Sheet Pan Layerless Lasagna

Ingredients

• baby spinach (4 cups)
• garlic (2 cloves)
• crushed red pepper (1 teaspoon)
• ricotta cheese (1.5 cups)
• lasagna noodles (9 pieces)
• spicy Italian sausage (1 pound)
• onion (1 medium)
• marinara sauce (4 cups)
• mozzarella cheese (2 cups)
• Parmesan cheese (1 cup)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the baby spinach with minced garlic and crushed red pepper until the spinach wilts, about 3-4 minutes.
3. Press the cooked spinach mixture in a colander to remove excess liquid. Add the spinach to a bowl with ricotta cheese and stir to combine.
4. Cook the broken lasagna noodles in boiling water according to package instructions until al dente. Drain and set aside.
5. In the same skillet, sauté spicy Italian sausage and onion until the sausage is browned. Stir in the marinara sauce and half of the mozzarella cheese.
6. Combine the cooked noodles with the sausage mixture and mix well.
7. Spread the noodle and sausage mixture onto a large rimmed baking sheet. Dollop spoonfuls of the spinach ricotta on top.
8. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the lasagna.
9. Bake in the preheated oven for 30 minutes until hot and bubbly.
10. Let sit for 5 minutes before cutting and serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 450
• fat: 25 g
• sats: 10 g
• carbs: 35 g
• fibre: 3 g
• protein: 25 g
• salt: 2 g