Sheet Pan Layerless Lasagna (2024)

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Photo Credit: Elizabeth Newman

Sheet Pan Layerless Lasagna

10 MINPrep Time

50 MINCook Time

6Servings

(22)

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

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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

Rated 5.0 stars by 1 users

Prep Time

10 minutes

50 minutes

Calories

1027

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.

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Nutrition

Nutrition Serving Size: 6
per serving: Calories; 1027

Amount/Serving % Daily Value

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

nut free

Sheet Pan Lasagna Box

Regular Price: $80.00

Unit Price: /per

(5 items)

Organic Sicilian Extra Virgin Olive Oil

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(16.9 fl oz)

Organic Taccole Pasta

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(1.1 lbs)

Crushed Calabrian Chili Paste

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(10 oz)

Organic Tomato Sauce With Basil

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(19.4 oz)

DOP Parmigiano Reggiano 24 Month Aged Cheese

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(6-8oz)