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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for 3-5 minutes until softened. Add the chopped or minced garlic and cook for another 1 minute until fragrant.

Add the ground beef to the pot. Break it apart with a spoon and season with salt, pepper, garlic powder, and onion powder. Cook until the beef is browned and no longer pink. Drain any excess grease.

Pour in the marinara sauce, diced tomatoes, and beef broth. Add the Italian seasoning, Cajun seasoning (adjusting for spice preference), and optional chili flakes. Stir all ingredients together thoroughly.

Bring the mixture to a simmer, then reduce heat to medium-low, cover the pot, and cook for 1 hour. Stir every few minutes to prevent sticking, especially if using a standard pot.

After 1 hour, remove the lid. Stir in the heavy cream and the broken lasagna noodles (or Mafalde Corte noodles). Ensure the noodles are submerged in the liquid.

Cover the pot again and increase the heat to medium-high. Cook for an additional 30 minutes, or until the lasagna noodles are tender and cooked through. Stir occasionally to prevent sticking.

Once the noodles are ready, stir the one-pot lasagna. Ladle into bowls and top with your favorite cheese, such as ricotta or Parmesan, if desired. Serve hot.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the finely chopped onion and sauté for 3-5 minutes until softened. Add the chopped or minced garlic and cook for another 1 minute until fragrant.

Add the ground beef to the pot. Break it apart with a spoon and season with salt, pepper, garlic powder, and onion powder. Cook until the beef is browned and no longer pink. Drain any excess grease.

Pour in the marinara sauce, diced tomatoes, and beef broth. Add the Italian seasoning, Cajun seasoning (adjusting for spice preference), and optional chili flakes. Stir all ingredients together thoroughly.

Bring the mixture to a simmer, then reduce heat to medium-low, cover the pot, and cook for 1 hour. Stir every few minutes to prevent sticking, especially if using a standard pot.

After 1 hour, remove the lid. Stir in the heavy cream and the broken lasagna noodles (or Mafalde Corte noodles). Ensure the noodles are submerged in the liquid.

Cover the pot again and increase the heat to medium-high. Cook for an additional 30 minutes, or until the lasagna noodles are tender and cooked through. Stir occasionally to prevent sticking.

Once the noodles are ready, stir the one-pot lasagna. Ladle into bowls and top with your favorite cheese, such as ricotta or Parmesan, if desired. Serve hot.
