Ingredients
Equipment
Method
Instructions
- Preheat the oven to 350°F. Spray a 12×17-inch sheet pan with nonstick cooking spray.
- Break 16 ounces lasagna noodles into 2-inch pieces. Boil the noodles according to the package instructions for al dente. Drain and set aside.
- In a medium skillet over medium heat, add 2 cups spinach and sauté until wilted, about 2–3 minutes. Transfer to a medium bowl.
- Add 2 cups ricotta cheese to the bowl with the cooked spinach. Season with salt and pepper to taste and stir to combine. Set the ricotta–spinach mixture aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 pound ground beef and 1/2 pound Italian sausage and cook, breaking up the meat, until no longer pink.
- Add 1 shallot (diced) and 2 garlic cloves (minced) to the meat and cook until the shallot is tender, about 2–3 minutes. Drain any excess grease from the skillet.
- Stir in 4 cups jarred marinara sauce, 1 tablespoon Italian seasoning, and salt and pepper to taste. Heat until warmed through and combined.
- In a large bowl or the skillet, combine the meat sauce with the cooked lasagna noodle pieces and stir to coat the noodles evenly. Stir in 1 cup of the shredded mozzarella (reserve the remaining 1 cup).
- Pour the meat-and-noodle mixture onto the prepared sheet pan and spread it evenly into a single layer.
- Drop spoonfuls of the ricotta–spinach mixture evenly over the top of the noodles.
- Sprinkle the remaining 1 cup shredded mozzarella and 1 cup grated Parmesan evenly over the top.
- Bake uncovered in the preheated oven for 35 minutes, or until the cheese is browned and bubbly.
- Allow the lasagna to cool for a few minutes, then garnish with chopped fresh basil and serve.