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Photo Credit: Elizabeth Newman

Sheetpan Layerless Lasagna

Lovers of crispy lasagna edges, this one's for you! This spin on the classic dish isn't only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.

Feel free to assemble this ahead of time and refrigerate until it's time to serve - then pop it in the oven when it's time to eat!

Sheet Pan Layerless Lasagna


Sheet Pan Layerless Lasagna

Rated 5.0 stars by 1 users



Prep Time

10 minutes

Cook Time

50 minutes




Giada De Laurentiis

Image of Sheet Pan Layerless Lasagna



  1. Preheat the oven to 425 degrees F. Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
21 grams
14 grams
17 grams
Saturated Fat
7 grams
39 milligrams
586 milligrams
2 grams
4 grams
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3 reviews & comments

  • Author's avatar image
    Peggy Fitzpatrick

    I made mine with mild sausage and it was delicious.

  • Author's avatar image
    Candise L

    The prep time is much longer than 10 min. More like 35-45 min. After you preheat the oven that’s when you should cook your pasta. Not half way through the prep like the recipe recommends. That will save on prep time. Also, the recipe never says how to cut the pasta to smaller size. Do you break it apart before you cook it or wait till you cook it then cut the pasta once it’s cooked? Very unclear. I broke it apart while it was uncooked and the pasta mostly shatters so maybe wait till after it’s cooked to cut it if you want more whole pieces. Otherwise, the recipe is classic lasagna just without the time consuming layers. Overall, the dish was really good. Definitely serves more like 8-10.

  • Author's avatar image
    Julie Johnson

    This was delicious! I made it with mild instead of spicy sausage because the rest of my family is a bunch of wimps. Also, it says 6 servings, but it seemed more like 12 servings. I will definitely be making this again! 2 enthusiastic thumbs up.

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