This lasagna is so good that you wouldn't believe it comes together in one pot on the stove (no baking required!). A hearty meat sauce simmers, then go in the pasta sheets, and finally lots of ricotta, mozzarella and parmigiano reggiano. The best part is that it only takes 45 minutes from start to finish (but tastes like it took hours).
When my mom tried this recipe, she couldn't believe that it only took 45 minutes to make. She said it tasted like it took much longer. The ultimate compliment from mamma Maria! I was proud.
You really can't go wrong with a lasagna made with hearty meat sauce, and tons of cheese like ricotta, mozzarella and parmigiano. If you're craving a traditional lasagna but don't have the time or energy to make it, then this recipe is it.
One-pot pasta recipes like this one are truly magical. Only one pot on the stove to keep track of, and less pots and pans to wash. I make one-pot recipes often, like this vegetarian pasta and peas, another great option is this one pot creamy lemon pasta, and finally pasta and lentils is another favorite.
I would go so far as to say that this makes a great weeknight dinner (I tested this recipe many times for weeknight dinners), but it's also elevated enough to make for a dinner party for guests.
Let's make lasagna in 45 minutes
Don't skip the water
There's a step in the recipe that states to add tomato passata, then to rinse out the jar of passata with on cup of water, and add this "tomato water" to the pan.
Adding this water is very important. If you don't add the water, the bottom of the pan will burn. If you add too much water (ie. more than one cup), the lasagna will be too watery.
I've tested this recipe many times and found that one cup is the perfect amount of additional liquid to add.
Recipe
45-Minute Lazy One Pot Lasagna
Ingredients
- 2 tablespoon olive oil
- ½ cup carrot small dice
- ½ cup celery small dice
- ½ cup white onion small dice
- 450 grams (2 cups) lean ground beef
- ¼ cup white wine
- 2 ½ cups tomato passata
- 1 cup water
- 7 oven-ready lasagna sheets
- ½ cup ricotta
- ⅓ cup fresh mozzarella cheese
- 2 tablespoon grated parmigiano reggiano
- 6-8 basil leaves medium size
- salt and pepper to taste
Instructions
- In a pan over medium-high heat, add olive oil and heat through.
- Add the carrot, celery and onion and cook until soft and fragrant (about 5 minutes).
- Add in the ground beef and break apart. Season with salt and pepper.
- Let it cook until browned, about 5-10 minutes.
- Deglaze with white wine and scrape up the bits at the bottom of the pan.
- Add in the passata. Wash out the jar of passata with 1 cup of water, and add this water to the pan.
- Turn the heat down to low, cover with a lid, and let the sauce cook for about 15 minutes, or until slightly thickened (refer to process photos). Adjust for salt and pepper.
- While the sauce is cooking, break the lasagna sheets in half vertically.
- Add the lasagna sheets to the pan. Nestle them into the sauce, standing up on their longest side (refer to process photos).
- Cover with a lid, and let pasta sheets cook until soft, about 10 minutes. After 5 minutes, remove the lid and lay the pasta sheets flat, if they have not laid flat on their own (refer to process photos). Place the lid back on the pan.
- Remove the lid and add the ricotta in dollops over the lasagna. Sprinkle on the mozzarella evenly, sprinkle on the parmigiano reggiano, and throw in the basil leaves.
- Cover the pan. Let everything cook for 5 minutes, or until the cheese is melted and warm.
- Remove from the heat. Remove the lid and let the lasagna rest for about 10 minutes.
- Top with additional basil leaves if desired. Slice, plate and buon appetito!
Recipe Notes
Place in an airtight container in the fridge for up to 3 days.
To reheat, place in an oven safe dish and place into the oven at 350F for 10-15 minutes, until warmed through. You can alternatively use reheat in the microwave.
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