Sheet Pan Lasagna

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Yum. Just yum.

If you are not following Diane Morrisey on Instagram, you might want to. These days, when I scroll through my saved recipes I find that the majority are hers. Diane makes real food, nothing too fancy, and I believe that she just scored a book deal. Go, Diane! She’s real in a way that is reminiscent of early-Ina and is a mom of, I believe, six fairly grown children. I like her a lot.

Anyway, this recipe was one that she pulled off her feed and credits Giada DeLaurentis with its origin. Sheet Pan Lasagna is a deconstructed lasagna that couldn’t be easier or more delicious. Lots of crispy edges and no layering. You got that right, just mix, dump and dollop. Do yourself a favor and make this one tonight. Enjoy!

Sheet Pan Lasagna
Print Recipe

Sheet Pan Lasagna

Servings: 6

Ingredients

  • 4 Tbls olive oil divided
  • 1 clove garlic chopped
  • 1/2 tsp red chili flakes
  • 5 oz baby spinach
  • 1/2 tsp kosher salt
  • 1 c ricotta cheese
  • 1 lb lasagna pasta broken into 3" pieces
  • 1 onion diced
  • 1 lb crumbled Italian sausage I substituted Impossible sausage to make this vegetarian
  • 4 c marinara sauce I used Rao's
  • 2 1/2 c shredded mozzarella divided
  • 1 1/2 c grated Parmesan cheese divided

Instructions

  • Preheat oven to 425F.
  • In a large skillet, heat 1 Tbs olive oil, add garlic, chili flakes and spinach. Season with salt and sauce until spinach is wilted. Remove spinach from pan and combine with ricotta in a small bowl. Set aside.
  • Return pan to the heat, add another 2 Tbs olive oil and saute the onion until translucent. Add the sausage and brown while crumbling until all the pink is gone, about 8 minutes.
  • Meanwhile, bring a large pot of water to boil, add salt and cook the lasagna pieces until al dente. Reserve 1/2 c of cooking water. Drain and return to the pot.
  • To the pot with pasta, add the marinara sauce, sausage and onions, pasta water, 1 cup mozzarella and 1/2 c Parmesan cheese. Toss well to combine.
  • Spread the mixture on a 12 x 17" baking sheet.Add dollops of the ricotta-spinach mixture. Top with the remaining mozzarella and Parmesan cheese.
  • Bake for 30 minutes, or until the sauce is bubbly and the top is lightly browned. Let sit for a couple of minutes before cutting into squares and serving.
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