Have homemade lasagna any night of the week in a fraction of the cooking time with this easy recipe for one pot lasagna with beef.
If you like this recipe, check out my Buffalo Chicken Pasta next!
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One pot pasta is a great dinner solution for busy weeknights. The pasta cooks right in the sauce. Which means less pots to cleanup afterwards. A favorite go-to recipe is my buffalo chicken pasta. And now I’m creating more new recipes because I love the technique of cooking in one pot. I still love making a really good meal from scratch, like Chicken Mushroom Risotto or my favorite pot roast. But most weeknights I don’t have that kind of time at my disposal. The great thing about this simple recipe is you get the taste of classic lasagna in just a fraction of the time.
More lasagna recipes
Simple ingredients for one-pot lasagna
- Olive Oil
- Ground Beef – I like using a lean ground beef, like ground sirloin for the sauce. But you could use Italian sausage, ground turkey or even ground chicken if you prefer.
- Onion – I keep bags of frozen onions on hand as a time saving step. But you can chop up a small yellow onion for this recipe instead.
- Garlic – Use plenty of fresh garlic to flavor the sauce.
- Crushed Tomatoes – I think the San Marzano style of crushed tomatoes are the best and only choice for this pasta sauce.
- Red Wine – Adds flavor and a little liquid to the sauce to help cook the pasta. You could use more beef broth instead if you don’t drink alcohol.
- Beef Broth – Adds more liquid and flavor. You need enough liquid to be able to fully cook the pasta all in the same pot.
- Pasta – I like using a curly pasta shape for this recipe, like farfalle (bow ties). You could also use broken lasagna noodles if you prefer.
- Ricotta Cheese – When I make a traditional lasagna, my personal preference is to use a combination of cottage cheese and ricotta. Mainly because the lasagna my Mom would make when I was growing up used all cottage cheese. Obviously not a traditional choice, but I like it because that was my childhood memory. If you prefer you could use all ricotta instead.
- Cottage Cheese
- Parmesan Cheese – Use as part of the cheese mixture and sprinkle more on top of the lasagna when ready to serve.
- Italian Seasoning – Dried seasoning helps to add so much flavor to the sauce.
- Basil – I like mixing fresh basil into the cheese mixture for the lasagna topping.
- Salt
- Variations – Feel free to add some shredded mozzarella cheese if like a cheesier lasagna. You could also add some red pepper flakes to the sauce for some heat.
Instructions
In a large, deep skillet add the olive oil and heat it up over medium high heat. Add the onion and ground beef, Italian seasoning and salt. Cook (stirring with a meat masher or wooden spoon) until the beef is no longer pink. Add the garlic and cook for a minute until fragrant. Pour in the crushed tomatoes, red wine and beef broth. Stir until completely combined and simmering. Add the pasta and stir until it is submerged in the sauce. Cover and cook for 16-18 minutes, stirring just a couple of times to make sure the pasta cooks evenly. Taste and make sure the pasta is al dente.
While the pasta is cooking, combine the ricotta, cottage cheese, Parmesan and basil together in a small bowl. After the pasta is cooked, evenly spoon the cheese mixture on top of the pasta. Cover and cook for a few minutes to heat up the cheese. Garnish the lasagna with more Parmesan and fresh basil. Serve directly from the pot.
For full list of ingredients and instructions, keep scrolling for the free printable recipe card.
Serving suggestions
Definitely serve some garlic bread and a salad with this one pot lasagna. Or here’s some other suggestions for making this into a complete meal –
Storage directions
Store any leftover lasagna in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing the leftovers.
Kitchen tools
- This is the same pot with glass lid I used to test this recipe
- Here’s a handy tool for peeling garlic
- My favorite garlic press
One Pot Lasagna
Equipment
- 1 Non-stick pot
Ingredients
- 2 tbsp olive oil
- 1 lb ground sirloin
- 1 cup frozen onion diced
- 1 tbsp Italian seasoning
- 2 tsp salt
- 28 oz San Marzano crushed tomatoes
- 1/2 cup red wine
- 1/2 cup beef broth
- 8 oz pasta I use farfalle
- 1/2 cup ricotta cheese
- 1/2 cup cottage cheese
- 1/2 cup Parmesan cheese
- 2 tbsp fresh basil chopped
Instructions
- In a large, deep non-stick skillet, heat the olive oil over medium high heat.
- Add the onion, ground beef, Italian seasoning and salt. Cook until the beef is no longer pink. Add the crushed garlic and cook until fragrant, 1-2 minutes.
- Pour in the crushed tomatoes, red wine and beef broth. Stir until combined and simmering.
- Add the pasta. Stir until the pasta is submerged in the sauce. Cover and cook 16-18 minutes. Stir a couple of times to ensure the pasta cooks evenly. Be sure and taste the pasta to be sure it is al dente before serving.
- While the pasta is cooking, in a small bowl stir together the ricotta, cottage cheese, Parmesan cheese and basil.
- Drop small spoonfuls of the cheese mixture over the cooked pasta and sauce. Cover again and cook for a few additional minutes until the cheese is warmed through.
- Top the lasagna with more Parmesan cheese and chopped basil. Serve directly from the pot.
Nutrition
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