Name: One Pan Easy Lasagna Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 500g lean minced beef; 250g chorizo sausage, cubed; 1 brown onion, diced; 2 cloves garlic, minced; 1 tablespoon Italian seasoning; 500g box passata; 750ml stock (made with a stock cube) or water; 10 lasagna sheets, broken in half; 250g mascarpone; 1 egg; 30g grated parmesan; 30g mozzarella; 180g shredded mozzarella; 10 fresh basil leaves

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This easy lasagna is a rich and cheesy one-pot pasta situation with a hearty beef sauce that’s made right in the pan. This lasagna skips the fussy layering and we even skip cooking the noodles and deliver all the cheesy lasagna goodness in 40 minutes… in one pan. All ingredients from Aldi.

One Pan Easy Lasagna
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If you’re not already sold on an easy lasagna recipe like this one, then let me fill you in a little more. I’m pretty sure I can win you over. So, we’re skipping the white sauce and going with some softened mascarpone mixed with an egg and may I say, you may even prefer this with a traditional lasagna as well. Rather than make a bechamel sauce.

But this whole thing is cooked on the stovetop, and the lasagna noodles cook right in the sauce. It’s a perfect dish for when you want lasagna, but just can’t face investing the time to get there.

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Ingredients needed
Step by step directions
Grilling the cheese
Cooking time
Storing, freezing and reheating
One Pan Easy Lasagna Recipe

Ingredients needed

beef mince
chorizo sausage
brown onion
garlic
passata
vegetable stock
lasagna sheets
mascarpone
egg
parmesan
mozzarella
Italian seasoning

Step by step directions

Start with a pan that can go in the oven under the broiler, if you want brown and bubbling cheese. But, if you want to skip the browning cheese bit, then that’s perfectly fine too.
Brown the mince and the chorizo in some olive oil and add in the onion and garlic. Let the onion and garlic soften and the meat continue to cook. This is where you add in the Italian seasonings if you have them. They aren’t necessary. You can just add some dried oregano and basil, but I like to use these Italian mixed herbs and pasta mix seasoning, just because it means that I don’t have to stock loads of herbs I can just have a couple of jars with the perfect mix in them.
Add in the stock or water, and then the lasagna sheets. Break them up into half-sheets if you need to. I did for them to fit into my pan. Bring the stock to a boil, turn down to a simmer and cover with a tight-fitting lid.
Leave to simmer for about 7 minutes and check on your noodles. Meanwhile, make the “white sauce”.

Now, this part is one of my favourite parts of this recipe. Instead of using a separate pan to make a white (bechamel) sauce, we’re just mixing some mascarpone (a soft Italian style cheese) with an egg and some parmesan and a little bit of the mozzarella to recreate the white sauce, but with only a few ingredients and one bowl. I like to add a lot of fresh pepper to this because the cheese is so mild in flavour it takes the pepper really well.

Now, as you can see from the above photo, this easy one-pot lasagna is a vision of beauty before we even add the cheese and creamy sauce. And if this were a story about a gorgeous beefy one-pot pasta, then we’d be very satisfied with this. ♥ But we’re not stopping there.
Take the mascarpone egg mixture and dollop on the top of your beefy lasagna sauce. I spooned it on in 5 different spots, but you can spread it over the entire top so that it forms a layer. But I personally prefer when I get a fork full of noodles, creamy sauce and cheese in different ratios.

Grilling the cheese

Once the cream layer is on, then sprinkle the cheese over top and place under the grill to get the cheese brown and bubbling. This only takes about 10 minutes. And it will be the most worthwhile 10 minutes of your day. I promise.
The trick to making sure that you get that brown and bubbling cheese is to get the lasagna as close to the grill as possible. That way it melts and browns the cheese and still keeps the lasagna very sauce without it drying out.

Cooking time

The beauty of this easy lasagna, as we’re calling it, or a one-pot lasagna, or a lazy lasagna whatever you want to call it, is that it can be made from beginning to end in about 40-45 minutes. In order to speed this whole process up a bit, start the whole recipe by preheating your grill. That way you can pop it under as soon as you’ve put your cheese topping on.

Storing, freezing and reheating

This recipe makes enough to feed a family of 4 with leftovers. So, if you’re making this for only 1 or 2 people, then you’re in for a treat because this easy lasagna keeps in the fridge beautifully for about 3 days. It freezes really well too. Just place in a freezer-safe container and make sure you label it. Same with fridge storage. In a plastic or glass airtight container, that’s labelled, this lasagna will keep in the fridge for about 3 days.

To reheat this lasagna, on the stovetop, place your serving in a pan with a splash of water. Heat it over medium heat until it’s piping hot. To reheat in a microwave, cover it and reheat in 30-second bursts.

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