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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
80 grams
50 grams
55 grams
Saturated Fat
23 grams
138 milligrams
1924 milligrams
6 grams
13 grams
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15 reviews & comments

  • Author's avatar image
    Dani Grimm

    This was so quick and easy and very very delicious,I had to use ground beef instead of sausage and they ate it all no leftovers thrown away.I will be making it again soon.

  • Author's avatar image
    Kelley P

    This will be my second time making this. First time was a HUGE success! Like others I found using dried pasta, the pieces shattered, so I had a lot of already small pieces on the pan. Was wondering if you could use fresh pasta instead ?? How would this affect cook time if so ??

  • Author's avatar image
    The Giadzy Kitchen

    Hi @Gloria! Either of those options would work for making it ahead :)

  • Author's avatar image

    You mentioned preparing ahead. Do you mean cook it ahead as well and then warm it up or do you mean prepare the whole thing refrigerate it and when I’m ready to cook it then cook it.

  • Author's avatar image
    Anne Hardiman

    Great dish. Highly recommend using Bechtle Traditional German Egg Noodles Mini-Lasagne if you can find it. Works really well.

  • Author's avatar image
    Jason Blank

    This was a HUGE Easter hit. I used turkey instead of the sausage for a friend who doesn’t eat red meat. But was very easy to make and the crisp on the lasagna was perfect. Feeds more than 6. Wish I had more leftovers. Thanks!!!

  • Author's avatar image

    This was a very good basic meal. Not a LOT easier than regular lasagna, but somewhat easier. I found using the meaty part of my palm worked best for getting a clean break on the lasagna noodles. Used two 15 oz tubs of Rana marinara sauce which was very tasty. And 25-7 minutes definitely gives you a BROWNED top. So keep an eye on it. Family declared it a keeper.

  • Author's avatar image

    This is the first recipe I’ve tried from Giadzy. It is soooo good it’s incredible. Family is in love and asking how soon we can have again. I’m going to try with meatballs mashed a little. Looking for many more recipes to try now.

  • Author's avatar image
    Meghan DeLonga

    This was delicious! Only change I made was used mild sausage to appease my kiddos! I divided it onto two smaller sheet pans so I could share with neighbors…Everyone seriously loved this. Yum!

  • Author's avatar image

    This lasagna is SO delicious. I’m not sure if it was partly due to a new jarred sauce I used, but I also made the following modifications:
    -1 can hunts tomato sauce 🥫 plus a whole large jar of marinara sauce (~2 cups more than the recipe states)
    -extra mozzarella and Parmesan cheeses
    -handful of fresh basil 🌿 added to the spinach ricotta mixture
    -angus ground beef with homemade Italian sausage seasoning added (fennel ground, pepper, paprika, onion, garlic, etc)
    -double the garlic.
    Bubbling over so came out 4 minutes early but just Delicioso!

  • Author's avatar image
    Vicki Bensinger

    I saw your video the other day and just had to try this. It didn’t look particularly attractive because the cheese does brown a bit but the flavor is so good. I messaged my son to stop by on his way home from the office. He did and went back for thirds.

    It’s really so delicious! Giada we too like the crunch and the fact that the cheese browns giving the dish a comforting flavor.

    I went online to look for the pasta sauce and found it at World Market.

    Also if you decide to make this luscious dish be sure to mise en place.

    My neighbors also came by and got a couple of large pieces and LOVED it.

    Thanks Giada.


  • Author's avatar image
    Terri Benson

    I plan to cut my lasagna either when 1/2 boiled or done. I’ve had the nightmare of breaking dry lasagna for lasagna soup. Won’t do that again. Can’t wait to try this recipe! Will report back with a happy review I am sure!

  • 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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