Sheet Pan Lasagna


  • 18-20 lasagna noodles
  • 24 ounces ground Italian sausage (or links with casings removed)
  • 1-1/2 tablespoons bacon grease or olive oil
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 1 jar (24 ounces) marinara sauce
  • 1 can (10 ounces) tomato soup
  • 1/4 cup red or marsala cooking wine
  • 1 tablespoon Italian seasoning
  • 1 cup shredded Italian cheese blend
  • 1/2 cup grated parmesan cheese
  • 15 ounces ricotta cheese
  • 1 package (9 ounces) frozen spinach


  1. Preheat oven to 400 degrees and lightly grease an 11-by-17-inch rimmed sheet pan with cooking spray or oil.
  2. Break the lasagna noodles into 2-inch pieces and cook according to package directions; drain and set aside.
  3. Meanwhile, heat the olive oil in a large skillet.
  4. Cook the sausage in the oil, breaking it into pieces until no longer pink.
  5. Add the onion to the skillet with the sausage and sauté until tender.
  6. Stir the garlic into the meat mixture and cook another minute or so.
  7. Add the marinara sauce, tomato soup and wine to the meat mixture and stir until well combined and heated through.
  8. Pour the meat sauce over the cooked lasagna noodles and mix well.
  9. Spread the lasagna evenly into the prepared sheet pan.
  10. Sprinkle the Italian and parmesan cheeses evenly over the top of the lasagna.
  11. Cook the frozen spinach according to package directions and then drain well to remove any excess moisture.
  12. In a medium bowl, combine the cooked spinach with the ricotta cheese, and stir well.
  13. Scoop dollops of the ricotta and spinach mixture over the top of the lasagna.
  14. Bake in the preheated oven for about 35 to 40 minutes.
  15. Remove the pan from the oven and allow the lasagna to cool slightly.
  16. Serve hot with salad and garlic bread for a full meal.

The original recipe for this delicious layer-less lasagna came from the amazing Giada De Laurentiis, and can be found here.

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