This sheet pan lasagna completely changed how my family thinks about weeknight dinners. I’ll never forget the first time I tried Giada’s viral method—my teenagers actually stopped complaining about dinner prep time and started asking when we’d make it again. Instead of spending hours layering traditional lasagna, this brilliant technique mixes everything together and bakes it on a single sheet pan, creating those coveted crispy edges throughout the entire dish.
What makes this sheet pan lasagna truly special is how it delivers all the comfort of classic lasagna without the tedious assembly. The broken pasta pieces create perfect bite-sized portions, while the combination of spicy Italian sausage, ricotta, and melted cheeses provides serious protein power. My family devours this in minutes, and I love that cleanup involves just one pan—just like our go-to High Protein Creamy Garlic Cheesy Chicken & Potatoes on busy nights.
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Why You’ll Love This Sheet Pan Lasagna
I’ve made this countless times for my family, and it never fails to impress. The genius of this recipe lies in breaking the pasta into pieces, which creates more surface area for those irresistible crispy edges we all fight over. Unlike traditional lasagna that takes hours, this version delivers the same satisfying flavors in just 30 minutes of baking. The protein content is impressive too—between the Italian sausage, ricotta, mozzarella, and Parmesan, you’re getting substantial nutrition in every bite. Plus, the one-pan method means minimal cleanup, which is always a win in my kitchen, especially when I’ve already used the oven earlier in the week for our Creamy Pesto Gnocchi.
Storage & Serving Tips
Pro tip from my kitchen: this sheet pan lasagna actually tastes even better the next day as the flavors meld together beautifully. Store leftovers covered in the refrigerator for up to four days, or freeze portions for up to three months for future busy weeknights. When reheating, I recommend using a 350°F oven rather than the microwave to maintain that crispy texture we love. For serving, let it rest 5-10 minutes after baking to set properly—this prevents a messy, runny presentation and makes portioning much easier.
What to Serve with Sheet Pan Lasagna?
This hearty dish pairs wonderfully with lighter sides that balance the rich, cheesy flavors.
Simple Green Salad: I often serve a crisp mixed greens salad with lemon vinaigrette alongside this lasagna—the bright acidity cuts through the richness perfectly and adds fresh vegetables to the meal.
Garlic Bread: Classic garlic bread remains unbeatable for sopping up any extra sauce, and my kids absolutely love the combination of textures.
Roasted Vegetables: Roasted zucchini, bell peppers, or asparagus complement the Italian flavors beautifully while adding more nutrients and fiber to round out the meal. When I want something a little heartier, I also love serving Low-Carb Crispy Broccoli Cheese Rounds as a cheesy, veggie-packed side.
Conclusion
This sheet pan lasagna proves that comfort food doesn’t have to be complicated or time-consuming. With its perfect balance of protein, convenience, and those irresistible crispy edges, it’s become a regular in our dinner rotation. Give this viral recipe a try—I guarantee your family will be asking for seconds!
Giada’s Sheet Pan Lasagna – Viral One-Pan Italian Classic
This viral sheet pan lasagna transforms the classic layered dish into a single-pan wonder with crispy edges throughout and significantly reduced cooking time.
17x12x1 inch sheet pan or 18×13 inch rimmed sheet pan
Large skillet
Colander
Strainer
Method
Preheat oven to 425°F.
Bring a large pot of salted water to a boil. Break the lasagna noodles into 2-inch pieces by hand as you add them to the pot. Boil for 4 minutes only (pasta will be undercooked). Reserve ½ cup pasta water before draining. Strain pasta in colander and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped garlic and crushed red pepper flakes, sauté briefly. Add chopped spinach and cook until wilted. Press the cooked spinach through a strainer to remove as much liquid as possible. Stir the drained spinach into the ricotta cheese and set aside.
In the same skillet, heat remaining 2 tablespoons olive oil. Brown the Italian sausage, breaking it into smaller pieces as it cooks. Add chopped onion and cook until softened.
Off the heat, add the partially cooked pasta back to the large pot along with reserved pasta water, cooked sausage mixture, marinara sauce, 1 cup mozzarella cheese, and ½ cup Parmesan cheese. Stir to combine.
Scrape the pasta mixture onto the sheet pan, spreading evenly but not pushing too close to edges. Dollop the spinach ricotta mixture on top of the pasta.
Sprinkle with remaining 1½ cups mozzarella cheese and 1 cup Parmesan cheese.
Bake for about 30 minutes, until the top is lightly browned and crispy. Let cool for 5-10 minutes before serving.
Notes
Use a 17x12x1 inch sheet pan as specified, or an 18×13 inch rimmed sheet pan. Don’t push pasta mixture too close to pan edges to prevent overflow. Place another sheet pan underneath to catch any drips. Pasta should only be cooked for 4 minutes initially – it will finish cooking in the oven. Press spinach well to remove excess moisture.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
