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If you love lasagna recipes and trying new lasagna variations, you might like to try out this layerless Giada sheet pan lasagna. Lasagna noodles combine with ground beef and Italian sausage, along with pasta sauce, seasonings, plenty of cheese, and garlic. Enjoy the viral TikTok sheet pan lasagna recipe for dinner paired with your favorite Italian side dishes. It’s so easy to make and has all those lasagna flavors (and its all crust!) you already know and love.
A sheet pan lasagna is the perfect meal when you crave hearty comfort food that’s easy to cook and versatile enough to pair with all kinds of sides.
Also try ravioli lasagna, lasagna al forno, pepperoni lasagna or these deliciously different ham and provolone lasagna rollups.
Why You’ll Love It
Really easy: This is a very simple dish to prepare, even if you’re not used to making Italian dishes. This simple recipe is inspired by the viral TikTok Giada DeLaurentis video.
Delicious: The combination of lasagna noodles, juicy tomato sauce, succulent meat, three cheeses, vegetables, and Italian seasoning yields such a delicious result!
Family friendly: The kids are going to love this hearty lasagna just as much as the grownups do. It’s also a nice dish to prepare if you’re feeding a crowd.
Sheet Pan Lasagna Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lasagna noodles: Don’t use oven ready lasagna noodles in case they don’t soften sufficiently when partially exposed in the oven. Regular dried ones are best for this dish.
Meat: A combination of ground beef and Italian sausage is perfect for this sheet pan lasagna, but you can use any meats you want.
Pasta sauce: Any kind of tomato-based pasta sauce works here.
Cheese: A bold combination of smooth and creamy ricotta, shredded mozzarella cheese and grated parmesan cheese gives this lasagna loads of cheesy appeal.
Spinach: If you’re using frozen spinach, thaw and drain it very well. You can also use fresh.
How to Make Giada Sheet Pan Lasagna
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the lasagna noodles: Boil the lasagna noodles until they’re al dente, following the directions on the package.
Start the sauce: Cook the ground beef and Italian sausage in olive oil with the onion until browned, and then add the garlic and cook some more. Drain off the excess fat. Stir in the pasta sauce, Italian seasoning, salt and pepper, and simmer for 10 minutes.
Mix the ricotta and spinach: Stir the ricotta cheese with the spinach, nutmeg and some salt and pepper in a bowl.
Combine the noodles and sauce: Mix the drained noodles into the meat sauce. Add some of the mozzarella and parmesan cheese.
Assemble the sheet pan lasagna: Pour the noodles and sauce mixture into a greased 13 x 18-inch rimmed metal baking sheet and add dollops of the ricotta mixture on top. Sprinkle over the remaining cheeses.
Bake the sheet pan lasagna: Bake for 35 to 40 minutes or until golden brown and bubbling, then serve garnished with fresh parsley.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free lasagna noodles and check the pasta sauce for added gluten.
Another kind of meat: You need one pound of meat, whether that’s ground beef with Italian sausage, only ground beef, only Italian sausage, or something else altogether.
Different cheese: Swap the mozzarella cheese and parmesan cheese for a shredded Italian cheese blend.
Any kind of tomato sauce: Use your favorite pasta sauce or spice the dish up with arrabbiata sauce or even regular tomato sauce with some red pepper flakes added.
Serving Suggestions
Appetizers: Start dinner with this jalapeno popper dip or one of these chilled appetizers you can make ahead.
Side dishes: Pair this sheet pan lasagna recipe with garlic bread, dinner rolls, a side salad or fresh fruit salad, or vegetables.
For dessert: Enjoy banana bread crumb cake or strawberry lemon cheesecake for dessert.
How to Store Layerless Lasagna
Store: Keep leftover sheet pan lasagna in a covered container in the refrigerator and use within 3 days.
Freeze: This lasagna also freezes for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Reheat the sheet pan lasagna in a hot oven or in the microwave.
Top Tips
Thaw the spinach: Let your frozen spinach thaw completely and then drain it well before use, otherwise the lasagna will become soggy. It’s surprising just how much water thawed spinach can hold on to!
