The pot lid rattles and you know dinner is almost ready. You can kinda hear that valve hiss getting louder, telling you the pressure is just right. It9s that moment when you feel the anticipation of juicy flavors and tender noodles all coming together.
Cooking this sheet pan high protein lasagna with ground beef in your pressure cooker brings such a satisfying vibe. You remember the last time you made a regular lasagna in the oven and had to wait forever. But now with the pressure build and natural release, things happen quicker causing less stress.
As the timer ticks down, you catch a whiff of garlic and rich marinara filling the kitchen. You recall how the sauce9s broth depth is what really makes this recipe a winner. You just gotta wait a little longer, but it9s well worth the tender pull of each cheesy, meaty bite.
The Real Reasons You Will Love This Method
- You get that perfect tender pull on the lasagna sheets every single time.
- The ground beef cooks evenly and stays juicy without being greasy.
- The spinach wilts just right, adding a fresh pop of color and flavor.
- Using pressure cooker cuts the cooking time down way faster than baking.
- Natural release keeps all those tasty juices locked in the pan.
- The broth depth from the marinara sauce soaks everything with rich flavor.
Your Simple Ingredient Checklist
- Olive oil cooking spray to prep the sheet pan so nothing sticks.
- 2 tablespoon olive oil split for cooking and drizzling over the top.
- 1 lb lasagna sheets broken into 2 inch pieces so they fit nicely on the pan.
- 1 clove garlic smashed or chopped to add that pop of good smell.
- 1 teaspoon seasoned salt divided to season while cooking and after mixing.
- 6 oz fresh baby spinach chopped roughly for fresh greenery and vitamins.
- 1 d cups whipped cottage cheese or you can swap whole milk ricotta instead for creaminess.
- 1 lb 92 percent lean ground beef for protein and hearty flavor without excess fat.
- ½ cup onion diced small so it blends well with the beef.
- 4 d cups good quality marinara sauce homemade or store bought to soak everything in rich broth.
The Exact Process From Start to Finish
- Step 1 Lightly coat your sheet pan with olive oil cooking spray. Preheat oven to 400 degrees Fahrenheit to get it ready for baking.
- Step 2 Boil the broken lasagna sheets in salted water about 8 to 10 minutes till al dente. Drain well and set aside so they don9t stick together.
- Step 3 Heat 1 tablespoon olive oil in a skillet over medium heat. Throw in garlic and diced onion, saut e9 till they smell all good about 2 to 3 minutes.
- Step 4 Add ground beef and sprinkle with ½ teaspoon seasoned salt. Cook till browned and no pink left, takes 5 to 7 minutes. Drain extra grease if you can.
- Step 5 Throw in chopped spinach, cook until it wilts about 2 minutes. Take pan off heat, mix everything in a big bowl with cooked noodles and marinara sauce plus remaining seasoned salt.
- Step 6 Spread that mixture evenly on the sheet pan. Dollop whipped cottage cheese or ricotta all over. Drizzle with remaining olive oil. Bake for 15 to 20 minutes till bubbly and cheese starts to turn golden.
Valve Hacks You Need to Know
- If you want faster pressure build, make sure your pot lid seals tight and you got enough liquid inside.
- When you hear the valve hiss, watch your timer but don9t open the valve quickly. Let that natural release work its thing for better texture.
- Using quick release sometimes makes the noodles tougher, so patience is your friend here.
- Spritzing olive oil on noodles before cooking stops them from sticking real good.
- If you want crispy edges, try broiling the sheet pan for a couple minutes after baking.
What It Tastes Like Fresh From the Pot
The moment you dig your fork into that hot lasagna, you notice the tender pull of the noodles that feel just right. It9s soft but still got a little bite which is how you know you hit al dente.
The ground beef is juicy and seasoned perfectly with that savory depth from the garlic and onion mingling with the marinara. You can kinda taste the wholesome meatiness in every bite.
