| Recipes |

Sheet-Pan Lasagna

Inspired by a nonkosher lasagna I saw that looked so insanely delicious I had to recreate it and make it kosher! We first tried it in January, and I’ve been making it almost weekly ever since! It’s a bit more effort because you have to boil the noodles, and if you decide to use fake meat you have to make the sauce, but I need you to know that it is WORTH IT!

  • 2 boxes lasagna noodles (not the no-boil kind!)
  • 2 Tbsp kosher salt
  • ½ cup grated Parmesan cheese
  • 6 cups Mehadrin Shredded Mozzarella Cheese, divided
  • 1 Tbsp extra-virgin olive oil
  • 1 12-oz (340-g) pkg fake beef (I use Impossible)
  • 1½ tsp granulated garlic
  • 1½ tsp granulated onion
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 3 15-oz (425-g) cans tomato sauce (I use Gefen)
Spinach-Ricotta Mixture
  • 1 cup Mehadrin Ricotta Cheese
  • 1 cup frozen spinach, thawed and strained well
  • ½ tsp kosher salt
  • ¼ tsp black pepper

To make the sauce: Place a medium-sized pot over medium-high heat. Once hot, add the oil, fake beef, and spices. Use a wooden spoon to break up the “meat” and combine with the spices. Once the meat is cooked through and crumbly, and has some color to it, add the sauce. Add a few drops of water to each can and swirl to get out the last bits of sauce. Bring to a boil, then lower to very low heat. Cover the pot and allow to simmer for 1 hour.

To make the spinach-ricotta mixture: Put all the ingredients into a bowl and mix well to combine.

To assemble: Preheat oven to 350°F (175°C) and grease a baking sheet with cooking spray.

Bring a large pot of water to a boil. Break up lasagna noodles into approximately 3-inch (712-cm) squares.

Once water comes to a boil, add 2 Tbsp kosher salt along with the broken-up squares of lasagna noodles. Stir every few minutes to prevent sticking. Cook for the amount of time given on the package (set a timer so you don’t overcook them!).

As soon as the noodles are finished cooking, use a slotted spoon to transfer to a very large bowl. Add 2 cups of shredded mozzarella and all of the Parmesan cheese, along with the hot tomato sauce. Stir well to combine.

Immediately pour the mixture onto the prepared baking sheet, using a spoon to flatten it out so that it’s spread evenly across the entire pan. Use a large spoon to add 6 large dollops of the ricotta mixture across the lasagna, leaving a few inches of space between each dollop.

Add remaining shredded cheese over the noodles (not over the ricotta dollops).

Place in the oven and bake uncovered for 35–40 minutes until the mixture is golden and bubbly and is completely irresistible! Serve hot and enjoy!


The sauce can be made up to three days in advance and reheated before assembling the lasagna.


(Originally featured in Family Table, Issue 842)

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