Sheet Pan Lasagna

In a large pot over medium-high heat, add olive oil. Sauté the diced onions until they begin to soften, about 5-7 minutes. Season with salt, pepper, and garlic powder.

Add the ground beef and Italian sausage to the pot. Use a meat chopper or spoon to break it up and cook until browned.

Stir in the crushed tomatoes, dried basil, and dried oregano. Bring to a simmer and cook for about 20 minutes, stirring occasionally.

While the sauce simmers, cook the lasagna noodles in a large pot of boiling, salted water for about 8 minutes, or until al dente. Drain well.

In a separate large bowl, prepare the ricotta mixture. Combine the ricotta cheese, eggs, chopped spinach, 2 cups of mozzarella, 1 cup of Parmesan, and a pinch of salt and pepper. Mix thoroughly until well combined.

Once the noodles are drained, roughly chop them into bite-sized pieces.

In a very large mixing bowl, combine the cooked meat sauce, the chopped noodles, 2 cups of mozzarella, and 1 cup of Parmesan. Stir until everything is evenly coated.

Preheat your oven to 375°F (190°C). Spread the pasta mixture evenly onto a large, rimmed sheet pan.

Top the lasagna mixture with the remaining 1/2 cup of Parmesan cheese, followed by the remaining 4 cups of mozzarella cheese, creating a thick, even layer.

Dollop the prepared ricotta mixture evenly over the top of the cheese.

Bake for about 40 minutes, until the cheese is melted, golden brown, and bubbly.

Let the lasagna rest for a few minutes before cutting and serving. It pairs well with garlic cheese bread.