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One Pot Lasagna Pasta

One-Pot Lasagna Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 24 oz jar marinara sauce
  • 3 cups low-sodium chicken or vegetable broth
  • 12 oz lasagna noodles, broken into 2-inch pieces
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for serving

Method
 

  1. In a large high-sided skillet over medium-high heat, brown the 1 lb ground beef, breaking it up, until no longer pink, 5 to 7 minutes. Stir in the onion, garlic, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper; cook 2 minutes.
  2. Add the marinara, broth, broken 12 oz lasagna noodles, and optional red pepper flakes. Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring gently every few minutes, until the pasta is tender, 18 to 20 minutes.
  3. Remove from heat. Dot the ricotta over the pasta, then top with mozzarella and Parmesan. Cover and let sit 2 to 3 minutes until the cheeses melt.
  4. Ladle into bowls, top with fresh basil, and serve hot.

Notes

The pasta will absorb more liquid as it cools, so it’s sauciest right out of the pot. When reheating leftovers, add a splash of broth or water to loosen the sauce and warm it gently on the stove.