Walking into the kitchen and smelling chееse and sauce made in one pan feels like magic . This sheet pan lasаgnа gives a simple twist to the old favorite and savеs you time — no need to layer in diffe rent dishes . One pan , less mess , and a meal everyone will love .
Giada De Laurеntiis is a big name in Italian cooking here in the US . She makes recipes that are easy to follow and fun to cook . With her style , you still get all the real flavors but without a lot of fuss . In our fast world , sitting down together for dinner matters a lot — it's a time to talk , laugh and build memories .
What is Sheet Pan Lasagna?
Sheet pan lasagna is a fresh take on the old Italian dish that keeps all the good tastes but cuts down on prep time . Normally you make tall layers of pasta , meat , cheese , and sauce in a deep pan . It bakes until it's gooey and yummy . This version uses a flat sheet pan so it cooks faster and browns more evenly .
Classic lasagna comes from Italy and has many styles around the country . Usually it has:
- Pasta : Sheets of lasagna noodles often made from durum wheat .
- Meat : Ground beef or sausage , but you can try chicken or turkey too .
- Cheese : Ricotta , mozzarella , and parmesan make it creamy .
- Sauce : Marinara or bolognese brings moistness and flavor .
Layering all that can take a while and you gotta wash more dishes . Sheet pan lasаgnа solves that by building everything side by side on a flat sheet . Less work , less cleanup , same great taste .
Differences Between Traditional and Sheet Pan Lasagna
When you compare the two methods , you see big changes :
- Baking Method : Traditional lasagna is stacked and baked in a deep dish , while sheet pan lasagna is baked flat on a large baking sheet . This makes it cook more even and get a nice brown top .
- Cooking Time : The sheet pan version usually takes less time in the oven since the heat spreads out faster .
- Servings : A big sheet pan can feed more people at once , so it's great for parties or family meals .
These changes not only make cooking easier , but they also boost the fun of serving a lasagna that looks and tastes awesome .
Benefits of Sheet Pan Lasagna
Sheet pan lasagna has some cool perks for busy families and meal planners . First , it saves you time on prep and cleanup . No more boiling noodles or stacking layers — you just spread things out and bake .
You can also swap in what you like . Use whole wheat noodles , go meat - free with a veggie mix , or throw in extra veggies you love . It's easy to change to fit diets and tastes .
Finally , it's perfect for feeding a crowd or making meals ahead . A full pan can serve a lot of people , and leftovers slice up nice for lunches later .
Ingredients for Giada’s Sheet Pan Lasagna
To make Giada De Laurеntiis’ sheet pan lasagna , you will need :
- Lasagna Noodles : No - boil noodles are easiest .
- Marinara Sauce : Store - bought or homemade for best taste .
- Ricotta Cheese : Makes the creamy layer .
- Mozzarella Cheese : For that stretchy , melty cheese .
- Parmesan Cheese : Brings a nutty zing .
- Ground Meat : Beef , turkey or veggie swap .
- Fresh Herbs : Basil and oregano add real flavor .
- Garlic , Onion , and Seasoning : Build a tasty sauce base .
A Step-by-Step Recipe for Sheet Pan Lasagna
Preparation Steps
1. Preheat the Oven : Turn your oven on to 375°F (190°C) so it's ready when you are .
2. Cook the Meat : In a big skillet over medium heat , brown the meat while breaking it up with a spoon . Add chopped onion , garlic , salt and pepper and let it cook for a few minutes .
3. Mix the Cheeses : In a bowl combine ricotta , half the mozzarella , parmesan and chopped herbs . Stir until it's smooth .
4. Sauce Prep : If your marinara is plain , add some extra herbs , a bit of olive oil , or a pinch of red pepper flakes .
5. Layer on the Sheet Pan : Spread a bit of sauce on the bottom . Lay down noodles , then meat , then dollops of cheese mixture . Keep going until you run out , ending with sauce and the rest of the mozzarella and parmesan on top .
Baking Instructions
Cover the pan with foil and bake 25 - 30 minutes . Then take off the foil and bake another 15 - 20 minutes until the cheese is bubbly and golden .
Serving Suggestions
We like it with a simple green salad dressed in vinaigrette , garlic bread , or steamed veggies . A glass of red wine goes great too .
Tips for Perfecting Your Sheet Pan Lasagna
Use these tips to make sure it's just right :
- Avoid Soggy Noodles : Don't add too much sauce in each layer , less really is more .
- Try New Add - ins : Spinach , zucchini , or mushrooms can up the nutrition and taste .
- Storage Tips : Leftovers go in an airtight container in the fridge for up to three days , or freeze wrapped to save for later .
Common Mistakes to Avoid
Watch out for these slip - ups :
- Overstuffing : Too many layers can make it cook uneven and messy to serve .
- Skipping the Rest : Let the lasagna sit about 10 minutes after baking so it firms up and cuts nicer .
FAQ Section
What is the cooking time for sheet pan lasagna ?
It usually needs about 50 - 60 minutes total . That includes covered and uncovered baking . Let it rest to get neat slices .
Can I use regular lasagna noodles instead of no - boil ?
Yes , but you must cook them first as the package says . No - boil skips this step and makes it faster .
How can I make it vegetarian ?
Swap the meat for lentils , mushrooms , or veggies like spinach , bell peppers , or zucchini . Keep the cheese mix nice and rich .
Can I make this ahead of time ?
Sure , you can assemble a day early and keep it covered in the fridge . Add a few more minutes to the bake time if it’s cold from the fridge .
What can I serve with sheet pan lasagna ?
Think garlic bread , a green salad , or roasted veggies . These sides lighten up the rich lasagna .
Conclusion
Giada's sheet pan lasagna is a great family meal that keeps all the flavor but cuts the work . The steps are easy to follow and you can swap in your favorite ingredients . It’s sure to be a hit at your table .
Final Notes
Give this recipe a try and let me know how it goes or any twists you tried . Your thoughts help make these recipes even better .
sheet pan lasagna giada
Equipment
- 1 large bowl
- 1 sheet pan (18x13 inches)
- 1 saucepan
- 1 mixing spoon
- 1 aluminum foil
- 1 knife
- 1 cutting board
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- for garnish fresh basil optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Add the minced garlic and ground beef (or sausage). Cook until the meat is browned and cooked through, breaking it apart with a spoon as it cooks, about 8-10 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for about 10 minutes.
- While the sauce simmers, cook the lasagna noodles according to package instructions until al dente; drain and set aside.
- In a large bowl, mix together the ricotta cheese, egg, salt, and pepper until well combined.
- To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the sheet pan. Layer 4 lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles, add another layer of meat sauce, and sprinkle with one cup of mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta mixture, meat sauce, and 1 cup of mozzarella cheese.
- Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle the grated Parmesan cheese on top.
- Cover the sheet pan with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it sit for 10 minutes before slicing. Garnish with fresh basil if desired and serve.
