I Tried Giada's Sheet Pan Lasagna Method and am Never Going Back

I Tried Giada's Sheet Pan Lasagna Method and am Never Going Back

This spinach and artichoke sheet pan lasagna, inspired by Giada's viral recipe, is loaded with sausage, spinach, and artichokes. It's cheesy, golden, and bubbly, with all of the lasagna goodness you expect, but the assembly is much simpler.

Ingredients :

• 16 ounces lasagna noodles, broken into large pieces
• 1 tablespoon olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 8 cups fresh spinach, divided
• 3/4 cup ricotta cheese
• salt and freshly ground black pepper to taste
• 1 cup grated parmesan cheese, divided
• 1 pound italian sausage, casings removed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 1/2 cups heavy cream
• 1/4 teaspoon red pepper flakes, or to taste (optional)
• 1 1/2 cups shredded mozzarella cheese, divided
• chopped fresh basil or parsley, for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil; add lasagna noodles and cook for 4 to 5 minutes. Drain, toss in 1 tablespoon olive oil in the lasagna pot or in a large bowl, and set aside.
2. Add a drizzle of olive oil to a large skillet; place over medium heat and sauté garlic until fragrant, about 30 seconds. Add 2 cups spinach and cook until just wilted, about 3 minutes. Remove from the pan and use kitchen shears to roughly chop the spinach; add to a small bowl and stir in ricotta and 1/4 cup Parmesan. Season with salt and pepper. Set aside.
3. Cook sausage in the same skillet over medium heat until browned and cooked through, breaking it into crumbles, about 5 minutes. Add artichokes and sauté for 2 to 3 minutes. Pour in cream and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes. Simmer until slightly thickened, 2 to 3 minutes, then stir in remaining spinach and cook until just wilted.
4. Pour sausage mixture into lasagna noodles. Stir in 1/2 cup Parmesan and half of mozzarella. Mix until cheese is melted and lasagna noodles are fully coated.
5. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 18x13-inch baking sheet or 9x13-inch baking dish.
6. Spread pasta mixture evenly across the prepared pan. Dollop ricotta-spinach mixture over the top. Sprinkle mozzarella cheese and Parmesan evenly across the entire surface.
7. Bake in the preheated oven until bubbling and golden, 15 to 20 minutes. Optionally, for a more golden crust, turn on the oven’s broiler and broil the top for 1 to 2 minutes at the end. Let cool slightly, garnish with fresh herbs if desired, and cut into squares to serve.