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.
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I thought I reviewed this, but in scrolling through the inordinate number of well-deserved praise I don’t think so! This receipt is AWESOME. I follow it as-is (unless I have ground beef instead of sausage, and sometimes I’ll cheat with prepared sauce) and it’s amazing. I love that it’s truly one pot, start to finish, and it’s so easy and yum! It’s also become my mom’s go-to when she has the grandkids visiting. Cooking the pasta in the dish – and the amount of water is perfect – is genius! Also love that that there’s no additional mixing of ricotta. Couldn’t be more simple and more delicious!
Work for moms
Delicious !
I love one skill et lasanga. I dont thik I will cook the old way unless requested.
This is the easiest ‘lasagne’ recipe ever, and a big favourite with my family. We are vegetarian so make it with some vegetarian ‘meat’ crumbles instead of sausage and it works really well.
I feel like I’m just repeating myself on the reviews/comments I’m leaving but this is another great recipe! I threw this dish together in no time and my husband LOVED it! He actually loved it before I added the cheese so it was truly amazing post cheese! Thank you for another great supper!
I’ve made this countless times and should have left a review a long time ago!! We love this recipe, the ease and taste, so amazing! Thank you so much for sharing it!!
Thank you. I just made this and it’s great! I substituted in Italian sausage, added onion, red pepper and mushrooms. I sautéed the veggies with the sausage. Great way to hide in more veggies.
This recipe is a keeper.
That’s awesome! Thanks for sharing!
I love this recipe. I have one question though and am surprised no one else has asked. Do you drain the tomatoes? There was a bit of extra liquid I thought when I didn’t drain it.
Great recipe!!! Not surprised because I love all of your recipes!!
Hi there! I definitely wanna try this recipe tomorrow night. I have uncooked lasagna noodles in my pantry already. Can I use that instead of farfalle and just break them into pieces? How many lasagna noodles do you think I should use?
Hi Rachel, we can’t answer that question with certainty. Please use your best judgement if you are modifying. However, we do recommend following the recipe in this case.
Outstanding! This really is amazingly easy (with zero clean-up) and absolutely delicious! I’ve now made it several times, and the only change I sometimes make is using 1 jar of prepared spaghetti sauce (I have a great organic marinara with few ingredients, and this is me trying to rationalize it!) instead of the diced tomatoes, sauce and spices. Makes it SUPER easy. The 2c water still perfect and, like others, it took longer to cook the pasta. Wonderful, quick, healthy, yummy dish! And it heats up great, too! Thank you!
Awesome Kris! So glad you liked it.
My picky eater said it was okay but I enjoyed it! It wasn’t as heavy as baked lasagna and less than half the time. So it was an awesome edition to our weeknight meals.
I tweaked this a little based on other recipes: I sautéed some onion and garlic with the beef. I also added a large can of kitchen ready tomatoes and extra tomato sauce and used broken lasagna noodles instead of farfalle. I think the extra liquid from the tomatoes was needed!!
Just made this tonight. Delicious, quick, and easy! I used one pound of sausage (crumbled), and fire roasted diced tomatoes. I also used a 15 oz. can of tomato sauce and decreased the amount of water so the amount of liquid was the same. Came out perfect, will definitely make again thank you!
I have to say this sounds pretty tasty. Also easy. I have to laugh as I remember my MILs recipe, which is now my own. It includes 2 lbs meatball, 2 lbs sausage, 3 lbs. ricotta, 2 lbs mozzarella, and a pound of lasagna noodles. That doesn’t include the sauce nor the Parmesan. It filled two pans and took two days. One for the sauce and one to put it together. It fed a lot of people. Did I say A LOT. Every major Holiday, birthday , anniversary…you get the picture. Did I say it was beyond good because it was. It was and is perfect. But I have to say a one pot wonder sounds just wonderous. We’ll eat lasagna in the middle of the week. Yes! I just need to tweak it a little. Right? Put an egg and some Parm in the ricotta. Nutmeg, can’t forget the nutmeg. Maybe I’ll stir in some mozzarella chunks…….
Just made this tonight. I followed the recipe exactly, except for substituting 1 lb of ground beef for the sausage. It was delicious.! One of the easiest homemade meals I have ever made.
Very good but next time I’ll find low sodium canned sauce and diced tomatoes and not add any salt.
If I don’t have the farfalle pasta called for what is a substitute?? can I break up regular lasagna noodles? And if so how many or could I use rotini in an equal amount ?
You can use rotini in the same amount.
I have one of those weird husband’s that hate spaghetti but love lasagna… and lasagna just takes too long to make. This is perfect! Make a big batch, eat on it for 2-3 days, he gets his lasagna while I get the ease/lack of expense of spaghetti. We do herbalife for our other 2 meals a day, so we like flavorful suppers that we can bond over. This is quick, easy, and delish
This is SO easy to make and SO good!! Instead of the meat, I used vegan “ground meat”. It’s almost as easy as just cooking spaghetti, but this lasts me all week.
Made this last night and it was delicious! I added two big handfuls of chopped fresh spinach at the end, along with a few tablespoons of heavy cream, to add some green and pull the sauce together. Very easy and I liked cooking the pasta in the sauce because it saves on cleanup – also I think the pasta absorbs the flavors of the sauce more that way. A very easy and tasty meal.