Summer Sheet Pan Lasagna
Crispy edges, fluffy ricotta, fresh tomatoes. This 6-ingredient sheet pan lasagna is a lighter way to enjoy your favorite pasta in the summertime heat.
1 lb ricotta
2 eggs
3 cups mozzarella or provolone cheese shredded
28 ounces marinara
12 ounces chopped spinach
10-16 ounces lasagna noodles
In large bowl, combine ricotta, eggs, 1 cup shredded cheese and spinach. Season with salt/pepper. Set aside. Break apart your lasagna noodles into one inch pieces. Prepare your sheet pan with cooking spray. Lay broken lasagna noodles onto sheet pan. Spoon ricotta mixture over the noodles, placing a heaping tablespoon here and there, scattered over the noodles. Pour the marinara over the noodles/ricotta. Cover sheet pan with foil to lock in the heat. Bake at 375 for 30 to 40 minutes until noodles are soft in the middle. Carefully remove foil and place the rest of the shredded cheese over the pasta. Bake for another 15-20 minutes until edges are crispy and cheese is golden brown and bubbly.
