Sheet-Pan Spinach Lasagna

Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 lb Italian sausage casings removed
• 1 onion medium, finely chopped
• 2 cloves garlic finely chopped
• 1 lb frozen spinach
• 1 lemon zest removed in wide strips
• 3 cups whole milk
• 1 tsp kosher salt Diamond Crystal
• 0.5 tsp freshly ground pepper
• 4 cloves garlic whole
• 8 oz mozzarella coarsely grated
• 8 oz Parmesan finely grated
• 1 cup heavy cream
• 1 lb fresh lasagna sheets

Instructions

1. Place a rack in the middle of the oven and preheat to 375°F. Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook the sausage, onion, and finely chopped garlic cloves, breaking up the sausage into small pieces, until the onion is softened and sausage is cooked through.
2. Place frozen spinach in a blender. Remove zest from the lemon in wide strips and add zest to a saucepan. Add milk, salt, pepper, and whole garlic cloves. Heat until steaming, then pour over spinach and blend until smooth.
3. Combine mozzarella and Parmesan cheeses in a bowl, setting aside 1½ cups for topping. Add the remaining cheese mixture to the blender with the spinach sauce, pour in heavy cream, and blend until just combined.
4. Pour one third of spinach sauce onto a rimmed baking sheet. Arrange half of the lasagna sheets over the sauce, then top with the sausage mixture and another layer of sauce. Add remaining lasagna sheets, sauce, and cheese.
5. Bake the lasagna until the top is golden brown and the edges are set, about 25–35 minutes. Let it sit for 10 minutes before serving.