I love meals that are quick, delicious, and use ingredients I already have in my kitchen. This Gluten-Free Sheet Pan Layerless Lasagna is exactly that! It’s made with garlic and red onion, and it’s ready in just 30 minutes!

Recipe Ingredients

• 4 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 14.1-ounce box of taccole corte pasta
• 1 clove garlic, chopped
• 1 teaspoon Calabrian Chili Paste, or 1/2 teaspoon red pepper flakes
• 1 (5-ounce) container baby spinach
• 1 cup part skim ricotta cheese
• 1 pound spicy Italian sausage, casings removed
• 1 red onion, diced
• 4 cups jarred marinara sauce
• 2 1/2 cups shredded low moisture mozzarella, divided
• 1 1/2 cups freshly grated parmesan cheese, divided
• Gluten-Free Layerless Lasagna Box

How To Make Gluten-Free Sheet Pan Layerless Lasagna

1. Preheat Your Oven: Warm your oven to 425°F and let it heat up nicely.
2. Prepare the Baking Sheet: Drizzle 1 tablespoon of olive oil over a straight-sided 12×17-inch baking sheet and set it aside.
3. Cook Aromatic Garlic: Heat a medium skillet over medium heat. Add 1 tablespoon of oil, garlic, and pepper flakes. Stir often until fragrant, about 1 minute.
4. Add Spinach: Toss in the spinach and salt. Cook, stirring often, until wilted, about 1 minute. Remove and press out excess liquid in a strainer.
5. Chop Spinach: Place the spinach in a bowl, snip into pieces with kitchen scissors, then mix in ricotta cheese. Set aside.
6. Cook Sausage: Wipe the skillet clean, add 2 tablespoons of oil, and cook the sausage over medium heat. Let it brown on one side, about 3 minutes.
7. Break Up Sausage: Stir with a wooden spoon to break into bite-sized pieces. Cook until lightly browned, another 5 minutes.
8. Soften Onion: Add the onion and cook until fragrant and soft, about 3 minutes. Remove from heat.
9. Boil Pasta Water: Bring a large pot of water to a boil. Season generously with salt.
10. Cook Pasta: Add pasta, cook 3 minutes, stirring often to prevent clumping. Drain, saving ½ cup pasta water.
11. Combine Sauce and Pasta: Add marinara to the sausage skillet, stir in pasta water, pasta, 1 cup mozzarella, and ½ cup parmesan. Mix well.
12. Assemble and Bake: Spread pasta mixture on the prepared baking sheet. Dollop with ricotta-spinach mixture, sprinkle with remaining cheese. Bake until bubbly and lightly browned, about 30 minutes.
13. Rest and Serve: Let rest 5 minutes, cut into squares, and serve with extra marinara if desired.

Recipe Tips

• Pasta Preparation: Cook gluten-free lasagna noodles just until al dente to prevent mushiness during baking. Drain and rinse with cold water to stop cooking.
• Meat Sauce Enhancement: Break ground beef into small pieces while browning to ensure even distribution and prevent clumping.
• Cheese Combination: Mix shredded mozzarella with grated Parmesan for a balanced, creamy topping that bakes evenly.
• Cooking Time: Bake at 375°F for 20-25 minutes, or until bubbly and slightly golden. Rotate the pan halfway for even cooking.
• Resting Period: Let the dish rest for 10 minutes before slicing to allow juices to set and layers to firm up.

Recipe FAQs and Variations

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