Sheet Pan Lasagna

As the busy work weeks start to emerge, it’s time to have a plan in place for some quick and simple dinners. Sheet pan meals have my vote – I love the concept of the oven doing most of the work for you to create wonderful flavor. This sheet pan lasagna is no exception – it provides a thin lasagna layer that highlights flavors of sweet and savory tomato sauce, milky mozzarella and ricotta and nutty parmesan. Serve this with roasted broccoli and cauliflower or with a simple green salad with balsamic vinaigrette. Enjoy!

1. Preheat oven to 350. Lightly coat a large rimmed baking sheet or half sheet pan with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2-3 minutes, or until lightly softened and fragrant. Add ground turkey and cook until no longer pink; drain any excess fat.

3. Add pasta sauce, Italian seasoning, 1/4 teaspoon salt and freshly ground black pepper, to taste. Stir to combine and simmer for 5 minutes on low heat.

4. Meanwhile, combine ricotta, spinach, 1/4 cup parmesan, egg, remaining 1/4 teaspoon salt and freshly ground black pepper, to taste.

5. Place broken noodles in a large mixing bowl. Add sauce and stir to combine. Add 1 cup mozzarella and remaining 1/4 cup parmesan and stir again.

6. Spread the noodle mixture evenly onto the prepared baking sheet. Top with dollops of the ricotta mixture. Finish with the remaining mozzarella cheese.

7. Bake for 40 minutes, or until the top is golden brown and the sauce is bubbly. Let sit for 5 minutes before serving.

Sheet Pan Lasagna

Serves 8

All you need:

8 ounces no-boil lasagna noodles, broken into pieces

1 tablespoon olive oil

1 yellow onion, diced

3 peeled garlic cloves, finely chopped

1 pound 93% lean ground turkey (or 90% lean ground beef)

1 (24 ounce) jar pasta sauce

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt, divided

Freshly ground black pepper

1 (16 ounce) tub whole milk ricotta cheese

1 (10 ounce) bag frozen spinach, thawed, drained and squeezed dry

2 cups shredded whole milk mozzarella cheese

1/2 cup grated Parmesan cheese, divided

1 egg, beaten

All you do:

1. Preheat oven to 350. Lightly coat a large rimmed baking sheet or half sheet pan with nonstick spray.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2-3 minutes, or until lightly softened and fragrant. Add ground turkey and cook until no longer pink; drain any excess fat.
3. Add pasta sauce, Italian seasoning, 1/4 teaspoon salt and freshly ground black pepper, to taste. Stir to combine and simmer for 5 minutes on low heat.
4. Meanwhile, combine ricotta, spinach, 1/4 cup parmesan, egg, remaining 1/4 teaspoon salt and freshly ground black pepper, to taste.
5. Place broken noodles in a large mixing bowl. Add sauce and stir to combine. Add 1 cup mozzarella and remaining 1/4 cup parmesan and stir again.
6. Spread the noodle mixture evenly onto the prepared baking sheet. Top with dollops of the ricotta mixture. Finish with the remaining mozzarella cheese.
7. Bake for 40 minutes, or until the top is golden brown and the sauce is bubbly. Let sit for 5 minutes before serving.