One-pot lasagna is an easy way to get the comfort of a layered lasagna without any of the work. The tender lasagna sheets are cooked in a hearty tomato beef sauce topped with a blanket of melted cheese. This easy family dinner will also leave you with leftovers so you can cook once and eat twice.
We're big fans of pasta around here. Especially one-pot recipes like this one-pot chorizo pasta, or this Cajun chicken pasta. If you love creamy pasta, then this spinach and ricotta spaghetti is a "must-make". And all these pasta recipes pair perfectly with the easy basic bread.
This simple lasagna is cooked and served in a single pot. It eliminates the need to boil lasagna noodles separately and layer them with sauce in a casserole dish. You can use a cast iron pan or a Dutch oven.
The end result is an incredible lasagna with all the classic flavours, but made with less effort and fewer dishes to clean!
⭐️ Here are 3 reasons why one-pot lasagna is better than regular lasagna:
- Convenient and easier to make: With one pot lasagna, you don't have to boil the noodles separately, which saves time and reduces the number of dishes you need to clean. It also eliminates the need to layer the dish in a casserole dish, making it a quick and easy dinner to make.
- Classic lasagna flavours: you still get a rich tomato beef sauce, the creamy white sauce layer, and all that bubbling mozzarella on top.
- Perfect for making ahead: Because the sauce and lasagna sheets all get cooked together, it's perfect for making ahead and topping with cheese. You can then bake it right before serving.
Here are the main components of one pan lasagna:
- Pasta: Lasagna noodles or any other pasta that can hold its shape when baked.
- Tomato Sauce: A simple but rich tomato sauce with ground beef and chorizo is the perfect contrast to the layer of no-cook white sauce. *You can use smooth passata, chopped or crushed tomatoes.
- White sauce: I've used mascarpone, but you can use ricotta instead if you prefer. Mascarpone has a slightly sweeter taste, a bit more like cream cheese.
- Meat: Ground beef, chorizo, or any other meat of your choice. *You can use just beef and skip the chorizo or use spicy Italian sausage.
- Cheese: A blend of mozzarella and Parmesan, is what I've used here but you can use your favourite melting cheese.
- Seasonings: Italian seasoning (a blend of dried oregano and basil)dried basil or your favourite herb blend. *A good dash of garlic powder will really help to enhance the depth of the sauce.
- Liquid: Beef stock and smooth passata are the key ingredients for this sauce. Beef stock cubes are perfect for making this sauce. But they do add a lot of seasoning, so use salt sparingly.
- Vegetables (optional): Zucchini, aubergine (eggplant), bell peppers, or any other vegetables can be added to the sauce or you can stir in some spinach in the last few minutes of cooking.
See recipe card for quantities.
🧂Seasoning a recipe
- Start with a small amount of seasoning and taste as you go: It's always easier to add more seasoning than it is to try to fix a dish that is overly seasoned. *If you are accidentally heavy-handed with the salt, try adding some lemon juice to balance it out.
👩🏻🍳 Step By Step
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Brown the meat: This recipe is using chorizo and ground beef (beef mince) but your can just use beef if you prefer. Drain any excess grease, especially if you're using chorizo.
- Prepare the sauce: In the same skillet, sauté the onions and garlic along with the dried herbs. Add the tomato passata, stock or water, and seasonings. Let this come to a gentle simmer.
*There's no need to remove the meat from the pan. Simply add the onions and garlic to the beef and chorizo, if using.
- Cook the lasagna sheets: Add the lasagna sheets to the pan with the sauce- *depending on the size of your pan, you may need to break the sheets in half. Let the pasta sheets cook in the sauce until they are al dente and the sauce has thickened. This should take about 10-15 minutes depending on your lasagna sheets.
- Make the no-cook white sauce: Mix mascarpone, an egg, freshly grated parmesan, and some mozzarella in a small bowl. This recreates a traditional bechamel sauce without the hassle of using a pan and cooking the sauce over heat.
- Bake: Spoon the no-cook white sauce over the pasta sheets and sauce, then top with the shredded mozzarella. Bake in an oven preheated to 190ºC (375ºF) for 25 minutes until the cheese is melted and bubbly.
