One Pot Lasagna
One Pot Lasagna
Ingredients
- 24 oz tomato passata, pureed tomato, used for both the meat sauce and sauce topping
For the Meat Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 small onion, diced
- 1 small carrot, shredded using a box grater, optional
- 1 celery stick, shredded using a box grater, optional
- 1 lb beef mince, ground beef
- 2 tablespoons tomato paste
- 2 beef bouillon stock cubes, crumbled
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon white sugar, to take the sour edge off passata
- 1/2 teaspoon cooking salt, kosher salt
- 1/4 teaspoon pepper
- 1/2 cup water
For the Tomato Sauce Topping
- 1 teaspoon dried Italian herb mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white sugar
- 1/2 teaspoon cooking salt, kosher salt
- 1/4 cup water
For the Creamy Ricotta Dollops (Optional)
- 1 cup ricotta, good quality or smooth ricotta
- 1 tablespoon milk, if needed
- 1/4 teaspoon cooking salt, kosher salt
For the Lasagna Layers
- 7 dried lasagna sheets, US "oven ready" no boil
- 1 1/2 cups mozzarella, tightly packed, shredded
Instructions
- 1
Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan-assisted oven.
⏱️ 5 min•🌡️ 180
- 2
Heat 1 tablespoon of olive oil in a 26cm (10.5") wide, 5cm (2") deep skillet or pan over high heat.
⏱️ 1 min
- 3
Add the diced onion, finely minced garlic, and the optional shredded celery and carrot to the pan. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes.
⏱️ 5 min
- 4
Add the 1 lb (500g) of beef mince to the pan. Cook, breaking up the meat with a spoon as you go, until there is no longer any pink. Drain any excess fat if necessary.
⏱️ 7 min
- 5
Stir in 2/3 of the 24 oz (700g) tomato passata, 2 tablespoons of tomato paste, 2 crumbled beef bouillon stock cubes, 2 teaspoons of Worcestershire sauce, 1/2 teaspoon of white sugar, 1/2 teaspoon of cooking salt, 1/4 teaspoon of pepper, and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes, ensuring it doesn't splutter.
⏱️ 10 min
- 6
While the meat sauce is simmering, prepare the tomato sauce topping. Pour the remaining 1/3 of the tomato passata back into its bottle (or a small bowl). Add 1 teaspoon of dried Italian herb mix, 1/2 teaspoon of garlic powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of cooking salt, and 1/4 cup of water. Shake vigorously or whisk to combine thoroughly.
⏱️ 3 min
- 7
If making the creamy ricotta dollops, whisk 1 cup of ricotta, 1 tablespoon of milk (if needed to reach a whipped cream consistency), and 1/4 teaspoon of cooking salt vigorously in a bowl until it is light and fluffy, resembling whipped cream.
⏱️ 3 min
- 8
To assemble the lasagna, carefully remove half of the meat sauce from the pan and set it aside in a separate bowl.
⏱️ 1 min
- 9
Arrange a layer of dried lasagna sheets over the remaining meat sauce in the pan, breaking them as needed to cover the base completely.
⏱️ 1 min
- 10
Spread the remaining meat sauce in the pan evenly over the first layer of lasagna sheets.
⏱️ 1 min
- 11
Place a second layer of lasagna sheets over the meat sauce.
⏱️ 1 min
- 12
Spread the reserved half of the meat sauce from the bowl over the second layer of lasagna sheets.
⏱️ 1 min
- 13
Add a final layer of lasagna sheets on top of the meat sauce.
⏱️ 1 min
- 14
Pour the prepared tomato sauce topping (from step 6) evenly over the top layer of lasagna sheets.
⏱️ 1 min
- 15
Dollop the whipped ricotta mixture (if using) over the tomato sauce.
⏱️ 1 min
- 16
Generously sprinkle the 1 1/2 cups of shredded mozzarella over the entire lasagna.
⏱️ 1 min
- 17
Bake the lasagna in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the lasagna sheets are tender.
