Giada’s viral sheet pan lasagna is a game-changer for any lasagna lover who wants that rich, cheesy, layered flavor without spending hours in the kitchen. This recipe takes everything you love about traditional lasagna and simplifies it into a weeknight-friendly meal that bakes up beautifully in a single pan. I often use a baking dish instead, giving it a cozy, casserole vibe that makes it extra hearty and comforting.
This dish has become one of my most requested recipes, especially when we’re having friends over or when I’m cooking for family or friends in need of a delicious, comforting meal. Plus, if you’re planning to drop this off as a meal, it’s perfect for making ahead—just assemble everything up until the baking step, and let them pop it in the oven fresh for an incredible dinner!
Why You’ll Love This Recipe
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Quick and Easy: The sheet pan approach keeps things simple and cuts down on cook time.
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Customizable: You can make it your own by adding veggies, changing up the cheese, or adding extra layers.
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Perfect for Meal Drop-Offs: This lasagna is great to prep in advance, and friends and family will appreciate a fresh-baked meal.
Tips for Meal Prep & Gifting
If you’re planning to gift this dish or bring it to a potluck, I recommend assembling the lasagna up to the baking step. Package it with clear instructions to bake when ready so they get to enjoy it fresh from the oven, with melty cheese and perfectly cooked pasta.
Make-Ahead and Storage
This lasagna is also perfect for making ahead. If you’re planning to store it:
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Refrigerate in an airtight container for up to 3 days.
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Freeze before baking for up to 3 months. When ready to eat, thaw overnight in the fridge, then bake as instructed.
Reheating
For the best results, reheat in a 350°F (175°C) oven until warmed through. Cover with foil to retain moisture, then remove it for the last 5 minutes to let the cheese get bubbly again.
Giada's Layer-less Lasagna
Ingredients
- 1 lb lasagna sheets broken into 2 inch pieces
- 1 lb spicy sausage filling (casings removed)
- 4 tbsps olive oil
- 2-3 cloves garlic
- 1 container spinach (5 oz)
- 1 small red onion, diced (I skipped the onion here)
- 4 cups jarred sauce (I use Rao's)
- 1 cup ricotta cheese
- 2 1/2 cups shredded low-moisture mozzarella
- 1 1/2 cups grated parmesan
Instructions
- Preheat oven to 425°F. Grease 9X13 baking dish, or 12x17 inch baking sheet to make it a thin sheet pan lasagna, with 1-2 tbsps olive oil.
- Place a large pot of salted water over high heat to bring to a boil. Meanwhile, add 1 tbsp olive oil to a medium frying pan over medium heat. Add garlic and sauté until fragrant. Add spinach and salt and cook, stirring, until wilted. Remove spinach from pan, placing into a medium bowl. Use kitchen sheers to roughly chop cooked spinach, then mix in ricotta. Set aside.
- Wipe frying pan with paper towel. Add 2 tbsps to frying pan along with sausage. Leave undisturbed until starting to brown then break up sausage. Continue to cook until sausage is broken apart and lightly brown throughout. Add in red onion to sausage. Sauté additional 3 minutes until onion has softened. Remove from heat.
- Parboil lasagna sheets for 4 minutes, stirring to prevent from sticking.
- Meanwhile, mix marinara sauce into sausage.
- Strain pasta, return to pot then mix in sausage/sauce. Mix in ~1 1/2 cups mozzarella and 1 cup parmesan.
- Dump mixture into baking dish. Sprinkle remainder of cheese on top. Dollop lasagna with spinach-ricotta mixture as shown.
- Bake for 30 minutes uncovered or until sauce is bubbly and pasta is lightly browned. Serve with additional sauce and cheese and enjoy!
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