- Let it cool: Let the lasagna cool for 5-10 minutes before serving.
- Fridge- up to 3 days in an airtight container.
- Freezer- up to 3 months in a freezer-safe container. *This lasagna can be made in advance and frozen whole before the baking step. Just be sure to wrap it well in a double layer of foil.
- Reheating- let the lasagna thaw in the fridge overnight and reheat it in the oven. Be sure to cover the lasagna with foil for the first 10 minutes of reheating to avoid the cheese becoming too dark.
💡 Top tip for making the easiest one-pot lasagna
- Use a large, deep skillet: This will prevent the lasagna from overflowing in the oven.
- Cook the pasta al dente: The pasta should still be firm to the bite, so it doesn't turn to mush during baking.
- Don't overcook: Overcooking the lasagna can result in dry, rubbery pasta and a sauce that's too thick.
- Let it rest: After baking, let the lasagna rest for a few minutes before serving. This will give the pasta time to absorb some of the sauce and will make it easier to slice.
Yes, you can make one pot lasagna ahead of time and store it in the refrigerator for a few days. Simply reheat it in the oven before serving.
This lasagna (and any baked pasta)freezes really well! Wrap it tightly in plastic wrap or aluminum foil, and make sure to label it with the date. To reheat, thaw it in the refrigerator overnight and then bake in the oven until heated through.
Nope! Most lasagna noodles are "no-cook" now, which means that in traditional lasagna they bake in layers in the oven. For this one-pot lasagna we're cooking the noodles in the sauce like a regular one-pot pasta.
Lasagna is done when the cheese is melted and bubbly, and the pasta is cooked through. The sauce will also start to bubble up around the edges of the pan. You can also check the internal temperature with a food thermometer; it should be around 75ºC (165°F).
If you tried this Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and use all these recipes to create your own meal plans.
One Pan Easy Lasagna Recipe
- 2 tablespoons (2 tablespoons) olive oil
- 500 g (1 lb) lean minced beef
- 250 g (½ lb) chorizo sausage, cubed
- 1 (1) brown onion, diced
- 2 cloves (2 cloves) garlic, minced
- 1 tablespoon (1 tablespoon) Italian seasoning
- 500 g (2 cups) passata or chopped/ crushed tomatoes
- 750 ml (3 cups) stock, made with a stock cube or water
- salt and pepper to taste.
- 10 (10) lasagna sheets, broken in half
For the no-cook white sauce
- 250 g (1 cups) mascarpone
- 1 (1) egg
- 30 g (1 oz) grated parmesan
- 30 g (1 oz) mozzarella
For the topping
- 180 g (1 ½ cups) shredded mozzarella
- 10 (10) fresh basil leaves
- Preheat the oven to 190ºC (375ºF)
- Heat the oil in an ovenproof skillet or casserole pan over a medium heat. Brown the mince and the chorizo until the mince is a deep golden brown and the chorizo has rendered its fat. *See notes
- Add the onion, garlic and the Italian seasoning to the mince and the chorizo. Let the onions and garlic soften in the fats of the meat. Once the onions and garlic are soft and fragrant pour in the stock (or water) and the passata (or crushed tomatoes). Bring the sauce for a gentle simmer. Taste and adjust the seasoning.
- Add the lasagna sheets to the sauce and cook uncovered for about 15 - 20 minutes, checking the pasta and stirring occasionally to make sure the noodles aren't sticking to the bottom of the pan.
- While the pasta is cooking, mix the mascarpone with the egg and cheeses. Once the noodles are cooked, dollop the mascarpone mixture onto the pasta and cover it with the remaining mozzarella, and place in the preheated oven for 15 minutes, or until the cheese is golden and bubbling. Sprinkle with the basil leaves and extra parmesan.
- Note 1- If you are concerned about the fat and calories, you can drain the fat from the chorizo and mince, but for maximum flavour you can leave them in, as the lasagna doesn’t have much else in the way of fats being added.
- Note 2- If the pasta is starting to stick to the bottom of the pan, use a wooden spoon to stir it and scrape it up to prevent it from sticking further. This is common with one pot kinds of pasta, a simple stir will do the trick.