⏱️ 30 min•🌡️ 180
- 18
Once baked, remove the lasagna from the oven and let it stand for 10 minutes before cutting and serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Lasagna
- 24 oz tomato passata, pureed tomato, used for both the meat sauce and sauce topping
For the Meat Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 small onion, diced
- 1 small carrot, shredded using a box grater, optional
- 1 celery stick, shredded using a box grater, optional
- 1 lb beef mince, ground beef
- 2 tablespoons tomato paste
- 2 beef bouillon stock cubes, crumbled
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon white sugar, to take the sour edge off passata
- 1/2 teaspoon cooking salt, kosher salt
- 1/4 teaspoon pepper
- 1/2 cup water
For the Tomato Sauce Topping
- 1 teaspoon dried Italian herb mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white sugar
- 1/2 teaspoon cooking salt, kosher salt
- 1/4 cup water
For the Creamy Ricotta Dollops (Optional)
- 1 cup ricotta, good quality or smooth ricotta
- 1 tablespoon milk, if needed
- 1/4 teaspoon cooking salt, kosher salt
For the Lasagna Layers
- 7 dried lasagna sheets, US "oven ready" no boil
- 1 1/2 cups mozzarella, tightly packed, shredded
Instructions
- 1
Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan-assisted oven.
⏱️ 5 min•🌡️ 180 - 2
Heat 1 tablespoon of olive oil in a 26cm (10.5") wide, 5cm (2") deep skillet or pan over high heat.
⏱️ 1 min - 3
Add the diced onion, finely minced garlic, and the optional shredded celery and carrot to the pan. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes.
⏱️ 5 min - 4
Add the 1 lb (500g) of beef mince to the pan. Cook, breaking up the meat with a spoon as you go, until there is no longer any pink. Drain any excess fat if necessary.
⏱️ 7 min - 5
Stir in 2/3 of the 24 oz (700g) tomato passata, 2 tablespoons of tomato paste, 2 crumbled beef bouillon stock cubes, 2 teaspoons of Worcestershire sauce, 1/2 teaspoon of white sugar, 1/2 teaspoon of cooking salt, 1/4 teaspoon of pepper, and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes, ensuring it doesn't splutter.
⏱️ 10 min - 6
While the meat sauce is simmering, prepare the tomato sauce topping. Pour the remaining 1/3 of the tomato passata back into its bottle (or a small bowl). Add 1 teaspoon of dried Italian herb mix, 1/2 teaspoon of garlic powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of cooking salt, and 1/4 cup of water. Shake vigorously or whisk to combine thoroughly.
⏱️ 3 min - 7
If making the creamy ricotta dollops, whisk 1 cup of ricotta, 1 tablespoon of milk (if needed to reach a whipped cream consistency), and 1/4 teaspoon of cooking salt vigorously in a bowl until it is light and fluffy, resembling whipped cream.
⏱️ 3 min - 8
To assemble the lasagna, carefully remove half of the meat sauce from the pan and set it aside in a separate bowl.
⏱️ 1 min - 9
Arrange a layer of dried lasagna sheets over the remaining meat sauce in the pan, breaking them as needed to cover the base completely.
⏱️ 1 min - 10
Spread the remaining meat sauce in the pan evenly over the first layer of lasagna sheets.
⏱️ 1 min - 11
Place a second layer of lasagna sheets over the meat sauce.
⏱️ 1 min - 12
Spread the reserved half of the meat sauce from the bowl over the second layer of lasagna sheets.
⏱️ 1 min - 13
Add a final layer of lasagna sheets on top of the meat sauce.
⏱️ 1 min - 14
Pour the prepared tomato sauce topping (from step 6) evenly over the top layer of lasagna sheets.
⏱️ 1 min - 15
Dollop the whipped ricotta mixture (if using) over the tomato sauce.
⏱️ 1 min - 16
Generously sprinkle the 1 1/2 cups of shredded mozzarella over the entire lasagna.
⏱️ 1 min - 17
Bake the lasagna in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the lasagna sheets are tender.
⏱️ 30 min•🌡️ 180 - 18
Once baked, remove the lasagna from the oven and let it stand for 10 minutes before cutting and serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min