This One Pot Lasagna recipe is a great, easy way to get a lasagna fix. It’s all made in one pot (well, pan….) complete with layers! Aren’t you just dying to know how it’s made? 🙂
One Pot Lasagna – with layers!
“OMG, it actually has layers in it!”, my friend exclaimed when I served up this lasagna. YES, this does!
Have you seen one-pot lasagnas floating around on the internet? I think Martha Stewart started the craze. Here’s the thing though. All the ones I’ve seen don’t look like a real lasagna with layers. They are more like a pasta bake with a delicious mess of broken up lasagna sheets mixed up with meat sauce.
So, cutting to the chase – here’s a snapshot of how I make this so you get layers! The lasagna is made by using dried lasagna sheets, broken as needed, sliding them under the meat sauce in the same skillet it’s cooked in, then covering in more lasagna sheets. The sauce is a bottle-shake job, no cooking required, and the creamy layer is ricotta!
Ingredients in One Pot Lasagna
Here’s what you need to make this. The tomato passata does double duty – we use one bottle for both the meat sauce and the topping.
1. meat sauce
This is pretty much my bolognese recipe, though I use passata rather than canned tomatoes so we don’t need to simmer long enough for the tomato bits to break down. Carrot and celery are optional. They add flavour (essentially we’re making a soffrito), it fills out the meat sauce and sneaks extra veg into our day, but you don’t need to include them.
Beef mince (ground beef) – Any fat percentage is fine though regular rather than lean will make your filling juicier and beefier (fat is where most of the flavour is!).
Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces without the need for simmering time to allow diced canned tomatoes to breakdown. More on tomato passata here.
Beef stock cubes (bouillon cubes) – More flavour than salt! Works better than liquid beef stock here which you’d need to reduce a lot for the equivalent amount of flavour without making the sauce too loose. I like OXO brand because it crumbles easily.
Sugar – Just 1/2 a teaspoon takes the sour edge off passata. We wouldn’t need this if we were slow cooking for 2 hours!
Tomato paste – Forgot to put this in the photo. 🙂 This adds a boost of tomato flavour and helps thicken the sauce.
Worcestershire sauce – An essential seasoning for bolognese in my world. 🙂
Italian herbs and garlic powder – This is for the tomato sauce topping which we use to cover the top layer of lasagna sheets. Just put it straight into the jar, give it a shake and pour!
Garlic and onion – Essential flavour base.
Carrot and celery – As mentioned above, these are not essential but I do like to include them.
2. for assembling
The ricotta dollops are optional! They are a recent addition – a faux cheese béchamel sauce – and serious rave reviews started when I started using it, so I never stopped. But I wouldn’t go out especially to the shops just to get ricotta, unless I was cooking to impress. 🙂
Dried lasagna sheets – This recipe is designed for dried lasagna sheets. The meat sauce is slightly looser and there’s a tomato topping, and these provide enough liquid to hydrate and cook the dried lasagna sheets in the oven. You’ll need about 250g/8oz – 7 to 8 sheets, though it will depend on the size. You need enough to cover 3 layers of your skillet.
Ricotta – Did you know if you whisk ricotta then it turns into a texture like whipped cream that melts beautifully? 🙂 You need to use a good ricotta to do this – the type sold in baskets in vac packs, or over the counter at delis (Paesanella is my go-to brand). These have a beautiful creamy mouthful compared to the ricottas sold in tubs (like Perfect Italiano and La Stella) which tend to have a slightly powdery texture and little “curds” that remain even when whipped. It will still work though and still taste great! If you can’t find a good ricotta, the next best option is to use smooth ricotta.
Milk – Use just a tiny amount if needed to loosen the ricotta.
Mozzarella cheese – What is a lasagna without cheese?? 😲
How to make Lasagna in One Pan
Today’s recipe is an upgraded version of a recipe I first shared back in 2015 which only had 2 layers of lasagna sheets and it’s only in recent years I added a third layer. To get this 3rd layer, you do need to remove half the filling into a bowl, though if you prefer to avoid this, you can stick with 2 layers if you want. 🙂
Meat sauce – Start by cooking the onion, garlic, celery and carrot (by the way the celery and carrot is grated which is nice and quick). Then add the beef and cook it, breaking it up as you go, until you no longer see raw beef. Do all this on high heat, we’re looking for quick dinner turnaround tonight!
Pan – Use a fry pan / skillet that is around 26 cm wide (rim) and 5 cm deep (10.5″ / 2″). You can go larger, but then it might make sense to make a larger 2 layer one, but don’t go smaller (you’ll regret it when sauce is sloshing all over your stove).
