Enter the hero of weeknight dinners: the One Pot Lasagna. This simple recipe combines all the classic lasagna flavors you love, with the ease of a single skillet.
Imagine diving into a skillet of bubbling, cheesy lasagna after a long day—one pot lasagna sounds like the perfect comfort food, right?
Remember the layers, the multiple pots and pans, and the endless cleanup… and suddenly, lasagna night doesn’t seem so comforting.
Not so with this one pot meal! If you’ve never tried one-pot lasagnas before, you’re in for a real treat.
This has all the flavors of a traditional lasagna in a more manageable form. Why not cook it all in one pot if that’s possible?
If you’re like me, you’re always looking for ways to save on the dinner mess. This pan of lasagna is an answer to that.
Homemade lasagna has always been a favorite of mine. The flavors in this one are top notch.
Let’s break down why this one pot lasagna is about to become a family favorite, especially on those nights when the thought of washing more than one pan is just too much.
Some of our other favorite one pot recipes we have on our site include: Easy One Pot Mexican Rice Casserole, Easy One Pot Cheeseburger Pasta Recipe, and Creamy One Pot Tuscan Chicken Pasta Recipe.
WHY THIS RECIPE WORKS:
- One Pan Skillet Lasagna Magic: Just one large skillet is all you need, making cleanup a breeze.
- Quick and Easy: From start to finish, you’re only 35 minutes away from a hearty meal.
- Kid-Approved: Even the pickiest eaters will come back for seconds of this comforting skillet lasagna.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ground beef (lean)
- Garlic, minced
- Bowtie pasta (or broken lasagna noodles for a twist)
- Diced tomatoes, canned
- Tomato sauce
- Chicken broth
- Dried oregano
- Minced onion flakes
- Salt and pepper to taste
- Cottage cheese (or ricotta cheese for a classic touch)
- Mozzarella cheese, shredded
- Optional: Parmesan cheese and parsley for garnish
HOW TO MAKE ONE POT LASAGNA:
- In a large skillet, add the ground beef, salt, pepper, oregano, onion flakes, and minced garlic. Cook on medium heat, breaking up the ground beef into crumbles, until the beef is cooked and browned, 8-10 minutes.
- Pour the tomato sauce, diced tomatoes, chicken broth, and pasta noodles into the pan and stir until everything is well combined.
- Cover with a lid and bring to a boil; reduce the heat and simmer for about 14-18 minutes or until the noodles are cooked through.
- Remove from the heat and add in the ricotta cheese and 1 cup of mozzarella cheese and stir to combine.
- Top with the remaining 1 cup of mozzarella cheese, cover, and cook for another 1-2 minutes until the cheese on top is melted.
- Top with the parmesan cheese and parsley (optional) and serve and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF NOODLES SHOULD I USE?
While bowtie pasta works wonders, feel free to use regular lasagna noodles broken into small pieces for that traditional feel without the layering fuss.
It’s really up to you, though, on your noodle preference.
CAN I USE COTTAGE CHEESE IN PLACE OF RICOTTA?
Absolutely, cottage cheese is a great substitute and blends beautifully into the sauce, making each bite creamy and delicious.
I’ve seen plenty of traditional lasagna recipes that call for cottage cheese!
ANY ADDITIONS?
Feel free to try a few of these on for size. My mouth is watering just looking at all this!
- Mushrooms, sliced for an earthy flavor
- Spinach for a pop of green
- A pinch of red pepper flakes to spice things up
- Substitute lean ground beef with Italian sausage for a deeper flavor
- Add a splash of red wine to the tomato sauce for a richer taste
- Dollops of ricotta cheese for creamy pockets
- Fresh basil for a bright, aromatic touch
- Olive oil drizzled on top before serving
- Serve with a side of garlic bread for the perfect meal
- Sprinkle with extra Parmesan cheese for a cheesy crust
ANY SUBSTITUTIONS?
Let me know in the comments how this goes for you. I love hearing your input!
- Swap cottage cheese with ricotta cheese for a richer texture.
- Use ground chicken or turkey for a lighter version.
- Opt for gluten-free pasta to make this dish gluten-free.
- Marinara sauce can be used instead of tomato sauce for a quick variation.
HOW TO STORE:
Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions wrapped in aluminum foil and placed in a freezer bag for up to 3 months. Reheat in the oven for a quick and easy meal.
DANA’S TIPS AND TRICKS:
- A cast-iron skillet or a deep skillet works best for an even cooking time and a beautiful presentation.
- If using water instead of chicken broth, consider adding a bit of Italian seasoning to amp up the flavor.
- Experiment with different kinds of cheese for layers of flavor—think whole milk mozzarella for meltiness and a sprinkle of Parmesan for a sharp bite.
- Keep the pasta submerged in the sauce to ensure it cooks evenly and soaks up all the delicious flavors.
- For a little kick, sprinkle some red pepper flakes on top before serving.
- Remember, this easy one pot lasagna is all about simplicity and flavor—don’t be afraid to make it your own!
This One Pot Lasagna stands out as a stellar example of how traditional recipes can be adapted for the modern, busy home cook.
With its ease of preparation, versatility, and undeniable deliciousness, it’s no wonder this dish is quickly becoming a go-to for families everywhere.
Give it a try and discover just how satisfying and fun cooking can be, even on the busiest of nights.
Enjoy the rich layers of meat sauce, cheeses, and pasta, all from the convenience of one pan.
If you like this recipe, you might also like:
If you’ve tried this ONE POT LASAGNA, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy One Pot Lasagna Recipe
Ingredients
- 1 pound lean ground beef
- 3 cloves garlic minced
- 1 tablespoon dried minced onion flakes
- 1 & 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 14.5 oz can petite diced tomatoes
- 8 ounce can tomato sauce
- 8 ounces bowtie pasta
- 2/3 cup ricotta cheese
- 2 cups mozzarella cheese divided
Instructions
- In a large skillet, add the ground beef, garlic, onion flakes, oregano, salt, and pepper. Cook on medium heat, breaking up the ground beef into crumbles, until the beef is cooked and browned, 8-10 minutes.1 pound lean ground beef, 3 cloves garlic, 1 tablespoon dried minced onion flakes, 1 & 1/2 teaspoons dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Pour the chicken broth, diced tomatoes, tomato sauce, and pasta into the pan and stir until everything is well combined.2 cups chicken broth, 14.5 oz can petite diced tomatoes, 8 ounce can tomato sauce, 8 ounces bowtie pasta
- Cover with a lid and bring to a boil; reduce the heat and simmer for about 14-18 minutes or until the noodles are cooked through.
- Remove from the heat and add in the ricotta cheese and 1 cup of mozzarella cheese and stir to combine.2/3 cup ricotta cheese, 2 cups mozzarella cheese
- Top with the remaining 1 cup of mozzarella cheese, cover, and cook for another 1-2 minutes until the cheese on top is melted.
- Top with the parmesan cheese and parsley (optional) and serve and enjoy!
Notes
- A cast-iron skillet or a deep skillet works best for an even cooking time and a beautiful presentation.
- If using water instead of chicken broth, consider adding a bit of Italian seasoning to amp up the flavor.
- Experiment with different kinds of cheese for layers of flavor—think whole milk mozzarella for meltiness and a sprinkle of Parmesan for a sharp bite.
- Keep the pasta submerged in the sauce to ensure it cooks evenly and soaks up all the delicious flavors.
- For a little kick, sprinkle some red pepper flakes on top before serving.
- Remember, this easy one pot lasagna is all about simplicity and flavor—don’t be afraid to make it your own!
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