This genius lasagna hack requires no layering and you get more of the best part of lasagna – that crispy cheesy topping! This recipe was inspired by Giada DeLaurentis, who came up with this sheet pan style lasagna method. The cooked noodles get mixed right in with the meat and marinara mixture, topped with ricotta and cheese, and baked until that cheese is golden and crispy. Plus we’re sneaking some extra veggies into that meat mixture (along with the spinach in the ricotta, not so sneaky). This lasagna is loaded with veggies, protein, and will be loved by all who eat it!
Ingredient highlight
Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.
Servings 8
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 8 oz lasagna noodles, broken into 2-inch pieces*
- 1 tbsp olive oil
- 1 lb ground meat or sausage**
- ½ tsp kosher salt
- 3-4 cups 8-12 oz cauliflower rice (fresh or frozen, optional)***
- 2-3 cloves garlic, chopped or thinly sliced (optional)
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- ½ tsp black pepper
- 1 (24-28 oz) jar marinara (about 3+ cups)
- 2 cups (6-7 oz) grated mozzarella cheese, divided
- 1 cup (4 oz) grated Parmesan cheese, divided
- 2 cups (16 oz) ricotta cheese
- 8-12 oz (3-4 cups) frozen spinach or kale, thawed, excess water squeezed out****
- Zest from 1 lemon (optional)
- *Some lasagna noodles don’t break easily or evenly. Don’t worry about getting perfect pieces. You could also cut the noodles using scissors after they have cooked. Or use a different pasta shape!
- **If using a fattier meat like sausage, pork, or beef, make sure to drain off any excess fat before adding the spices, etc…
- ***You could also use fresh or frozen sliced mushrooms, more frozen spinach, or any other quick cooking veggie.
- ****Add or sub in chopped artichoke hearts with the spinach!
- Note: ~ easily cut the recipe in half to serve 4 using a quarter sheet pan instead of a standard half sheet pan or just fill up half of a half sheet pan.
Instructions
- Preheat the oven to 400F. Lightly grease a standard baking sheet with olive oil.
- Bring a medium-large pot of water to a boil and cook the noodles according to the package instructions to al dente. Drain, rinse with some cold water to cool the noodles off, then set aside to cool off.
- In a large skillet, warm the oil. Add the ground meat and salt and cook, breaking up into small chunks along the way, until cooked through, about 5 minutes. Stir in the cauliflower (if using), garlic (if using), oregano, red pepper flakes (if using), and black pepper for about 1 minute or until all of the water has evaporated and cauliflower has thawed or softened (if using).
- Add the marinara, stir to combine and simmer for a minute or two to meld the flavors.
- Return the noodles to the same medium-large pot. Add the meat mixture along with 1 cup mozzarella and ½ cup parmesan cheese. Toss to combine, then transfer to the prepared baking sheet. Spread into an even layer, doing your best to distribute the noodles evenly.
- In a medium bowl, mix together the ricotta, spinach, and lemon zest (if using) to combine. Season with a bit of salt and pepper.
- Place dollops of ricotta on top of the meat/noodles. Sprinkle the remaining 1 cup mozzarella and ½ cup of parmesan all over.
- Bake for 20 minutes or until the cheese is golden brown and noodles are crisping up. Let cool for at least 5 minutes before slicing and serving (a large spatula and/or large serving spoon works best).
Items you can prep ahead (optional)
- Cook 8 oz lasagna noodles, broken into 2-inch pieces
- Cook the meat/veggie/marinara mixture
- Thaw and squeeze out 8-12 oz frozen greens
- Make the ricotta spinach mixture
- Grate 2 cups mozzarella cheese, + 1 cup parmesan cheese
- Lasagna can be assembled in the sheet pan a day ahead and baked off later
Substitutions:
- To make vegetarian, substitute the meat with two cans of beans, about 3 cups crumbled up tofu, or just cook down an extra 3 cups of veggies.
- To make vegan, replace the cheese with a vegan alternative cheese. Use a vegan ricotta or make my sunflower ricotta. If using the sunflower ricotta, I would probably just dollop it on top after it’s been baked.
- To make gluten-free, use a gluten-free pasta.
- You could use any pasta shape in place of lasagna noodles! Try with penne, rigatoni, or whatever you have on hand!
- Replace the cauliflower with any finely chopped or thinly sliced quick cooking veggies. Fresh or frozen sliced mushrooms or more frozen spinach would work great. Just be sure to cook them until all of the water has evaporated.
- Try subbing cottage cheese for the ricotta, if you’d like! It would help to blend it up to make it smooth first.
- You can skip the spinach in the ricotta.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. You could also hit it under the broiler to crisp the top up again.
- Serve with a simple green salad for some freshness or top with some fresh basil or parsley.
What size is your sheet pan?
I used a half sheet pan. Here’s the link.
You can cut the recipe in half and make it in a quarter sheet pan.