This Ultimate Sheet Pan Lasagna delivers everything we love about classic lasagna with a fraction of the effort. Tuttorosso Tomato Sauce brings rich, balanced tomato flavor to the spicy sausage base, while the sheet pan method guarantees those irresistible crispy, cheesy edges. This is the weeknight-meets-holiday kind of comfort food you’ll want on repeat. @rachaellsrecipes @thefeedfeed

Ingredients

4 tablespoons olive oil, divided, plus more for greasing the pan
3 garlic cloves, minced
1 (5 ounce) container spinach
1 cup ricotta cheese
kosher salt, to taste
Freshly ground black pepper, to taste
1 pound spicy Italian sausage, casings removed
1 small yellow onion, diced
1 can Tuttorosso Tomato Sauce 28 oz, plus more for serving
1 pound lasagna sheets, broken into about 2-inch pieces
2 1/2 cups shredded low-moisture mozzarella, divided
1 1/2 cups grated Parmesan, divided, plus more for topping

Instructions

Step one

Preheat the oven to 425°F. Grease a 12×17-inch baking sheet with olive oil. You can also use a 9×13-inch baking dish.

Step two

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.

Step three

Add the spinach and cook until wilted. Transfer the spinach to a small bowl, roughly chop if needed, then stir in the ricotta. Season with a pinch of salt and pepper and set aside.

Step four

Wipe out the skillet. Add the remaining 2 tablespoons olive oil and the sausage. Let it brown undisturbed for 1–2 minutes, then break it up and cook until mostly cooked through. Add the onion and sauté for 2–3 minutes, until softened.

Step five

Pour in the Tuttorosso Tomato Sauce and stir to combine. Let the mixture warm through for 1–2 minutes, then remove from heat.

Step six

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna pieces and cook for about 4 minutes, stirring occasionally to prevent sticking. Drain and return the pasta to the pot.

Step seven

Add the sausage sauce to the pasta and stir to coat. Mix in 1 1/2 cups mozzarella and 1 cup Parmesan. Spread the pasta mixture evenly on the prepared sheet pan. Dollop the spinach-ricotta mixture across the top. Sprinkle with the remaining mozzarella and Parmesan.

Step eight

Bake uncovered for about 30 minutes, until the cheese is bubbling and the edges are crisp and golden. Serve warm with extra Tuttorosso Tomato Sauce and Parmesan, if desired.