Sheet Pan Lasagna (AKA Pesto Lazy Lasagna)
This easy sheet pan lasagna is a lighter summer-friendly twist on a classic—made with zucchini ribbons, spinach ricotta, pesto, and sausage. No layering required!
Servings: 8 servings
Calories: 587kcal
Ingredients
- 8 ounces lasagna sheets gluten free or traditional
- 1 large zucchini
- 1 lb. ground chicken sausage or your preference of ground meat
- 1 cup pesto homemade or store bought *see notes for homemade recipe*
- 2 cups ricotta cheese
- 4 cups frozen spinach thawed and excess moisture squeezed out
- 2 tsps lemon zest
- 1/2 cup parmigiano reggiano grated
- 1/4 cup fresh parsley finely chopped
- 8 ounces mozzarella cheese grated or sliced
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400° Prepare a baking sheet by lightly greasing with a bit of olive oil - set aside.
- Cook Noodles: Bring a medium-large pot of water to a boil and cook the noodles according to package instructions for al dente (don't forget to salt your pasta water!). Drain, and quickly rinse with some cold water to cool the noodles, set aside in a large bowl. While pasta is cooking complete step 3 and 4.
- Prepare Zucchini: Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice. ALTERNATIVELY, you are welcome to use "zucchini spirals" or "zucchini noodles" but zucchini ribbons are the best textural fit in this recipe.
- Cook Sausage: In a large skillet, add the ground sausage or ground meat and cook, breaking up into small chunks along the way, until browned and cooked through, about 5 minutes. If using ground beef or ground turkey season generously with salt and pepper. Set aside.
- Combine: In a large bowl combine lasagna noodles, zucchini ribbons, ground sausage and pesto. Stir to coat noodles in pesto. Spread lasagna mixture onto a standard baking sheet.
- Prepare Ricotta: In a medium bowl combine ricotta cheese, spinach, fresh parsley, lemon zest, a lot of ground black pepper, and a generous pinch of sea salt. Stir well to combine. Place dollops of ricotta on top of the noodles, add sliced or shredded mozz on top, and a bit more parmesan (if desired)
- Bake for 20 minutes or until the cheese is golden brown and noodles are crisping up. Let cool for at least 5 minutes before slicing and serving (a large spatula and/or large serving spoon works best).
Notes
Vegetarian - Eliminate the ground sausage/ ground meat
Dairy Free - Use a diary free ricotta (like Kite Hill) and a dairy free shredded mozz or you can eliminate the mozz.
Gluten Free - I tested this recipe using both gluten free brown rice lasagna noodles and traditional noodles. The brown rice noodles work fine but make sure you rinse them.
Leftovers - Store in an airtight container for up to 4 days. Reheat in the microwave or in a covered dish in the oven or toaster oven.
Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 34g | Protein: 33g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 1409mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10727IU | Vitamin C: 15mg | Calcium: 512mg | Iron: 3mg
