Sheet Pan Lasagna Recipe
This Meatless Sheet Pan Lasagna is a simplified version of a classic with a creamy ricotta, spinach, and artichoke sauce that cooks fast!
Serving6 Servings
Ingredients
- 12 ounces lasagna noodles, cooked and cut into 3” pieces
- 15 ounces Ricotta cheese, I used whole milk ricotta
- 16 ounces small curd cottage cheese, I use 4% milkfat
- 2 cups freshly shredded Parmesan cheese, divided
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Crushed red pepper flakes, to taste (optional)
- 1 cup thawed and patted dry frozen spinach
- 1 14-ounce can quartered artichoke hearts, drained and cut into small pieces
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400℉.
- Cook the lasagna noodles according to package directions. Drain and cut into 3” pieces.
- While the noodles are cooking, add the Ricotta cheese, cottage cheese, 1 ½ cups Parmesan cheese, garlic salt, Italian seasoning, onion powder, salt and pepper, red pepper flakes, spinach, and artichoke hearts to a large bowl. Mix it together until it’s completely combined. Add lasagna pieces to the bowl, and mix until they’re completely coated in the cheese mixture.
- Pour the lasagna mixture onto a half-sheet baking sheet that’s been covered in foil (if desired) and lightly sprayed with cooking spray. Top with remaining parmesan cheese and mozzarella cheese.
- Bake for 30 minutes, until the cheese starts to turn golden brown and bubbly.
Notes
We would recommend using regular lasagna noodles (not oven-ready noodles!) for this recipe.
Nutrition
Calories: 611 kcal · Carbohydrates: 50 g · Protein: 41 g · Fat: 27 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Cholesterol: 86 mg · Sodium: 1386 mg · Potassium: 420 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 3934 IU · Vitamin C: 3 mg · Calcium: 751 mg · Iron: 2 mg