Everything else – Add about two-thirds of the bottle of passata (just eye ball it), then everything else for the meat sauce (Worcestershire sauce, water, beef cubes, sugar and salt).
Simmer 10 minutes – Give it a good stir then when it starts simmering, lower the stove so it’s simmering gently (not spitting all over your white top). Cook for 10 minutes, stirring every now and then.
Shake up sauce – Meanwhile, make the sauce. Just add the Italian herbs, garlic powder, salt and water straight into the remaining passata in the bottle, and give it a good shake. Why aren’t all sauces this easy?? 😉
Assemble lasagna – Remove half the meat sauce into a bowl. Then slide the dried lasagna sheets under the meat sauce. I put one whole sheet in the middle then break bits for the edges.
DON’T WORRY IF YOUR LASAGNA SHEET LAYERS AREN’T NEAT AND PERFECT!! They will not be, because those pesky dried lasagna sheets never break exactly where I’m aiming for. 🙂 Expect to create a wonky patchwork situation which is totally fine, rather, focus on full coverage for each layer, because nobody wants to be that person who ends up with all meat sauce and no lasagna sheets. 😉
Layer 2 – Spread the meat sauce to cover all the bottom layer of lasagna sheets, then top with another layer of lasagna sheets.
Cover with the meat sauce reserved in bowl.
Layer 3 – Then do the final lasagna sheet layer.
Sauce – Pour the sauce over the top.
Ricotta dollops – Give the ricotta a vigorous whisk to loosen until it has a whipped cream consistency. You won’t need to do this if using smooth ricotta. Then do 12 or so big dollops across the surface.
Cheese – Top with cheese.
Bake for 30 minutes uncovered until the cheese is bubbly and there are golden spots on the surface. Let it rest for 10 minutes to stabilise which will make it easier to cut and lift neat(ish) slices out. I make no promises on how perfectly symmetrical and neat your slices will look, lasagna cutting is an art, however, I fully stand behind the deliciousness of every bite!
I really feel like this takes not much more effort than a Spag Bolognese, but delivers impressive lasagna results. Even the reader feedback on the original version was enthusiastic (anything dated before today).
So if you’ve loved the original, I really think you’re going to be even more obsessed with this updated version!
Serve with a simple Garden Salad or make a Big Italian Salad, add a side of Garlic Bread and feel smug as you’re showered with praise for an incredible full-blown lasagna night with barely any of the usual effort. 🥰
Hope you love it! – Nagi x
PS To be clear, this One Pot Lasagna recipe is really, really great for the effort level, but my heart will always belong to a classic proper lasagna. However, I secretly harbour a fear that once you try this one pot version, you may never make it the proper way again….. 😭😭😭
Watch how to make it
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One Pot Lasagna
Ingredients
- 24 oz / 700g (1 bottle) tomato passata (pureed tomato – Note 1), used for both the meat sauce and sauce topping
Meat sauce:
- 2 tbsp olive oil
- 3 garlic cloves , finely minced
- 1 small onion , diced
- 1 small carrot (optional) , peeled and shredded using a box grater
- 1 celery stick (optional) , shredded using a box grater (discard stringy bits remaining)
- 1 lb / 500g beef mince (ground beef)
- 2 tbsp tomato paste
- 2 beef bouillon stock cubes , crumbled
- 2 tsp Worcestershire sauce
- 1/2 tsp white sugar (Note 2)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/2 cup water
Topping Sauce flavourings
- 1 tsp dried Italian herb mix , or equal parts dried basil, oregano and parsley
- 1/2 tsp garlic powder (or 1 crushed garlic clove)
- 1/4 tsp white sugar (Note 2)
- 1/2 tsp cooking salt / kosher salt
- 1/4 cup water
Creamy ricotta dollops (faux bechamel!) – optional
- 1 cup good ricotta (I like Paesanella) or smooth ricotta (Note 3)
- 1 tbsp milk , as needed (probably won't need for smooth ricotta)
- 1/4 tsp cooking salt / kosher salt
Lasagna
- 8 sheets (250g / 8oz) dried lasagna , not fresh (Note 4)
- 1 1/2 tightly packed cups mozzarella cheese , shredded
- 2 tsp parsley , finely chopped (optional)
Instructions
ABBREVIATED RECIPE
- Meat sauce – Sauté onion, garlic, celery and carrot, cook beef. Add 2/3 bottle of passata + remaining Meat Sauce ingredients, simmer 10 min. Topping Sauce – add everything into remaining passata in bottle, shake. Creamy ricotta – vigorously whisk until it's like whipped cream. Layer – Remove half meat sauce from pan. Slide lasagna sheets under Meat Sauce (break as needed), then do 2 more layers using reserved meat sauce. Dollop with ricotta, cover with cheese, bake 30 min at 180C/350F (160C). Stand 10 min before cutting.
