GIADA’S VIRAL SHEET PAN LASAGNA

Preheat your oven to 425 degrees and drizzle a rimmed 12” x 17” baking sheet with 2 tablespoons of the olive oil.

Heat another 2 tablespoons of the olive oil in a large deep skillet over medium high heat and add the garlic.  Cook for 1 minute, stirring, until fragrant.  Add the spinach and ½ teaspoon of the seasoned salt to the pan.  Cook, stirring, until the spinach is wilted and all of the moisture has evaporated out of the pan.  Remove to a medium bowl and cut the spinach into small pieces with kitchen shears (or chop with a knife).  Add the ricotta to the bowl and mix until well combined.  Set aside.

Add another tablespoon of the olive oil to the pan drippings and add the sausage.  Cook over medium high heat breaking the sausage up with a wooden spoon or spatula for 3 minutes.  Add the onions to the pan and cook for 2-3 minutes more until soft and fragrant.

Add all 3 bottles of the Passata di Pomodoro to the pan along with the remaining ½ teaspoon of season salt and stir.  Put 2-3 tablespoons of water in each passata jar, cover and shake to remove any excess tomato from the sides.  Add to the pan.  Bring to a low boil and cook for 3-4 minutes.  When the pasta is very al dente (about 3-4 minutes cook time) add it directly from the pot to the pan with the sauce using a spider or slotted spoon.  Toss to mix with the sauce.

Add 1 cup of the mozzarella and ½ cup of the parmesan to the pan and toss again.

Pour the pasta mixture onto the sheet pan and spread it out evenly all over.  Dollop the top with the ricotta mixture.  Spread the remaining 2 cups of shredded mozzarella over the top followed by the remaining ½ cup of grated parmesan.

Bake for 30 minutes until golden brown and bubbly and the edges of the lasagna noodles are crispy on the top.  Let rest for 10-15 minutes before cutting.  Garnish with chopped parsley and more parmesan.  DEVOUR!!