Sheet Pan Lasagna
Sheet pan lasagna is a “crispy edges” lovers dream made by cooking broken lasagna sheets tossed in a meaty sauce and covered in cheese in a single layer baking sheet.
Equipment
- Large Sheet Pan
Ingredients
- ½ Cup Ground Beef
- ½ Cup Ground Sausage (mild or hot)
- 24 Oz Jarred Tomato Sauce
- 1 Pound Lasagna Sheets, broken into 1-2" pices
- 1.5 Cups Mozzarella Cheese, hand shredded
- 1 Cup Parmesan Cheese, grated
- 15 Oz RIcotta Cheese
- 5 Oz Baby Spinach
- 1 Tbs Olive Oil
- Salt and Pepper, to taste
- 1 teaspoon Garlic Powder
Instructions
- Preheat the oven to 350°
- 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.
- Stir in the jar of tomato sauce and let it to a simmer for about 5-10 minutes.
- 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.
- Stir them to the meat sauce. (If your skillet is too small, add everything to a nice big bowl).
- Spray the baking sheet with cooking spray and evenly spread out the lasagna and sauce in a single layer. Sprinkle the Parmesan cheese on top.
- 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.
- Add the shredded mozzarella cheese evenly on top.
- Place the baking sheet into the center rack of the oven until the cheese is melted and golden.
- Finally, serve warm and enjoy.