Sheet Pan Layerless Lasagna
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
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Shop the Sheet Pan Lasagna Box!
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4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more for the pasta water
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1 pound taccole pasta or lasagne pasta broken into 2-inch pieces
- 1 clove garlic, chopped
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1 teaspoon Calabrian Chili Paste, or 1/2 teaspoon red pepper flakes
- 1 (5- ounce) container baby spinach
- 1 cup part skim ricotta cheese
- 1 pound spicy Italian sausage, casings removed
- 1 red onion, diced
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4 cups jarred marinara sauce
- 2 1/2 cups shredded low moisture mozzarella, divided
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1 1/2 cups freshly grated parmesan cheese, divided
Instructions
- Preheat the oven to 425 degrees F. Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.
Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.
Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces. Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.
Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.
While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving. Serve with extra warm marinara if desired.
Video
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 1027
- Carbs
- 80 grams
- Protein
- 50 grams
- Fat
- 55 grams
- Saturated Fat
- 23 grams
- Cholestrol
- 138 milligrams
- Sodium
- 1924 milligrams
- Fiber
- 6 grams
- Sugar
- 13 grams
59 comments
Delicious!!
Is there anything you need to do when you freeze it?
Ciao! Freeze leftovers by cooling completely & wrapping tightly before storing. Thaw overnight & reheat in the oven or microwave. Easy & delish anytime!
Over the holidays, I Needed an easy meal for a crowd. This was perfect. Going to make it again tomorrow, actually. Easy to make, easy to eat! Perfecto!
This recipe is DELICIOUS and my go-to when I don’t know what to make for dinner.
The website won’t allow for 5 stars, but this was definitely a 5-star recipe. My whole family loved it and raved. I’ve made this twice now. It’s a labor of love, I start it at 3 and we eat at 5:30, but I also fix Caesar salad and apps to go with it.
wouldnt allow 5 stars but deserves a 5! i love love love this recipe
Split the recipe between two 13×9 quarter sheet pans. Bake one and freeze the other. Each half is a generous portion for 2 with leftovers, and you get twice the deliciousness!
Is it possible to line the pan with parchment before assembling for easier cleanup?
Ciao! Absolutely!
This deserves 5 stars but would only allow me to click four!
I’ve made this at least 10 times. I’ve tried with spicy sausage and mild. One pound and closer to two. I think the perfect flavor is with spicy or half and half spicy and at least 1.5 lbs of it!
I use regular boxed lasagna noodles with salt and oil in the cooking water to flavor and keep them separated, and only cook them 4-5 min tops. Once drained and cool enough to handle, stack them up and cut to 1-2 inch slices. They still stick a bit so you have to peel them apart before putting into the sausage and sauce.
Bale cause I love the extra crispy noodle corners, I cook it a bit longer than stated.
A family favorite!
I tried to give 5 stars, but it wasn’t accepting!
So, so tasty! This time around I had to use up some items in the fridge, so I doubled the sausage and the ricotta cheese mixture. One of the family was not hungry, but ate two large slices! This dish is so flavorful, but I find all Giada’s recipes are!!! Sent this on to my son and his family along with the pasta during their last visit.😋
I tried to give 5 stars, but it wasn’t accepting!
So, so tasty! This time around I had to use up some items in the fridge, so I doubled the sausage and the ricotta cheese mixture. One of the family was not hungry, but ate two large slices! This dish is so flavorful, but I find all Giada’s recipes are!!! Sent this on to my son and his family along with the pasta during their last visit.😋
Perfection! I also added a pound of ground chuck to the sausage, since I have hungry boys. They went on and on about how delicious this was. Thank you for another wonderful recipe!!
Absolutely amazing I’ve made this several times and it freezes well also.
Wow, how delicious! This has become my family’s favorite! It’s a keeper…yummy!😊
Tried to give this 5 stars but I could only add 4 for some reason. I LOVE this recipe! So easy and delicious! The first time I made it I broke up the lasagna noodles but was able to find the correct pasta the second time. So, so good and perfect Sunday dinner!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Awesome dinner! Made 1/2 sheet pan with mushrooms 1/2 with sausage.
Used fresh pasta to make it a bit simpler.
Thanks for sharing.