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Sheet Pan Lasagna

An incredibly easy and surprisingly quick sheet pan lasagna that tastes just like the traditional version, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Large oven-safe skillet or baking sheet A 9x13 inch baking dish or a large oven-safe skillet (around 10-12 inches) works wonderfully. Make sure it's deep enough.
  • aluminum foil

Ingredients
  

Main ingredients

  • 0.5 cup Ground Beef Our savory base.
  • 0.5 cup Ground Sausage mild or hot. Adds a little extra kick and flavor. Use your favorite!
  • 24 oz Jarred Tomato Sauce Your trusty shortcut for that essential tomato flavor.
  • 1 pound Lasagna Sheets broken into 1-2" pieces. This is the genius part! No need to precook or perfectly layer. Just break 'em up!
  • 1.5 cup Mozzarella Cheese hand shredded. Melty, gooey perfection on top. Hand-shredded melts best!
  • 1 cup Parmesan Cheese grated. For that salty, nutty punch.
  • 15 oz Ricotta Cheese The creamy dreaminess that makes lasagna, well, lasagna!
  • 5 oz Baby Spinach A little bit of green goodness to balance out the richness. It wilts down beautifully.
  • 1 Tbs Olive Oil For getting our meats nice and browned.
  • Salt and Pepper to taste. Essential for bringing out all those delicious flavors.
  • 1 teaspoon Garlic Powder Because everything is better with garlic!

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large oven-safe skillet or baking sheet over medium-high heat. Add ground beef and sausage, cook and break up meat until browned. Drain excess fat.
  • Pour in tomato sauce, sprinkle with garlic powder, salt, and pepper. Stir and bring to a gentle simmer.
  • Add broken lasagna sheets to the sauce, ensuring they are submerged.
  • Dollop spoonfuls of ricotta cheese over the pasta and sauce mixture.
  • Evenly distribute baby spinach over the ricotta.
  • Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
  • Tightly cover with aluminum foil.
  • Bake for 30 minutes.
  • Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly and pasta is tender.
  • Let stand for 5-10 minutes before serving.

Notes

Make sure your skillet or baking sheet is large enough to avoid overcrowding. Ensure lasagna pieces are fully submerged in sauce. The foil is crucial for cooking the pasta properly. You can brown the meat and mix the sauce a day in advance. Taste your sauce mixture before adding pasta to ensure it's seasoned to your liking.