Spinach and Artichoke Sheet Pan Lasagna

Parboil the broken lasagna noodles according to package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, then add about half of the fresh spinach and cook until wilted. Remove from heat.

In a small bowl, combine the cooked spinach and garlic with the ricotta cheese, half of the Parmesan cheese, and red pepper flakes. Season with salt and pepper to taste, mix well, and set aside.

In the same skillet, brown the ground Italian sausage over medium-high heat, breaking it up with a spoon.

Add the chopped artichoke hearts to the cooked sausage. Pour in the heavy cream and add the remaining fresh spinach. Cover and let it simmer until the spinach has wilted and the sauce has slightly thickened.

Add the parboiled lasagna noodles to the skillet with the sausage sauce. Stir to combine.

Stir in half of the mozzarella cheese and the remaining Parmesan cheese. Continue stirring until the cheese is melted and well incorporated.

Lightly grease a large sheet pan with the remaining olive oil. Pour the lasagna mixture onto the pan and spread it into an even layer.

Dollop the prepared spinach-ricotta mixture evenly over the top of the lasagna.

Sprinkle the remaining mozzarella cheese over everything.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let it cool for a few minutes before serving.