Sheet Pan Layerless Lasagna

Preheat the oven to 425°F. Grease a straight-sided 12x17-inch baking sheet with 1 tablespoon olive oil. Set aside.

In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the garlic and ½ teaspoon of the Giadzy Spicy Seasoned Salt. Cook until fragrant, about 1 minute. Add the spinach, stirring occasionally, and cook until wilted - you want to see the water release from the spinach and evaporate, about 5 minutes. Remove the spinach to a medium bowl and chop with scissors until bite-sized. Add the ricotta and mix until combined. Set aside.

Wipe out the skillet, return to medium heat, and add the remaining 2 tablespoons olive oil. Add the sausage and cook undisturbed for 3 minutes, then break apart with a wooden spoon. Cook for another 5 minutes, stirring often, until browned. Add the onion and cook until softened, about 3 minutes. Stir in all 3 jars of Giadzy Passata and the remaining ½ teaspoon of Spicy Seasoned Salt. Swirl around roughly 2 tablespoons of water in each jar of passata to release all of the sauce, and add that as well. Remove from heat. (*If using Corbara canned tomatoes, add them to the pan with all of their juices in place of the Passata. Crush the tomatoes with the back of your spoon to create a chunky sauce.)

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 4 minutes (very al dente), stirring often. Using a pasta spider or slotted spoon, add the cooked pasta directly to the pan with the sauce. Add a reserved ½ cup of pasta water, 1 cup mozzarella, and ½ cup Parmigiano as well. Stir until well combined.

Transfer the pasta mixture to the prepared sheet pan. Dollop the ricotta-spinach mixture evenly across the top. Sprinkle with the remaining 1 ½ cups mozzarella and 1 cup Parmigiano.

Bake for 30 minutes, or until bubbly and golden-brown on top. Let cool for 5 minutes before slicing into squares. Serve with extra warm passata or marinara if desired.