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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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 510 kcal

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.