Green Goddess Sheet Pan Lasagna

Name: Green Goddess Sheet Pan Lasagna
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: • 1 (16-ounce) bag fresh spinach; • 1 cup (2 ounces) finely grated parmesan cheese; • 1 cup loosely packed herbs, such as basil leaves, parsley, and/or tarragon; • 1 cup chicken broth; • 1 cup heavy cream; • 1 lemon, juiced and zested (about 2 tablespoons juice); • 1 1/2 teaspoons kosher salt; • 1 teaspoon garlic powder; • 1 teaspoon onion powder; • 1 teaspoon dried oregano; • 1 pound ground beef, chicken or turkey; • 1 (9-ounce) package no-boil lasagna noodles; • 2 cups (15 or 16 ounces) whole milk ricotta cheese; • 3 cups (12 ounces) shredded mozzarella cheese

7 steps

Prep:35minCook:35min

One of the best things about this recipe is its adaptability. You can mix and match herbs depending on what you have on hand, though basil, parsley, tarragon, and chives give you that classic green goddess flavor. If you prefer a brighter flavor, add more lemon juice and zest, or even a splash of apple cider vinegar. You can also go heavier on the cheese if you prefer a more indulgent, traditional feel.

Updated at: Fri, 28 Aug 2026 11:42:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories623.7 kcal (31%)

Total Fat40.4 g (58%)

Carbs32.5 g (12%)

Sugars2.1 g (2%)

Protein33.2 g (66%)

Sodium787.6 mg (39%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 x 16 ouncefresh spinach

bag

1 cupparmesan cheese

finely grated

1 cupherbs

loosely packed, such as basil leaves, parsley, and/or tarragon

1 cupchicken broth

1 cupheavy cream

1lemon

juiced and zested

1 ½ teaspoonskosher salt

1 teaspoongarlic powder

1 teaspoononion powder

1 teaspoondried oregano

1 poundground beef

chicken or turkey

1 x 9 ounceno-boil lasagna noodles

package

2 cupswhole milk ricotta cheese

3 cupsshredded mozzarella cheese

Instructions

Step 1

• Preheat the oven to 400°F.

Step 2

• Cook the spinach: Bring a large pot of water to a boil and add the spinach. Cook for 45 seconds, then drain in a colander.

Step 3

• Blend the sauce: Add the cooked spinach, parmesan, herbs, chicken broth, cream, lemon juice and zest, salt, garlic powder, onion powder, and dried oregano to a blender and blend until smooth, about 2 minutes, scraping down the sides as needed. Taste and add more salt or lemon juice, if needed.

Step 4

• Finish the sauce: Heat the olive oil in a large skillet over medium heat. Add the ground beef, chicken or turkey and cook, breaking it up, until no longer pink, 5 to 7 minutes. Remove the pan from the heat and stir in the blended green goddess sauce.

Step 5

• Assemble the lasagna: Spread 1 cup of the sauce on a rimmed sheet pan, making sure to cover the bottom of the pan (it will be a very thin layer of sauce). Break half of the no-boil noodles into large pieces and arrange in a single layer. Top with a heaping 1 cup of the sauce, dollops of half of the ricotta, and 1/3 of the mozzarella. Repeat layers once more using the remaining noodles, another heaping 1 cup of the sauce, the remaining ricotta, and another 1/3 of the mozzarella. Finish with a final layer of the remaining sauce and mozzarella. Make sure all the noodles are well covered with sauce—there should be no dry spots on the noodles.

Step 6

• Bake the lasagna: Cover the sheet pan loosely with lightly greased foil and bake for 20 minutes. Remove the foil and bake until bubbly and lightly golden on top and the noodles are tender, 10 to 15 minutes. If desired, broil the lasagna until browned on top, 2 to 4 minutes.

Step 7

• Finish and serve: Let cool for 5 minutes, then serve.