Sheet Pan Lasagna
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
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.