Sheet Pan Lasagna (Giada Lasagna)
Giada's All-Crust Sheet Pan Lasagna is a simple yet delicious make-and-dump lasagna recipe that skips the tedious layering process! This sheet pan meal will feed a large crowd while easily pleasing their taste buds!
Ingredients
- 16 ounces lasagna noodles (broken into 2-inch pieces)
- ½ pound ground beef
- ½ pound Italian sausage
- 1 yellow onion (diced)
- 2 tablespoons minced garlic
- 24 ounces pasta sauce
- 2 teaspoons Italian seasonings
- salt (to taste)
- ground black pepper (to taste)
- 2 cups ricotta cheese
- 8 ounces spinach (frozen but thawed and drained well)
- 2 cups shredded mozzarella cheese (divided)
- 2 cups grated Parmesan cheese (divided)
Directions
- 1
Bring a large pot of water to a boil and add in the lasagna noodles (broken into 2- inch pieces) and cook until al dente (about 10 minutes). Strain and transfer into a large mixing bowl and set aside.
- 2
Meanwhile, preheat the oven to 350°F and begin preparing the meat sauce.
- 3
In a large deep skillet, cook the ground beef, sausage, onion, and garlic over medium heat until browned. Drain off any excess fat and return to the pan.
- 4
Stir in the pasta sauce, Italian seasoning, salt, and pepper, and bring to a simmer for 10 minutes.
- 5
In a separate bowl, mix together the ricotta cheese, thawed and drained spinach, and some salt and pepper to taste. Set aside
- 6
Once the sauce is done, pour it into the bowl with the prepared pasta and mix it together. Then stir in 1 cup of mozzarella cheese and 1 cup of parmesan cheese.
- 7
Lightly spray a 13x18-inch (half sheet) sheet pan with nonstick cooking spray.
- 8
Pour all the lasagna mixture onto the baking sheet and spread it out evenly.
- 9
Dollop the ricotta mixture all over the top of the lasagna.
- 10
Then top with the remaining grated mozzarella cheese and parmesan cheese.
- 11
Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly.
- 12
Let the lasagna cool for 10 minutes before serving.