How to make one pot lasagna?

To make one pot lasagna, brown the meat, sauté onions and garlic, add sauce and broken lasagna noodles, simmer until noodles are tender, then top with a ricotta cheese mixture and melt the cheese before serving all in one pot.

How can I make one pot lasagna vegetarian?

Replace the ground beef with mushrooms, zucchini, or plant-based meat alternatives for a delicious vegetarian one pot lasagna.

Can I use no-boil lasagna noodles?

Regular lasagna noodles work best in this one pot lasagna recipe as they release starch that helps thicken the sauce.

Can I double the one pot lasagna recipe?

Yes, but you'll need a very large pot and cooking time may increase by 10-15 minutes.

Can I use different cheeses for one pot lasagna recipe?

Yes! Feel free to experiment with different cheese combinations, though the ricotta-mozzarella-Parmesan trio provides the classic lasagna taste.

60 Minutes Ultimate One Pot Lasagna: A Weeknight Wonder

Name: 60 Minutes Ultimate One Pot Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb lean ground beef (or plant-based alternative); 1 large onion, finely diced; 4 cloves garlic, minced; 2 (28 oz) cans crushed tomatoes; 2 tablespoons Italian seasoning; 1 tablespoon fresh basil, chopped; 1 teaspoon red pepper flakes (optional); Salt and pepper to taste; 15 oz ricotta cheese; 2 cups shredded mozzarella, divided; 1 cup grated Parmesan cheese, divided; 1 large egg; ¼ cup fresh parsley, chopped; 12 regular lasagna noodles (not no-boil), broken into quarters; 2 cups water; 2 tablespoons olive oil; Fresh basil for garnish

Description

Quick and delicious, this 60 Minute One Pot Lasagna layers rich flavors and melted cheese in a single pot for an easy, comforting meal!

Ingredients

Scale

For the Meat Sauce:

1 lb lean ground beef (or plant-based alternative)

1 large onion, finely diced

4 cloves garlic, minced

2 (28 oz) cans crushed tomatoes

2 tablespoons Italian seasoning

1 tablespoon fresh basil, chopped

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

For the Cheese Mixture:

15 oz ricotta cheese

2 cups shredded mozzarella, divided

1 cup grated Parmesan cheese, divided

1 large egg

¼ cup fresh parsley, chopped

Additional:

12 regular lasagna noodles (not no-boil), broken into quarters

2 cups water

2 tablespoons olive oil

Fresh basil for garnish

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Instructions

Heat olive oil in your large skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Transfer to a plate, leaving some fat in the pan.
In the same pot, sauté onions until translucent (5 minutes). Add garlic and cook for 1 minute more.
Return meat to the pot. Add crushed tomatoes, Italian seasoning, basil, and red pepper flakes. Simmer for 5 minutes.
Meanwhile, in a bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, and parsley.
Add broken lasagna noodles to the pot, pushing them slightly into the sauce. Pour water over noodles.
Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Once noodles are tender, dollop ricotta mixture over the top. Sprinkle with remaining mozzarella and Parmesan.
Cover and cook for 5 more minutes until cheese melts.

Notes

This one pot lasagna can be prepared up to 24 hours in advance.

Store in an airtight container in the refrigerator for up to 4 days.

Freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Simmering
Cuisine: Italian

Nutrition

Calories: 425
Sugar: 8g
Sodium: 500 mg
Fat: 18g
Carbohydrates: 42g
Fiber: 4g
Protein: 28g
Cholesterol: 44 mg