Use What You Have
Spinach Artichoke Sausage Sheet Pan Lasagna Recipe
Ingredients
This recipe makes 6 servings. Ingredient amounts will adjust automatically if you scale the recipe, but cooking times remain the same. Note: Some recipes may not scale perfectly.
- 16 ounces lasagna noodles, broken into large pieces
- 1 tablespoon olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 8 cups fresh spinach, divided
- 3/4 cup ricotta cheese
- Salt and freshly ground black pepper, to taste
- 1 cup grated Parmesan cheese, divided
- 1 pound Italian sausage, casings removed
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 1/2 cups heavy cream
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 cups shredded mozzarella cheese, divided
- Chopped fresh basil or parsley, for garnish (optional)
Directions
- Gather all your ingredients to have them ready for a smooth cooking process.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 4-5 minutes. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Saut the minced garlic for about 30 seconds until fragrant.
- Add 2 cups of the spinach and cook until just wilted, about 3 minutes. Remove and roughly chop the spinach with kitchen shears. Transfer to a small bowl and mix with ricotta cheese and 1/4 cup Parmesan. Season with salt and pepper, then set aside.
- In the same skillet, cook the Italian sausage over medium heat until browned and cooked through, breaking it into crumbles, about 5 minutes.
- Add the chopped artichoke hearts and saut for 2-3 minutes. Pour in the heavy cream and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes. Let simmer until slightly thickened, 2-3 minutes, then stir in the remaining spinach until wilted.
- Combine the sausage mixture with the cooked lasagna noodles. Stir in 1/2 cup Parmesan and half of the mozzarella until the noodles are fully coated and the cheese is melted.
- Preheat the oven to 425F (220C). Lightly grease an 18x13-inch baking sheet or 9x13-inch baking dish.
- Spread the pasta mixture evenly in the prepared pan. Dollop the ricotta-spinach mixture on top. Sprinkle the remaining mozzarella and Parmesan over the surface.
- Bake for 15-20 minutes, until golden and bubbling. For an extra golden top, broil for 1-2 minutes at the end if desired.
- Let cool slightly, garnish with fresh herbs if you like, and cut into squares to serve.
Nutrition Facts (per serving)
- Calories: 824
- Total Fat: 57g (73% DV)
- Saturated Fat: 28g (142% DV)
- Cholesterol: 148mg (49% DV)
- Sodium: 1333mg (58% DV)
- Total Carbohydrate: 43g (16% DV)
- Dietary Fiber: 6g (22% DV)
- Total Sugars: 5g
- Protein: 37g (74% DV)
- Vitamin C: 17mg (19% DV)
- Calcium: 496mg (38% DV)
- Iron: 4mg (22% DV)
- Potassium: 833mg (18% DV)
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your needs. Nutrient information is based on available data and may not cover all ingredients.
The Story Behind Spinach Artichoke Sausage Sheet Pan Lasagna
Spinach Artichoke Sausage Sheet Pan Lasagna is a modern twist on the classic Italian lasagna, combining traditional flavors with a convenient, one-pan method. The idea of baking lasagna in a sheet pan, rather than the traditional layered casserole, gained popularity in the early 21st century as home cooks sought simpler and faster ways to prepare family favorites. Inspired by Giada De Laurentiis viral sheet pan technique, this dish maintains the richness of Italian cuisine while reducing preparation and cleanup time.
Regional Variations
While lasagna is rooted in Northern Italy, particularly Emilia-Romagna, this sheet pan version reflects American adaptations of Italian cooking. In the U.S., cooks often integrate ingredients like Italian sausage and creamy spinach-artichoke filling, which may not be traditional in Italy. In Mediterranean regions, artichokes and leafy greens are frequently used in baked pasta dishes, but combining them with sausage and a sheet pan format is uniquely contemporary, highlighting regional ingredient availability and modern kitchen efficiency.
Differences from Similar Dishes
This dish differs from traditional lasagna in several ways. Instead of layering pasta sheets with sauce and cheese multiple times, the sheet pan method mixes broken noodles with the filling, creating a more casual and rustic presentation. Compared to spinach lasagna or classic Italian lasagna, the addition of artichokes and Italian sausage introduces a savory, slightly tangy contrast to the creamy cheese mixture, while the sheet pan technique allows for faster, even baking without multiple steps.
Typical Serving Context
Spinach Artichoke Sausage Sheet Pan Lasagna is often served at casual family dinners, potlucks, or weeknight meals, where ease and flavor are equally valued. Its one-pan format makes it ideal for gatherings, as it can feed a crowd with minimal effort. Garnished with fresh basil or parsley, it also fits into more festive occasions, pairing well with simple salads, garlic bread, or roasted vegetables.
Interesting Facts
- The sheet pan method reduces baking time compared to traditional lasagna by allowing even heat distribution over a single layer of ingredients.
- Italian sausage provides a richer flavor profile than ground beef alone, balancing the mild taste of spinach and artichokes.
- The combination of spinach, artichokes, and creamy cheeses draws inspiration from the popular spinach artichoke dip, translating it into a hearty main dish.
- Using broken lasagna noodles instead of full sheets offers a rustic texture and helps the flavors meld more uniformly.
- This recipe has become popular on social media for its simplicity, visually appealing golden crust, and the comforting combination of cheese, vegetables, and sausage.
FAQ about Spinach Artichoke Sausage Sheet Pan Lasagna Recipe
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