Sheet Pan Lasagna

6 servings; MFP.  Watch so it doesn't burn.  Maybe boil noodles a bit so they are done before it burns.

Biggest SS pan (9 x 11.75) worked well for the recipe below. This is HALF the original 12 servings recipe:

• 225 g/Half box dried lasagna noodles (not no-boil) (8 oz)

• 0.5 tablespoon canola oil

• 1/2 medium yellow onion, diced (about 1 1/2 cups)

• 3 cloves garlic, minced

• 180g/6 oz Impossible meat

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 325 g/0.5 jar spaghetti sauce

• 1 1/4 cup tomato sauce (50/50 tomato paste/water)

• 212 g/4 ounces whole-milk ricotta cheese (about 1 cup)

• 170 g/6 oz shredded mozzarella cheese 

• 30 g/2 oz grated Parmesan cheese (about 1 packed cup)

1. 400F; Soak broken up noodles in hot water (STIR so they don't stick).

2. Cook veggies, meat, spices.

3. Add in drained noodles and sauce; stir and add to baking pan.

4. Cover with ricotta dollops, parm, and mozz (in that order)

5. Baked uncovered 30-35 mins.

Original recipe:

1. Heat the oven to 400ºF. Coat an 18x13-inch rimmed baking sheet (half sheet pan) with cooking spray. Break 1 (16-ounce) box dried lasagna noodles into rough 2 to 3-inch pieces and place in a large bowl, then add enough warm water to cover by an inch or so.

2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until translucent and lightly browned, 4 to 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

3. Add 1 pound ground beef, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Use a wooden spoon to break the beef up into small pieces and cook, stirring occasionally, until the beef is browned and cooked through, about 5 minutes.

4. Drain the noodles. Add the noodles and 2 (about 24-ounce) jars marinara sauce to the pot and stir to combine.

5. Transfer to the baking sheet and spread into an even layer, making sure all the noodles are covered with a layer of sauce. Using a spoon, dollop 8 ounces ricotta cheese evenly over the noodles. Sprinkle with 8 ounces shredded mozzarella cheese and 4 ounces grated Parmesan cheese.

6. Bake uncovered until the noodles are tender and the cheeses are melted and browned, 30 to 35 minutes.

https://www.thekitchn.com/sheet-pan-lasagna-recipe-23685399#post-recipe-693091026