Sheet pan lasagna is here and it’s all the best crispy edges.
You could even add fresh veggies like spinach or kale to thericotta mixturefor a nutrient-rich boost.
An added bonus of making sheet pan lasagna is the prep time (just 20 minutes!).
Credit:Rachel Marek
Rather than creating layer after layer, this recipe calls for just two layers of pasta.
Slice and serve it with crusty bread and a green salad.
Can I Make Sheet Pan Lasagna Ahead?
To make this sheet pan lasagna ahead:
Ingredients
1lb.lean ground beefand/orItaliansausage
1(32-oz.
)jarmarinara sauce
1(15- to 16-oz.
In a large skillet cook and crumble beef and sausage over medium heat until no longer pink.
Drain the meat and transfer to a large bowl; stir in the jarred marinara sauce.
Season to taste with salt and pepper.
Stir in the eggs until well combined.
Assemble the Lasagna
Lightly coat an 18x13x1-inch baking pan with nonstick spray.
Spread 1 1/2 cups meat sauce over bottom of pan.
Arrange half of the lasagna sheets over sauce, overlapping to fit.
Dollop the ricotta mixture evenly over the sheets and spread to an even layer.
Sprinkle with 1/2 of the mozzarella and provolone cheeses.
Top with 1 cup meat sauce and spread evenly.
Top with remaining lasagna sheets and meat sauce.
Cover and Bake
Cover the pan with aluminum foil.
Bake for 25 minutes.
Bake Until Bubbly
Uncover and top with remaining shredded cheeses and Parmesan.
Serve
Remove from the oven and let stand 10 minutes before slicing and serving.
To reheat, thaw overnight in the refrigerator if frozen.
Heat, covered with foil, in a preheated 350F oven until hot throughout.
you’re able to also reheat small portions in the microwave or on the stovetop.
2,000 calories a day is used for general nutrition advice.
