Sheet Pan Lasagna

45 min

8 servings

Use this quick fix when you want the satisfaction and comfort of lasagna without all the work of layering. Toss the saucy and meaty bits with broken oven-ready lasagna noodles and spread it all out on a Sheet Pan—it naturally forms layers that cook up fast 'n gooey.

Ingredients

  • 1 lb (450 g) lean ground beef
  • 2 tbsp Italian Seasoning or Marinara Sauce Mix, divided
  • 1 pkg (13 oz/375 g) oven-ready lasagna noodles, about 12 pieces
  • 1 container (500 g/16 oz) 2% cottage cheese, about 2 cups
  • 1 egg
  • 1 3⁄4 cups shredded mozzarella or Italian blend, divided
  • 4 cups prepared Marinara Sauce
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 3 tbsp Marinara Sauce Mix
  • 1⁄2 cup boiling water

Preparation

  1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner. Break noodles into thirds; set aside.
  2. In Multipurpose or Round Steamer, combine beef with 1 tbsp seasoning. Cover and microwave on high 4 min.
  3. Meanwhile, in a large bowl, combine cottage cheese with remaining 1 tbsp seasoning, egg, and 1⁄4 cup cheese. Set aside.
  4. Break up beef with Ground Meat Separator. Don’t drain any liquid. Carefully stir in noodles, 3⁄4 cup cheese, and sauce until evenly mixed as best you can (it will be full!). Spread out on pan. Pour boiling water over top.
  5. Dollop on cottage cheese mixture. Sprinkle with remaining 1 cup mozzarella. Bake, uncovered, until cheese is browned and bubbly, 35–40 min.

Nutritional Information

Per serving: Calories 450, Fat 15 g (Saturated 7 g, 0.2 0 g), Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 49 g (Fiber 5 g, Sugars 8 g), Protein 31 g.

Tips

Use a 50⁄50 ground beef and pork blend for a juicier texture.

This recipe is a little high in sodium. If you’re following the Epic Life program, prepare the Marinara Sauce with low-sodium diced and crushed tomatoes.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing.