Chef Giada De Laurentiis’ lasagna method will save you valuable resources and ensure a perfect crispy texture. There's no layering involved, and all you need is a sheet pan.

Boil lasagna sheets, and once they're al dente, remove from them the water and snip them into two-inch pieces. While the pasta is cooking, brown Italian sausage with diced onion.

Combine the pasta, sausage, and marinara sauce in a bowl. Add shredded mozzarella cheese before mixing, and when combined, spread out on a greased sheet pan.

In a separate bowl, combine cooked spinach, ricotta cheese, garlic, and chili flakes. Dollop the pasta mixture with ricotta before sprinkling mozzarella and Parmigiano on top.

Bake at 425 degrees Fahrenheit for about half an hour until the cheese is bubbling and slightly browned. Serve immediately with your favorite salad or wine pairing.

De Laurentiis' sheet pan lasagna method is simpler than traditional lasagna, and making it thin means every slice has some crispness to it.