No layering required: This sheet pan lasagna doesn’t require layering like a conventional lasagna. Simply combine the noodles with the sauce mixture. This results in the same lasagna flavor you know and love, just in a slightly different format.
Don’t use oven-ready noodles: As some of the noodles will be exposed on the sheet pan, it’s best to boil them first, to ensure they cook perfectly.
Giada Lasagna FAQs
You can. Swap the meat for your preferred vegetarian alternative or for extra veggies or even beans or legumes.
Yes, feel free to prepare this in advance. Just assemble it and cover with foil and then cook it later when you’re ready. You can make it up to a day ahead. I do this sometimes and bring it to room temperature on the countertop as the oven is warming up.
You will need a rimmed metal baking sheet to make it. A cookie sheet won’t work (unless you want your lasagna dripping juices all over the bottom of your oven!) I’ve had great results using this brand!
Layerless Sheet Pan Lasagna Recipe
Sheet Pan Lasagna
Ingredients
- 16 Ounces lasagna noodles, broken into 2-inch pieces
- ½ Pound lean ground beef
- ½ Pound Italian sausage, ground, mild or hot
- 1 yellow onion, diced
- 2 Cloves garlic, minced
- olive oil, as needed
- 24 Ounces pasta sauce
- 2 Teaspoons Italian seasoning
- 1 Teaspoon kosher salt, or ½ Teaspoon sea salt
- 1 Teaspoon black pepper, freshly cracked
- 15 Ounces ricotta cheese
- ½ Teaspoon ground nutmeg, optional
- 8 Ounces spinach, thawed, squeeze out excess moisture
- 2 Cups mozzarella cheese, shredded
- 2 Cups parmesan cheese, grated
- parsley, fresh chopped, optional to serve
Instructions
- Preheat the oven to 350 degrees F.
- In a large pot of salted water, boil the lasagna noodles until al dente according to the package directions. Drain and set aside.
- In a large skillet, cook the ground beef, Italian sausage and onions in a splash of olive oil over a medium heat for 7 to 10 minutes, until browned.
- Add the garlic and cook for an additional minute or until fragrant. Drain off the excess fat.
- Stir in the pasta sauce, Italian seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer and cook for 10 minutes.
- Combine the ricotta cheese, drained spinach, ground nutmeg, ½ teaspoon salt, and ½ teaspoon pepper in a mixing bowl. Set aside.
- Add the noodles to the skillet with the meat sauce. Add a cup of mozzarella cheese, and 1 cup of parmesan cheese to the skillet. Stir to combine.
- Spray a 13 x 18-inch rimmed sheet pan with nonstick cooking spray.
- Pour the lasagna noodles and sauce mixture onto the baking sheet and spread evenly.
- Place dollops of the ricotta mixture over the top of the noodles.
- Sprinkle with the remaining mozzarella and parmesan cheeses.
- Bake for 35 to 40 minutes or until golden and bubbly. Garnish with fresh parsley if liked.
Notes
No layering required: This sheet pan lasagna doesn’t require layering like a conventional lasagna. Simply combine the noodles with the sauce mixture. This results in the same lasagna flavor you know and love, just in a slightly different format.
Don’t use oven-ready noodles: As some of the noodles will be exposed on the sheet pan, it’s best to boil them first, to ensure they cook perfectly.
Nutrition
This fantastic and easy sheet pan lasagna recipe is a breeze to prepare and includes all those wonderful lasagna flavors you already know and love from juicy meat to rich, creamy cheese, a tomato based sauce and palate-pleasing seasonings. It’s similar to the Giada sheet pan lasagna recipe (but even easier!) It’s a great sheet pan recipe that cuts down on the washing up too!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This sheet pan lasagna is a must-try! All the lasagna goodness, and it’s super easy!
My family can’t stop talking about it and keeps requesting I make it again—clearly, it was a big hit with everyone!
My family keeps asking for it again. They absolutely loved it.