Sheet Pan Layerless Lasagna
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
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4 tablespoons olive oil, divided
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1 pound taccole pasta or broken-up sheets of lasagna
- 1 clove garlic, chopped
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1 teaspoon Giadzy Spicy Seasoned Salt, divided
- 1 (5-ounce) container baby spinach
- 1 cup whole milk ricotta cheese
- 1 pound spicy Italian sausage, casings removed
- 1 red onion, diced
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3 (12.34-ounce) jars Giadzy Passata, or 3 cans Corbara Tomatoes*
- 2 ½ cups shredded low-moisture mozzarella, divided
- 1 ½ cups freshly grated Parmigiano Reggiano, divided
- Kosher salt, for the pasta water
Instructions
- Preheat the oven to 425°F. Grease a straight-sided 12x17-inch baking sheet with 1 tablespoon olive oil. Set aside.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the garlic and ½ teaspoon of the Giadzy Spicy Seasoned Salt. Cook until fragrant, about 1 minute. Add the spinach, stirring occasionally, and cook until wilted - you want to see the water release from the spinach and evaporate, about 5 minutes. Remove the spinach to a medium bowl and chop with scissors until bite-sized. Add the ricotta and mix until combined. Set aside.
Wipe out the skillet, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the sausage and cook undisturbed for 3 minutes, then break apart with a wooden spoon. Cook for another 5 minutes, stirring often, until browned. Add the onion and cook until softened, about 3 minutes. Stir in all 3 jars of Giadzy Passata and the remaining ½ teaspoon of Spicy Seasoned Salt. Swirl around roughly 2 tablespoons of water in each jar of passata to release all of the sauce, and add that as well. Remove from heat. (*If using Corbara canned tomatoes, add them to the pan with all of their juices in place of the Passata. Crush the tomatoes with the back of your spoon to create a chunky sauce.)
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 4 minutes (very al dente), stirring often. Using a pasta spider or slotted spoon, add the cooked pasta directly to the pan with the sauce. Add a reserved ½ cup of pasta water, 1 cup mozzarella, and ½ cup Parmigiano as well. Stir until well combined.
- Transfer the pasta mixture to the prepared sheet pan. Dollop the ricotta-spinach mixture evenly across the top. Sprinkle with the remaining 1 ½ cups mozzarella and 1 cup Parmigiano.
- Bake for 30 minutes, or until bubbly and golden-brown on top. Let cool for 5 minutes before slicing into squares. Serve with extra warm passata or marinara if desired.
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60 comments
I clicked on 5 stars (about 100 times,) but it’s only showing 4 stars. I’ve also made this several times and we love it. I use 2 boxes of frozen spinach (thawed and squeezed dry) and a full 15 ounce container of ricotta cheese—everything else as directed—and it’s FABULOUS that way. Full disclosure, I use the cheapo green cylinder parmesan cheese product…still delicious!
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!