Small Batch Sheet Pan Lasagna
Small batch sheet pan lasagna. Perfectly crispy edges, cheesy layers, and minimal cleanup. Great for weeknights or date nights!
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Equipment
- Large pot
- Large fry pan
- Sheet pan
Ingredients
- 1/2 box lasagna noodles, broken into pieces
- 1/2 pound ground pork, beef, or combination of both
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups fresh spinach or frozen ,thawed with liquid removed
- 2-3 cups tomato sauce, homemade or store bought
- 8 ounces ricotta cheese
- 3 tbsp prepared basil pesto
- 8 ounces fresh mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, grated
- 1/2 tbsp dried Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Grease an 10x14 sheet pan. Set aside.
- Bring a large pot of water to a boil. Add 1/2 tsp salt and broken lasagna noodles. Cook until al dente, about 9 minutes.
- While pasta is cooking, cook ground meat in a large fry pan until browned. Add onions and cook until softened.
- While meat is cooking, mix ricotta cheese, pesto, and 1/4 cup parmesan cheese. Set aside.
- Add garlic and fresh/thawed spinach to the pan. Cook until spinach is wilted.
- Add 2-3 cups of tomato sauce to the meat mixture. Add Italian seasoning and 1/2 the mozzarella cheese. Mix well. Adjust seasoning with salt/pepper as desired.
- Drain lasagna noodles and return to the pot. Add meat/tomato mixture to the noodles and mix well.
- Dump the noodle/meat mixture out onto the sheet pan. Spread evenly around the pan.
- Dollop the ricotta cheese mixture on top of the lasagna with a tablespoon.
- Sprinkle the top of the lasagna with the remaining parmesan and mozzarella cheeses.
- Bake for 15-20 minutes or until the cheese is melted and golden and the lasagna edges are crispy.
- Let the lasagna rest for 5-10 minutes before slicing into squares. Garnish with fresh basil or parsley if desired.
Notes
*Calories are approximate per square
Servings: 8 servings
Calories: 326kcal
