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Sheet Pan Lasagna (Giada Lasagna)


Course Dinner
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12 people
Overhead photo of sheet pan lasagna on a wooden table.
Giada's All-Crust Sheet Pan Lasagna is a simple yet delicious make-and-dump lasagna recipe that skips the tedious layering process! This sheet pan meal will feed a large crowd while easily pleasing their taste buds!

Ingredients  

  • 16 ounces lasagna noodles broken into 2-inch pieces
  • ½ pound ground beef
  • ½ pound Italian sausage
  • 1 yellow onion diced
  • 2 tablespoons minced garlic
  • 24 ounces pasta sauce
  • 2 teaspoons Italian seasonings
  • salt to taste
  • ground black pepper to taste
  • 2 cups ricotta cheese
  • 8 ounces spinach frozen but thawed and drained well
  • 2 cups shredded mozzarella cheese divided
  • 2 cups grated Parmesan cheese divided

Instructions

  • Bring a large pot of water to a boil and add in the lasagna noodles (broken into 2- inch pieces) and cook until al dente (about 10 minutes). Strain and transfer into a large mixing bowl and set aside.
    16 ounces lasagna noodles
  • Meanwhile, preheat the oven to 350°F and begin preparing the meat sauce.
  • In a large deep skillet, cook the ground beef, sausage, onion, and garlic over medium heat until browned. Drain off any excess fat and return to the pan.
    ½ pound ground beef, ½ pound Italian sausage, 1 yellow onion, 2 tablespoons minced garlic
  • Stir in the pasta sauce, Italian seasoning, salt, and pepper, and bring to a simmer for 10 minutes.
    24 ounces pasta sauce, 2 teaspoons Italian seasonings, salt, ground black pepper
  • In a separate bowl, mix together the ricotta cheese, thawed and drained spinach, and some salt and pepper to taste. Set aside
    salt, 2 cups ricotta cheese, 8 ounces spinach, ground black pepper
  • Once the sauce is done, pour it into the bowl with the prepared pasta and mix it together. Then stir in 1 cup of mozzarella cheese and 1 cup of parmesan cheese.
    2 cups shredded mozzarella cheese, 2 cups grated Parmesan cheese
  • Lightly spray a 13x18-inch (half sheet) sheet pan with nonstick cooking spray.
  • Pour all the lasagna mixture onto the baking sheet and spread it out evenly.
  • Dollop the ricotta mixture all over the top of the lasagna.
  • Then top with the remaining grated mozzarella cheese and parmesan cheese.
  • Bake for 35 to 40 minutes or until the cheese is golden brown and bubbly.
  • Let the lasagna cool for 10 minutes before serving.

Notes

  • Storage Instructions: Let the lasagna cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also wrap it well in plastic wrap or aluminum foil and freeze it for up to three months. When ready to eat, or before repeating it in the oven or microwave.
  • This recipe makes a lot!
  • If you LOVE sauce, I would recommend adding an additional cup of pasta sauce to this recipe. It’s not dry without it; I just prefer my lasagna saucy!
  • Feel free to use a full pound of Italian sausage or ground beef instead of a 1/2 pound of each.

Nutrition

Calories: 476kcal | Carbohydrates: 37g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 881mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2477IU | Vitamin C: 11mg | Calcium: 378mg | Iron: 3mg
Find it online: www.sugarandsoul.co/giadas-all-crust-sheet-pan-lasagna/