Easy One Pot Lasagna
The easiest 30-min lasagna you will ever make in a single pot – no boiling, no layering, nothing – the pasta gets cooked right in the pan!
I’ve made lasagna about 4 times in my entire life, and the last time was an absolute disaster. My pot wasn’t big enough for the lasagna noodles so part of them were uncooked, and it was simply an epic mess. Thankfully, this one pot lasagna gives you all the flavors of that comforting lasagna with just a quarter of the work.
Although I actually prefer this lasagna version over the traditional kind, especially because of those mounds of ricotta topped throughout the pan that just melts right in. Not to mention the easy serving too. But I do recommend eating out of the skillet because then you really have only one pan to clean at the end of dinner.
So when you’re in a pinch to whip up dinner and need that comforting homemade lasagna, this 30-min one pot meal is sure to save the night!
Easy One Pot Lasagna
Ingredients
- 1 tablespoon olive oil
- 3 Italian sausage links, casing removed
- 1 14.5-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes, optional
- 8 ounces farfalle pasta
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
- Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I have made this many times and it is always amazing. I don’t really like sausage so usually substitute with a pound of whatever ground meat I have. I love how simple, easy, fast, and delicious this meal is. It is a staple in our house!
Another winner! Easiest lasagna ever, we loved every bite.
Just wanted to share that I made this with dairy free cheeses (violife mozzarella and ricotta) and it still came out fabulous. In case someone wonders about making this vegan, out totally works and is amazing.
Just made this last night – OMG IT WAS DIVINE! I added mushrooms, Raos Marinara (in place of just the tomato sauce), and some fresh basil….. turned out PERFECT. Not runny/watery at all like i saw one of the other comments post.. i haven’t used too, too many of your recipes, but everyone i try is always 10/10!! thank you!!
This was really good and easy to make. My son loved it too! Thank you for a great recipe.
Made this for dinner tonight, followed the recipe as is, used 1/2 tsp of salt for the “to taste”, came out fantastic! I consider ricotta to be pretty boring and almost left it off but found it added a really nice creamy layer on top which was delicious. Overall YUM!!!
Julie, I mix my ricotta with the cheese, spices. That gives it some excitement.
It was a great recipe!! Quick and easy… and delicious!
Damndelicious and so fast and easy! I garnished with a tiny bit of snipped fresh basil instead of parsley.
Delicious! Used a Le Creuset dutch oven pot vs. skillet (less splattes outside the pot). Also used Mutti 24 oz. tomatoes w/ basil and added a couple tbl spoons of Mutti tomato paste.
Mixed fresh chopped basil & parsley into the ricotta which was then placed on top of each pasta bowl.
Question, has this dish been frozen?
Must add one more seasoning: fennel or anise, and maybe some provolone cheese to be best….
I’m curious about the noodles. They do not need to be boiled and softened prior to placing in the sauce/meat mixture? If they are put into the dish dry, as I think this recipe says to do, then are they crunchy?? Can’t wait to try it. I’m just wanting to make sure I’m understanding it correctly. Thanks:)
Such a perfectly satisfying alternative to traditional lasagna! A nice heaping spoonful of ricotta in each serving just makes my day. My fiancé and I were so excited to have leftovers lol
Made this using chorizo! Outstanding!
This was incredible. My family gobbled it up! We love a traditional lasagna recipe but it’s always too much prep and ingredients we never do it. This is the perfect solution. We did half Italian sausage and half ground beef. The ricotta at the end makes it perfect. Highly recommend- just wish I would have doubled it!
This is delicious! I’ve made it three times in the last month and everyone loves it! It’s super easy and fast to make too.
Made this as written the first time and loved it. Made it with orzo the second time, and liked it even better!
Very easy very good dish first time trying it family loved it.
This was absolutely delicious and so easy! Will definitely be making again!!
This is a great recipe! Loved it! How much is considered one serving? Two cups?
This is my absolute favorite recipe to make for others. It’s amazing. Thank you!