Sheet Pan Layerless Lasagna
Sheet Pan Layerless Lasagna
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
Calories
1027
Author:
Giada De Laurentiis
Ingredients
-
Shop the Sheet Pan Lasagna Box!
-
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 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
-
4 cups jarred marinara sauce
- 2 1/2 cups shredded low moisture mozzarella, divided
-
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.
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
23 reviews & comments
I made this for my husband and it’s perfect for 2 people and enough for leftovers. I did use regular lasagna noodles and broke into pieces-too messy. I ordered 2 of Giada’s lasagna taccole pasta for the next time I make the pan lasagna. Definitely will be making this again especially with the cooler months coming up.
Will make this again. Delicious
Delicious! If you can’t find taccole pasta, look for mini lasagna at your grocery store. That’s what I used. Will make again!!
I’m going to try it with gluten free lasagna. I
Might even use the Barilla oven ready lasagna noodles – hope they work well in this dish without boiling first. Has anyone done a gluten free version?
This was a great recipe! I added mushrooms with the onions and used farfalle pasta which was perfect. I’ll definitely make this again.
Very good recipe. Enjoyed it more than traditional lasagna recipes because it’s not as heavy since the ricotta mixture is just dolloped on the top. I did use the spicy sausage as recipe states but made my own marinara sauce.
Delicioso! Okkkkk made this for the first time last night and I learned a few things. Start out with the biggest pan you have for your stove-top. I used my cast iron and that wasn’t big enough to mix the pasta in, etc. Also, biggest tip ever! USE Giada’s taccole pasta. It was the perfect sized pasta for this recipe. Little mini lasagna pieces, basically! Oh! and next time, I’m going to use ground Italian sausage. Seriously fun and delicious recipe. Serving size is definitely more than 6…maybe 10. Going to make this again when my family come over. They are gonna love it!
This is such a delicious dish! And easy to prepare. Another hit, Giada!
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.
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 ??
Hi @Gloria! Either of those options would work for making it ahead :)
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.
Great dish. Highly recommend using Bechtle Traditional German Egg Noodles Mini-Lasagne if you can find it. Works really well.
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!!!
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.
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.
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!
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!
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.
Vicki
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!