Small Sheet Pan Lasagna

• servings: 2 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 lasagna noodles (, broken into 2-inch pieces)

½ tablespoon olive oil

½ cup chopped onions

1 clove garlic (, minced)

8 ounces ground beef

½ teaspoon Italian seasoning

¼ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

¾ cup tomato sauce

¾ cup shredded mozzarella cheese (, divided)

¾ cup ricotta cheese

2 tablespoons shredded Parmesan cheese (, divided)

Directions

Bring a 2-quart pot of water to a boil over high heat. Cook the pasta for 5 to 7 minutes until al dente, stirring often to avoid clumping. Drain the noodles, place them in a medium-sized bowl, and set the bowl aside.Pro Tip: To keep the cooked lasagna noodles from sticking together, drizzle them with 1 teaspoon of olive oil.

Preheat the oven to 425 degrees F (177 degrees C). Lightly grease a 9x13-inch sheet pan (a quarter sheet pan) with olive oil and set it aside.

Heat ½ tablespoon of olive oil in a 10-inch skillet over medium heat. Add the chopped onions and cook for 2 minutes, stirring frequently.

Add the garlic and cook for a minute longer, stirring occasionally.

Add the ground beef to the pan and break it up with the tip of a spatula. Add the Italian seasoning, salt, and pepper. Cook the ground beef over medium heat, stirring occasionally, until browned, about 5 minutes. If necessary, drain off any excess grease. Return the cooked beef, onions, and garlic to the pan.

Stir in the tomato sauce, then reduce the heat to low and simmer for 2 minutes.

Pour the meat sauce mixture and ¼ cup of the mozzarella cheese into the bowl of cooked lasagna noodles and stir to combine.

Evenly spread the entire lasagna mixture onto the prepared baking sheet.

In a small bowl, stir together the ricotta cheese and 1 tablespoon of the Parmesan cheese. Dollop the ricotta mixture around the pasta.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.

Bake uncovered for 25 to 30 minutes or until the cheese is lightly browned and bubbly.

Let the lasagna cool for 5 minutes before serving. Serve with extra warmed tomato sauce if desired.

Nutrition

• Calories: 463 kcal
• Total Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.4 g
• Cholesterol: 108 mg
• Sodium: 919 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 40 g