Sheet Pan Sloppy Lasagna
Sheet Pan Sloppy Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounces
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Pasta and Ricotta Mixture
- 8 ounces ruffled lasagna noodles
- 15 ounces ricotta cheese, whole milk
- 5 ounces fresh spinach, chopped
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 cups shredded mozzarella cheese, low-moisture, part-skim
Instructions
- 1
Preheat oven to 375°F. Line a large sheet pan (approximately 13x18 inches) with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook while you prepare the noodles and ricotta mixture.
⏱️ 15 min
- 3
Cook the lasagna noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the ruffled lasagna noodles and cook according to package directions until al dente. Drain well. Once drained, break the noodles into smaller, irregular pieces (about 2-3 inches long) directly in the pot.
⏱️ 10 min
- 4
Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, chopped fresh spinach, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
⏱️ 5 min
- 5
Combine base ingredients: Add the prepared meat sauce to the pot with the broken lasagna noodles. Stir thoroughly until the noodles are evenly coated with the sauce.
⏱️ 3 min
- 6
Assemble on sheet pan: Pour the noodle and meat sauce mixture onto the prepared sheet pan. Spread it out evenly to form a single layer.
⏱️ 2 min
- 7
Add cheese layers: Sprinkle the shredded mozzarella cheese evenly over the noodle and meat mixture. Then, place dollops of the ricotta cheese mixture strategically over the mozzarella layer.
⏱️ 2 min
- 8
Bake: Transfer the sheet pan to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the ricotta is slightly browned in spots. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 9
Serve: Carefully remove the sheet pan from the oven. Let it rest for a few minutes before serving directly from the pan.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Sloppy Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounces
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Pasta and Ricotta Mixture
- 8 ounces ruffled lasagna noodles
- 15 ounces ricotta cheese, whole milk
- 5 ounces fresh spinach, chopped
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 cups shredded mozzarella cheese, low-moisture, part-skim
Instructions
- 1
Preheat oven to 375°F. Line a large sheet pan (approximately 13x18 inches) with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook while you prepare the noodles and ricotta mixture.
⏱️ 15 min - 3
Cook the lasagna noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the ruffled lasagna noodles and cook according to package directions until al dente. Drain well. Once drained, break the noodles into smaller, irregular pieces (about 2-3 inches long) directly in the pot.
⏱️ 10 min - 4
Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, chopped fresh spinach, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
⏱️ 5 min - 5
Combine base ingredients: Add the prepared meat sauce to the pot with the broken lasagna noodles. Stir thoroughly until the noodles are evenly coated with the sauce.
⏱️ 3 min - 6
Assemble on sheet pan: Pour the noodle and meat sauce mixture onto the prepared sheet pan. Spread it out evenly to form a single layer.
⏱️ 2 min - 7
Add cheese layers: Sprinkle the shredded mozzarella cheese evenly over the noodle and meat mixture. Then, place dollops of the ricotta cheese mixture strategically over the mozzarella layer.
⏱️ 2 min - 8
Bake: Transfer the sheet pan to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the ricotta is slightly browned in spots. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 9
Serve: Carefully remove the sheet pan from the oven. Let it rest for a few minutes before serving directly from the pan.
⏱️ 3 min