Giada’s Sheet-Pan Lasagna
A fast, fuss-free sheet-pan lasagna that combines all the comforting flavors of traditional lasagna in a single tray bake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Meat
Ingredients
Scale
- 1 lb dry lasagna noodles, broken into 2-inch pieces
- 1 lb spicy bulk Italian sausage
- 1 large onion, chopped
- 1 clove garlic, chopped
- 5 oz baby spinach, chopped
- 1 cup ricotta cheese
- 4 cups jarred marinara sauce (or homemade)
- 2½ cups shredded mozzarella cheese, divided
- 1½ cups grated Parmesan cheese, divided
- 3 tablespoons olive oil, divided
- 1 pinch crushed red pepper flakes (optional)
- 1 tablespoon salt (for pasta water)
Instructions
- Preheat your oven to 425°F (220°C) and lightly oil a rimmed half-sheet pan (about 18×13 inches).
- Boil a large pot of salted water. Add broken lasagna noodles and boil for 4 minutes. Reserve ½ cup pasta water, then drain and set aside.
- In a skillet over medium heat, warm 1 tablespoon olive oil. Add garlic and red pepper flakes, sauté for 30–45 seconds until fragrant. Add spinach and cook until wilted. Press spinach in a strainer to remove excess liquid and mix into ricotta.
- In the same skillet, heat remaining olive oil, add sausage and cook until browned. Add onion and cook until translucent then remove from heat.
- In a large pot, combine partially cooked pasta, reserved pasta water, sausage-onion mixture, marinara sauce, 1 cup mozzarella, and ½ cup Parmesan. Stir to combine.
- Spread the mixture evenly on the prepared sheet pan, dollop spinach-ricotta over the top and sprinkle with remaining mozzarella and Parmesan.
- Bake for about 30 minutes until browned and crispy, then let rest for 5–10 minutes before slicing and serving.
Notes
For variations, swap spicy sausage for sweet Italian or ground turkey, and use no-boil noodles if needed. Let cool and refrigerate leftovers within two hours.