Sheet Pan Lasagna
This sheet pan lasagna ensures that every piece has that crispy lasagna edge that we love! Tender noodles coated in sweet sausage, sauce, and crispy cheese. Topped with creamy, spinach filled ricotta. Perfect for a weeknight meal or weekend dinner party!
Ingredients
- 1 pound lasagna noodles, broken into 2 inch pieces
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper (optional)
- 5 ounces baby spinach, chopped
- 1 cup ricotta cheese
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 4 cups marinara sauce
- 2 1/2 cups shredded mozzarella cheese
- 1 1/2 cups grated parmesan
Instructions
- In a large pot, boil the pasta for 5-6 minutes. Drain, reserving 1/2 cup pasta water.
- In a skillet over medium heat, drizzle some olive oil. Cook the garlic and red pepper flakes for 30 seconds, then add in the spinach. Cook until wilted. Strain to remove as much liquid as possible.
- In a bowl, combine the spinach mixture with the ricotta and set aside.
- Wipe out the skillet, add a bit more oil, and cook the onions and sausage, breaking apart until the onions are softened and sausage is browned and cooked through.
- Pour into a large bowl, and add the marinara sauce, pasta, pasta water, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.
- Preheat oven to 425 degrees. Line a sheet pan with foil and grease. Pour the mixture on the pan, spreading out evenly.
- Dollop the ricotta mixture all over the top, and sprinkle on the remaining mozzarella and parmesan.
- Bake for about 30 minutes or until golden brown and bubbling!
Notes
This recipe was adapted from Giada's Sheet Pan Lasagna: https://giadzy.com/blogs/recipes/sheet-pan-layerless-lasagna?srsltid=AfmBOoqIEavWUnyO3xFM0xtyHW_Kx30OvF5sMIIGsb00txWVCzx1gHkx