I Tried Giada De Laurentiis’ “Sheet Pan Lasagna”

Nearly 20 years ago, Giada De Laurentiis released her first cookbook, and since then, she’s published dozens more, each with a goal to help you feel more confident in the kitchen. Now, the Food Network star is back with another one — Super-Italian — where she promises to teach fans how to use great techniques and top-notch ingredients to create delicious meals.

One recipe that De Laurentiis (and the internet) can’t get enough of? Her no-fuss sheet pan lasagna. It breaks all the traditional rules but promises to deliver more flavor, deliciously caramelized textures, and an easier way to make this classic dish.

So, I decided to try this viral technique the next time I was in the mood for lasagna. But, of course, I had questions — would it be too crunchy and miss those creamy, custardy middle layers I love? And more importantly, was this method actually easier than the traditional way? I gave it a shot — here’s how it went.

First, preheat your oven to 425°F and grease a sheet pan with olive oil.

Next, make the ricotta filling by sautéing garlic and Calabrian chili paste in olive oil for about 1 minute. Then, add the spinach to the pan and cook until it starts to wilt. Remove the spinach from the pan and press it in a strainer to get rid of any excess liquid. Finally, fold the spinach mixture into the ricotta until well combined.

In the same skillet, heat more olive oil. Meanwhile, remove the spicy Italian sausage from its casing and add it to the hot pan. Sauté for about 5 minutes, breaking the meat apart with a wooden spoon, until it starts to brown and caramelize. Then, add the onions and cook until they begin to soften.

Bring a pot of water to a boil and season it generously with salt. Add your lasagna noodles (broken into 2-inch pieces) and cook until they’re al dente — about 4 minutes.

Then, make your filling by adding marinara, reserved pasta water, lasagna noodles, mozzarella, and Parmesan to the pan with the sausage. At this point, you’ll want to mix everything together. 

To assemble your sheet pan lasagna, spread the sausage and pasta mixture evenly over the tray. Then add dollops of the spinach ricotta, followed by more mozzarella and Parmesan. Bake in the oven for about 30 minutes, or until the top is browned and everything is melted. Let it cool for at least 5 minutes before digging in.

Normally, it takes me at least 30 minutes to prepare lasagna, between layering the noodles, cheese, meat, and sauce. But with De Laurentiis’ method, prep time is cut in half. By mixing the pasta with marinara, sausage, mozzarella, and Parmesan ahead of time, all you need to do is spread the mixture onto a sheet pan and top it with ricotta.

That said, I don’t mind taking my time in the kitchen if it means a delicious result. My main concern was that this lasagna might turn out dry, but those worries quickly disappeared with my first bite. The Parmesan and mozzarella get wonderfully caramelized around the edges, turning into crispy bits, while the pasta gets a nice crunch on the outside. But the middle pieces? They’re just like the cheesy, custardy, and comforting lasagna you’d expect. The real standout here, though, is the Calabrian chili paste, which infuses smoky, salty, and spicy notes to the ricotta dollops (I ended up drizzling more on top of mine for extra heat!).

If De Laurentiis’ goal is to teach home cooks innovative techniques and help them master Italian staples, she definitely hits the mark with this sheet pan lasagna recipe. Honestly, after trying this method, it’s going to be hard to make this iconic casserole dish any other way.