Layerless Sheet Pan Lasagna
Layerless Sheet Pan Lasagna
Ingredients
For the Ricotta Mixture
- 1 cup ricotta cheese
- 1/2 cup fresh spinach, finely chopped
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Finishing
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a large sheet pan (approximately 13x18 inches) or line it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large glass bowl, combine the cooked and broken lasagna noodles, meat sauce, and 1 1/2 cups of shredded mozzarella cheese. Mix thoroughly with a spatula until all ingredients are well combined and the cheese begins to stretch.
⏱️ 5 min
- 3
In a separate medium bowl, combine the ricotta cheese, chopped fresh spinach, egg, 1/4 cup grated Parmesan cheese, salt, and black pepper. Mix until well combined.
⏱️ 5 min
- 4
Pour the noodle and sauce mixture from the large bowl onto the prepared sheet pan. Spread it out evenly across the pan using the spatula.
⏱️ 2 min
- 5
Using tongs or a spoon, scoop dollops of the spinach ricotta mixture and place them evenly over the lasagna mixture on the sheet pan.
⏱️ 3 min
- 6
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the entire surface of the lasagna, ensuring it covers the spaces between the ricotta dollops.
⏱️ 1 min
- 7
Place the sheet pan into the preheated oven and bake for 20-25 minutes, or until the lasagna is golden brown and bubbly around the edges.
⏱️ 25 min•🌡️ 350
- 8
Once baked, carefully remove the sheet pan from the oven. Sprinkle the 1/4 cup of grated Parmesan cheese over the hot lasagna.
⏱️ 1 min
- 9
Allow the lasagna to rest for 5 minutes before cutting it into squares directly on the sheet pan. Serve immediately and enjoy the crispy edges and soft, cheesy interior.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Layerless Sheet Pan Lasagna
For the Ricotta Mixture
- 1 cup ricotta cheese
- 1/2 cup fresh spinach, finely chopped
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Finishing
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a large sheet pan (approximately 13x18 inches) or line it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large glass bowl, combine the cooked and broken lasagna noodles, meat sauce, and 1 1/2 cups of shredded mozzarella cheese. Mix thoroughly with a spatula until all ingredients are well combined and the cheese begins to stretch.
⏱️ 5 min - 3
In a separate medium bowl, combine the ricotta cheese, chopped fresh spinach, egg, 1/4 cup grated Parmesan cheese, salt, and black pepper. Mix until well combined.
⏱️ 5 min - 4
Pour the noodle and sauce mixture from the large bowl onto the prepared sheet pan. Spread it out evenly across the pan using the spatula.
⏱️ 2 min - 5
Using tongs or a spoon, scoop dollops of the spinach ricotta mixture and place them evenly over the lasagna mixture on the sheet pan.
⏱️ 3 min - 6
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the entire surface of the lasagna, ensuring it covers the spaces between the ricotta dollops.
⏱️ 1 min - 7
Place the sheet pan into the preheated oven and bake for 20-25 minutes, or until the lasagna is golden brown and bubbly around the edges.
⏱️ 25 min•🌡️ 350 - 8
Once baked, carefully remove the sheet pan from the oven. Sprinkle the 1/4 cup of grated Parmesan cheese over the hot lasagna.
⏱️ 1 min - 9
Allow the lasagna to rest for 5 minutes before cutting it into squares directly on the sheet pan. Serve immediately and enjoy the crispy edges and soft, cheesy interior.
⏱️ 3 min