One-Pan Lasagna
One-Pan Lasagna
Ingredients
- 500 g ground beef
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 400 ml tomato passata
- 300 ml water
- 150 ml heavy cream
- 250 g fresh lasagna sheets
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 100 g mozzarella
Instructions
- 1
Heat the olive oil in a large, deep pan over medium-high heat. Add the finely diced onion and cook for 3 to 4 minutes, until softened.
⏱️ 4 min
- 2
Add the ground beef to the pan and cook for 6 to 8 minutes, breaking it apart with a spoon, until it is browned.
⏱️ 8 min
- 3
Lower the heat to medium. Add the tomato paste, Italian seasoning, paprika, black pepper, and salt. Cook for 1 to 2 minutes, then add the minced garlic cloves and cook for another 30 to 60 seconds.
⏱️ 3 min
- 4
Pour in the tomato passata, water, and heavy cream. Stir everything together, bring the mixture to a gentle simmer, then cover the pan and cook on medium-low heat for 10 minutes.
⏱️ 10 min
- 5
Tear the fresh lasagna sheets into large pieces and carefully place them directly into the simmering sauce. Gently press them down so they are mostly submerged in the sauce. Do not stir.
⏱️ 2 min
- 6
Cover the pan again and cook on low heat for 8 to 10 minutes, or until the pasta is tender and the sauce has thickened. If the sauce is too thin, cook for a few more minutes uncovered to reduce it.
⏱️ 10 min
- 7
Evenly top the lasagna with the mozzarella. Cover the pan and cook on the lowest heat setting for 3 to 5 minutes, until the mozzarella is completely melted and bubbly.
⏱️ 5 min
- 8
Turn off the heat and let the one-pan lasagna rest, covered, for 2 to 3 minutes before serving.
⏱️ 3 min
Kitchen Tools
One-Pan Lasagna
- 500 g ground beef
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 400 ml tomato passata
- 300 ml water
- 150 ml heavy cream
- 250 g fresh lasagna sheets
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 100 g mozzarella
Instructions
- 1
Heat the olive oil in a large, deep pan over medium-high heat. Add the finely diced onion and cook for 3 to 4 minutes, until softened.
⏱️ 4 min - 2
Add the ground beef to the pan and cook for 6 to 8 minutes, breaking it apart with a spoon, until it is browned.
⏱️ 8 min - 3
Lower the heat to medium. Add the tomato paste, Italian seasoning, paprika, black pepper, and salt. Cook for 1 to 2 minutes, then add the minced garlic cloves and cook for another 30 to 60 seconds.
⏱️ 3 min - 4
Pour in the tomato passata, water, and heavy cream. Stir everything together, bring the mixture to a gentle simmer, then cover the pan and cook on medium-low heat for 10 minutes.
⏱️ 10 min - 5
Tear the fresh lasagna sheets into large pieces and carefully place them directly into the simmering sauce. Gently press them down so they are mostly submerged in the sauce. Do not stir.
⏱️ 2 min - 6
Cover the pan again and cook on low heat for 8 to 10 minutes, or until the pasta is tender and the sauce has thickened. If the sauce is too thin, cook for a few more minutes uncovered to reduce it.
⏱️ 10 min - 7
Evenly top the lasagna with the mozzarella. Cover the pan and cook on the lowest heat setting for 3 to 5 minutes, until the mozzarella is completely melted and bubbly.
⏱️ 5 min - 8
Turn off the heat and let the one-pan lasagna rest, covered, for 2 to 3 minutes before serving.
⏱️ 3 min