Sheet-Pan Spinach Lasagna

Spinach Lasagna: A modern twist on the classic Italian dish. Layers of fresh lasagna sheets with spinach sauce, hot Italian sausage, and melted cheese. Start by cooking sausage, onions, and garlic. Blend frozen spinach with hot milk and garlic for the sauce. Combine mozzarella, Parmesan, and cream for a decadent cheese sauce. Layer everything on a baking sheet and bake until golden and bubbly. Perfect for weeknights or special occasions, it’s a crowd-pleaser that balances flavors and textures deliciously

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

Step By Step Preparation of spanish lasagna :

1 :

Preheat your oven to 375°F (190°C). Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Cook the hot Italian sausage, onion, and 2 cloves of finely chopped garlic, breaking up the sausage into small pieces with a wooden spoon, until the onion is softened, and the sausage is cooked through (about 8-10 minutes). Remove from heat and let it cool slightly. Break up any remaining large pieces of sausage with a fork or potato masher.

2 :

In a blender, place the frozen spinach. Use a vegetable peeler to remove the zest from the lemon in wide strips and add the zest to a medium saucepan. Add the whole milk, salt, pepper, and the remaining 4 whole garlic cloves to the saucepan. Heat over medium-high heat, stirring occasionally, until the milk is steaming (about 5 minutes). Immediately pour this mixture over the spinach in the blender. Blend starting on low speed and gradually increasing to high until the mixture is smooth and bright green.

3:

In a large bowl, toss together the mozzarella and Parmesan cheese. Set aside 1½ cups of this cheese mixture for topping. Add the remaining cheese mixture to the spinach sauce in the blender. Pour in the heavy cream and blend just until combined.

4:

Pour one-third of the spinach sauce (about 2¼ cups) onto an 18×13″ rimmed baking sheet and spread it to the edges of the pan with a large spoon. If the fresh lasagna sheets are in large strips, cut them in half or thirds. Arrange half of the sheets in a single layer to cover the sauce, trimming to fit as needed. Spoon the sausage mixture evenly over the pasta, then top with half of the remaining sauce. Arrange the remaining lasagna sheets in a single layer across the surface. Pour the remaining sauce over them and spread it evenly to cover the pasta. Scatter the reserved cheese mixture on top.

5:

Bake the lasagna until the top is golden brown in spots, the filling is set around the edges, and a skewer or toothpick slides easily through the center (about 25–35 minutes). Let it sit for 10 minutes before cutting into squares.

conclusion Spinach Lasagna :

In conclusion, Sheet-Pan Spinach Lasagna offers a delightful fusion of flavors and a convenient twist on the classic Italian dish. By incorporating still-frozen spinach into a creamy sauce and utilizing store-bought fresh lasagna sheets, this recipe streamlines the cooking process without sacrificing taste or quality. The result is a dish that marries the rich, savory goodness of hot Italian sausage with the vibrant freshness of spinach and the indulgent creaminess of melted cheese. Whether you’re cooking for a weeknight dinner or hosting a special gathering, this Sheet-Pan Spinach Lasagna is sure to impress with its delicious flavors and satisfying textures. So go ahead, gather your ingredients, and indulge in the comfort and convenience of this mouthwatering dish. Enjoy your delicious Sheet-Pan Spinach Lasagna!

equipment to make Spinach Lasagna :

1. Large skillet: Used for cooking the hot Italian sausage, onions, and garlic.
2. Blender: To blend the still-frozen spinach with hot milk, garlic, and lemon zest to make the spinach sauce.
3. Medium saucepan: To heat the milk, garlic, salt, pepper, and lemon zest before pouring it over the spinach in the blender.
4. Vegetable peeler: For removing the zest from the lemon in wide strips.
5. Large bowl: For tossing together the grated mozzarella and Parmesan cheese.
6. 18×13″ rimmed baking sheet: Used as the baking vessel for assembling and baking the lasagna.
7. Wooden spoon: For stirring the sausage mixture and spreading the sauce on the baking sheet.
8. Fork or potato masher: To break up any large pieces of sausage in the skillet.
9. Cutting board and knife: For chopping the onion, garlic, and sausage if necessary.
10. Measuring cups and spoons: For accurately measuring the ingredients.