One Pot Lasagna

Traditional lasagna is one of my most loved foods and as much as I love dedicating time to cooking amazing classics like this one, life can be busy and most weeknights, I aim for simple and quick meals with minimal fuss and clean-up. This One Pot Lasagna recipe is the perfect solution for when you feel like a comforting, delicious dinner without having to spend hours in the kitchen! This family-friendly recipe went viral soon after I shared it, and it is still one of my most visited and most frequently made recipes. Perfectly cooked layers of pasta are tucked between rich layers of tomato sauce, which is topped with stretchy, melty mozzarella. It’s easy to customise to your liking; you can add grated veggies or your favourite herbs to give it a personal touch. It’s simple, freezer-friendly, made in one pan, and enough to serve between 6-8 adults, making it the perfect family weeknight dinner that you will want to make again and again! 

Can you make One Pot Lasagna ahead of time?

One Pot Lasagna can be refrigerated for up to 3 days. and frozen for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.

Is One Pot Lasagna suitable for leftovers?

Yes, refrigerate for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.

How do you include bechamel sauce in One Pot Lasagna?

Follow the lasagna recipe until step 7 but hold off on the mozzarella. Simply drizzle with 2 cups of bechamel sauce and then top with 1 cup of freshly grated mozzarella cheese. Proceed to grill for 5 minutes until golden and bubbly. Leave the lasagna to sit for at least 15 minutes once it’s out of the oven to allow the sauces to firm up before serving. You’ll find my bechamel sauce recipe here.

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One Pot Lasagna

One Pot Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Total Time: 55 mins
  • Yield: 6-8 1x

Ingredients

Scale
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, roughly chopped
  • 2 large carrots, grated
  • 1 kg (2 lb) beef mince/ground beef
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 700 g (24 fl oz) passata
  • 3 cups (711 ml) beef stock
  • 1 tsp black cracked pepper
  • ½ tsp sea salt
  • 250 g (8 oz) ready-made lasagna sheets
  • 300 g (10 oz) mozzarella cheese
  • ½ cup (7 g) basil, leaves picked

Instructions

  1. Heat the olive oil in a large, deep, oven-proof skillet on medium heat.
  2. Add the onions, garlic and carrot, and cook for 5 minutes until softened.
  3. Increase the heat to high. Add the beef mince and cook for 5 minutes until browned.
  4. Add the tomato paste, bay leaves, passata, beef stock, pepper and salt. Cook for 10 minutes.
  5. Tear or snap the lasagna sheets in half. Using tongs, submerge the lasagna sheets into the sauce, changing directions and distributing the sheets as evenly as you can (although it doesn’t need to be perfect!)
  6. Place the lid on and cook on the lowest heat setting according to the lasagna sheet packet instructions (mine took 20 minutes).
  7. Preheat the oven grill/broiler.
  8. Use a fork to check the pasta is cooked (the fork should pierce the pasta easily). Top the lasagna with slices of mozzarella and grill/broil for 5 minutes until golden and bubbling. Sprinkle with basil leaves and serve.

Notes

How to include bechamel sauce – Follow the lasagna recipe until step 7 but hold off on the mozzarella. Simply drizzle with 2 cups of bechamel sauce and then top with 1 cup of freshly grated mozzarella cheese. Proceed to grill/broil for 5 minutes until golden and bubbly. Leave the lasagna to sit for at least 15 minutes once it’s out of the oven to allow the sauces to firm up before serving. You’ll find my bechamel sauce recipe here.

MAKE AHEAD

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Pasta, lasagna, one pot meals, one pot lasagna
  • Method: pan, bake
  • Cuisine: Italian