The cottage cheese adds this creamy, tangy layer that balances the acidity of tomato sauce real nice. Plus those little pops of wilted spinach give a fresh contrast you might not expect.
Cheese on top turns golden and bubbly making the whole dish smell like a cozy hug on a plate. It9s dang satisfying and makes you wanna go for seconds.
Keeping Leftovers Fresh and Ready
- Fridge Storage Store lasagna in airtight containers, keeps freshness and helps the flavors settle during next day.
- Freezer Option Portions freeze well in plastic wrap or freezer bags for up to 3 months, just thaw overnight in fridge before reheating.
- Reheating Tips Microwave works fine but slow oven reheating at 350 degrees covered keeps it moist and tastes like fresh.
What People Always Ask Me
- Q Can I swap ground beef for turkey?
A Totally, ground turkey works and feels a bit lighter. Just watch cook time since it leans to dry out faster. - Q Can I use no-boil noodles?
A You can try but I like boiling first to control texture better in the pressure cooker. - Q What if I don9t have cottage cheese?
A Ricotta9s a fine sub or even cream cheese for a richer taste but cottage cheese makes it lighter. - Q How do I get the cheese on top golden?
A Bake uncovered last 5 minutes or broil for a short time very carefully to avoid burning. - Q Can I add more veggies?
A Yes! Mushrooms, zucchini, or bell peppers work great just add during saut e9 step to soften. - Q Is leftover lasagna good cold?
A It9s actually kinda tasty cold too, perfect for quick lunches or snacks when you9re in a rush.
Keeping Leftovers Fresh and Ready
- Fridge Storage Store lasagna in airtight containers, keeps freshness and helps the flavors settle during next day.
- Freezer Option Portions freeze well in plastic wrap or freezer bags for up to 3 months, just thaw overnight in fridge before reheating.
- Reheating Tips Microwave works fine but slow oven reheating at 350 degrees covered keeps it moist and tastes like fresh.
Sheet Pan High Protein Lasagna
This macro-friendly sheet pan lasagna packs protein and rich cheesy flavor into a fast and easy one-pan dinner, cooked hands-free in the pressure cooker or oven.
Equipment
- 1 Baking sheet 12×17 inch
- 1 Skillet Large
- 1 Mixing bowl
Ingredients
Main ingredients
- Olive oil cooking spray to prep the sheet pan so nothing sticks
- 2 tablespoon Olive oil split for cooking and drizzling over the top
- 1 lb Lasagna sheets broken into 2 inch pieces
- 1 clove Garlic smashed or chopped
- 1 teaspoon Seasoned salt divided
- 6 oz Fresh baby spinach chopped roughly
- 1½ cups Whipped cottage cheese or whole milk ricotta
- 1 lb Ground beef 92 percent lean
- ½ cup Onion diced small
- 4½ cups Marinara sauce homemade or store bought
- 2 cups Shredded mozzarella low-fat, divided
- 1 cup Grated Parmigiano Reggiano divided
- Red pepper flakes and chopped fresh basil optional, for garnish
Instructions
Instructions
- Lightly coat your sheet pan with olive oil cooking spray. Preheat oven to 400 degrees Fahrenheit.
- Boil the broken lasagna sheets in salted water about 8 to 10 minutes till al dente. Drain well and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and onion, sauté about 2 to 3 minutes.
- Add ground beef and ½ teaspoon seasoned salt. Cook until browned, about 5 to 7 minutes. Drain excess grease.
- Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a large bowl, combine cooked noodles, beef mixture, marinara sauce, and remaining seasoned salt. Stir well.
- Spread mixture evenly on the sheet pan. Dollop cottage cheese or ricotta mixture over the top.
- Drizzle with remaining olive oil. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake for 25 to 30 minutes until bubbly and golden brown on top.
- Cool for 5 minutes before slicing. Garnish with red pepper flakes and basil, if desired.
Notes
Store leftovers in airtight containers in the fridge or freeze in wrapped portions for up to 3 months. Reheat in oven at 350°F covered for best results.
