Name: Sheet Pan Layerless Lasagna Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil, divided; 1 pound taccole pasta or broken-up sheets of lasagna; 1 clove garlic, chopped; 1 teaspoon Giadzy Spicy Seasoned Salt, divided; Kosher salt, for the pasta water; 1 (5-ounce) container baby spinach; 1 red onion, diced; 1 cup whole milk ricotta cheese; 2 ½ cups shredded low-moisture mozzarella, divided; 1 ½ cups freshly grated Parmigiano Reggiano, divided; 1 pound spicy Italian sausage, casings removed; 3 (12.34-ounce) jars Giadzy Passata or 3 cans Corbara Tomatoes

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Introduction

Sheet Pan Layerless Lasagna offers all the comforting flavors of traditional lasagna without the fuss of layering noodles. This easy one-pan dish combines tender pasta, savory sausage, creamy ricotta, and gooey cheese for a crowd-pleasing meal that’s perfect for any weeknight.

The image shows a metal baking tray full of baked lasagna with a golden-brown melted cheese layer on top, dotted with white patches of ricotta mixed with green herbs. The lasagna has multiple visible layers, including a bright red tomato sauce with ground meat and folded pasta sheets beneath the cheese. A woman's hand is holding a metal spatula lifting a piece from the tray, showing the soft, saucy, and cheesy texture flowing slightly. The tray is placed on a white marbled surface with a white towel that has red stripes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil, divided
1 pound taccole pasta or broken-up sheets of lasagna
1 clove garlic, chopped
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
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

Step 1: Preheat the oven to 425°F. Grease a straight-sided 12×17-inch baking sheet with 1 tablespoon olive oil and set it aside.
Step 2: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add chopped garlic and ½ teaspoon of Giadzy Spicy Seasoned Salt. Cook until fragrant, about 1 minute.
Step 3: Add baby spinach to the skillet and cook, stirring occasionally, until wilted and the water has evaporated, about 5 minutes. Transfer spinach to a bowl, chop with scissors into bite-sized pieces, then mix with ricotta cheese. Set aside.
Step 4: Wipe out the skillet, return it to medium heat, and add remaining 2 tablespoons olive oil. Add the sausage and cook undisturbed for 3 minutes, then break apart with a wooden spoon. Continue cooking and stirring for 5 more minutes until browned.
Step 5: Add diced red onion to the sausage and cook until softened, about 3 minutes. Stir in all jars of Giadzy Passata along with the remaining ½ teaspoon of Spicy Seasoned Salt. Swirl about 2 tablespoons of water in each jar to loosen the sauce and add it to the pan. Remove from heat. (If using Corbara canned tomatoes, add them with their juices instead, crushing with the back of a spoon to make a chunky sauce.)
Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 4 minutes until very al dente, stirring often. Using a slotted spoon or pasta spider, transfer cooked pasta directly to the sausage sauce.
Step 7: Add ½ cup reserved pasta water, 1 cup shredded mozzarella, and ½ cup grated Parmigiano to the pasta and sauce. Stir gently until well combined.
Step 8: Pour the pasta mixture into the prepared baking sheet. Dollop the ricotta-spinach mixture evenly over the top. Sprinkle with the remaining 1 ½ cups mozzarella and 1 cup Parmigiano Reggiano.
Step 9: Bake for 30 minutes, or until the dish is bubbly and golden brown on top. Let cool for 5 minutes before slicing into squares. Serve warm with extra passata or marinara if desired.

Tips & Variations

Use fresh mozzarella instead of shredded for a creamier texture on top.
Substitute spicy Italian sausage with ground turkey or plant-based sausage for a lighter or vegetarian option.
For an extra layer of flavor, add a pinch of red pepper flakes to the sauce.
The water reserved from cooking pasta helps bind the sauce and pasta together; don’t skip this step.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months — thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

The image shows a close-up of a slice of baked lasagna being lifted from a pan with a metal spatula. The lasagna has multiple layers visible: a bottom layer of cooked pasta with a soft, slightly browned texture, followed by a rich red tomato sauce with chunks of tomato and bits of green herbs, a layer of melted mozzarella cheese with spots of brown from baking, and dollops of creamy ricotta cheese mixed with green spinach on top. The pan is rectangular and silver, placed on a white marbled surface with a red-striped cloth beneath. In the blurred background, there are bottles, one red and one yellow, adding to the warm and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, taccole pasta is recommended because it holds up well in the sauce, but you can substitute broken-up lasagna sheets or other short pasta shapes. Just be sure to cook them al dente to avoid mushiness.

What can I use if I don’t have Giadzy Passata?

You can substitute any high-quality tomato passata or crushed canned tomatoes. If using canned tomatoes, gently crush them in the pan to create a chunky sauce similar to passata.