Sheet Pan Lasagna
This simple sheet pan lasagna recipe is a must-try for busy weeknights with kids! With ground beef, marinara, and three kinds of cheese, what’s not to love? It’s just as delicious as a traditional lasagna, but the best part is that you don’t need to layer anything–just put it all on a baking sheet!
Servings: 6
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ¼ cup fresh herbs like basil, oregano, parsley, or chives (choose 1 or more)
- 1 cup ricotta cheese
- 1 lb ground beef
- 1 onion diced
- 1 tsp Italian seasoning
- 1 lb lasagna sheets broken into 2-inch pieces
- 25 oz marinara sauce
- 2 ½ cups shredded mozzarella
- 1 ½ cups grated parmesan
Instructions
- Preheat oven to 400°F. Grease a baking sheet with 2 tbsp olive oil.
- Combine the ricotta, garlic, red pepper, fresh herbs, and salt in a small bowl.
- Heat a nonstick skillet over medium heat and pour in 1 tbsp oil. Add the beef and onion and sprinkle with Italian seasoning. Break up the meat and cook until browned. Remove from heat.
- Boil pasta until al dente according to package directions. Then drain.
- Combine beef mixture with marinara sauce and pasta.
- Spread the mixture on the prepared baking sheet. Add dollops of ricotta and top with mozzarella and parmesan.
- Bake at 400°F for 30 minutes until the pasta is tender and the top is browned.
- Let rest for 5 mins, then cut into squares and serve.
Nutrition
Calories: 5222kcal | Carbohydrates: 424g | Protein: 282g | Fat: 265g | Saturated Fat: 121g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 98g | Trans Fat: 6g | Cholesterol: 800mg | Sodium: 10636mg | Potassium: 5404mg | Fiber: 29g | Sugar: 46g | Vitamin A: 8960IU | Vitamin C: 80mg | Calcium: 3623mg | Iron: 27mg
