Sheet pan meals make dinner easier, and Giada De Laurentiis' Sheet Pan Lasagna is no exception. In this video, Nicole shows you how to make Giada’s layerless lasagna, featuring flavorful meat, cheese, and rich marinara sauce—all baked together on a single sheet pan for a quick and easy dinner. Perfectly golden on top, this lasagna is a game changer for weeknight meals and delivers all the comforting flavors we love.
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00:00Have you ever made lasagna without any layers?
00:03We're making Giada's layerless lasagna,
00:06otherwise known as sheet pan lasagna.
00:09All right, let's be honest.
00:10Who doesn't like the crispy part of lasagna?
00:13This is the first time I've made her recipe,
00:22and I trust her, you know?
00:26I just trust her.
00:27So it starts out with the usual suspects, onion and garlic.
00:32Oh, this is not even right.
00:34First ingredient, and I've already screwed up.
00:40It's a red onion.
00:43You wanna know a little something about me, though?
00:45Giada's really one of the reasons
00:47why I'm doing what I'm doing.
00:50It was like I wanted to cook,
00:52but I didn't wanna be like a chef
00:54with all the stuffy gear and everything.
00:57So she made us like, oh, you can do that
00:59and just look like a normal person cooking
01:04and make a living out of it.
01:05Oh, I'll do that.
01:06And then just one garlic clove,
01:09and I am going to chop the spinach.
01:12She sautés the spinach and then chops it with scissors,
01:16but this just seems more efficient.
01:18Okay.
01:20And that is the extent of the prep.
01:22One of the greatest benefits of making a lasagna like this
01:25is that it's going to cook in way less time
01:27than the layered thick version.
01:30So this is the kind of lasagna
01:31you can have on a lazy weeknight, too.
01:33I've got a pot of water coming to a boil.
01:37It's gonna be for our lasagna.
01:40And then in our skillet, I'm gonna heat up olive oil.
01:43I'm gonna cook the spinach first
01:45and then go ahead and get that out of the way
01:46and use the same skillet to make our sauce.
01:49When the oil's hot, I'm gonna go in with the garlic.
01:52That's gonna infuse the oil,
01:53as well as some crushed red pepper to give it a little kick.
01:57And then in goes the spinach.
02:00All right, when it's just wilted,
02:01I'm gonna place it into a strainer.
02:06A strainer because the spinach
02:08has a good bit of moisture in it.
02:10So we're gonna press that through in just a second.
02:13But in the meantime, returning to the same skillet,
02:17some more olive oil, and then down with the sausage.
02:21This is just Italian sausage, spicy Italian sausage
02:24that I've taken out of the casing.
02:26It becomes easier to crumble as it cooks.
02:30While that cooks, we're gonna get the pasta ready.
02:33So you want to take your lasagna sheets
02:35and break them into like two-inch pieces.
02:38So you get about four to five out of each one.
02:44It is really best to do one at a time.
02:47Easy as way to crumble meat, or potato masher.
02:54That is browned, in goes the onion.
02:57Now we're just gonna cook that until the onion is soft.
02:59It'll only take a few minutes.
03:03Sausage brown, onion good, it smells amazing.
03:06In goes marinara, whatever you have.
03:11Just give that a stir.
03:13And that can just kind of hang out on low
03:17while we get all our other components ready.
03:20Water boiling, salt it like the ocean, or like Giada.
03:26Okay, so she drops the pasta in
03:28and then only cooks it four minutes.
03:31Feels like that's not long enough,
03:33but I will trust the process.
03:39I didn't want that one anyway, this one feels more Italian.
03:43Okay, so that's going to cook until it is like
03:48before al dente, just about four minutes.
03:52While that's going, we gotta get the ricotta layer.
03:54So it's going to be, this is just gonna be dolloped
03:58on the top, and it's so pretty.
04:00So about a cup of ricotta.
04:03And then our spinach mixture, a little bit of salt.
04:06Oh, that smells good with that garlic.
04:08It's gonna be delightful.
04:11Okay, and then mozzarella.
04:13She suggests the part skim mozzarella
04:15instead of the whole milk.
04:17Gotta shred your own, okay?
04:18And before we drain the pasta,
04:20we're gonna take out about a half a cup of the pasta water
04:23and add it to our sauce.
04:31This goes into our pot with our sauce.
04:34Okay, let's finish it up over here.
04:37Okay, to this mixture, a cup of our mozzarella
04:44and a half a cup of grated parm.
04:50No layering necessary.
04:53Okay, grab you a sheet pan, which is about 15 by 18.
04:59Oil it up so that the bottom and the edges
05:02can get a little crispy.
05:04All right, and then this whole mixture gets down.
05:08Oh, it smells so good.
05:12Okay, Giada.
05:16This is definitely how I will be cooking lasagna
05:19when I have the craving.
05:20All right, so now we're gonna take our ricotta mixture
05:22and dollop it all over.
05:26All right, then we're gonna sprinkle
05:27the rest of the mozzarella.
05:33A cup more of parm.
05:36She does not skimp on the cheese.
05:38That's for sure.
05:40This is the part that's gonna be so flavorful and crusty.
05:44Okay, I did not keep it as clean as she does,
05:47but that is me.
05:49If you wanted to do this ahead of time,
05:51you could probably just stop here and keep it in the fridge
05:54and then just pop it in later, but we're going right in.
05:57Everything's still pretty hot,
05:58so this should not take that long,
06:00but it says 425 for about 30 minutes.
06:05We shall see.
06:08Okay.
06:12I am excited.
06:14Since everything was so hot going in,
06:17this was it after 20 minutes, barely 20 minutes.
06:21You might wanna cut that oven down to about 400.
06:25Mission accomplished.
06:26This is what we wanted, all the crispy, cheesy bits.
06:29Everybody gets some.
06:30If you like the roof of your mouth,
06:32you might wanna let it sit for a minute.
06:34So five to 10 minutes before we dig in.
06:36For the first bite, I'm gonna do it how she does it,
06:39because if I was at home, this is what I would do,
06:41because you can't resist.
06:43It's like a plate of nachos sitting right here.
06:49Mm.
06:50Fabulous idea.
06:52Fabulous.
06:54Now, the only downside is you don't get
06:58the pretty, photo-worthy, stackable slice,
07:01so don't be M&M-y for that, okay?
07:04I don't make the rules.
07:05This is fun just to bring to the table like this
07:08and serve it family-style,
07:09because it just looks so impressive.
07:15The little crusty, chewy bits for the win.
07:18The garlic and the ricotta spinach mixture,
07:19and then the little hint of crushed red pepper.
07:22Spicy sausage.
07:24This dish does not lack any flavor,
07:26and in case we've never met,
07:28my favorite thing is the perfect bite,
07:30and with all these layers of texture and crunchiness.
07:34Perfection.
07:35Mm.
07:40Mm.
07:42Not like she wouldn't know this,
07:43but she's definitely right that cooking the pasta
07:45like just four minutes, I went five,
07:48but they're not mushy at all.
07:50They still have bite and texture,
07:52so it's another thing you don't get
07:55in stackable layered lasagna,
07:57because sometimes it just overcooks and gets mushy.
08:00Not this.
08:02You should make it.
08:04She knows what she's doing.
08:06What should I make next?