Easy One-Pot Lasagna Recipe

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One-Pot Lasagna Recipe  






Achieve all the deeply savory, fiercely comforting, red-sauce majesty of a classic baked lasagna with zero layering and only one pan to wash. By snapping the noodles and simmering them directly in the meat sauce, they release their starches to create an impossibly thick, luxurious gravy.

Ingredients

  • The Savory Core: 1 pound lean ground beef or ground Italian sausage.

  • The Aromatic Base: 1 yellow onion (finely diced) and 3 cloves garlic (minced).

  • The Rich Liquid: 1 large jar (24 oz) premium marinara sauce and 2 ½ cups beef or chicken broth.

  • The Sturdy Canvas: 10 dry curly-edged lasagna noodles (snapped by hand into 2-inch pieces).

  • The Creamy Pockets: 1 cup whole milk ricotta cheese.

  • The Melty Crown: 1 ½ cups freshly shredded mozzarella cheese.

Instructions 


  1. The Aggressive Sear: Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground meat and diced onion, breaking the meat apart continuously until entirely browned. Drain any excess fat. Stir in the minced garlic and cook for 60 seconds.

  2. The Sauce Build: Pour the entire jar of marinara sauce and the broth directly into the skillet. Bring the mixture to a rapid, rolling boil.

  3. The Noodle Submersion: Drop the snapped lasagna noodles directly into the boiling liquid. Stir aggressively to ensure every piece of pasta is completely submerged.

  4. The Patient Simmer: Reduce the heat to medium-low, cover the pot tightly, and simmer for 15 to 18 minutes. Stir occasionally to prevent the noodles from sticking together, until the pasta is tender and the sauce is remarkably thick.

  5. The Cheesy Finish: Remove the pot entirely from the heat. Spoon distinct, generous dollops of ricotta cheese completely over the top of the pasta. Blanket everything heavily with the shredded mozzarella. Cover with the lid for 3 minutes to violently melt the cheese, then serve piping hot.

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