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 like to add an egg and some salt, pepper, and nutmeg to my ricotta. That way it is tender and firm, not runny, when it comes out. Delish!
Hi! Loving this site! Thank you!!
Question – I have ground sausage, not in links. What is the weight of 3 links? I’ve googled it and the answer varies. I’m throwing in the whole pound because we love sausage, but curious for the next time.
Thanks so much!
That should be fine! 🙂
Wow, lasagna on the quick! Just worried that now I’ll be to lazy to make real lasagna. But then really, why bother when this quick version is so damnd delicious. 🙂
I was planning to make baked ravioli for supper tonight but discovered at the last minute that I did not have ravioli. Damn Delicious to the rescue!! I made this instead and it was fantastic. I used broken up lasagna noodles for the pasta. Great recipe!!
Is there any other kind of pasta we can use that would be close to lasagna noodles?
Yes, penne would also work!
Farfalle would also work awesome in this!
I made this for dinner last week and my husband loved it! He ate 3 plates!! Will be having my son over for dinner this coming week and going to make it again!! It’s delicious and so easy!!
Do you think I could use Giovanni spinach cheese tortellini for the pasta?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Thank you sooo much for this!!
I loved it!! My boyfriend loved it and my roommates loved it.
Made this last night and it was so yummy! The whole family loved it. I used ground beef instead of Italian sausage because we just never were a fan of it. I will be making this again! Thank you for the recipe!
Delicious! I added spinach to it for some greens. Love the parsley and the sausage!
I made this tonight for my vegetarian sons. I used soy chirizo and ww fusilli pasta. It was delicious! So easy. A definite keeper. Thanks so much.
I’m allergic to dairy 🙁 What would you substitute for the cheese aspect to give it a deeper flavour :)?
Have you ever tried cashew ricotta?
I despise Italian sausage, so substituted ground beef. I also avoided using the diced tomatoes (which I also hate) and went easy on the pepper. My biggest gripe with this dish is that by the time the pasta had cooked, the entire thing was terribly runny and more like a soup than lasagna. It tasted good, but the next time I make it I plan to cook the pasta separately and then stir it in with the meat and other ingredients so it’s closer to lasagna or a casserole. Other than that, it was good.
Easy, fast, taste good.
As a twinmom I want to give you a huge thanks for this recipe!! Who does not like pasta and who does not like LESS DISHES?? 🙂
Could I just omit the the meat all together??
Yes, absolutely.
HI – This looks awsome (I love quick cooking) but I have a question. Italian Sausage, I know we don’t have this in Iceland, so could I use regular minced beef instead ? Would I have to add some special spices ?
Thanks so much for all your yummy recipes
Yes, ground beef should work just fine.
Made this the other night for my hubby and me. I had some homemade marinara that needed used up, so I subbed all the tomato for that. And subbed penne for the bowties because I can’t find gluten free bowties. It was so yummy and so fast to make. We’re not always fans of Italian sausage, but we really enjoyed it in this dish.
LOVE this idea. Do you think omitting the meat will give enough flavour to the sauce? What would be a good way of ensuring it doesn’t end up too bland? Thanks!
It should be fine to omit the meat as needed as you can always increase the seasonings, to taste.
I used the mini farfalle and it cut the cooking time by 8 min. Thanks for great recipe!