I Tried Giada De Laurentiis’ Sheet Pan Lasagna Recipe | Allrecipes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content and is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella lowers calories while provolone can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is a dairy-free option, while Pecorino is often cheaper.

Chop 1 red onion and 1 garlic clove.

Heat olive oil in a large skillet.

Add crushed red pepper and garlic to the oil to infuse it.

Add spinach to the skillet and cook until wilted, then place in a strainer to remove excess moisture.

In the same skillet, add more olive oil and 1 pound of spicy Italian sausage (removed from casing) and crumble as it cooks.

Once the sausage is browned, add the chopped onion and cook until soft, about 3 minutes.

Stir in marinara sauce and let it simmer on low heat.

Boil water in a pot and add salt.

Break lasagna sheets into 2-inch pieces and cook in boiling water for 4 minutes until just before al dente.

Reserve 1/2 cup of pasta water before draining the pasta.

Mix the ricotta cheese with the spinach mixture and a little salt.

Add 1 cup of mozzarella cheese and 1/2 cup of grated Parmesan cheese to the ricotta mixture.

Prepare a sheet pan (about 15x8 inches) by greasing it.

Spread the sausage and marinara mixture evenly in the sheet pan.

Dollop the ricotta mixture over the top of the sausage and marinara.

Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

Bake in a preheated oven at 425°F for about 30 minutes, checking after 20 minutes and reducing the temperature to 400°F if necessary.

Let the lasagna sit for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens