Sheet Pan Lasagna

Steps

1. Preheat oven to 425°F. Line a 13x18-inch sheet pan with parchment and coat with the cooking spray. Bring a large pot of salted water to a boil on high. Break the lasagna noodles into 2–3-inch pieces, and cook 6–7 min., until almost tender.
2. Meanwhile, in a 10-inch skillet, heat the oil on medium-high. Remove the sausage from the casings and add to skillet. Cook 5–7 min., until browned, breaking up meat with the back of a spatula. Stir in the garlic and cook 1 min., stirring constantly. Remove from heat.
3. Add the thawed spinach to a strainer and press to remove excess liquid. To a medium bowl, add the ricotta, spinach, and ½ cup Parmesan. Season with salt and pepper. Stir until smooth.
4. Spread ½ cup marinara sauce on bottom of prepared sheet pan. In a large bowl, gently combine remaining marinara sauce, cooked sausage, cooked lasagna noodles, ¼ cup grated Parmesan, and ½ cup shredded mozzarella. Season with salt and pepper. Spread mixture into sheet pan. Sprinkle remaining ¼ cup Parmesan and remaining ½ cup mozzarella over pan. Dollop ricotta mixture over pasta. Bake 30 min., until pasta is tender. Let rest 5 min. before serving.