One Pot Lasagna

one pot lasagna
The same lasagna you know and love made in one pot! Perfectly cooked layers of pasta tucked between rich layers of sauce, topped with stretchy, melty, mozzarella. It's easy, fantastic value and freezes brilliantly. The perfect family, mid-week meal.
  1. Heat the olive oil in a large, deep, oven proof skillet on medium heat.
  2. Add the onions, garlic and carrot, 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 taking care to change directions and distribute the sheets as evenly as you can (although it doesn’t need to be perfect!)
  6. Place the lid on, cook on the lowest heat setting according to lasagna sheet packet instructions (mine took 20 minutes).
  7. Preheat the oven grill.
  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 for 5 minutes until golden and bubbling. Sprinkle with basil leaves and serve.

Can I freeze one pot lasagna?

Yes! Freeze in an air-tight container for 2-3 months, defrost in the microwave.

I want 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 for 5 minutes until golden and bubbly. Leave the lasagna to sit 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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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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