FULL RECIPE
- Sauté – Heat olive oil in a deep skillet/pan over medium high heat. (Mine is 26cm/10.5" wide, 5cm/2" deep) (Note 5) Add garlic, onion, carrot and celery. Sauté until onion is translucent – about 3 minutes.
- Cook beef – Turn up heat to high. Add beef and cook, breaking it up with the spatula, until you no longer see red.
- Sauce – Add about 2/3 of the passata (keep rest for Sauce), and remaining Meat Sauce ingredients. Bring to rapid simmer, then turn down to medium/medium low. Simmer gently for 10 minutes.
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Make sauce – Add Sauce Flavourings into the tomato passata bottle and shake to combine.
- Creamy ricotta (optional) – Put the ingredients in a bowl. Start softening the ricotta using smearing motions with the back of a spoon, then switch to a whisk and give it a vigorous whisk for 20 – 30 seconds until it resembles whipped cream. (If using smooth ricotta, you'll barely need to do this).
Assemble lasagna (in-post step photos and video are helpful)
- Remove half filling – Remove the pan from the stove. Remove half the Meat Sauce into a bowl.
- Base layer – Slide one lasagna sheet, starting from the side, under the Meat Sauce – this will be the base of the lasagna. Break up pieces of lasagne and slide them in under the Meat Sauce around the sides of the pan (to form the remainder of the bottom layer). There is no need to be accurate with coverage here, you can overlap and have gaps. We are making a rustic quick lasagna, remember! Spread the Meat Sauce to cover all the lasagna sheets.
- Layer 2 – Top with another layer of dried lasagna sheets. Then spread over the Meat Sauce in the bowl.
- Layer 3 – Cover with a 3rd layer of lasagna sheets.
- Toppings – Pour over the Sauce and spread over the top. Do 12 – 15 dollops of ricotta across the surface (if using). Sprinkle with cheese.
- Bake and rest – Bake for 30 minutes uncovered, then set aside for 10 minutes to stabilise a bit.
- Serve – Sprinkle with parsley (if using), then cut and serve! Enjoy with a simple Balsamic Rocket Salad and Garlic Bread on the side.
Recipe Notes:
Nutrition Information:
Original recipe published February 2015, upgraded as described in the post. But most importantly, the original recipe was published before I started including the Life of Dozer section. So of course, I had to add him. ❤️
Remembering Dozer
Dozer’s size was a bit of a talking point. I used to describe him as a small horse!! Plus, I’m a bit….err….vertically challenged. These photos are totally true to scale. 😆
And yes, the question “who walked who??” was genuinely valid! 😅
Delicious!! Anyone who is uncertain about cooking this (I was), just do it! Amazing recipe. I love/crave lasagne…. this version is the perfect quick fix.
I have made this umpteen times and each time it has been very well received from friend & family. My new Thai daughter in law is visiting so I made this as a family dinner. She doesn’t like beef so I substituted with pork mince. Her response was a big fat 👍.
I looooove this recipe and have made it multiple times. I add bay leaves, Worcestershire sauce and a Parmesan rind to the meat mix which makes it next level good.
I know I’m late to this but am I understanding that there is only 2 layers of pasta sheets? One on the bottom (slid under) and one on top of the meat before the sauce layer?
Cheers.
Y.U.M. Delish. Cooked in a Pyrex dish in the oven and still turned out perfectly.
Only regret is I downsized the recipe to suit family requirements.
Thank you Nagi.
Really needed this. Thank You So Much.
I made this right now! It looks like it will turn out incredible. I made a few slight changes; using a glass tray, making my own tomato passata and also using different types of herbs. But I kept the main idea the same. Thanks for another great recipe, Nagi.
Would frozen fresh lasagne sheets work for this as well!?
Love love love this one. I drizzle some cream over the cheese before putting in the oven …
OH! That sounds so good!! N x
O,M.G ……… that was delish!!! I used a mix of mozarella and gruyere and added a spoon of the most amazing umami paste to the meat mix! Another keeper, thanks Nagi x
Sounds divine Alimak, I’m so happy you loved it!
Oh, my , oh, my, Oh, my!!! I made this recipe w/ the addition of regotta mixed w/ mozzarella as an adl layer!!! My hubby & twins gobbled it up & asked for 2nd which sadly I didn’t have:( cooked in cast iron pan worked perfect! Plan to double the recipe next time & use my larger cast iron pan as well. Thank you so much for this awesome recipe Nagi! got to your site by accident – what a wonderful accident this been!!
Nagi, do u think I could use a cast iron pan for this recipe? thank you so much for responding. I plan on making it tomorrow. Will keep u posted on family remarks. Looks sooo yummy!
