Sheet Pan Lasagna

Ingredients:

• 1 lb. lasagna noodles
• 16 oz. ricotta cheese
• 12 oz. frozen spinach, thawed and squeezed dry
• 1 tsp. salt
• 24 oz. jar marinara
• 32 oz. jar marinara
• 1/2 TBSP onion powder
• 1/2 TBSP garlic powder
• 1/2 TBSP Italian seasoning
• Pinch of salt and pepper
• 2 1/2 c. mozzarella cheese, divided
• 1/2 c. Parmesan cheese, plus more for topping

Directions:

1. Preheat Oven and Prepare Baking Sheet: Preheat oven to 425F. Drizzle olive oil onto a baking sheet.
2. Ricotta Mixture: In a small bowl add ricotta through 1 tsp. salt. Set aside.
3. Prepare Sauce: In a large bowl add marinara through 1 c. mozzarella and 1/2 c. Parmesan cheese and mix to combine. Set aside.
4. Par Boil Noodles: Par boil noodles in salted water for 5 minutes. Drain, and cut each noodle into thirds.
5. Add Noodles to Sauce: Add noodles to the bowl of sauce and toss to combine. Add the mixture to the prepared baking sheet.
6. Cheese and Ricotta: Top with remaining mozzarella and additional Parmesan cheese and dollop with ricotta mixture.
7. Bake: Bake at 425F for 25-30 minutes, until bubbly.

Print

Sheet Pan Lasagna

Recipe by RC

0.0 from 0 votes

Ingredients

• 1 lb. lasagna noodles

• 16 oz. ricotta cheese

• 12 oz. frozen spinach, thawed and squeezed dry

• 1 tsp. salt

• 24 oz. jar marinara

• 32 oz. jar marinara

• 1/2 TBSP onion powder

• 1/2 TBSP garlic powder

• 1/2 TBSP Italian seasoning

• Pinch of salt and pepper

• 2 1/2 c. mozzarella cheese, divided

• 1/2 c. Parmesan cheese, plus more for topping

Directions

• Preheat Oven and Prepare Baking Sheet: Preheat oven to 425F. Drizzle olive oil onto a baking sheet.
• Ricotta Mixture: In a small bowl add ricotta through 1 tsp. salt. Set aside.
• Prepare Sauce: In a large bowl add marinara through 1 c. mozzarella and 1/2 c. Parmesan cheese and mix to combine. Set aside.
• Par Boil Noodles: Par boil noodles in salted water for 5 minutes. Drain, and cut each noodle into thirds.
• Add Noodles to Sauce: Add noodles to the bowl of sauce and toss to combine. Add the mixture to the prepared baking sheet.
• Cheese and Ricotta: Top with remaining mozzarella and additional Parmesan cheese and dollop with ricotta mixture.
• Bake: Bake at 425F for 25-30 minutes, until bubbly.