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Sheet Pan Lasagna
Raddish Supper Club
October 13, 2024
The perfect crispy edges of lasagna are what we want to eat, but layering all the ingredients always seems like too much for a weeknight — until now! Sheet pan lasagna yields all the flavors and texture of lasagna in half the prep time!
Shopping List
Serves: 6-8
Active Kitchen Time: 25 minutes
Bake Time: 20-25 minutes
Fresh:
1 lb sweet Italian sausage (without casings)
2 cups shredded mozzarella cheese (divided)
1 (16 oz) container whole milk ricotta cheese
2 cups grated Parmesan cheese (divided)
Pantry:
1 lb lasagna noodles
1 (32 oz) jar marinara sauce
Frozen:
8 oz frozen spinach
Suggested Side:
salad
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Recipe Steps
 Preheat oven to 425°F. Grease baking sheet with cooking spray. |  Bring large pot of salted water to boil. Break 1 lb lasagna noodles into 2-inch pieces. Cook 6 minutes. |
 Drain noodles in colander. Set aside. |  Heat 2 Tbsp oil in pot over medium heat. Add 1 lb sweet Italian sausage. Cook until browned, breaking into small pieces with a spoon, 5-7 minutes. |
 Add 1 (32 oz) jar marinara sauce and ½ cup water. Heat until simmering. |  Turn off heat. Add 1 cup grated mozzarella and lasagna noodles to sauce. Stir. |
 Add 8 oz frozen spinach to fine mesh strainer. Rinse under warm water to defrost. Press out extra water with a spatula. |  Add spinach, 1 (16 oz) package ricotta, ½ cup grated Parmesan, and ¼ tsp black pepper to small bowl. Stir. |
 Pour noodles on baking sheet. |  Dollop ricotta mixture on top. |
 Sprinkle 1 cup grated mozzarella and ½ cup grated Parmesan on top. |  Bake 20-25 minutes, until sauce is bubbly and cheese is browned. |
Recipe Notes
If your family likes a little kick, swap spicy Italian sausage in for the sweet.
Lasagna is always a great way to add in some extra veggies, and this one is no exception. We recommend grated zucchini or summer squash added in to the ricotta mix.
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