Sheet-Pan Spinach Lasagna

Loosely inspired by the lasagna verde from Rolo’s, a cozy restaurant in Queens, New York, this version is something of a rule-breaker. For one, the sauce starts with still-frozen spinach, which turns rich in the blender when combined with steaming hot milk and grated cheese. Using a baking sheet instead of a deeper baking dish cuts down the bake time to a reasonable length for a weeknight while yielding more of those prized edge pieces. Store-bought fresh lasagna sheets, easy to find in many supermarkets, shave off even more time and elevate the lasagna to truly restaurant-quality.