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Sheet Pan Layerless Lasagna Recipe

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★★★★★

4.9 from 123 reviews

This Sheet Pan Layerless Lasagna is a deliciously easy twist on traditional lasagna, eliminating the need for layering noodles and sauce. Prepared all in one pan and baked to bubbly, golden perfection, it combines spicy Italian sausage, creamy ricotta and spinach, and rich tomato sauce with tender pasta for a flavorful, comforting meal perfect for any weeknight dinner.

Ingredients

Scale

Olive Oil

  • 4 tablespoons olive oil, divided

Pasta

  • 1 pound taccole pasta or broken-up sheets of lasagna

Flavorings

  • 1 clove garlic, chopped
  • 1 teaspoon Giadzy Spicy Seasoned Salt, divided
  • Kosher salt, for the pasta water

Vegetables

  • 1 (5-ounce) container baby spinach
  • 1 red onion, diced

Dairy

  • 1 cup whole milk ricotta cheese
  • 2 ½ cups shredded low-moisture mozzarella, divided
  • 1 ½ cups freshly grated Parmigiano Reggiano, divided

Meat

  • 1 pound spicy Italian sausage, casings removed

Tomato Sauce

  • 3 (12.34-ounce) jars Giadzy Passata or 3 cans Corbara Tomatoes

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and grease a straight-sided 12×17-inch baking sheet with 1 tablespoon of olive oil. Set it aside for later use.
  2. Cook Spinach Mixture: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped garlic and ½ teaspoon of the Giadzy Spicy Seasoned Salt. Sauté until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted and the water has evaporated, about 5 minutes. Remove the spinach from the skillet, chop it finely with scissors, and combine with the ricotta cheese in a medium bowl. Set the mixture aside.
  3. Prepare the Sausage Sauce: Wipe out the skillet, return it to medium heat, and add the remaining 2 tablespoons olive oil. Add the spicy Italian sausage and cook undisturbed for 3 minutes, then break it apart with a wooden spoon. Continue cooking, stirring often, for another 5 minutes until browned. Add the diced red onion and cook until softened, about 3 minutes. Stir in the jars of Giadzy Passata (or canned Corbara Tomatoes with juices) along with the remaining ½ teaspoon of Spicy Seasoned Salt. To ensure no sauce is wasted, swirl in about 2 tablespoons of water in each jar before adding it. Remove the sauce from heat.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the taccole pasta or broken lasagna sheets for about 4 minutes until very al dente, stirring frequently to prevent sticking. Using a pasta spider or slotted spoon, transfer the cooked pasta directly into the skillet with the sausage tomato sauce. Add ½ cup of reserved pasta water, 1 cup mozzarella, and ½ cup Parmigiano. Stir thoroughly to combine all ingredients.
  5. Assemble the Dish: Transfer the pasta and sauce mixture evenly into the prepared baking sheet. Dollop the ricotta and spinach mixture evenly across the top. Sprinkle with the remaining 1 ½ cups shredded mozzarella and 1 cup grated Parmigiano Reggiano.
  6. Bake and Serve: Bake in the preheated oven for 30 minutes, or until the top is bubbly and golden brown. Remove from the oven and let cool for 5 minutes before slicing into squares. Serve warm, optionally with extra warm passata or marinara sauce on the side.

Notes

  • Use taccole pasta or broken lasagna noodles for best texture in this sheet pan lasagna.
  • Adjust the spicy seasoned salt to taste if you prefer milder or more intense flavors.
  • If using canned Corbara tomatoes, crush them in the pan to create a chunky sauce, which adds texture.
  • Letting the dish rest after baking helps it set for easier slicing.
  • Feel free to substitute spicy Italian sausage with sweet Italian sausage or ground turkey for a different taste.

Keywords: Sheet Pan Lasagna, Layerless Lasagna, Italian Pasta Bake, One-Pan Dinner, Easy Lasagna Recipe, Italian Sausage Lasagna

Find it online: https://kochenmitviktoria.com/sheet-pan-layerless-lasagna-recipe/