Rachaell's Recipes
About the Recipe
Giada's viral sheet pan lasagna recipe comes together in such a small amount of time, especially compared to traditional lasagna. I tend to make it in a smaller baking dish which turns it into a lasagna casserole vibe. It is DELICIOUS and so impressive. Sometimes I make it to gift to friends ready to bake.
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 mozzarellaÂ
1 1/2 cups grated parmesanÂ
Preparation
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.Â
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.Â
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.Â
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!