One Pot Lasagna
One Pot Lasagna delivers all the irresistible, cheesy, and saucy layers of traditional lasagna but in 30ish minutes. It's a hassle-free crowd pleaser!
Servings: 6 servings
Calories: 585kcal
Ingredients
- 1 large onion finely chopped
- 3 large garlic cloves minced
- 1 tablespoon olive oil extra virgin
- 1 pound ground beef extra lean
- 1 tablespoon Italian seasoning
- 28 ounces passata or tomato sauce
- 1 1/2-2 cups water
- 12 lasagna noodles broken into smaller pieces
- 1/2 cup Parmesan cheese freshly grated
- 1 1/2 cups cottage cheese or ricotta cheese
- 2 cups mozzarella cheese shredded
- 2 tablespoons basil or parsley finely chopped
Instructions
- Preheat large Dutch oven on medium-high heat and swirl olive oil to coat. Add onion and garlic, saute for 3-4 minutes, stirring occasionally.
- Add ground beef and cook for 5 minutes, constantly breaking into small pieces and stirring. Add Italian seasoning, passata and water. Stir and bring to a boil.
- Add broken lasagna noodles, stir to separate them and coat in the meat sauce. Cover and bring to a boil. Then reduce heat to low and simmer for 15 minutes.
- Turn off heat and give lasagna a stir. Noodles should be al dente or soft, depending on type of pasta you use. If it's too thick, add a bit more water.
- Add Parmesan cheese and dollops of cottage cheese, then stir just a few times and level. Sprinkle with mozzarella cheese, cover and let stand for 5 minutes for cheese to melt and flavors combine.
- Garnish with basil or parsley and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat by simmering on low heat in the pot on the stove or in a microwave.
- Freeze: Pasta doesn’t freeze well, so I don’t recommend to do so.
Nutrition
Calories: 585kcal | Carbohydrates: 60g | Protein: 45g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 700mg | Fiber: 5g | Sugar: 11g