This Sheet Pan Lasagne is everything we love about a classic lasagne. It has a rich meat sauce, creamy ricotta, and perfectly melted cheese, BUT is made faster and lighter and with way less fuss. Baked on a single tray, it gives you all those golden, crispy edges in every bite (the best part!) while still staying tender and saucy in the middle.
Sheet Pan Lasagne
Rated 3.1 stars by 19 users
Category
Pasta
Servings
6
Cook Time
30 minutes
This Sheet Pan Lasagne has all the comfort of a classic lasagne- rich sauce, creamy ricotta and golden, crispy edges, made easier on one tray. It’s fuss-free, family-friendly and perfect for nights when you want something delicious with minimal cleanup.
I would recommend making a batch of 'Mum's Secret Bolognese', and using half for this recipe, and freezing the remainder of the sauce for a rainy day.
*If you can't be bothered making a Bolognese, you can easily use some bottled sugo!
Ingredients
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Mum's Secret Bolognese (approximately 3-4 cups)
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500g fresh lasagne sheets, cut into squares
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⅓ cup shredded mozzarella cheese
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⅓ cup freshly grated parmesan cheese
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1 tablespoon extra virgin olive oil
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140g baby spinach
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250g ricotta
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½ cup freshly grated parmesan cheese
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½ teaspoon salt
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¼ teaspoon pepper
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⅓ cup shredded mozzarella cheese
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⅓ cup freshly grated parmesan cheese
Spinach & Ricotta Layer
For the topping
Directions
Bolognese Sauce
Mum’s ‘Secret Bolognese Sauce’ recipe can be found here. It is the only recipe you will ever need! You will require about 3 cups worth.
Spinach and Ricotta Layer
In a large pot over medium heat, heat 1 tablespoon of extra virgin olive oil and sauté the spinach until wilted. Drain excess liquid and roughly chop your spinach.
In a bowl, mix together your spinach, ricotta, parmesan, salt and pepper until combined.
Assemble
Preheat oven to 200 degrees Celsius. Add the cut pasta sheets to the sauce, then add the mozzarella and parmesan. Stir until everything is well combined.
Grab a large oven tray and drizzle some olive oil in the bottom.
Add your pasta into your dish, then dollop on your spinach and ricotta mix.
Sprinkle on your leftover shredded mozzarella and parmesan cheese. Cover with foil.
Bake in the oven for approximately 15 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden, bubbly and crisp around the edges.
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