The Best Easy One-Pot Lasagna

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!

🧾 Ingredients

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.

👩🏻‍🍳 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.

🍯 Storage

• 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.

❓FAQ

One Pan Easy Lasagna Recipe

A rich and hearty short cut easy lasagna made with beef mince, rich tomato sauce and creamy mozzarella cheese. All made in one pan with Aldi ingredients.

5 from 5 votes

Print Pin Rate

Course: pasta

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 people

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Author: Deborah Rainford

Ingredients

1x2x3x

• 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

Instructions

• 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.

Notes

• 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.

Nutrition

Calories: 769kcal | Carbohydrates: 49g | Protein: 43g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 920mg | Potassium: 848mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1852IU | Vitamin C: 18mg | Calcium: 345mg | Iron: 5mg

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