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 used the mini farfalle and it cut the cooking time by 8 min. Thanks for great recipe!
I don’t suppose you could crock pot this?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
i made this for dinner tonight & it was fabulous! Quick & easy & tasted great!
For those down under tomato sauce in US recipes is tomato puree
Made this for dinner this evening, and it turned out perfectly. Easy and delicious. Thank you,
Leah O.
Tried this today for Sunday dinner and it was damn delicious!
Where has this website been all my life. Will definitely be trying more recipes.
LOVE IT! And more importantly, my kids love it!
So easy but delicious.
Thank you!
I made this last night and it was a hit. I did used cottage cheese instead of ricotta cheese and used fresh garlic. It will be made again. It was fast, easy, and delicious. Thank you.
Love this recipe. It’s a no brainer.
Made it a month or so ago and loved it.
Making it tomorrow because I have a serious lasagna ‘jones’ happening!
Good stuff!
ta,
MMM
Can’t wait to try this…looks delicious and simple! Thank you!
This was delicious. Used 1lb of the Bob Evans Spicy Italian ground sausage, it worked really well. The ricotta “dollops” are visually appealing but most important… tasty!! Thank you for this easy, mouth watering meal – definitely going into my recipe book.
This looks so delicious. Can’t wait to try it out! love one pot meals
oh my word…this was so delish! My family gave it an RQ rating… (restaurant quality :)) I did make a few tweaks. Because one of my family members needs a gluten free pasta, I just made this as a sauce. I diced and sautéed carrot and onion just to get some more veggies in the meal, then 1 1/2 lbs of ground sausage, veal and pork. Added 2 cans of sauce with the 1 can of diced tomatoes. Kept all of the seasonings the same. I don’t use bagged shredded cheese so I diced and added fresh mozzarella, and parm cheese, let it melt and then added 1 cup of ricotta and stirred the entire thing together, letting it simmer throughout for about an hour. Oh, I added a 1/2 cup red wine…I had an open bottle. Served over pasta. This tasted better than the lasagne that my mom always used to make. It’s a keeper for sure and it came together so quickly. Sorry I made so many substitutions but you are truly an inspiration. I LOVE your website and food photography too!!
Do you have the nutritional information available for this dish?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Awesome. I will never make lasagna any other way! I am your new biggest fan.
fyi, approximately 394 calories per delicious serving 🙂
Thanks! I was scrolling to see if anyone had figured it.
I’m a big fan of lasagna, it looks a little bit like pasta. But my favorite is definitely lasagna. When I am in a restaurant I always order it, sometimes something else, but that is rarely. I also compare the different lasagnas of the restaurants, some restaurants put some ham in it, that is disgusting. I am glad that you didn’t used it! 😉 I’ve tried your recipe and it was really tasty, it is almost how Belgians do it. If I can, I would eat it every day, but I think that isn’t healthy. My mum makes it for me, she is a king in it. I think when I’m going to move out, I take the recipe with me and then I hope I can make this dish very well so my friends can taste it. I thank you for this recipe. I will take it with me, it’s a good dish when your alone and don’t want to clean much! I’m absolutely going to make this again.
Would this hold up if I made a day ahead of time? I was thinking of doing all of the steps including addingn ricotta at end, then allowing to cool and sticking into the fridge for a super fast dinner the next night which I could heat in the oven. Wondering if you have tried this – my only concern is the pasta getting soggy.
Melinda, rather than making this ahead of time, it may be best just to go ahead and cook it as is since this is just one of those dishes that tastes better as a leftover!
Just wondering if you can double this recipe to use a whole box of pasta? How much more liquid do you think you would add? I’d love to stretch this to feed my whole family as there are 8 of us! Thanks!
I actually have not tried doubling this but I have received feedback from readers with unsuccessful results when doubling one pot meals due to the kind of pot they used or because of the liquid measurements among other various issues. That being said, you can try doubling all ingredients, or use your best judgment to ensure a successful outcome.
I just made this for dinner & doubled the recipe – double of everything including the water & it turned out great! Leftovers for lunch tomorrow yay!
I’ve made this twice and doubled the recipe both times. You just have to make sure to use a large enough pan/ pot and that there’s enough liquid to cook the pasta. Granted, I taste as I go, so if it needs more herbs or whatever, I just add them as needed. Doubling just requires you to be more creative. The first time, I suggest you make it as stated, so at least you know what it’s supposed to taste that, then you have a guideline.
To clarify, is it pure condensed, pureed, very rich tomato (tomato paste in Aust) or just a plain, more runny tomato sauce, like a passatta?
I’m confused.
Leah
It’s definitely not tomato paste – it’s more like pasta sauce.
I’m making this today, do you think it would be okay to add a little cooked zucchini to it? I love zucchini in pasta, I was thinking about cubing up one medium zucchini and pan steaming it until its almost soft and then adding it to the meat as its browning. What is your opinion on this? Would it be a bad idea?
It may be best to add cooked zucchini at the very end when adding the cheeses as I worry that the zucchini will be overcooked and turned into mush.