Sheet-Pan Spinach Lasagna

Lasagne d’épinards en plaque

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Sheet-Pan Spinach Lasagna Recipe

Sheet-pan spinach lasagna is a delicious and convenient way to enjoy this classic Italian dish. The use of a sheet pan makes for easy assembly and clean-up, while the addition of spinach adds a healthy twist to the traditional recipe.


  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1 15-ounce container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 12 lasagna noodles, cooked according to package instructions
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 375°F.
  2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
  3. Add the crushed tomatoes, Italian seasoning, salt, and pepper to the skillet. Simmer for 10 minutes, stirring occasionally.
  4. In a medium bowl, combine the drained spinach and ricotta cheese.
  5. Spread 1 cup of the meat sauce in the bottom of a 9×13-inch sheet pan.
  6. Arrange 4 lasagna noodles over the sauce.
  7. Top with half of the spinach and ricotta mixture, followed by 1 cup of mozzarella cheese.
  8. Repeat the layers with the remaining ingredients, ending with the meat sauce and mozzarella cheese.
  9. Sprinkle the Parmesan cheese over the top.
  10. Cover the sheet pan with foil and bake for 25 minutes.
  11. Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden brown.
  12. Let the lasagna rest for 10 minutes before serving.

Enjoy your delicious and easy sheet-pan spinach lasagna!

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