One Pot Lasagna
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
5
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Calories
403 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
One Pot Lasagna
Description
The One Pot Lasagna recipe starts with sautéing garlic and diced onion in olive oil, then browning ground beef. Half the tomato passata is added along with water, stock cube, tomato paste, and Italian herbs, simmered to develop a flavorful meat sauce that thickens slightly. The reserved passata is flavored separately with herbs, garlic powder, salt, and pepper to create an additional sauce layer. The lasagna sheets are layered directly in the pan with the meat filling to form the lasagna base and edges.
This dish delivers the familiar hearty taste of lasagna with less effort by cooking and assembling in the same pan. Without béchamel sauce, it has a lighter texture but maintains a rich tomato and meat presence complemented by melted mozzarella cheese and optional parsley on top.
Serve hot from the pan, allowing the mozzarella to melt nicely over the filling. The recipe provides a classic Italian-style lasagna experience suitable for those seeking a streamlined cooking method with well-developed flavors from simmered meat sauce and pureed tomato.
Note that plain tomato passata is recommended for correct flavor balance, and the pan size is important to ensure proper layering and cooking. Adjust mozzarella quantity for cheesiness preference.
Ingredients
Filling
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1 small onion , diced
- 1 lb / 500g ground beef (mince)
- 24 oz / 700g (1 bottle) tomato passata (pureed tomato - Note 1), SEPARATED
- 1/2 cup water
- 1 beef bouillon cube or substitute with chicken, stock cube
- 2 tbsp tomato paste
- 1 tsp Italian herb mix Note 2, dried
- 1/2 tsp salt
- black pepper
Sauce Flavourings
- 1 tsp Italian herb mix Note 2, dried
- 1/2 tsp garlic powder (or 1 crushed garlic clove)
- 1/2 tsp salt
- black pepper
Lasagna
- 4 heets lasagna pasta dried
- 1 to 2 cups mozzarella cheese grated
- 1 tbsp parsley , finely chopped (optional)
Instructions
- Preheat oven to 180C/350F.
- Heat olive oil in a medium size, deep fry pan over medium high heat. (Note 3)
- Add garlic and onion, sauté until onion is translucent - about 3 minutes.
- Turn up heat to high. Add beef and cook, breaking it up with the spatula, until nicely browned.
- Add HALF the bottle of tomato passata (reserve remainder for Sauce). Then add remaining Filling ingredients. Bring to rapid simmer, then turn down to medium high. Let it simmer for around 5 minutes to let the flavours come together and the liquid to reduce. Stir occasionally.
- Add Sauce Flavourings into the tomato passata bottle and shake to combine.
Assemble lasagna (see photo below)
- Remove fry pan from the stove. Slide one lasagna sheet, starting from the side, under the Filling - this will be the base of the lasagna. Use a spoon to push it down and cover it in Filling. Break up pieces of lasagne and slide them in under the filling around the sides of the pan (to form the remainder of the bottom layer), using a spoon to push them down and cover with Filling.
- Cover the Filling with the remaining lasagna sheets.
- Pour over the Sauce and spread over the top. Sprinkle with cheese.
- Cover with a lid or foil and bake for 20 minutes. Remove cover and bake for a further 10 minutes until the cheese is melted and bubbly and golden. Remove from oven and set aside for 10 minutes to set.
- Sprinkle with parsley (if using), then serve.
Notes
- Tomato passata is plain pureed tomato commonly found in Italian cooking; it can be substituted by blending canned crushed tomatoes diluted with water for similar flavor and consistency.
- Avoid using ketchup or seasoned tomato sauces as they alter the intended taste of the dish.
- If Italian herb mix is unavailable, combine dried parsley, oregano, thyme, or basil as an alternative.
- Use a suitable deep fry pan approximately 26cm (10") diameter and 6cm (2.4") depth for assembling and cooking.
- Lasagna has fewer calories than traditional versions due to omission of béchamel sauce and fewer pasta layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 305g | |
| Calories | 403cal | 20% |
| Carbohydrates | 27.7g | 9% |
| Protein | 39.2g | 78% |
| Fat | 13.4g | 21% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 101mg | 34% |
| Sodium | 668mg | 28% |
| Potassium | 435mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 6.8g | 14% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 170mg | 17% |
| Iron | 18.9mg | 105% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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