Name: Sheet Pan Lasagna (gluten-free)
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Ingredients: 9 ounces gluten-free lasagna noodles broken into 2-inch long pieces; 1 small white onion, chopped; 2 garlic cloves, minced; 1 pound grass-fed ground beef; 25 ounces jarred pasta sauce; 2 teaspoons Italian seasonings; 15 ounces ricotta cheese; 3 cups leafy spinach; 2 cups grated mozzarella cheese, divided; 2 cups grated parmesan cheese, divided

Instructions

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 50 mins

In a large pot boil the lasagna noodles to al dente according to package directions
Drain and pour into a large mixing bowl then cover noodles with lukewarm water and set aside (this will help prevent the noodles from sticking to each other)
Preheat oven to 350 degrees F
In a large skillet, cook ground beef, onion and garlic over medium heat until browned
Drain off any excess fat and return to the pan
Stir in the pasta sauce, Italian seasoning, salt, and pepper
Next sauté the spinach in some oil until cooked (about 5 minutes)
Then add spinach and ricotta cheese to a medium bowl and mix to combine
Next add strain the water from the lasagna noodles and mix in the meat sauce
Add 1 cup mozzarella cheese, and 1 cup parmesan cheese and fully mix
Lightly spray a 13 x 18 inch sheet pan (a half sheet pan) with non-stick cooking spray
Pour all the lasagna noodles, sauce and cheese mixture onto the baking sheet and spread out evenly
Next, place dollops of the ricotta mixture over the top of the noodle mixture
Then sprinkle with remaining cheese and bake in oven
Bake for 35-40 minutes or until the cheese is golden. Broil for last 30 seconds or so if desired then serve warm

Sheet Pan Lasagna (gluten-free)

Ingredients

Instructions

Notes