This sheet pan lasagna combines broken noodles with seasoned Italian sausage, fresh spinach, and artichoke hearts in a heavy cream sauce, then topped with dollops of spinach-ricotta mixture and melted cheese for a one-pan, no-layering approach to a classic.
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Parboil the broken lasagna noodles according to package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, then add about half of the fresh spinach and cook until wilted. Remove from heat.
In a small bowl, combine the cooked spinach and garlic with the ricotta cheese, half of the Parmesan cheese, and red pepper flakes. Season with salt and pepper to taste, mix well, and set aside.
In the same skillet, brown the ground Italian sausage over medium-high heat, breaking it up with a spoon.
Add the chopped artichoke hearts to the cooked sausage. Pour in the heavy cream and add the remaining fresh spinach. Cover and let it simmer until the spinach has wilted and the sauce has slightly thickened.
Add the parboiled lasagna noodles to the skillet with the sausage sauce. Stir to combine.
Stir in half of the mozzarella cheese and the remaining Parmesan cheese. Continue stirring until the cheese is melted and well incorporated.
Lightly grease a large sheet pan with the remaining olive oil. Pour the lasagna mixture onto the pan and spread it into an even layer.
Dollop the prepared spinach-ricotta mixture evenly over the top of the lasagna.
Sprinkle the remaining mozzarella cheese over everything.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Let it cool for a few minutes before serving.
Cool completely, then cover and refrigerate up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions 2–3 minutes.
sheet pan (18×13 inch or similar) · large skillet or Dutch oven
Yes. No-boil noodles work well and save a step—use them broken into pieces and they'll soften in the cream sauce as the lasagna bakes.
Yes. Assemble the lasagna in the sheet pan, cover with foil, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking from cold.
Ground beef, ground turkey, or ground chicken all work. For vegetarian, omit the sausage and add 1 cup chopped mushrooms sautéed with garlic.
Yes. Fresh spinach should be wilted, drained, and squeezed dry to prevent excess moisture in the lasagna.
Bake until the cheese on top is melted and lightly golden, and the sauce bubbles around the edges. A knife inserted in the center should be hot.
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