I Tried Giada De Laurentiis’ Sheet Pan Lasagna Recipe
Recipe Overview
Overview
This Sheet Pan Lasagna is a delightful take on the traditional Italian dish, offering all the comforting flavors without the hassle of layering. The recipe begins with sautéing red onion and garlic, which infuse the dish with aromatic goodness. The addition of spicy Italian sausage adds a robust flavor, while the spinach provides a nutritious boost. One of the clever tricks in this recipe is using a potato masher to crumble the sausage, ensuring even cooking and texture.
The lasagna sheets are broken into pieces and cooked briefly, which helps maintain their bite and prevents them from becoming mushy. This is a crucial step that sets this recipe apart from traditional lasagna, where overcooked noodles can ruin the dish. The creamy ricotta mixture, combined with mozzarella and Parmesan, is dolloped on top, creating a beautiful and inviting presentation.
Baking the lasagna in a sheet pan allows for crispy edges and a satisfying texture, making it perfect for serving family-style. The final result is a comforting, cheesy dish that is sure to please everyone at the table. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this Sheet Pan Lasagna is a fantastic option that doesn’t compromise on flavor or satisfaction.
Recipe Details
Steps & Tips
Chop a red onion and one garlic clove.
Chop the spinach using scissors.
Tip: Making a sheet pan lasagna cooks in way less time than the layered version.
Bring a pot of water to a boil for the lasagna.
Heat olive oil in a skillet.
Cook the spinach in the skillet until wilted.
Place the wilted spinach into a strainer to remove excess moisture.
Add more olive oil to the skillet and cook spicy Italian sausage until browned.
Add the chopped onion to the sausage and cook until soft.
Stir in marinara sauce and let it simmer on low.
Break lasagna sheets into 2-inch pieces.
Tip: Salt the boiling water like the ocean for better pasta flavor.
In a bowl, combine ricotta cheese, spinach mixture, and a little salt.
Tip: Shred your own mozzarella for better melting.
Before draining pasta, reserve half a cup of pasta water.
Add the reserved pasta water to the sauce and mix in the drained pasta.
Stir in a cup of mozzarella and half a cup of grated Parmesan into the pasta mixture.
Grab a sheet pan (15x8) and prepare it for baking.
Spread the pasta mixture evenly in the sheet pan.
Dollop the ricotta mixture over the pasta.
Sprinkle the remaining mozzarella and a cup of Parmesan on top.
Tip: You can prepare the dish ahead of time and keep it in the fridge before baking.
Bake in the oven at 425°F for about 30 minutes.
Check the lasagna after 20 minutes and adjust the oven temperature if necessary.
Tip: If everything is hot going into the oven, check for doneness earlier than the suggested time.
Let the lasagna sit for 5 to 10 minutes before serving.
Serve the lasagna family style.
Tip: Serve the lasagna family style for an impressive presentation.
Tip: Cooking the pasta for just four minutes helps maintain its texture and prevents mushiness.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a potato masher can help crumble cooked sausage easily.
- •Cooking lasagna sheets for only four minutes prevents them from becoming mushy.
- •Dolloping ricotta on top creates a beautiful presentation without the need for layering.
- •This recipe cooks faster than traditional layered lasagna, making it ideal for busy weeknights.
