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Layerless Sheetpan Lasagna Recipe (with Video)

Dairy, Italian, Pasta

Discover our Layerless Sheetpan Lasagna Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 30min


- 4 tbsp Olive oil, divided
- 0.5 tsp Salt, plus more for the pasta water
- 1 lb lasagna pasta
- 2 clove Garlic, minced
- 0.5 tsp Red pepper flakes
- 1 container Baby spinach, 5 oz container, roughly chopped
- 1 c Ricotta cheese
- 1 lb Ground beef
- 1 tsp Italian seasoning
- 1 Red onion, diced
- 25 oz jarred marinara sauce
- 2.5 c low moisture mozzarella
- 1.5 c Parmesan cheese, freshly grated and divided
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Preparation of Baking Sheet and Preheating Oven
1. Preheat oven to 400°F.
2. Oil a 12 x 17-inch baking sheet with 2 Tbsp olive oil. Set aside.
Preparation of Spinach and Ricotta Mixture
1. Heat a large deep skillet over medium heat.
2. Add 1 Tbsp oil along with garlic and pepper.
3. Cook, stirring often until fragrant, about 1 minute.
4. Add spinach and salt and cook, stirring often, until spinach is wilted, 1 more minute.
5. Remove spinach mixture to a strainer and remove excess liquid.
6. Place spinach in a medium bowl, add the ricotta cheese and stir to combine. Set aside.
Preparation of Beef and Onion Mixture
1. Wipe out the skillet and bring it back to medium heat.
2. Add the remaining 1 Tbsp oil along with ground beef and cook until the beef is browned, another 5 minutes.
3. Add the Italian seasoning and onion and cook until the onion softens, 3 more minutes.
4. Remove from the heat.
Cooking Pasta and Combining Ingredients
1. Meanwhile, bring a large pot of salted water to a boil.
2. Cook the pasta al dente, stirring often to avoid clumping.
3. Drain well, reserving 1 ½ cup of pasta water.
4. While the pasta is cooking, add the marinara to the beef and onions and mix well.
5. Add the pasta water, pasta, half the shredded cheese and stir.
Final Assembly and Baking
1. Spread the mixture on the 12 x 17-inch baking sheet.
2. Dollop the ricotta-spinach mixture, and sprinkle with remaining shredded cheeses.
3. Bake until the sauce is bubbly, and the top is lightly browned, about 30 minutes.

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