One pot lasagna can save your night. Seriously, if you’ve ever found yourself staring into the fridge with zero energy for complicated steps (been there way too often), this one’s for you.
You know those fancy pans and all those layers? Forget it. Turns out, you can get that cheesy, saucy comfort with just one skillet. The big win? Less mess to clean up! Just picture it now: lasagna, done in no time, cozy, and you didn’t just demolish your kitchen.
one pot lasagna
When Making Lasagna Do You Cook the Noodles First?
Let’s just clear this up because I really used to mess it up. Nope, not with one pot lasagna. Isn’t that kind of bonkers? You just drop the noodles right into the skillet. No boiling, no pot juggling. I used to think they’d end up gummy and weird, but… if you add enough sauce (don’t be stingy here), they soften and soak up all that good, tomatoey flavor. Sometimes, I even throw in broken noodles if that’s all I got (and honestly, no one cares).
Honestly, this part makes the recipe feel like absolute wizardry. Just cook everything together. Let the steam and sauce do their magic. Oh, and it means fewer dishes towering in the sink at the end. Still, don’t skimp on letting it simmer, or the noodles can be tough… patience, patience.
“I was skeptical, but this recipe converted me. The noodles come out perfectly tender every time. No stress, and it tastes like restaurant food.” – Jenna P.
one pot lasagna
Is Lasagna Better with Ricotta or Cottage Cheese?
Cue the drama, right? This one’s honestly a family debate. Okay, so ricotta is more traditional and gives you that creamy, dreamy bite. If you’ve got it, use it. It’s rich, velvety, and feels kinda fancy (honestly, makes it taste like grandma’s lasagna).
Cottage cheese though? It’s lighter, a bit tangier, and blendable if the lumps bug you. I’ve used it plenty, especially when I’m trying to get rid of that random tub left over from making pancakes. And, hey, it’s cheaper. End of the day, either does the trick. It’s just about what you prefer. Sometimes, I half-and-half it just because why not?
I know some folks even use a simple béchamel, but for one pot lasagna, sticking with ricotta or cottage cheese is just… easier. You won’t miss the extra work.
one pot lasagna
What Ingredients You Need to Make Skillet Lasagna
Let’s keep it real, you don’t need much. You can swap a few things if you’re missing something. Here’s the simple lineup:
- Ground beef or Italian sausage (about a pound; or do a mix, which is my favorite cheat)
- One onion, chopped up small
- Garlic cloves, minced (more is always better, in my book)
- Lasagna noodles (broken into pieces, about 8)
- A jar of marinara sauce (24 ounces, or make your own sauce if you’ve got it)
- One cup ricotta or cottage cheese
- Shredded mozzarella (as much as you want, let’s be real)
- A sprinkle of parmesan (optional but highly encouraged)
- Italian seasoning (or just salt and pepper and call it a day)
- Water or chicken broth (for extra liquid, at least one cup)
Again, you can toss in spinach, mushrooms, or whatever veggies are about to keel over in your fridge. There’s no lasagna police.
one pot lasagna
How to Make Easy Skillet Lasagna
If you can follow a few basic steps and stir a spoon, you’re set. Here’s how I do it, and yes, it’s as slapdash as it sounds:
- Start with browning your meat in a big skillet. Add onions and garlic partway through, cook till they smell great.
- Crank the heat down a bit. Pour in the marinara and a splash of water or broth. Bring it up to a simmer.
- Break up your noodles (snap them, be dramatic) and tuck them into the sauce. Cover and let them cook till soft. Stir it once or twice. Don’t let those noodles clump.
- Dollop your cheese (ricotta or cottage) right on top, swirl just a bit so you get those creamy pockets.
- Top it with shredded mozzarella. Slap on a lid, let it melt.
- Sprinkle parmesan if you’re feeling snazzy.
That’s basically it. Five-star restaurant vibes, minus the credit card regret.
one pot lasagna
FAQs and Tips on Making This One-Pot Lasagna
People always have questions—believe me, my friends won’t text me for weeks and then suddenly want to know how to rescue “broken” lasagna. So here’s what I usually share:
- Can I freeze it? Yep! Cools down first, then into a container. Reheat with a splash of water so it doesn’t dry out.
- Any way to go vegetarian? Skip the meat. Add more mushrooms or crumbled tofu for that hearty bite.
- What’s with the noodle clumping? Stir just a couple times while they cook. Oh, and enough sauce really helps.
- Garnish? Fresh basil or parsley. Even a red pepper flake if you like a little kick.
If you want some extra crunch (because soggy cheese isn’t everyone’s dream), broil it for two minutes at the end. Keep an eagle eye on it, though—burnt cheese is sad cheese.
one pot lasagna
Nothing’s stopping you from serving this right out of the pan. Just plop it in the middle of the table, hand out spoons, and call it a night.
Honestly, if you’re into easy weeknight wins with big flavor, this is the keeper recipe for you. If you want to try another spin or check out a slightly different method, hop over to Easiest One Pot Lasagna – Creme De La Crumb for more ideas. Seriously, weeknights shouldn’t be hard.
one pot lasagna
Print
One Pot Lasagna
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian option available
Description
A quick and easy one-skillet lasagna recipe that delivers cheesy, saucy comfort without the mess of traditional lasagna.
Ingredients
- 1 pound Ground beef or Italian sausage
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 8 Lasagna noodles, broken into pieces
- 24 ounces Marinara sauce
- 1 cup Ricotta or cottage cheese
- Shredded mozzarella, to taste
- Parmesan, for topping (optional)
- Italian seasoning, to taste
- 1 cup Water or chicken broth
- Optional: spinach, mushrooms, or other veggies
Instructions
- Brown the meat in a big skillet. Add onions and garlic, cooking until fragrant.
- Reduce heat and pour in the marinara and a splash of water or broth. Bring to a simmer.
- Break the noodles and tuck them into the sauce. Cover and cook until soft, stirring occasionally.
- Dollop ricotta or cottage cheese on top and swirl slightly for creaminess.
- Top with shredded mozzarella and cover until melted.
- Sprinkle with parmesan before serving.
Notes
Can be frozen after cooling, reheat with a splash of water to avoid dryness. For a vegetarian option, omit meat and add more veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg