Love lasagna but hate the pesky task of layering? Then, let me introduce you to Giada’s Sheet Pan Lasagna recipe, where your only job is to dump, dollop, and bake!
The end result is a Homemade Sheet Pan Lasagna loaded with lots of crispy lasagna pieces that we all look forward to, as well as plenty of melty and golden-brown cheese that’s been baked to perfection!
Enjoy this lasagna with Easy Garlic Parmesan Breadsticks! Or, for cheesy garlic bread, make my Stuffed Cheese Breadsticks Recipe, that’s quickly made with crescent roll dough!
Giada Sheet Pan Lasagna
Lasagna has always been one of my favorite comfort foods for as long as I can remember! So much so that I’ve perfected different ways to make the classic dish, from ravioli lasagna to lasagna soup, and even one pot lasagna!
So, of course, I needed to take my lasagna expertise and put it to use in this recipe for sheet pan lasagna! And to be honest, it’s my new favorite way to make lasagna, and I’m willing to bet it will be yours too.
Giada’s Sheet Pan Lasagna trades the traditional process of layering in for an easier assembly method! This dump, dollop, and bake method is quick while also delivering an abundance of everyone’s favorite: crispy lasagna pieces covered in golden-brown cheese!
Why You’ll Love this Giada Sheet Pan Lasagna
Taste: This lasagna recipe still has all the same flavors you love, from the Italian seasoning to the ricotta cheese filling! And, of course, lots of cheesy deliciousness from the grated mozzarella and grated parmesan!
Texture: Since this lasagna is cooked on a sheet pan, there will be lots more pasta and cheesy edges that are deliciously crisp! Waiting for you on top of this sheet pan dinner is the creamy ricotta filling that’s filled with soft spinach!
This easy Sheet Pan Lasagna recipe feeds an army, so it’s perfect for holidays or when the kids have a bunch of friends over!
How to Make Sheet Pan Lasagna
Step 1: Prep and measure out the ingredients needed for this Sheet Pan Lasagna Recipe to allow the process to move quickly!
Step 2: Boil the lasagna noodles in a large pot of water until al dente. Afterward, strain the noodles and transfer them into a large mixing bowl.
Step 3: Combine the ground beef, sausage, onion, and garlic over medium heat in a large deep skillet.
Step 4: Cook the meat, onion, and garlic until browned. Then drain off any excess fat and return the mixture to the pan.
Step 5: Stir in the pasta sauce, Italian seasoning, salt, and pepper. Next, allow the meat sauce to simmer on the stovetop.
Step 6: Mix the ricotta cheese, thawed and drained spinach, salt, and pepper in a separate bowl. Set this aside.
Step 7: Pour the meat sauce over the prepared pasta in the large mixing bowl. Then, stir in the mozzarella cheese.
Step 8: Transfer the lasagna mixture to a baking sheet that’s lightly sprayed with nonstick cooking spray. Spread the lasagna out evenly!
Step 9: Top the sheet pan lasagna with dollops of the ricotta mixture, grated mozzarella cheese, and parmesan cheese. Then bake it in the oven until the cheese becomes golden brown and bubbly!
Giada Lasagna Recipe Tips
- Prepare The Noodles – Break lasagna noodles into 2-inch pieces and boil them until al dente. Be careful not to overcook the noodles since they also will cook in the sauce in the oven while baking.
- Grease The Pan – Make sure to grease the pan well so that the lasagna doesn’t stick to the pan. This allows for easy serving as well as crisping up the lasagna pieces!
- Grated Cheese – I prefer to make this recipe using grated cheese. I find that they melt and combine really well, making for the best cheesy lasagna! However, if you need to use shredded in this recipe, it will still be absolutely scrumptious.
- Spice It Up – For lasagna with a kick of heat, you can add some crushed red pepper! Or you can make this recipe with half hot Italian sausage and the other half mild Italian sausage. The two together will create a spiced lasagna without making it unbearable.
- Cool Before Serving – You want to let the lasagna sit before serving. Allowing it to set will thicken it up a bit, making for a tastier texture that’s also easier to serve.
How to Store Sheet Pan Layerless Lasagna
Place cooled leftover lasagna into an airtight container and store it in the refrigerator. Enjoy leftovers for 3 to 4 days!
