Description
A quick and easy twist on traditional lasagna, made on a sheet pan for crispy edges and faster cooking. Ideal for busy weeknights.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 9–12 no-boil lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
- Stir in marinara sauce and simmer for 5 minutes.
- Spread a thin layer of meat sauce on a greased sheet pan.
- Place a layer of no-boil lasagna noodles over the sauce. Spread some ricotta cheese, meat sauce, and sprinkle with mozzarella and Parmesan.
- Repeat layers (noodles, ricotta, sauce, cheeses) until ingredients are used up, ending with cheese on top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Make sure to use no-boil noodles for this recipe to ensure proper texture.
- Add chopped spinach or mushrooms for extra vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
