00:00Have you ever made lasagna without any layers?
00:03We're making Giada's layerless lasagna,
00:06otherwise known as sheet pan lasagna.
00:09All right, let's be honest.
00:10Who doesn't like the crispy part of lasagna?
00:13This is the first time I've made her recipe,
00:22and I trust her, you know?
00:26I just trust her.
00:27So it starts out with the usual suspects, onion and garlic.
00:32Oh, this is not even right.
00:34First ingredient, and I've already screwed up.
00:40It's a red onion.
00:43You wanna know a little something about me, though?
00:45Giada's really one of the reasons
00:47why I'm doing what I'm doing.
00:50It was like I wanted to cook,
00:52but I didn't wanna be like a chef
00:54with all the stuffy gear and everything.
00:57So she made us like, oh, you can do that
00:59and just look like a normal person cooking
01:04and make a living out of it.
01:05Oh, I'll do that.
01:06And then just one garlic clove,
01:09and I am going to chop the spinach.
01:12She sautés the spinach and then chops it with scissors,
01:16but this just seems more efficient.
01:18Okay.
01:20And that is the extent of the prep.
01:22One of the greatest benefits of making a lasagna like this
01:25is that it's going to cook in way less time
01:27than the layered thick version.
01:30So this is the kind of lasagna
01:31you can have on a lazy weeknight, too.
01:33I've got a pot of water coming to a boil.
01:37It's gonna be for our lasagna.
01:40And then in our skillet, I'm gonna heat up olive oil.
01:43I'm gonna cook the spinach first
01:45and then go ahead and get that out of the way
01:46and use the same skillet to make our sauce.
01:49When the oil's hot, I'm gonna go in with the garlic.
01:52That's gonna infuse the oil,
01:53as well as some crushed red pepper to give it a little kick.
01:57And then in goes the spinach.
02:00All right, when it's just wilted,
02:01I'm gonna place it into a strainer.
02:06A strainer because the spinach
02:08has a good bit of moisture in it.
02:10So we're gonna press that through in just a second.
02:13But in the meantime, returning to the same skillet,
02:17some more olive oil, and then down with the sausage.
02:21This is just Italian sausage, spicy Italian sausage
02:24that I've taken out of the casing.
02:26It becomes easier to crumble as it cooks.
02:30While that cooks, we're gonna get the pasta ready.
02:33So you want to take your lasagna sheets
02:35and break them into like two-inch pieces.
02:38So you get about four to five out of each one.
02:44It is really best to do one at a time.
02:47Easy as way to crumble meat, or potato masher.
02:54That is browned, in goes the onion.
02:57Now we're just gonna cook that until the onion is soft.
02:59It'll only take a few minutes.
03:03Sausage brown, onion good, it smells amazing.
03:06In goes marinara, whatever you have.
03:11Just give that a stir.
03:13And that can just kind of hang out on low
03:17while we get all our other components ready.
03:20Water boiling, salt it like the ocean, or like Giada.
03:26Okay, so she drops the pasta in
03:28and then only cooks it four minutes.
03:31Feels like that's not long enough,
03:33but I will trust the process.
03:39I didn't want that one anyway, this one feels more Italian.
03:43Okay, so that's going to cook until it is like
03:48before al dente, just about four minutes.
03:52While that's going, we gotta get the ricotta layer.
03:54So it's going to be, this is just gonna be dolloped
03:58on the top, and it's so pretty.
04:00So about a cup of ricotta.
04:03And then our spinach mixture, a little bit of salt.
04:06Oh, that smells good with that garlic.
04:08It's gonna be delightful.
04:11Okay, and then mozzarella.
04:13She suggests the part skim mozzarella
04:15instead of the whole milk.
04:17Gotta shred your own, okay?
04:18And before we drain the pasta,
04:20we're gonna take out about a half a cup of the pasta water
04:23and add it to our sauce.
04:31This goes into our pot with our sauce.
04:34Okay, let's finish it up over here.
04:37Okay, to this mixture, a cup of our mozzarella
04:44and a half a cup of grated parm.
04:50No layering necessary.
04:53Okay, grab you a sheet pan, which is about 15 by 18.
04:59Oil it up so that the bottom and the edges
05:02can get a little crispy.
05:04All right, and then this whole mixture gets down.
05:08Oh, it smells so good.
05:12Okay, Giada.
05:16This is definitely how I will be cooking lasagna
05:19when I have the craving.
05:20All right, so now we're gonna take our ricotta mixture
05:22and dollop it all over.
05:26All right, then we're gonna sprinkle
05:27the rest of the mozzarella.
05:33A cup more of parm.
05:36She does not skimp on the cheese.
05:38That's for sure.
05:40This is the part that's gonna be so flavorful and crusty.
05:44Okay, I did not keep it as clean as she does,
05:47but that is me.
05:49If you wanted to do this ahead of time,
05:51you could probably just stop here and keep it in the fridge
05:54and then just pop it in later, but we're going right in.
05:57Everything's still pretty hot,
05:58so this should not take that long,
06:00but it says 425 for about 30 minutes.
06:05We shall see.
06:08Okay.
06:12I am excited.
06:14Since everything was so hot going in,
06:17this was it after 20 minutes, barely 20 minutes.
06:21You might wanna cut that oven down to about 400.
06:25Mission accomplished.
06:26This is what we wanted, all the crispy, cheesy bits.
06:29Everybody gets some.
06:30If you like the roof of your mouth,
06:32you might wanna let it sit for a minute.
06:34So five to 10 minutes before we dig in.
06:36For the first bite, I'm gonna do it how she does it,
06:39because if I was at home, this is what I would do,
06:41because you can't resist.
06:43It's like a plate of nachos sitting right here.
06:49Mm.
06:50Fabulous idea.
06:52Fabulous.
06:54Now, the only downside is you don't get
06:58the pretty, photo-worthy, stackable slice,
07:01so don't be M&M-y for that, okay?
07:04I don't make the rules.
07:05This is fun just to bring to the table like this
07:08and serve it family-style,
07:09because it just looks so impressive.
07:15The little crusty, chewy bits for the win.
07:18The garlic and the ricotta spinach mixture,
07:19and then the little hint of crushed red pepper.
07:22Spicy sausage.
07:24This dish does not lack any flavor,
07:26and in case we've never met,
07:28my favorite thing is the perfect bite,
07:30and with all these layers of texture and crunchiness.
07:34Perfection.
07:35Mm.
07:40Mm.
07:42Not like she wouldn't know this,
07:43but she's definitely right that cooking the pasta
07:45like just four minutes, I went five,
07:48but they're not mushy at all.
07:50They still have bite and texture,
07:52so it's another thing you don't get
07:55in stackable layered lasagna,
07:57because sometimes it just overcooks and gets mushy.
08:00Not this.
08:02You should make it.
08:04She knows what she's doing.
08:06What should I make next?
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