Sheet Pan Lasagna

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 1 hour 5 minutes

재료

1 lb (450g) dry lasagna noodles

1 lb (450g) ground beef

½ lb (225g) ground Italian sausages or ground pork

1 white onion, small diced (1 cup)

1 large zucchini, grated on large hole of box grater (about 300g or 2½ cups)

3 cloves of garlic, minced

770 ml jar tomato sauce (3¼ cup)

1½ cups shredded mozzarella (165g)

1 cup grated parmesan cheese (100g)

1 mozzarella ball, sliced (250g)

Salt, black pepper and dried chili flakes to taste

Oil for cooking and greasing sheet pan

방향

Heat oven to 400°F (200°C). Have ready a large 13” x 18” sheet pan.

Heat a large pot over medium heat. Add onion, zucchini and garlic. Sauté until onions are softened and water from the zucchini cooks off. Add ground beef, ground sausage, chili flakes, salt and pepper. Break apart meat and cook until brown. Add jarred tomato sauce, rinsing the jar out with about ½ cup of water to get all the sauce. Simmer to meld flavours. The sauce can be made in advance.

Bring a large pot of water to boil for cooking pasta. Add enough salt for water to taste salty like the ocean. Add pasta to cook to al dente less 3 mins. You may need to cook in 2 batches. Using tongs, transfer temporarily to the sheet pan to hold. Cut lasagna sheets into 4 pieces about 2” each. Transfer pasta pieces into the pot of sauce, along with mozzarella, parmesan and 1½ cups of pasta water. Toss well.

Line with parchment paper for easier clean up (but it’s not a must). Lightly grease sheet pan, making sure to spread oil right up the sides and in the corners (if using parchment, no need to grease the paper itself). Transfer lasagna mixture to spread evenly on sheet pan. Top with sliced mozzarella and dollops of pesto if using. Bake 35 mins or whenever bubbly and edges are golden brown. Broil the top for 3-5 mins more if you love extra crispy bits but watch carefully. Cool 5 minutes to set and serve.

영양 정보

• 칼로리: 621
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• 포화 지방: 13
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• 식이섬유: 4
• 총 당류: 7
• 단백질: 31