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Sheet Pan Lasagna

The best part of the lasagna is the crispy edges and cooking it on a sheet pan insures that! Serve with a beautiful green salad and a warm loaf of garlic bread.
Course: Entrée
Cuisine: American, Italian
Servings: 16

Ingredients

  • 4 T. olive oil divided
  • 1 clove garlic pressed
  • 1/2 tsp. red pepper flakes
  • 1 (5 oz.) container baby spinach
  • 1/2 tsp. kosher salt plus more for the pasta water
  • 1 c. whole milk ricotta cheese
  • 1 lb. spicy Italian sausage casings removed
  • 1 med. red onion diced
  • 1 lb. lasagne noodles broken into 2-inch pieces
  • 1 (32 oz.) jar marinara sauce (I use RAOS tomato basil sauce)
  • 2 1/2 c. shredded low moisture mozzarella cheese divided
  • 1 1/2 c. freshly grated parmesan cheese divided

Instructions

  • Preheat the oven to 425 degrees. Grease a rimmed 12x17-inch baking sheet with 1 tablespoon of olive oil; set aside.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Once hot add the garlic and red pepper flakes. Cook, stirring until fragrant about 1 minute.
  • Add spinach and 1/2 teaspoon kosher salt. Cook stirring frequently until the spinach is almost wilted about another minute. Remove the spinach mixture to a strainer pressing firmly to remove any excess liquid. Place the spinach in a medium bowl. Using kitchen shears, cut into smaller pieces. Add the ricotta cheese, stir to combine, and set aside.
  • Use a paper towel to wipe out the Dutch oven and return over medium heat. Add the remaining 2 tablespoons of olive oil and sausage. Cook undisturbed, until the sausage is brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite-size pieces, turn and cook on the other side for about 3-5 minutes stirring often. Add the onions to the pan, cook until the onion is fragrant and beginning to soften about 3 minutes. Remove from the heat.
  • Break the lasgne noodles into 2-inch pieces. Bring a large pot of water to a boil over high heat. Season generously with kosher salt. Cook the pasta for 4-5 minutes, stirring often to avoid clumping. Reserve 1/2 cup pasta water and drain well.
  • Meanwhile, add the marinara to the Dutch oven with sausage and onions, stirring to combine. Add the pasta water, pasta, and 1 cup shredded mozzarella, and 1/2 cup grated parmesan cheese to the Dutch oven, gently stir to combine.
  • Spread the mixture onto the prepared baking sheet.
  • Dollop the pasta with the ricotta mixture. (I did 12 dollops, next time I think I'll do 16.)
  • Sprinkle with the remaining 1 1/2 cups mozzarella and 1 cup parmesan cheese.
  • Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned about 25-30 minutes.
  • Remove the lasagna from the oven, allow it to rest for 5 minutes before cutting it into squares and serving. Enjoy!

Notes

Thanks Giada for the inspo!