Giada de Laurentiis’ Viral Crispy Sheet Pan Lasagna

DELISH! My daughter tried this, and I was intrigued. She liked it. It’s an “easier” version, although, for me, that part is the same 😜 However, it is a “different” version of lasagna. I find it lighter, and it gives all of it that crispy corner consistency… that everyone in my family goes for with traditional lasagna. 😍 You can’t go wrong with pasta, marinara sauce, meat, and/or cheese. Speaking of which, I used ground beef… only because some of my family members do not like Italian sausage. It’s all good to me. Also, I added shaved and grated parmesan cheese on top, with mozzarella. We LOVE garlic and cheese, so I put garlic in the ricotta mix, with the sautéed spinach, to the onions and meat, and to sauce. I also added grated parmesan to the ricotta mix. A heads up, I put foil on the bottom of my oven in case it bubbled over. I cut the recipe in half the next time, and it’s still plenty for us. I didn’t cut the cheese in half 🤭 only the amount of pasta and sauce. Pictured below this first round 😉 ⤵️

Giada’ s recipe via Taste of Home

How to Make Giada’s Sheet Pan Lasagna
Here’s what you need to make Giada’s sheet pan lasagna and the step-by-step instructions on how to throw it all together, per her recipe.
Ingredients
• 4 tablespoons olive oil, divided
• 1 clove garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1 (5-ounce) container of baby spinach
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1 cup part-skim ricotta cheese
• 1 pound lasagne pasta broken into 2-inch pieces
• 1 pound spicy Italian sausage, casings removed
• 1 red onion, diced
• 4 cups jarred marinara sauce
• 2 1/2 cups shredded low-moisture mozzarella, divided
• 1 1/2 cups freshly grated parmesan cheese, divided
Directions
Step 1: Get the oven ready
Preheat the oven to 425°F.
Step 2: Combine ingredients
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant (about 30 to 60 seconds), then toss in the baby spinach. Sprinkle with the salt and saute until the spinach has wilted, about one to two minutes. Remove the spinach from the skillet and combine it with the ricotta cheese in a mixing bowl, then set aside.
Step 3: Cook the pasta
Bring a large pot of water to a boil. Once boiling, toss in the broken pasta pieces and cook the pasta until al dente—about four to five minutes. Drain and set aside.
Step 4: Cook the sausage
While the pasta is cooking, heat another 2 tablespoons of olive oil in that same skillet over medium heat and cook the sausage for about five minutes. Toss in the onions and cook for another three minutes. Remove the skillet from the heat.
Step 5: Add the sauce
Add the marinara sauce, half a cup of pasta water, cooked pasta, 1 cup of mozzarella cheese, and 1/2 a cup of parmesan cheese to the skillet. Stir to combine.
Step 6: Assemble the lasagna
Spread the mixture onto a 12 x 17-inch baking sheet. Add dollops of the ricotta-spinach mixture on top. Sprinkle the tops with the rest of the mozzarella and parmesan cheese.
Step 7: Pop it in the oven!
Bake in the oven for 30 minutes or until the sauce is bubbly and the top lightly browned. Scoop onto plates and enjoy,