What an amazing flavor bomb! Everyone had seconds!

Sheet Pan Ground Beef and Green Chili Lasagna is a delightful twist on the classic Italian dish, perfect for busy weeknights or casual family gatherings. This version is inspired by the flavors of the Southwest, combining hearty ground beef with the mild heat of green chilies. It’s a comforting meal that’s easy to prepare and sure to please both kids and adults alike. The sheet pan method makes it a breeze to cook and serve, with less mess and more time to enjoy with your loved ones.

This lasagna pairs wonderfully with a simple green salad drizzled with a tangy vinaigrette, which balances the richness of the dish. A side of garlic bread or warm, crusty rolls is perfect for soaking up any extra sauce. For a refreshing finish, consider serving a light fruit salad or a scoop of lemon sorbet.

Servings: 6

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (4 ounces) diced green chilies
1 jar (24 ounces) marinara sauce
9 lasagna noodles, cooked
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for greasing the pan

Preheat your oven to 375°F (190°C) and lightly grease a sheet pan with olive oil.

In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the diced green chilies and marinara sauce. Season with oregano, basil, salt, and pepper. Let the sauce simmer for about 10 minutes.

Spread a thin layer of the meat sauce on the bottom of the prepared sheet pan.

Place three lasagna noodles over the sauce, followed by half of the ricotta cheese, a third of the mozzarella, and a third of the Parmesan.

Repeat the layers, starting with the meat sauce, then noodles, ricotta, mozzarella, and Parmesan.

Finish with a final layer of noodles, remaining meat sauce, and top with the rest of the mozzarella and Parmesan cheese.

Cover the sheet pan with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna cool for a few minutes before slicing and serving.

For a vegetarian version, substitute the ground beef with sautéed mushrooms or a mix of your favorite vegetables like zucchini and bell peppers. If you have picky eaters, you can blend the green chilies into the sauce to hide them while still keeping the flavor. For a spicier kick, add a pinch of red pepper flakes to the meat sauce. You can also use whole wheat or gluten-free lasagna noodles if preferred.