Sheet Pan Lasagna

I made this sheet pan lasagna last week and OH MY WORD it was so good!  It was easy to put together on a weeknight and my entire family gobbled it up.  

What You'll Need...

- olive oil

- kosher salt

- 1 lb lasagna pasta, broken into 2-inch pieces

- 1 clove garlic, chopped

- 1 (5 oz) package baby spinach

- 1 cup part skim ricotta cheese

- 1 pound Italian sausage, casings removed

- diced onion

- 4 cups jarred marinara sauce

- 2.5 cups shredded mozzarella, divided

- 1 1/2 cups freshly grated parmesan cheese

What You'll Do...

- Preheat the oven to 425 degrees.  

- Heat a pan over medium heat.  Add some olive oil along with the garlic to the hot pan.  Cook, stirring often until fragrant, about a minute. Add the spinach, sprinkle on some kosher salt and cook it down until it's almost completely wilted.  Remove the spinach to a strainer, press firmly with some paper towels to remove all the extra liquid.  Place the spinach into a bowl, chop it and add the ricotta cheese.  I added the entire container because why not.  

- Wipe out the skillet, bring it back to medium heat, add a bit more oil and then cook the sausage until it's almost completely cooked.  Add in a handful or so of diced onion and cook until the onions are soft.  Remove from the heat.

- Meanwhile, bring a large pot of water to boil over high heat. Cook the pasta for 4 minutes stirring often.  Drain well, reserving 1/2 cup pasta water.

- Add the marinara to the pan with the sausage and onion, add the pasta water, the cooked pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.

- Spread the entire mixture onto a 12x17 pan that you've pre-oiled.  Dollop the pasta with the ricotta-spinach mixture and sprinkle with the remaining 1 1/2 cups mozzarella and 1 cup parmesan. Bake until the sauce is bubbly and the top is lightly browned, about 30 minutes.  Remove from the oven and let it rest for about 5 minutes before cutting it into squares and serving.

Happy Wednesday, friends!!!