Name: Sheet-Pan Spinach Lasagna
Total time: 1 hour
Yield: 6 servings
Ingredients: 1 Tbsp. extra-virgin olive oil; 1 lb. hot Italian sausage, casings removed; 1 medium onion, finely chopped; 6 garlic cloves, 2 finely chopped, 4 whole; 1 1-lb. bag frozen spinach; 1 lemon; 3 cups whole milk; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. freshly ground pepper; 8 oz. low-moisture mozzarella, coarsely grated (about 2 cups); 8 oz. Parmesan, finely grated (about 4 cups); 1 cup heavy cream; 1 lb. fresh lasagna sheets

A green sheet pan lasagna with two pieces removed.

Photograph by Peden + Munk, food styling by Shilpa Uskokovic

Loosely inspired by the lasagna verde from Rolo’s, a cozy restaurant in Queens, New York, this version is something of a rule-breaker. For one, the sauce starts with still-frozen spinach, which turns rich in the blender when combined with steaming hot milk and grated cheese. Using a baking sheet instead of a deeper baking dish cuts down the bake time to a reasonable length for a weeknight while yielding more of those prized edge pieces. Store-bought fresh lasagna sheets, easy to find in many supermarkets, shave off even more time and elevate the lasagna to truly restaurant-quality.

What you’ll need

Blender
$49 $43 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Box Grater
$19 At Amazon
Large Skillet
$69 At Amazon
Medium Saucepan
$50 $30 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

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Recipe notes

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