One Pot Lasagna
by Meghan E. White
My mom made the best lasagna. As kids, we would request her famous lasagna for our birthday dinners. I attempted my mom’s lasagna once, when I was first married. She stayed on the phone, and talked me through each step. It turned out delicious. I made a second attempt on my own, and it wasn’t so great. I didn’t make it again.
Several years ago I came across one pot lasagna. It has everything I love. It’s Italian, simple, and my family will actually eat it. I cautiously gave it a try, and was surprised by the results. The lasagna turned out well. How could something so simple be so delicious? I didn’t stand at the stove cooking sauce for hours. There is no boiling of lasagna noodles, and then laying them out separately, before you even begin assembling your lasagna. Did I actually make a scrumptious, savory, edible lasagna? Yes! I did. And you can too.
Just like the title says, it really only uses one pot. Honestly, this recipe holds up against traditional lasagna quite well. It may even be better. I can’t believe I just said that. I’ve had lasagna where the sauce cooked for twenty four hours, and it was very good. One pot lasagna is just as good, in my opinion, and way easier to make.
Give your family a hearty satisfying meal with this fantastic lasagna.
Now these three remain:
faith, hope, and love.
But the greatest of these is love.
1 Corinthians 13:13
One Pot Lasagna
1 to 2 Tbsp Olive Oil
½ medium yellow onion, chopped
1 lb. ground beef
1 lb. mild Italian sausage
8 Oven Ready lasagna noodles (broken into pieces)
1 (28oz.) can crushed tomatoes
1 (8oz.) can tomato sauce
3 to 5 cloves of crushed garlic
½ cup water
1 tsp. salt
1 tsp. pepper
½ tsp. sugar
1 tsp. basil
1 tsp. oregano
1 tsp. Italian seasoning
1 (7.5oz.) ricotta cheese
6 oz. shredded Mozzarella
1. In a large skillet (at least 12”), saute onions over medium-high heat in olive oil until translucent.
2. Add in ground beef and Italian sausage. Once the meat is cooked, drain off fat.
3. While the meat is cooking, add the crushed tomatoes in a large bowl with the tomato sauce and the ½ cup water. Season the tomato mixture with sugar, basil, oregano, Italian seasoning, garlic, salt and pepper.
4. Add lasagna noodles that have been broken into large pieces on top of the drained meat mixture. Do not stir. Just make an even layer of the noodles.
5. Pour sauce mixture over the broken up noodles. Do not stir. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
6. After 10 minutes, remove the lid and gently stir. Separate any noodles that are stuck together.
7. Replace the lid, and simmer an additional 10 minutes, stirring occasionally.
8. After the second 10 minutes. Turn off heat, remove the lid, stir well and separate any stuck noodles.
9. Put spoonfuls of ricotta cheese evenly over the top. Cover and let it sit, off heat, for 5 minutes.
10. Sprinkle mozzarella on top and place under the broiler for 3 to 5 minutes until cheese is melted and browned.
You can use plain ricotta cheese or you can add herbs for more flavor.
Make sure to use a large oven safe pan.
To save time, mix up your tomato sauce before you begin cooking.
Adjust the spices to your taste.
Break the dry lasagna noodles into approximately 2 inch sized pieces.
About the Author
Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.