One Pot Lasagna

Name: One Pot Lasagna
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 700 g tomato passata (pureed tomato); 2 tbsp olive oil; 3 clove garlic, finely minced; 1 piece small onion, diced; 1 piece small carrot, shredded; 1 piece celery stick, shredded; 500 g beef mince (ground beef); 2 tbsp tomato paste; 2 piece beef bouillon stock cubes, crumbled; 2 tsp Worcestershire sauce; 0.75 tsp white sugar; 1.25 tsp cooking salt / kosher salt; 0.25 tsp black pepper; 0.75 cup water; 1 tsp dried Italian herb mix; 0.5 tsp garlic powder; 1 cup good ricotta; 1 tbsp milk; 250 g dried lasagna sheets (oven-ready); 1.5 cup mozzarella cheese, shredded; 2 tsp parsley, finely chopped

An easy lasagna made entirely in one pan, complete with layers. A quick midweek version where one bottle of tomato passata does double duty for both the meat sauce and the tomato topping.

1h 20m 5 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

556

Calories

42g

Protein

49g

Carbs

22g

Fat

Scale recipe

5 servings

Original recipe

Ingredients21 items

Produce

🧄garlic, finely minced3 clove

🧅small onion, diced1 piece

🥕small carrot, shredded1 piece

🥬celery stick, shredded1 piece

🌿parsley, finely chopped2 tsp

Meat

🐄beef mince (ground beef)500 g

Dairy

🧀good ricotta1 cup

🥛milk1 tbsp

🧀mozzarella cheese, shredded1½ cup

Pantry

🍅tomato passata (pureed tomato)700 g

🫒olive oil2 tbsp

🍅tomato paste2 tbsp

🧊beef bouillon stock cubes, crumbled2 piece

🥫Worcestershire sauce2 tsp

🍬white sugar¾ tsp

🍝dried lasagna sheets (oven-ready)250 g

Spices

🧂cooking salt / kosher salt1¼ tsp

🌶️black pepper¼ tsp

🌿dried Italian herb mix1 tsp

🧄garlic powder½ tsp

Other

💧water¾ cup

Instructions

1
Heat olive oil in a deep skillet/pan over medium-high heat. Add garlic, onion, carrot and celery and sauté until the onion is translucent, about 3 minutes.
2
Turn the heat up to high. Add the beef and cook, breaking it up with the spatula, until you no longer see red.
3
Add about 2/3 of the passata (keep the rest for the topping sauce) plus the tomato paste, bouillon cubes, Worcestershire, sugar, salt, pepper, water and Italian herbs. Bring to a rapid simmer, then turn down and simmer gently for 10 minutes.
10:00 timer
4
Preheat the oven to 180°C/350°F (160°C fan-forced).
5
Make the topping sauce: add the garlic powder and remaining sugar and salt into the reserved tomato passata and shake to combine.
6
Make the creamy ricotta (optional): put the ricotta, milk and salt in a bowl. Soften with the back of a spoon, then whisk vigorously for 20–30 seconds until it resembles whipped cream.
7
Remove the pan from the stove and scoop half the meat sauce out into a bowl.
8
Base layer: slide a lasagna sheet under the meat sauce in the pan, breaking up more sheets to fill the sides. Spread the meat sauce to cover all the sheets.
9
Layer 2: top with another layer of dried lasagna sheets, then spread over the reserved meat sauce from the bowl.
10
Layer 3: cover with a third layer of lasagna sheets.
11
Pour over the topping sauce and spread to cover. Add 12–15 dollops of ricotta across the surface (if using) and sprinkle with the mozzarella.
12
Bake uncovered for 30 minutes, then set aside for 10 minutes to stabilise.
30:00 timer
13
Sprinkle with parsley (if using), then cut and serve.

Free, no card required.

CuisineItalian