Amazing Sheet Pan Lasagna

Delicious Sheet Pan Lasagna

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  • 4 tablespoons olive oil, divided
  • 1 clove garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 (5- ounce) container of baby spinach
  • 1/2 teaspoon kosher salt
  • 1 cup part-skim ricotta cheese
  • 1 pound lasagna pasta, broken into 2-inch pieces
  • 1 pound spicy Italian sausage, casings removed
  • 1 red onion, diced
  • 4 cups jarred marinara sauce
  • 2 1/2 cups shredded low-moisture mozzarella, divided
  • 1 1/2 cups freshly grated parmesan cheese, divided


  • Preheat the oven to 425 degrees F. Grease 12 x 17-inch baking sheet with olive oil or cooking spray
  • Heat a medium skillet over medium heat. Add 1 tbs. oil along with the garlic and pepper flakes. Cook 1 minute. Add the spinach and the salt and cook. Remove spinach to a strainer and press firmly to remove any excess liquid. Add spinach to medium bowl, Add ricotta cheese, stir to combine. Set aside.
  • Add the remaining 2 tbs. of oil to skillet with the sausage and cook until the sausage is beginning to brown (about 3 mins.) Break apart the sausage into bite-sized pieces. Add the onion to the pan and cook until the onion has softened. Remove from heat.
  • Bring large pot of water to a boil. Season with salt. Cook pasta for 4 minutes stirring often. Drain well, reserving 1/2 cup of pasta water.
  • Add the sausage, onion and marinara to a large bowl and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
  • Spread mixture on baking sheet. Dollop with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake 30 minutes. Remove from the oven and let rest for 5mins before serving.


Keywords: Lasagna