Sheet Pan Layerless Lasagna
Giada De Laurentiis
4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more for the pasta water
1 pound taccole pasta or lasagne pasta broken into 2-inch pieces
- 1 clove garlic, chopped
- 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
- 4 cups jarred marinara sauce
- 2 1/2 cups shredded low moisture mozzarella, divided
- 1 1/2 cups freshly grated parmesan cheese, divided
- 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, 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. Add the spinach to 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 return it to medium heat. Add the remaining 2 tablespoons 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.
- 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.
- Meanwhile, 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 bowl and stir to combine. Spread the mixture on the prepared baking sheet, leaving some tips and corners sticking up on the tray. Dollop the pasta with the ricotta 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 marinera if desired.