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Sheet Pan Lasagna

This sheet pan lasagna is a perfect holiday meal! It's easy to make, feeds a crowd and tastes incredible. It also makes a wonderful weeknight meal paired with a big greens salad and garlic bread.
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Ingredients

Instructions 

  • Preheat the oven to 350 degrees F.
  • Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, until they are al dente. Remove the noodles and spread them on a towel or sheet of parchment paper, giving them a quick spray of olive oil so they don’t stick.
  • Heat the olive oil in a large stock pot over medium heat. Add the ground beef/turkey with a big pinch of salt and pepper. Cook, browning on all sides, and break the meat apart with a wooden spoon. Once browned, stir in the garlic, basil and oregano.
  • Add the marinara sauce. Stir in the spinach.
  • Add the broken cooked noodles to the meat sauce. Toss until the noodles are coated.
  • Spread the noodles and sauce out on a standard baking sheet (13x18). Make sure they are in an even layer. Top with the chopped roasted red peppers.
  • In a large bowl, stir together the ricotta, 1.5 cups of the mozzarella, the parmesan and the pesto. Add a pinch of salt and pepper. Stir until combined. Sometimes I also add another shake of basil and oregano here too.
  • Dollop the ricotta mixture all over the noodles spread on the sheet. Top with the remaining shredded cheese.
  • Bake for 30 to 40 minutes, until golden and bubbly.
  • Remove and sprinkle with fresh basil, extra parmesan and crushed red pepper flakes. Serve!
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