60 Minutes Ultimate One Pot Lasagna
Quick and delicious, this 60 Minute one pot lasagna layers rich flavors and melted cheese in a single pot for an easy, comforting meal!
Equipment
- Large deep skillet or Dutch oven (12-inch minimum)
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Kitchen scale (optional but recommended)
Ingredients
For the Meat Sauce:
- 1 lb lean ground beef (or plant-based alternative)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 2 tablespoons Italian seasoning
- 1 tablespoon fresh basil, chopped
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Mixture:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella, divided
- 1 cup grated Parmesan cheese, divided
- 1 large egg
- ¼ cup fresh parsley, chopped
Additional:
- 12 regular lasagna noodles (not no-boil), broken into quarters
- 2 cups water
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Heat olive oil in your large skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Transfer to a plate, leaving some fat in the pan.
- In the same pot, sauté onions until translucent (5 minutes). Add garlic and cook for 1 minute more.
- Return meat to the pot. Add crushed tomatoes, Italian seasoning, basil, and red pepper flakes. Simmer for 5 minutes.
- Meanwhile, in a bowl, combine ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, and parsley.
- Add broken lasagna noodles to the pot, pushing them slightly into the sauce. Pour water over noodles.
- Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Once noodles are tender, dollop ricotta mixture over the top. Sprinkle with remaining mozzarella and Parmesan.
- Cover and cook for 5 more minutes until cheese melts.
Notes
This one-pot lasagna can be prepared up to 24 hours in advance. Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.