. Evenly distribute the spinach and ricotta cheese mixture into dollops on the lasagna. No need to push them into the pasta. They can be left right on top.

Next, add the shredded mozzarella cheese evenly on top.

Now, place the baking sheet into the center rack of the oven until the cheese is melted and golden.

Finally, serve warm and enjoy.