Description
This One Pot Lasagna recipe simplifies the traditional lasagna by cooking all the layers and ingredients in a single deep pan or skillet, combining rich ground beef, tomato passata, Italian herbs, and creamy mozzarella cheese into a comforting, easy-to-make meal perfect for busy weeknights.
Ingredients
Scale
For the Filling:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 lb / 500g ground beef (mince)
- 12 oz / 350g tomato passata (half bottle)
- 1/2 cup water
- 1 beef bouillon stock cube (or substitute with chicken)
- 2 tbsp tomato paste
- 1 tsp dried Italian herb mix
- 1/2 tsp salt
- Black pepper, to taste
For the Sauce:
- 12 oz / 350g tomato passata (remaining half bottle)
- 1 tsp dried Italian herb mix
- 1/2 tsp garlic powder (or 1 crushed garlic clove)
- 1/2 tsp salt
- Black pepper, to taste
Other Ingredients:
- 4 sheets dried lasagna
- 1 to 2 cups grated mozzarella cheese
- 1 tbsp parsley, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 180C (350F) to prepare for finishing the dish.
- Sauté Aromatics: In a medium-sized, deep frying pan over medium-high heat, heat the olive oil. Add the minced garlic and diced onion, sautéing until the onion turns translucent, approximately 3 minutes.
- Brown the Beef: Increase the heat to high, add the ground beef to the pan, and cook it thoroughly, breaking it up with a spatula until it is nicely browned and no longer pink.
- Add Tomato and Simmer Filling: Pour in half of the tomato passata (about 12 oz) reserved for the filling, then add water, crumbled beef bouillon stock cube, tomato paste, 1 tsp dried Italian herbs, salt, and black pepper. Bring this mixture to a rapid simmer, then reduce to medium-high heat and let it simmer for about 5 minutes, stirring occasionally, to let the flavors develop and the liquid reduce slightly.
- Prepare the Sauce: To the remaining half bottle of tomato passata, add 1 tsp dried Italian herb mix, garlic powder (or crushed garlic), salt, and black pepper. Shake or stir well to combine and set aside.
- Assemble the Lasagna in the Pan: Remove the beef mixture slightly from heat. Layer the dried lasagna sheets over the beef mixture in the pan, breaking them as needed to fit. Pour the prepared tomato sauce evenly over the top of the layered lasagna sheets. Sprinkle the grated mozzarella cheese generously over the tomato sauce.
- Bake: Transfer the deep frying pan (if ovenproof) or another oven-safe dish if needed, to the preheated oven. Bake uncovered at 180C (350F) for about 30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the lasagna from the oven and let it rest for 5 minutes. Sprinkle finely chopped parsley on top if using. Serve hot and enjoy!
Notes
- Note 1: Tomato passata is a smooth pureed tomato product that is ideal for sauces.
- Note 2: Use your favorite dried Italian herb mix, typically containing basil, oregano, thyme, and rosemary.
- Note 3: Use a deep, ovenproof frying pan or skillet to cook and bake the lasagna in one pot.
- Lasagna sheets should be broken to fit the pan size and layered evenly.
- You can adjust the amount of mozzarella cheese based on preference for cheesiness.
