Mini Sheetpan Lasagnas
Servings
8
Prep Time
30 minutes
Cook Time
25 minutes
Ingredients
-
3 tablespoons olive oil, divided, plus extra for greasing pans
- 1 clove garlic, chopped
-
1 teaspoon Giadzy Spicy Seasoned Salt, divided
- 1 (5-ounce) container baby spinach
- 1 cup whole milk ricotta cheese
- 1 pound spicy Italian sausage, casings removed
- 1 red onion, diced
-
3 (12.34-ounce) jars Giadzy Passata, or 3 cans Corbara Tomatoes*
- Kosher salt, for the pasta water
-
1 pound taccole pasta or gluten-free taccole pasta (gluten-free is pictured above)
- 3 cups shredded low-moisture mozzarella, divided
-
1 ½ cups freshly grated Parmigiano Reggiano, divided
- Special equipment: 4 8x8” tins or 6x8” tins (6x8” tins should be deeper than 2” to hold all of the lasagna)
Instructions
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the garlic and ½ teaspoon of the Giadzy Spicy Seasoned Salt. Cook until fragrant, about 1 minute. Add the spinach, stirring occasionally, and cook until wilted - you want to see the water release from the spinach and evaporate, about 5 minutes. Remove the spinach to a medium bowl and chop with scissors until bite-sized. Add the ricotta and mix until combined. Set aside.
- Wipe out the skillet, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the sausage and cook undisturbed for 3 minutes, then break apart with a wooden spoon. Cook for another 5 minutes, stirring often, until browned. Add the onion and cook until softened, about 3 minutes. Stir in all 3 jars of Giadzy Passata and the remaining ½ teaspoon of Spicy Seasoned Salt. Swirl around roughly 2 tablespoons of water in each jar of passata to release all of the sauce, and add that as well. Remove from heat. (*If using Corbara canned tomatoes, add them to the pan with all of their juices in place of the Passata. Crush the tomatoes with the back of your spoon to create a chunky sauce.)
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 4 minutes (very al dente), stirring often. Using a pasta spider or slotted spoon, add the cooked pasta directly to the pan with the sauce. Add a reserved ½ cup of pasta water, 1 cup mozzarella, and ½ cup Parmigiano as well. Stir until well combined.
- Prepare roughly 4 8x8” or 4 6x8” tins by drizzling with olive oil. Evenly distribute the pasta mixture across the tins. Dollop the ricotta-spinach mixture evenly across the tops, about 4 dollops per tin, then evenly sprinkle with the remaining 2 cups mozzarella and 1 cup Parmigiano. Cover tightly and write the below instructions on each tin: “Bake uncovered at 425°F for 20–25 minutes until golden and bubbly”.
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