Sheet Pan Layerless Lasagna Recipe FAQs
I wouldn’t suggest it as they wouldn’t turn out with the right texture we’re looking for in this sheet pan recipe.
Yes, it is! To do so, prep the meal up to the baking instructions. Then cover the pan loosely and slide it into the fridge. Then when you’re ready for dinner, just pop it into the oven to bake!
This particular recipe calls for the lasagna to be baked uncovered to allow it to crisp up on the top! However, if you prefer, you can cover the lasagna while it bakes to prevent it from crisping up.
More like this Giada Lasagna Recipe:
Homemade Lasagna is one of my all-time favorite comfort meals! So I knew I’d love this recipe for Giada’s All-Crust Sheet Pan Lasagna!
Sometimes to mix it up, I’ll also make this Incredible Lasagna Soup that preps in just 10 minutes. I serve it up with a fresh green salad and 15-Minute Blue Cheese Garlic Bread, leaving bellies full and happy!
For other pasta dishes made with red sauce, check out my Best Penne Alla Vodka Sauce or this Spaghetti Bolognese Sauce!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Sheet Pan Lasagna (Giada Lasagna)
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 asidesalt, 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 13×18-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
Did You Make This Recipe?
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Comments & Reviews
Laurie Oestreicher says
Can you use the no cook lasagna noodles instead of the cooked kind?
Rebecca Hubbell says
You can, but I much prefer the cooked kind as it really gives the best texture.
Hadleigh says
Made this for dinner, cooks a lot quicker than you think! We didn’t have any spinach so put a little basil (maybe 2 hefty table spoons) in the ricotta mixture to give it flavor and it turned out great. Will be making again!
Rebecca Hubbell says
Great idea to use the basil! Glad you enjoyed it!
Kathy says
Delicious and easy to make.
Barbara says
So easy and delicious. Wish I had thought of this long ago.
Ashley says
I’ve made this 3 times already and didn’t see that you wouldn’t recommend the no boil pasta. I did however used the no boil pasta with this and turned out great every time. Love this recipe and is my go to for a quick delicious dinner. Thanks.
Rebecca Hubbell says
That’s so great to hear, thanks for sharing that with us! Glad you enjoyed the recipe!
Lorie Davidson says
This is a delicious and fairly easy recipe. It’s one of our new favorites meals.
Jan hubbell says
Can you freeze the leftovers
Rebecca Hubbell says
Yes, you can!
Louise says
Delicious and easy to make.
Mary says
This is so easy and so delish.
I want to thank Giarda for this wonderful addition to my recipe rotation! Yum.
Makes a whole sheet pan. Plenty to share and great the next day too. :>)
Dan says
Excellent
Alison says
So easy and so good!
Sandy says
What size sheet pan did you use?
Rebecca Hubbell says
A half sheet pan (step 7).
Rinacio says
I made this and it absolutely was so easy and delicious. However, my ricotta cheese didn’t stay like a cone up high flattened (melted ) ?? Did I do something wrong either way it was delicious and easy
Rebecca Hubbell says
It could be the moisture content in the ricotta you used.
Jean Austin says
How do I know if the Ricotta has the correct moisture content?
Zuri May Smith says
😍😍😍😍😍😍🥳🥳🥳🥳🥳🥳🤩🤩🤩🤩 THIS IS SUCH A GOOD RECIPIE! IM DOING ROGHT NOW AND IT LOOKS SO GOOD IN THE OVEN!! 🥳🥳🥳🥳🥳🥳🥳🤩🤩🤩🤩🤩🤩🤩🤩
Patricia says
Absolutely delicious it was a big hit at Easter dinner. I used all sweet sausage and a little hot pepper seeds for a small kick. It was so good tx we all enjoyed it. It set super nice and quickly so cutting was a breeze. I especially liked the dollops of ricotta cheese here and there. I sautéed baby spinach and garlic with some evol instead of frozen spinach. Again delicious. Definitely don’t skimp on the cheese the more the cheese the creamier it is.
Rebecca Hubbell says
I’m so glad you enjoyed it!
Michele says
I am someone who cannot make lasagna well at all. Either too dry or too watery. This came out so good. I will never make lasagna the regular way again. Not to mention much easier to prepare.
Rebecca Hubbell says
I’m so glad you enjoyed it! It really is a genius method!