Gosh YES!!
My wife said it smells so good ,that she took a piece and ate it straight away .Comment from her YUMMY.ps was pasted on FB .
Fantastic! So glad to hear that Robert! N xx
I made this today for dinner,and its in the kitchen waiting for supper,smells good and looks deli.Could not wait to dig in.. update later for the taste,but surely far better than the recipe i was using before❤️
Oooh….. hope you love it! N xx
Question: can I use wavy lasagna sheets instead? Also instead of sliding the sheets under the meat , can I just remove the neat from the pan, lay down the sheets, then pour the meat back on top?
You sure can! 🙂
Thanks! It turned out pretty good. But the noodles were a little on the firm side, even though I used “oven-ready” sheets. Do you think I should pre-boil them next time?
Hi! Did you have enough liquid in the meat sauce?? That’s what softens and cooks the sheets 🙂 N x
Hi, just wondering what brand fry pan that is in the picture please? Thanks ?
Gosh, that’s a cheapie! Called Arcosteel. I’m pretty sure I just got it at the supermarket!! N x
Tonight, after my spouse said “this ‘one pot lasagna’ is freaking amazing”, I confessed that all the suppers we’ve eaten in the past two weeks have been from your site. You should have seen the look on our two teen daughters’ faces! You are wonderful!! I spend a day, every summer, preparing dozens of lasagnas for my freezer. The girls don’t enjoy them….but they enjoy yours. Thank you!!
Ohhhhh Josie!! I can’t tell you how honoured I am that you’ve made so many of my recipes!! Thank you thank you…. And that your daughters enjoyed this shortcut lasagna?? Oh gosh. Makes me SO HAPPY!! Thank you for taking the time to leave this wonderful message! <3 N x
Great way for speed lasagna with smaller portions, Dinner for two without all the mess and time consuming labor cleanup, Yay!
That’s exactly right Lynn!! 🙂
Beautiful! That last photo – wow! I love the set up and props and the layers, so good. You kill me.
The step by step instructions and photos are just fantastic, Nagi. Inspiring.
Thanks Kevin!! Step by steps can be an effort – I often forget, I get so caught up in the cooking! But I’m glad I remembered for this one 🙂
I’ve been doing the step-by-step thing for a little over a year instead of just the final money shot images. I just didn’t see it out there and if I’m encouraging other people out there to take some risks and try new recipes I found it helpful. It is labor intensive when in the middle of it all, but I enjoy it.
When I started out I wanted to see what each step looked like, was I doing it right? is it supposed to look like this, at this point etc.
Have a great weekend and thanks for always inspiring!
Kevin – I have read feedback from blog award sites- like BHG and Saveur – that they LOVE step by steps. So I totally think it is worth it! I regularly forget but I make an effort for recipes where I think it really helps, like this one. What you are doing really helps readers and I don’t think you should stop!! 🙂
for what it’s worth Nagi, I have a brain condition when j need clear instructions. and visible instructions of step by step are so helpful. sometimes when I find recipe and I don’t see step by step I don’t cook it-sadly -as I don’t want to make a disaster. my brain needs clear literal instructions. I’m pretty sure there is quite of group of people who experience same.
thanks for grateful recipes-greetings from Ireland.
I appreciate that Nagi. I can’t tell you how many times I have received unsolicited feedback from people that the step by step makes the site look a little amateur. I find it helpful and still always deliver two finish images at the start of the post and a few at the end. Nice to hear BHG and Saveur like that as well. There are a handful of fellow food bloggers I have met that I take the feedback from for my betterment, yours is one. Thanks! 😉
Really? I truly think it’s helpful. At least, for the steps where it is helpful to show people what something looks like at a particular stage. I do think some blogs take it too far – I am not sure, for example, what showing a pile of diced onion adds to a post other than being another photo in the post. But, for example, making a white sauce using roux, I would always show steps so readers know how thick the sauce should be at different stages of making it. Am I making sense? It just requires a bit of judgement. 🙂
Haha love this hack! Will def have to try this next time.
Oooh, so glad you don’t just think I’m WEIRD for making lasagna this way!! I did have my moments of doubt! 🙂
Nagi,
What I like about the way you layer your lasagne is that the calorie count per serving is undoubtedly lower than assembling it the traditional way.
Steve
It definitely is Steven! The calorie information is below the recipe. 🙂 Also, not having a béchamel sauce on top makes a difference too!
Genius! I’m definitely going to give this a try. Lasagne is one of our favourites and this short cut is super clever.
Thanks Di!! Lasagna is a favourite for me too, I just rarely make it because I’m too lazy to make things that require a baking dish, fry pan and pot for the sauce! 🙂