45-Minute Lazy One Pot Lasagna

one pot lasagna in a pan with fresh basil

45-Minute Lazy One Pot Lasagna

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).

Course Main Course, Pasta

Cuisine Italian

Prep Time 5

Cook Time 40

Resting Time 10

Servings people

Calories 508kcal

Author Pina Bresciani

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, plus extra for garnish
salt and pepper to taste

Instructions

In a 9 inch 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.

Adding the water is an important step because without it, the lasagna will burn when the pasta sheets are added.

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.

It's important to turn the heat down to low at this point, and for the remainder of the recipe. Keeping the heat turned up too high will cause the sauce and pasta to burn.

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!

Notes

To store and reheat:
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.

Instead of ricotta and mozzarella, you can use a white bechamel sauce if you prefer

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