One Pot Lasagna
A comforting and easy meal that combines layers of pasta, rich sauce, and gooey cheese in just under 30 minutes.
Ingredients
For the sauce
- 1 tablespoon olive oil For sautéing and adding flavor.
- 1 cup onion, chopped Sweetens the sauce and adds depth.
- 2 cloves garlic, minced Creates an aromatic base.
- 1 pound ground beef or turkey Feel free to use plant-based options.
- 1 jar (24 ounces) marinara sauce A quick, flavorful base.
- 3 cups chicken or vegetable broth For cooking the lasagna.
For the lasagna
- 9 pieces lasagna noodles No pre-cooking needed; break into pieces.
- 15 ounces ricotta cheese Substitute with Greek yogurt for a healthy twist.
- 2 cups shredded mozzarella cheese The melty star.
- 1 cup grated Parmesan cheese For topping before serving.
- 1 tablespoon Italian seasoning To enhance the dish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Add the ground meat, breaking it up with a spoon, and cook until browned and fully cooked. Drain any excess fat if necessary.
- Pour in the marinara sauce and broth, stirring to blend.
- Add the broken lasagna noodles to the pot, pressing them down to submerge.
- Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for about 12-15 minutes or until the noodles are tender.
- Once the noodles are cooked, dollop the ricotta cheese on top, followed by the shredded mozzarella and a sprinkle of Parmesan.
- Cover the pot again and cook for an additional 5 minutes until the cheeses melt.
- Remove from heat, let it sit for a couple of minutes, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or freeze for longer storage. Chopping onion and garlic the day before can save prep time.