One-Pot Beef Lasagna with Layers

 

Make a delicious lasagna with layers using just one pan! This easy recipe combines the rich flavors of ground beef, tomato sauce, and cheesy goodness, all with the convenience of minimal cleanup. Unlike typical one-pot lasagnas that resemble a pasta bake, this recipe retains those signature lasagna layers—perfect for a comforting and satisfying meal.

Ingredients

Filling:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 lb / 500g ground beef (mince)
• 24 oz / 700g (1 bottle) tomato passata (pureed tomato), separated
• 1/2 cup water
• 1 beef bouillon stock cube (or substitute with chicken)
• 2 tbsp tomato paste
• 1 tsp dried Italian herb mix (Note 1)
• 1/2 tsp salt
• Black pepper

Sauce Flavourings:

• 1 tsp dried Italian herb mix (Note 1)
• 1/2 tsp garlic powder (or 1 crushed garlic clove)
• 1/2 tsp salt
• Black pepper

Lasagna:

• 4 sheets dried lasagna
• 1 to 2 cups grated mozzarella cheese
• 1 tbsp parsley, finely chopped (optional)

Instructions

1. Preheat Oven: Preheat your oven to 180°C/350°F.

2. Cook the Filling: Heat olive oil in a deep, medium-sized fry pan over medium-high heat. Add garlic and onion and sauté until translucent, about 3 minutes. Turn the heat to high, add ground beef, and cook until browned, breaking it up with a spatula.

3. Simmer Sauce: Pour in half of the tomato passata (reserve the rest for later), add water, bouillon, tomato paste, Italian herb mix, salt, and pepper. Bring to a rapid simmer, then reduce to medium-high and cook for 5 minutes, stirring occasionally.

4. Flavor the Sauce: Add the remaining sauce flavorings into the tomato passata bottle, shake to combine, and set aside.

5. Assemble the Lasagna:

   • Remove the fry pan from heat. Slide one lasagna sheet from the side under the filling, using a spoon to push it down and cover with the meat sauce. Break up additional lasagna sheets to fit around the sides, using the same technique.
   • Add another layer of lasagna sheets over the filling, then pour over the remaining passata with sauce flavorings, spreading evenly.
   • Sprinkle grated mozzarella on top.

6. Bake: Cover the pan with a lid or foil and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted and golden.

7. Rest and Serve: Let the lasagna rest for 10 minutes to set before serving. Sprinkle with parsley if desired.

Notes:

1. Italian Herb Mix: If you don’t have a mix, use a blend of dried parsley, oregano, thyme, or basil.
2. Tomato Passata Substitution: If you can’t find passata, you can puree canned crushed tomatoes but adjust the quantity and add a little water for similar consistency.

Enjoy a hearty lasagna that’s simple yet sophisticated, all made in one pot! Perfect for a cozy family dinner.