Sheet Pan Lasagna

Instructions

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1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12x17-inch baking sheet with 1 to 2 tablespoons olive oil for a thin, crisp sheet-pan version, or use a 9x13-inch baking dish for a cozier, “pasta bake” feel.
2. 2 Heat 1 tablespoon olive oil in a frying pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add spinach and salt; cook, stirring, until wilted, about 3 minutes.
3. 3 Transfer spinach to a bowl. Use kitchen shears to roughly chop, then stir in ricotta cheese. Set aside.
4. 4 Wipe out the frying pan with a paper towel. Add remaining 2 tablespoons olive oil and sausage. Cook undisturbed for 1 to 2 minutes to get some browning, then break sausage apart with a spatula. Continue cooking until browned throughout, about 5 minutes. Add red onion and sauté until softened, about 3 minutes. Remove from heat.
5. 5 Meanwhile, bring a large pot of salted water to a boil. Add lasagna sheets and cook for 4 minutes, stirring occasionally to prevent sticking. Drain and return to the pot. If you aren’t immediately mixing with the sauce mixture (next step), toss pasta in a drizzle of olive oil to prevent sticking.
6. 6 Stir marinara sauce into sausage mixture. Pour sausage and sauce into the pot with pasta. Add 1 1/2 cups mozzarella and 1 cup Parmesan, stirring until evenly coated.
7. 7 Spread pasta mixture evenly on the prepared baking sheet or in the baking dish. Sprinkle remaining cheese on top. Spoon or dollop the spinach-ricotta mixture across the surface.
8. 8 Bake in the preheated oven, uncovered, until cheese is golden, sauce is bubbling, and edges are lightly crisped, about 30 minutes.
9. 9 Serve warm with extra marinara sauce and a sprinkle of cheese, if desired. Enjoy!