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Spinach and Artichoke Sheet Pan Lasagna

Spinach and Artichoke Sheet Pan Lasagna

Cost $15, save $10

Source: Recommended by CookPal

  • 55 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Pasta

    • 16 ounces lasagna noodles

  • Oils & Sauces

    • 1 tablespoon olive oil
    • 1 1/2 cups heavy cream

  • Seasoning

    • 2 cloves garlic
    • 1/4 teaspoon red pepper flakes

  • Vegetables

    • 8 cups fresh spinach
    • 1 (14 ounce) can artichoke hearts

  • Cheese

    • 3/4 cup ricotta cheese
    • 1 cup grated Parmesan cheese
    • 1 1/2 cups shredded mozzarella cheese

  • Meat

    • 1 pound Italian sausage

STEPS

1

Bring a large pot of salted water to a boil; add lasagna noodles and cook for 4 to 5 minutes. Drain, toss in olive oil, and set aside.

2

Add a drizzle of olive oil to a large skillet; place over medium heat and sauté garlic for 30 seconds. Add 2 cups spinach and cook until wilted (about 3 minutes). Chop spinach, mix with ricotta and Parmesan, and season. Set aside.

3

Cook sausage in the same skillet until browned (5 minutes). Add artichokes and cook (2–3 minutes). Stir in heavy cream and reduce until slightly thickened (2–3 minutes). Add remaining spinach and cook until wilted.

4

Combine sausage mixture with lasagna noodles, 1/2 cup Parmesan, and half the mozzarella. Stir until cheese is melted and noodles are fully coated.

5

Preheat oven to 425°F (220°C). Grease a baking sheet. Spread pasta mixture, top with ricotta-spinach mixture, and sprinkle mozzarella and Parmesan evenly.

6

Bake until bubbling and golden (about 15–20 minutes). Optionally, broil for 1–2 minutes for a golden crust. Let cool and serve.

NUTRIENTS

Per 1 serving

🔥

824

Calories

  • 37
    Protein
  • 43
    Carbs
  • 57
    Fats

💡 To save time, use pre-cooked lasagna sheets.For a vegetarian version, replace sausage with mushrooms or plant-based protein.Broiling at the end adds an extra crispy cheese topping.