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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!

One Pot Lasagna

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 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.

One Pot Lasagna

One-pot Lasagne

Author: Nicole
5 from 25 votes
“I LOOOOOVE this recipe! I feel like I’ve wasted so many hours of my life on the traditional lasagna.”
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Everyone's favourite Italian classic is made even easier with this One-pot Lasagne recipe. Lasagne sheets are cooked directly in the sauce on the stovetop, which really saves time, then the cheese is melted with a quick blast under the oven grill (broiler). Great for leftovers and it's freezer-friendly too!   
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Servings: 8 servings

Ingredients

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, roughly chopped
  • 2 large carrots, grated
  • 1 kg (2¼ lb) minced (ground) beef
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 700 ml (24 fl oz) passata
  • 750 ml (3 cups) beef stock
  • 1 tsp freshly cracked black pepper
  • ½ tsp sea salt flakes
  • 250 g (9 oz) ready-made lasagne sheets
  • 300 g (2 cups) freshly grated mozzarella
  • 15 g (½ cup) 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.

Nutrition information

Nutrition Facts
One-pot Lasagne
Amount per Serving
Calories
531
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
130
mg
43
%
Sodium
 
744
mg
32
%
Potassium
 
1265
mg
36
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
43
g
86
%
Vitamin A
 
3932
IU
79
%
Vitamin C
 
15
mg
18
%
Calcium
 
251
mg
25
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

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Course entrée, lasagne, Main Course, one pot lasagne, one pot meals, pasta
Cuisine Italian