Traditional lasagne is one of my most loved foods and, as much as I love dedicating time to cooking amazing classics like this, life can be busy, so most weeknights I aim for simple and quick meals with minimal fuss and clean-up. This One-pot Lasagne 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 Lasagne ahead of time?
One-pot Lasagne 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 Lasagne 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 Lasagne?
Follow the lasagne recipe until step 7 but hold off on the mozzarella. Simply drizzle with 2 cups (500 g) of bechamel sauce and then top with 1 cup (150 g) of freshly grated mozzarella. Proceed to grill (broil) for 5 minutes until golden and bubbly. Leave the lasagne to sit for at least 15 minutes once it’s out of the oven to allow the sauces to firm up before serving. Check out my bechamel sauce recipe.
Print One-pot Lasagne
- Total Time: 55 mins
- Yield: 6–8 1x
Ingredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, roughly chopped
- 2 large carrots, grated
- 1 kg (2 lb 3 oz) minced (ground) beef
- 2 tbsp tomato paste (concentrated puree)
- 2 bay leaves
- 700 ml (24 fl oz) passata
- 3 cups (750 ml) beef stock
- 1 tsp cracked black pepper
- ½ tsp sea salt flakes
- 250 g (9 oz) ready-made lasagne sheets
- 2 cups (300 g) freshly grated mozzarella
- ½ loosely packed cup (15 g) basil, leaves picked
Instructions
- Heat the olive oil in a large, deep, heavy-based ovenproof frying pan over medium heat.
- Add the onion, garlic and carrot and cook for 5 minutes until softened.
- Increase the heat to high. Add the beef and cook for 5 minutes until browned.
- Add the tomato paste, bay leaves, passata, beef stock, pepper and salt and cook for 10 minutes.
- Tear or snap the lasagne sheets in half. Using tongs, submerge the lasagne sheets into the sauce, changing directions and distributing the sheets as evenly as you can (although it doesn’t need to be perfect!)
- Place the lid on and cook on the lowest heat setting according to the lasagne sheet packet instructions (mine took 20 minutes).
- Preheat the oven grill (broiler).
- Use a fork to check the pasta is cooked (the fork should pierce the pasta easily). Top the lasagne 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 lasagne recipe until step 7 but hold off on the mozzarella. Simply drizzle with 2 cups (500 g) of bechamel sauce and then top with 1 cup (150 g) of freshly grated mozzarella. Proceed to grill (broil) for 5 minutes until golden and bubbly. Leave the lasagne 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 in an airtight container. 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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Pasta, lasagne, one pot meals, one pot lasagne
- Method: pan, bake
- Cuisine: Italian
Erin says:
I’ll never make traditional lasagna again. So easy. I, like some others will add less liquid next time.
Melissa Thornton says:
This will be on permanent rotation in my household. I love making lasagna, but it can be very time-consuming. This was just too easy for a quick version. Thank you.
Sam says:
Making lasagne like this from now on!! Perfect!
Chloe says:
Fabulous recipe – we loved this lasagna!
I used the three cups of beef stock and just simmered for a bit longer (approx 20 mins) and the consistency was perfect. I also added 1 cup of red wine in step 4 which gave it a nice flavor boost!
Thanks for another great recipe 🙂
Nicole says:
So wonderful to hear Chloe! Thank you so much! Nic x
Sarah Sullivan says:
Hey Nic! Do I make this recipe the same way if I want to layer the lasagne (like a normal lasagne) or will the mixture be too wet? I would also need to put it in the oven!
Nicole says:
Hi Sarah, if I was layering the sauce between lasagne sheets in a baking dish (the same way I would a traditional lasagne), I would let the sauce reduce by simmering it over medium–high heat for an additional 10 minutes. The lasagne sheets will absorb the remaining liquid. Very importantly, make sure to let the lasagne stand for at least 20 minutes after baking to absorb any additional liquid. I hope that helps! Nic x