Not only does this lasagna cook in one pot but you don’t have to boil the noodles first. I call that a win!
One Pot Lasagna Bake is a favorite around here. It has all the flavors you love in a classic lasagna but takes less work and time. Best of all, you don’t have to cook the lasagna noodles before assembling the dish. You simply make the sauce, stir in dry lasagna noodles, and simmer on low heat.
Preparing it this way cuts the time by a lot, and rather than baking the whole lasagna, you only put it under the broiler for 1-2 minutes to melt the cheese.
Do You Have To Use Lasagna Noodles?
No. You can use any type of pasta in this recipe. However, I think larger pieces of pasta like rigatoni, farfalle or penne will keep their shape better while simmering in the sauce.
Can You Add Other Spices Than Italian Seasoning?
If you don’t have Italian seasoning, you can use 1 teaspoon dried oregano and 1 teaspoon dried basil. You can also use other Italian inspired spices like marjoram, rosemary, and thyme. Just remember about 2 teaspoons total of all seasonings will be enough for the whole dish. You don’t want to overpower the dish with dried herbs.
Can You Skip Broiling The Dish At The End?
I know some pots can’t be used in the oven. If you don’t have an oven-safe pot you don’t have to broil the lasagna.
Add cheese in the last 2 minutes, cover with a lid, and simmer on low heat until the cheese is melted and bubbly. Broiling the dish makes the cheese brownish in places like traditional lasagna. You won’t have the same texture of cheese when it isn’t baked, but that’s okay. It will still be delicious.
Side Dishes For Lasagna
There are many side dishes that will go well with One Pot Lasagna Bake, including lettuce, kale, or cooked vegetables. Here are some side dishes we recommend:
- The Best Caprese Salad Recipe – made with tomatoes and mozzarella
- Beet and Kale Salad with Apples and Creamy Tangy Dressing – served with baby kale or dark salad green mix
- Balsamic Roasted Root Vegetables – with carrots, parsnips, rutabaga, turnip, and celery
Tips For Making One Pot Lasagna Bake:
- Use an oven-safe pot if you have one so you can finish the dish under the broiler.
- Always heat the pan and oil before adding ingredients to the pan.
- Make sure all noodle pieces are covered in sauce before cooking.
- Finish in the oven at 425°F for 1-2 minutes until the cheese melts.
- 2 Tbsp. cooking oil, divided
- 1 lb. lean ground beef
- 1 and 1/8 tsp. salt, divided
- 1 small onion, chopped
- 2 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes (optional)
- 3 cups low-sodium beef stock
- 2 cups tomato sauce
- 5 lasagna noodles, broken into 4–5 pieces per strip
- 3/4 cup ricotta cheese
- 1/4 tsp. garlic powder
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- Heat 1 tablespoon of cooking oil in an oven-safe pot, add ground beef and season with ½ teaspoon salt. Cook on medium-high heat until cooked through, about 3-4 minutes. Transfer the meat to a plate and set aside.
- Add another tablespoon of oil to the pot. Add onion and cook until softened on medium-high heat for 3 minutes.
- Add ½ teaspoon salt, Italian seasoning, black pepper, crushed red pepper flakes, beef stock, and tomato sauce. Heat to a simmer stirring frequently, then add lasagna noodles.
- Reduce the temperature to keep it at a low simmer until noodles are cooked through, approximately 13 minutes.
- Turn on the broiler and set to 425°F.
- In a medium bowl make a mixture of ricotta cheese, garlic powder, and ⅛ teaspoon salt. Set aside.
- Once noodles are cooked, add cooked meat, and spread ricotta mixture on top of the meat mixture as best you can. Top with mozzarella cheese and Parmesan cheese. Put under the broiler in the oven for 1-2 minutes until cheese is melted and starting to brown in places.