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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Hi
When you say a can of tomato sauce, what do you mean. In Australia we call ketchup tomato sauce and a condensed tomato paste type thing, tomato paste. What would be the closest thing. We also have tinned tomatoes and a ready made passatta/pasta sauce.
Would lI’ve to know, really keen to try this recipe.
Leah
The closest thing would be pasta sauce (passata), not ketchup.
Just made this with artichoke-parmesan chicken sausage. The only thing I changed was not using ricotta as my husband’s not a fan. Instead, I topped it off with a little more mozzarella and popped it under the broiler for a few minutes. This dish was absolutely delicious! I can’t say it tasted like lasagna, but I will surely be making this again.
Just made this recipe, but instead of sausage, with 1/2 lb of ground beef because that is what I had on hand… absolutely delicious
Making lasagna has always ended in disaster for me, too! This is the perfect solution! Can’t wait to try it!
Does this need stirring while it is simmering? Will the pasta stick together if it is not stirred?
There really is no need to stir – and no, the pasta will not be stuck together if it is not stirred occasionally. But please do what works best for you.
Looks amazing. Can this dish be doubled for a crowd without any issues?
I haven’t tried it myself but I don’t see why it would be an issue.
When I saw this recipe I knew I had to try it! I’m a super busy, mother of three so I decided to try and make it even simpler with a few extra ingredients and a slow cooker. I assembled everything but added two extra sausage links, casing removed and a half teaspoon extra of each spice except the red pepper flakes. I also added a half cup ricotta cheese which I scooped out using the larger end of a melon baller. I’ll let you all know how it turns out!
Made this tonight with mild Italian chicken sausage. It really was good. Even my picky 4/yr old asked for more. However, it took longer than 30 mins to make from start to finish. The cooking of the pasta took much longer than 15 mins to cook thru. I had to flip and mix the pasta into the sauce. It took at least 20-25 mins. Anyway, it truly is faster than making traditional lasagna. Will make it again! Thx!
Sounds delicious! I plan to try this tonight
I made this the other night and my husband kept saying “Damn!” while he was eating it so I asked him what was wrong and he replied “This is awesome!” hahaha. Thank you for a great recipe, I am keeping this in my dinner rotation!
This looks super delicious! Pinning!
Looks amazing- can’t wait to try! A tip for those who said they had trouble getting noodles right in a traditional lasagna… Soak lasagna noodles (regular not the non boil type) in very warm/hot water for about 20-30 minutes. Then just assemble lasagna & cook. The noodles turn out perfect everytime & makes it so easy.
great tip
I’ll definitely try that! I love lasagna, but its so much work and it’s pretty heavy. I like your take with fresh ricotta cheese instead of bechamel sauce.
We just had this for dinner and it really was excellent… especially that ricotta!! SO good! Great recipe to kick off my New Year’s resolution to meal plan more consistently! And even though it’s a slow and lazy Saturday at home, this will easily become a weeknight regular when we’re crazy busy. Thank you!
This recipe was so good, I will definitely be making it again! I did make a few adjustments though. I used sweet Italian sausage and added 1 pound of ground beef. Now because I added more meat, I increased the amount of a few other ingredients. I added 1/2 teaspoon more of all the spices except the red pepper flakes, 1/2 cup more water, 1 cup more pasta and i didn’t measure the cheese but I’m sure I put more than called for, I feel like there couldn’t be too much cheese.
How much is 3 Italian sausages?
I would estimate about 1-1 1/2 cups.
Thanks for replying… love your website.
Not only do I like your recipes, you’re spunky sense of humor is delightful.
Can you use cottage cheese instead of ricotta? I have all the ingredients right here, except ricotta. Thanks!!
Jen, that really depends on personal preference, although I highly recommend using ricotta – it’s the star of this dish!
You are definitely by go to Queen for finding something quick, easy and delicious
for a dinner meal. You do a GREAT job filling that niche. As you can intuit, I am enjoying following your blog. Happy New Year to you and your family and of course to Butters.
Hi!
I want you to know how much I love your recipes. I SOO look forward to getting them. I have tried so many already & cannot brag enough. You are simply the best!
Lori