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

Instructions

Tap a step to mark it done

1. 1 Gather all ingredients.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 18x13-inch baking sheet or 9x13-inch baking dish.
7. 7 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.
8. 8 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.