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

Prepare Ingredients: Gather all ingredients for a smooth cooking process.

Cook the Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 4 to 5 minutes, until slightly softened but not fully cooked. Drain, toss with 1 tablespoon of olive oil, and set aside. (5-7 minutes)

Sauté Spinach-Ricotta Mixture: Add a drizzle of olive oil to a large skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Add 2 cups of spinach and cook until wilted, approximately 3 minutes. Remove from the pan, chop roughly, and combine with ricotta and 1/4 cup of Parmesan. Season with salt and pepper, then set aside. (5-7 minutes)

Cook Sausage and Artichokes: In the same skillet, cook Italian sausage over medium heat until browned and crumbled, about 5 minutes. Add artichoke hearts and sauté for an additional 2 to 3 minutes. Pour in heavy cream, season with salt, pepper, and red pepper flakes (if using), and bring to a gentle simmer. Simmer until slightly thickened, about 2 to 3 minutes. Stir in the remaining spinach and cook until just wilted. (10-12 minutes)

Combine and Layer: Pour the sausage mixture over the cooked lasagna noodles. Stir in 1/2 cup of Parmesan and half of the mozzarella cheese until the cheese is melted and the noodles are evenly coated.

Prepare for Baking: Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 18x13-inch baking sheet or 9x13-inch baking dish.

Assemble Lasagna: Spread the pasta mixture evenly across the prepared pan. Dollop the ricotta-spinach mixture over the top. Sprinkle the remaining mozzarella and Parmesan cheese evenly across the entire surface.

Bake: Bake in the preheated oven until bubbling and golden, 15 to 20 minutes. For a more golden crust, broil the top for 1 to 2 minutes at the end, if desired. (16-22 minutes)

Rest and Serve: Let cool slightly before garnishing with fresh herbs (optional). Cut into squares and serve.