Sheet Pan Spinach Lasagna-The Little Shop of Olive Oils

Sheet Pan Spinach Lasagna


  • 12 lasagna noodles, pre-cooked or no-boil
  • 3 tablespoons Herbes de Provence Olive Oil, plus more for drizzling
  • 4 cups fresh spinach, roughly chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon ground nutmeg
  • Fresh basil leaves for garnish


  • Preheat your oven to 375ºF (190ºC) and brush a sheet pan with a tablespoon of olive oil.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for an additional minute.
  • Stir in the chopped spinach and cook until wilted. Season with salt and pepper and set aside to cool slightly.
  • In a bowl, combine the ricotta cheese, half of the Parmesan, the egg, nutmeg, salt, and black pepper. Mix in the cooled spinach mixture.
  • Spread a thin layer of olive oil on the bottom of the sheet pan.
  • Arrange 4 lasagna noodles over the oil. Spread a third of the ricotta-spinach mixture on the noodles, followed by a third of the mozzarella cheese.
  • Repeat layering noodles, the ricotta-spinach mixture, and mozzarella cheese two more times.
  • Top with the remaining Parmesan cheese and drizzle with olive oil.
  • Cover with foil and bake for 25 minutes. Then uncover and bake for another 10-15 minutes, until the cheese is melted, and the edges are slightly crispy.
  • Let the lasagna cool for 5-10 minutes before cutting. Garnish with fresh basil leaves and an extra drizzle of olive oil.
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