One Pot Lazy Lasagna
This One Pot Lazy Lasagna delivers all the rich, layered flavor of traditional lasagna in just 30 minutes, using a single pot. By skipping the boil and layering broken noodles directly in a savory meat sauce, you get a comforting, cheesy meal with minimal effort and cleanup.
Equipment
- Large deep skillet or Dutch oven (5-quart or larger)
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Lid for the pot
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken or beef broth
- 9 lasagna noodles, broken into 2-inch pieces
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded low-moisture mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Fresh basil or parsley for garnish optional
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until well browned (about 5-7 minutes).
- Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and chicken broth. Add the Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a lively simmer.
- Gently stir in the broken lasagna noodles, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring gently once halfway through, until the pasta is tender and has absorbed most of the liquid.
- Remove the pot from the heat. Dollop the ricotta cheese in small spoonfuls over the top of the pasta. Sprinkle the shredded mozzarella and grated Parmesan evenly over the ricotta. Do not stir.
- Cover the pot and let it sit for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh basil or parsley, if desired, and serve immediately.
Notes
For a vegetarian version, substitute the ground beef with 1 cup finely chopped mushrooms and 1 cup cooked lentils. If the sauce becomes too thick before the pasta is done, add a splash of extra broth or water. Letting the pot rest covered after adding the cheese is essential for a perfect melt. Store leftovers in an airtight container in the refrigerator for up to 3 days.