One Pot Lasagna – Quick and Easy for Busy Weeknights
Think lasagna is only for special occasions? Think again! This one pot stovetop lasagna delivers all the cheesy, saucy goodness of traditional lasagna in just 30 minutes and with only one pot to clean! Lasagna is the ultimate comfort food – rich, hearty, and full of flavor. This one-pot version keeps the tradition alive, with none of the layering!
One advantage of this method is its simplicity and flexibility. It works much like a classic one‑pot pasta. A handy guideline from Allrecipes describes the technique succinctly: use a 1:2 ratio of pasta to liquid (for example, 4 oz. of pasta to 8 oz. of water or broth), cook everything together until the noodles are al dente and the sauce naturally thickens. Then stir in your final seasonings and finishers. It’s a super adaptable approach that lets you swap in meats, veggies, herbs, and cheeses to suit what you have on hand.
If you’re a fan of classic Italian flavors, you might also love my cheesy baked eggplant parmesan, another comforting favorite to try! Or check out my dump & bake chicken parmesan casserole dish.
Why You’ll Love It
- Ready in just 30 minutes! Perfect for busy weeknights when time is short.
- All the flavor of traditional lasagna without the hassle of layering and baking!
- Minimal cleanup – You only need one pot to create this comforting meal.
- Easily customizable – Adapt it for different diets and preferences to suit your family’s needs.
Ingredients for One Pot Lasagna
- Ground meat
- Minced garlic or garlic powder
- Spaghetti sauce – use jarred sauce or make your own
- Bowtie pasta (or any other pasta you have on hand)
- Egg (optional)
- Cottage cheese or ricotta
- Mozzarella cheese
- Parmesan cheese (optional)
How to Make One Pot Lasagna
- Brown the meat
Heat a deep skillet or large pot over medium-high heat. Add your choice of ground meat, garlic, and oregano. Break up the meat as it cooks until browned (5-7 minutes). Remove excess grease if needed. (Tip – Use a paper towel folded up and held with tongs to soak up extra grease. Then just toss it in the trash.) - Add sauce, water, and pasta
Stir in the spaghetti sauce, water, and pasta. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally. - Prepare the cheese mixture
In a bowl, combine the egg, cottage cheese (or ricotta), Parmesan, and half of the mozzarella cheese. Mix until well blended. - Add cheese
After 10 minutes, drop spoonfuls of the cheese mixture onto the pasta without stirring. Sprinkle the remaining mozzarella on top. - Melt the cheese
Cover and cook for another 10 minutes on medium-low until the cheese is melted. - Cool and serve
Let the dish cool uncovered for 5-10 minutes before serving. You can store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Serve with a side of buttery garlic bread. Try my homemade baguette bread recipe, slice it up, add softened or melted butter with minced garlic or garlic powder sprinkled on top and toast. Yum! Even better, dip it in some of that sauce. A good pasta dish with fresh toasted garlic bread always bring a smile to my face.
Variations & Substitutions
- Meat – Ground beef, turkey, chicken, pork, or sausage can all be used in this dish. You can also skip the meat for a veggie version by adding mushrooms, zucchini, or spinach.
- Cheese – The recipe card calls for cottage cheese, but you can use ricotta or a dairy-free alternative.
- Pasta – Any pasta works, or break up lasagna noodles.
- Spicy version – Add red pepper flakes or diced jalapeños for some heat.
- Vegetarian option – Skip the meat and load up on mushrooms, zucchini, or spinach!
- Gluten-free option – Use gluten-free pasta for a hearty gluten-free dinner.
- Extra cheesy – Add an extra layer of shredded mozzarella on top after cooking for an even gooier lasagna!
How to Scale This Recipe for 1-2 Servings
If you’re cooking for one or two, this recipe can be easily adjusted. Here’s how:
- Adjust meat – Use 1/4 to 1/2 pound of ground meat, or use leftover cooked meat.
- Pasta portion – Use 1 cup uncooked pasta (for 2 servings).
- Sauce substitute – Instead of jarred spaghetti sauce, use 15 oz. tomato sauce and season with garlic, oregano, basil, onion powder, and salt.
- Cheese mixture – Halve the cheese mixture: 1 small egg (or omit), 1/4 cup cottage cheese or ricotta, 2 tbsp. Parmesan, and 1/2 cup mozzarella.
- Cooking tips – Use a smaller skillet (8-10 inches) and reduce cooking time by 1-2 minutes.
By scaling down the ingredients and using these substitutions, you can enjoy the same comforting flavors of lasagna without leftovers going to waste!
Serving Suggestions for One Pot Lasagna
- Add a simple salad – For a quick fix, serve it up with a mixed greens salad with balsamic vinaigrette or Italian dressing.
- Roast some veggies – If you have more time, chop up some veggies into evenly-sized pieces, like broccoli, zucchini, and bell peppers (or whatever veggies you prefer or have on hand), season them with olive oil and Italian herbs, and roast them in the oven.
- Keep it simple and nutritious with steamed green beans, lightly seasoned or topped with slivered almonds.
Final Thoughts
This one pot lasagna combines all the comforting flavors of classic lasagna in a simple, no-fuss recipe. With minimal cleanup and maximum flavor, it’s a perfect choice for busy weeknights or when you’re craving something hearty and satisfying without the extra effort. Plus, it’s easily customizable, just swap in your favorite veggies or proteins to make it your own!
Did you try this recipe? Let me know how it turned out in the comments below! Don’t forget to rate it and share with friends who love easy dinner ideas. And for more easy dinners, check out my One Week Dinner Plan (grocery list included).
One Pot Lasagna
Ingredients
- 1 pound lean ground beef
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 jar (24 ounce) spaghetti sauce
- 2 cups uncooked bowtie pasta
- 2 cups water
- 1 egg
- 1 container (16 ounce) low fat cottage cheese
- 1 package (8 ounce) part skim shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Brown meat in a 12-inch deep skillet or large pot on medium high with garlic and oregano, breaking up the meat with a wooden spatula as it cooks. Once the meat is browned, remove some of the excess grease if desired. Stir in spaghetti sauce, water, and pasta. Reduce heat to medium low, and cook for 10 minutes, stirring occasionally.
- Meanwhile, in a medium sized bowl, mix egg, cottage cheese, parmesan cheese, and half of the mozzarella cheese.
- Once the pasta has cooked for 10 minutes, add the cheese mixture by dropping about 6 spoonfuls into the pan. Don’t stir the cheese clumps into the pasta. You want them to remain as separate portions to imitate the separation that you get from a layered lasagna when baking. Sprinkle the remaining mozzarella cheese on top and put a lid on the skillet or pot. Continue to cook on medium low heat for about 10 minutes or so to let the cheese clumps cook and the mozzarella on top to melt.
- Remove the pan from the heat and allow to cool uncovered for 5-10 minutes before serving.
