Sheet Pan Lasagna
This lasagna comes together in only 30 minutes! Also, if you are a lover of crispy lasagna edge pieces, you will get plenty with this recipe.
1 pound of ground chicken
1 spicy Italian chicken sausage (remove the casing)
1 tsp of salt
1/2 tsp of red pepper flakes
1/2 tsp of pepper
1/2 tsp of cayenne pepper
3 cloves of garlic - minced
1 jar of tomato sauce (I prefer Raos)
1 pack of lasagna noodles
2 cups of mozzarella
1 cup of ricotta
1 tbsp of basil - chopped finely
Bring a large pot of salted water to boil on medium-high heat.
Meanwhile, break up the lasagna noodles into pieces. So that when it cooks, you will end up with bite-sized chunks instead of long lasagna pieces. For reference, break each lasagna sheet into 4-6 pieces.
Add the broken lasagna noodles to the pot and cook according to the instructions.
Once cooked, remove from the pot, strain, and add olive oil to prevent the noodles from sticking.
Meanwhile, as the lasagna is cooking, prepare the meat filling to get this meal done in a speedy 30 minutes.
Heat a pot on medium-high heat and add olive oil.
Once the pot is hot, add the ground chicken, sausage, seasonings, and garlic.
Then once the meat is cooked, add the jarred tomato sauce to the chicken and allow it to reach a simmer.
Mix the ricotta with the basil and a pinch of salt and pepper in a separate bowl.
Now for the assembly, this is the fun part!
Preheat your oven to 400° F.
Add the cooked lasagna noodles to the meat sauce along with 1 cup of mozzarella and combine. Then pour the coated lasagna noodles and the sauce onto a sheet pan.
Spread the lasagna mixture evenly onto the pan. Next, add dollops of the ricotta mixture to the lasagna. Lastly, top with the remaining 1 cup of mozzarella cheese.
Bake in the oven for about 15 minutes and then for about 2 minutes on broiling heat. The lasagna should be oozing and bubbling with melted cheese, which will signify that it’s ready!