Easy Sheet Pan Lasagna
This Easy Sheet Pan Lasagna tosses a hearty beef and vegetable meat sauce with noodles and cheese, then bakes it on one pan for crispy edges and 38g of protein per serving.
Servings: 8 servings
Calories: 517kcal
Cost: $19.94 or $2.49/serving
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 small onion diced
- 1 medium carrot finely diced
- 1 medium celery stalk finely diced
- 3 cloves garlic minced
- 1 lb ground beef
- 2 tsp Italian seasoning
- 12 oz lasagna sheets (broken into 2 inch pieces)
- 4 cups marinara sauce
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese divided
- 1 cup freshly shredded parmesan cheese divided
- 1 ½ cups ricotta cheese
- basil and/or parsley optional for garnish
Instructions
- In a very large skillet, heat the oil over medium heat. Add the onion, carrot, and celery and saute for about 10 minutes, or until the carrots are softened.
- Meanwhile, preheat the oven to 350℉ and boil a pot of water and cook the lasagna sheets until al dente. Drain and set aside.
- Add the ground beef to the vegetables and continue to cook until the beef is browned, breaking apart as it cooks. Season with Italian seasoning.
- Add the marinara sauce, salt, and pepper and stir. Bring to a simmer and allow to simmer for about 5 minutes.
- After the 5 minutes, add the drained pasta and 1 cup of the mozzarella and ½ cup of the shredded parmesan. Stir to combine and remove from heat. Set aside.
- In a small bowl, stir together the ricotta cheese and remaining ½ cup of the shredded parmesan. Set aside.
- Spread the beef and noodle mixture onto a large greased baking sheet. Sprinkle with the remaining 1 cup of mozzarella cheese. Then add ½ cup dollops of the ricotta mixture all over the lasagna.
- Bake in the preheated oven for 20-25 minutes. Garnish with fresh basil an/or parsley, then serve!
Video
Nutrition
Calories: 517kcal | Carbohydrates: 42g | Protein: 38g | Fat: 22g | Sodium: 1105mg | Fiber: 5g
