A deconstructed lasagna baked in a sheet pan, offering more crispy edges and cheesy goodness in every bite. Prepare a rich meat sauce, combined with ricotta and mozzarella for a delicious twist on traditional lasagna.
1: Preheat oven to 425° and drizzle a 10x17 baking sheet with olive oil.
2: Par boil lasagna noodles for 5 minutes in salted water, then cut into thirds and set aside.
3: In a large pan, add spinach with a drizzle of olive oil, a pinch of salt and pepper, allowing it to wilt, then remove and set aside.
4: In the same pan, add chopped onion with a drizzle of olive oil, pinch of salt and pepper, and sauté until tender.
5: Add ground sausage, beef, onion powder, garlic powder, italian seasoning, and a good pinch of salt and pepper, cooking until fully done.
6: Stir in the two jars of marinara, lasagna noodles, 1 cup mozzarella, and parmesan, mixing to combine.
7: Pour the mixture onto the prepared baking sheet and spread evenly.
8: Add more mozzarella and parmesan on top.
9: In a separate bowl, mix all ingredients for the ricotta mixture.
10: Top the lasagna with dollops of the ricotta mixture.
11: Bake at 425° for 25-30 minutes until bubbly.
