This one-pot lasagna combines rich meat, creamy mascarpone sauce, and tender pasta in a single pan baked over with a topping of bubbling mozzarella cheese. Ready in just 35 minutes, it's perfect for busy weeknights and sure to become a family favourite.
You'll also love my other easy pasta recipes, such as this cheeseburger pasta, 30-minute sausage pasta, vegetable pasta bake, and easy chicken pasta bake.
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⭐️ Why this recipe works
- One-Pot Convenience: Minimal cleanup and maximum flavour, all cooked in a single pan.
- Rich and Hearty: A combination of lean minced beef and chorizo provides a robust and savoury base.
- Creamy White Sauce: The no-cook mascarpone mixture adds a rich, creamy layer without additional effort.
- Simple Ingredients: Uses common pantry staples, making it accessible and easy to prepare.
- Balanced Flavours: The perfect blend of herbs, spices, and fresh basil ensures a well-rounded and satisfying meal.
🧾 Ingredients overview
- Olive oil: Used for sautéing and adds a rich flavour.
- Lean minced beef: Provides a hearty and protein-rich base.
- Chorizo sausage: Adds a smoky, spicy depth to the dish.
- Brown onion: Enhances the dish with a sweet and savoury undertone.
- Garlic: Adds aromatic and pungent flavours.
- Italian seasoning: Infuses the dish with a blend of herbs for an authentic taste.
- Passata or crushed tomatoes: Forms the base of the sauce, adding a rich tomato flavour.
- Stock: Adds moisture and depth to the sauce.
- Lasagna sheets: The pasta component that holds the dish together.
- Mascarpone: Creates a creamy and luxurious white sauce.
- Egg: Binds the white sauce ingredients together.
- Parmesan: Adds a nutty and salty depth to the white sauce.
- Mozzarella (in white sauce): Adds a melty and stretchy texture to the white sauce.
- Shredded mozzarella (topping): Creates a gooey and golden-brown topping.
- Fresh basil leaves: Adds a fresh and aromatic finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy One-Pot Lasagna recipe step-by-step
- Preheat the oven to 190ºC.
- Heat the olive oil in an ovenproof skillet or casserole pan over medium heat.
- Add the minced beef and chorizo. Cook until the mince is golden brown and the chorizo has rendered its fat.Add the diced onion, minced garlic, and Italian seasoning to the pan. Cook until the onions and garlic are soft and fragrant.
- Pour in the stock and passata, then bring the mixture to a gentle simmer. Taste and adjust the seasoning with salt and pepper.
- Add the broken lasagna sheets to the sauce. Cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking.
- While the pasta is cooking, mix the mascarpone with the egg, grated parmesan, and mozzarella to create the white sauce.
- Dollop the mascarpone mixture onto the pasta once the noodles are cooked, . Top with the shredded mozzarella.
- Transfer the pan to the preheated oven and bake for 15 minutes, or until the cheese is golden and bubbling.
- Sprinkle the finished dish with fresh basil leaves before serving.
📖 Variations
- Protein Variations: Substitute minced beef with turkey or chicken for a lighter option.
- Vegetarian Option: Replace meat with a mix of mushrooms and zucchini.
- Gluten-Free: Use gluten-free lasagna sheets.
- Spice Level: Add red pepper flakes for a spicier kick.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Acid Balance: Add a splash of balsamic vinegar or a squeeze of lemon juice to the sauce for a bright, tangy contrast that enhances all the flavours.
- Hidden Veggies: Finely grate or puree vegetables like carrots, zucchini, or spinach into the sauce for added nutrition without altering the taste.
- Cheese Crust: For a crispy cheese crust, sprinkle some breadcrumbs mixed with grated Parmesan over the top before baking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled lasagna in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the lasagna in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the lasagna in an oven-safe dish, cover with foil, and warm in a 180ºC oven for 20-25 minutes, or until heated through. Alternatively, reheat individual portions in the microwave for 2-3 minutes on high.
❓Recipe FAQ's
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).
Looking for other pasta recipes like this? Try these:
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One Pan Easy Lasagna Recipe
Ingredients
- 2 tablespoons olive oil
- 500 g (1 lb) lean minced beef
- 250 g (½ lb) chorizo sausage, cubed
- 1 brown onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 500 g (3 cups) passata or chopped/crushed tomatoes
- 750 ml (3 cups) stock, made with a stock cube or water
- Salt and pepper, to taste
- 10 lasagna sheets, broken in half
For the no-cook white sauce:
- 250 g (1 cup) mascarpone
- 1 egg
- 30 g (¼ cups) grated parmesan
- 30 g (¼ cups) mozzarella
For the topping:
- 180 g (1 ½ cups) shredded mozzarella
- 10 fresh basil leaves
Instructions
- Preheat the oven to 190ºC.
- Heat the olive oil in an ovenproof skillet or casserole pan over medium heat. Add the minced beef and chorizo. Cook until the mince is golden brown and the chorizo has rendered its fat.
- Add the diced onion, minced garlic, and Italian seasoning to the pan. Cook until the onions and garlic are soft and fragrant.
- Pour in the stock and passata, then bring the mixture to a gentle simmer. Taste and adjust the seasoning with salt and pepper.
- Add the broken lasagna sheets to the sauce. Cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking.
- While the pasta is cooking, mix the mascarpone with the egg, grated parmesan, and mozzarella to create the white sauce.
- Once the noodles are cooked, dollop the mascarpone mixture onto the pasta. Top with the shredded mozzarella.
- Transfer the pan to the preheated oven and bake for 15 minutes, or until the cheese is golden and bubbling.
- Sprinkle the finished dish with fresh basil leaves before serving.
Notes
- Fat Content: For maximum flavour, leave the rendered fat from the chorizo and minced beef in the pan. If you prefer a leaner dish, you can drain the fat before adding the onions and garlic.
- Prevent Sticking: If the pasta starts sticking to the bottom of the pan, stir it with a wooden spoon to scrape up any stuck pieces. This is common with one-pot dishes and a simple stir should do the trick.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Emma Smithers
I have never made a lasagna before because I simply could not be bothered with all the layers but this is amazing! Anything that can be done in one pot is always a winner. Easily got 6 portions out of it and the chorizo is a definite must.
Deborah Rainford
I'm with you! A one pan lasagna is the best way to make lasagna! Thanks for taking the time to leave a comment and a rating! 🙂
Maxine ingham
I’m fussy but absolutely love this dish is amazing one of my favourites. We actually cook lots of your recipes 🥰
Deborah Rainford
You've absolutely made my day!!! So happy you love this recipe. And thank you so much for taking the time to leave a comment and a rating. It is so truly appreciated! 🙂
Charlotte Cook
I love this recipe. The white sauce is quite rich so I save this for an 'every so often' dish rather than a regular. But it tasted delicious
Deborah Thompson
Thanks so much for leaving a review and a comment. I love this lasagna. But, yes, Truly a special dish and maybe more for every second week rather than every week! 🙂