Traditional lasagne is one of my most loved foods and, as much as I love dedicating time to cooking amazing classics like this, life can be busy, so most weeknights I aim for simple and quick meals with minimal fuss and clean-up. This One-pot Lasagne recipe is the perfect solution for when you feel like a comforting, delicious dinner without having to spend hours in the kitchen!
This family-friendly recipe went viral soon after I shared it, and it’s still one of my most visited and most frequently made recipes. Perfectly cooked layers of pasta are tucked between rich layers of tomato sauce, which is topped with stretchy, melty mozzarella. It’s easy to customise to your liking and you can add grated veggies or your favourite herbs to give it a personal touch. It’s simple, freezer-friendly, made in one pan, and enough to serve 6–8 adults, making it the perfect family weeknight dinner that you will want to make again and again!
Can you make One-pot Lasagne ahead of time?
One-pot Lasagne can be refrigerated for up to 3 days, and frozen for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.
Is One-pot Lasagne suitable for leftovers?
Yes, refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.
How do you include bechamel sauce in One-pot Lasagne?
Follow the lasagne recipe until step 7 but hold off on the mozzarella. Simply drizzle with 500 g (2 cups) of bechamel sauce and then top with 150 g (1 cup) of freshly grated mozzarella. Proceed to grill (broil) for 5 minutes until golden and bubbly. Leave the lasagne to sit for at least 15 minutes once it’s out of the oven to allow the sauces to firm up before serving. Check out my bechamel sauce recipe.
One-pot Lasagne
“I LOOOOOVE this recipe! I feel like I’ve wasted so many hours of my life on the traditional lasagna.” Share Pin Recipe PrintIngredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, roughly chopped
- 2 large carrots, grated
- 1 kg (2¼ lb) minced (ground) beef
- 2 tbsp tomato paste
- 2 bay leaves
- 700 ml (24 fl oz) passata
- 750 ml (3 cups) beef stock
- 1 tsp freshly cracked black pepper
- ½ tsp sea salt flakes
- 250 g (9 oz) ready-made lasagne sheets
- 300 g (2 cups) freshly grated mozzarella
- 15 g (½ cup) basil, leaves picked
Instructions
- Heat the oil – Heat the olive oil in a large, deep, heavy-based ovenproof frying pan over medium heat.
- Cook the base veggies – Add the onion, garlic and carrot and cook for 5 minutes until softened.
- Brown the beef – Increase the heat to high. Add the beef and cook for 5 minutes until browned.
- Build the sauce – Add the tomato paste, bay leaves, passata, beef stock, pepper and salt and cook for 10 minutes.
- Add the pasta – Tear or snap the lasagne sheets in half. Using tongs, submerge the lasagne sheets into the sauce, changing directions and distributing the sheets as evenly as you can (although it doesn’t need to be perfect!)
- Cook – Place the lid on and cook on the lowest heat setting according to the lasagne sheet packet instructions (mine took 20 minutes).
- Preheat – Preheat the oven grill.
- Finish under the grill (broiler) – Use a fork to check the pasta is cooked (the fork should pierce the pasta easily). Top the lasagne with slices of mozzarella and grill (broil) for 5 minutes until golden and bubbling.
- Serve – Sprinkle with basil leaves and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
alexandrafoley says:
Only way we cook lasagne now!!
Nicole says:
Haha! YES! Same! 😍 Thank you so much! Nic x
simple-home-edit-heath says:
Our family can’t get enough of this one pot lasagne!