Sheet-Pan Lasagna

• 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

Sauce

• 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 (7¹⁄₂-cm) squares.