One Pot Lasagna
One Pot Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 9 lasagna noodles, oven-ready or broken into 2-3 inch pieces
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 7 min
- 2
Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the broken lasagna noodles to the simmering sauce, ensuring they are mostly submerged. Stir well to prevent sticking. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 20 min
- 5
While the noodles are cooking, in a medium bowl, combine ricotta cheese and 1/4 cup of the grated Parmesan cheese. Season with a pinch of salt and pepper.
⏱️ 3 min
- 6
Once the noodles are cooked, remove the skillet from the heat. Drop spoonfuls of the ricotta mixture over the top of the lasagna. Sprinkle evenly with shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
⏱️ 3 min
- 7
Cover the skillet again (or use a lid if your skillet doesn't have one, or foil) and let it sit for 5-10 minutes, or until the cheeses are melted and bubbly.
⏱️ 7 min
- 8
Garnish with fresh chopped parsley before serving. Serve hot directly from the skillet.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Lasagna
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 9 lasagna noodles, oven-ready or broken into 2-3 inch pieces
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 7 min - 2
Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the broken lasagna noodles to the simmering sauce, ensuring they are mostly submerged. Stir well to prevent sticking. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 20 min - 5
While the noodles are cooking, in a medium bowl, combine ricotta cheese and 1/4 cup of the grated Parmesan cheese. Season with a pinch of salt and pepper.
⏱️ 3 min - 6
Once the noodles are cooked, remove the skillet from the heat. Drop spoonfuls of the ricotta mixture over the top of the lasagna. Sprinkle evenly with shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
⏱️ 3 min - 7
Cover the skillet again (or use a lid if your skillet doesn't have one, or foil) and let it sit for 5-10 minutes, or until the cheeses are melted and bubbly.
⏱️ 7 min - 8
Garnish with fresh chopped parsley before serving. Serve hot directly from the skillet.
⏱️ 2 min