Easy One Pot Lasagna
The easiest 30-min lasagna you will ever make in a single pot – no boiling, no layering, nothing – the pasta gets cooked right in the pan!
I’ve made lasagna about 4 times in my entire life, and the last time was an absolute disaster. My pot wasn’t big enough for the lasagna noodles so part of them were uncooked, and it was simply an epic mess. Thankfully, this one pot lasagna gives you all the flavors of that comforting lasagna with just a quarter of the work.
Although I actually prefer this lasagna version over the traditional kind, especially because of those mounds of ricotta topped throughout the pan that just melts right in. Not to mention the easy serving too. But I do recommend eating out of the skillet because then you really have only one pan to clean at the end of dinner.
So when you’re in a pinch to whip up dinner and need that comforting homemade lasagna, this 30-min one pot meal is sure to save the night!
Easy One Pot Lasagna
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The easiest 30-min lasagna made in a single pot – no boiling, no layering, nothing – the pasta gets cooked right in the pan!
- 1 tablespoon olive oil
- 3 Italian sausage links, casing removed
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes, optional
- 8 ounces farfalle pasta
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley leaves
- Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
- Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
- Serve immediately, garnished with parsley, if desired.
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Love one pot meals. I have a newborn and a hubby that works nights so easy dinners with minimal dish washing is right up my alley right now lest i get stuck ordering pizza which is nice only every so often. Great pictures! 🙂
Where have you been all of my life! I just started following your blog and I’ve made three of your recipes so far that have knocked my socks off! I can’t wait to try this one! Thank you!
Like the idea of one pot dinners and l love lasagna but find it too much work. Can’t wait to try this for my family. What size skillet / pan did you use?
I used a 3-qt saucepan.
Do you think any meat will work? My husband does not like Italian sausage ;-( This looks wonderful and I can’t wait to try it!
Yes! Ground beef should work just fine.
Thanks for asking that because mine doesn’t either! I was going to use 1/2 ground pork & 1/2 ground beef.
I’m sure it would be great with chicken too. I just made this tonight – delish.
Tried your recipe,fantastic so easy and tasty,loved the ricotta very refreshing.I might never eat regular lasagna again.Thank you do you have more easy recipes? Murray!!
How much ground beef would you suggest for this recipe?
I would say anywhere from 1/2-1 pound ground beef to substitute for the sausage.
My husband loved this and I love your blog. Thanks!
Love your website, Love your recipes. Thank You!
What a clever take on lasagna!
I have tried to make it once, the traditional way, but the pasta sheets were totally uncooked and on a whole it tasted very bland. I have since made a few successful vegetarian lasagnas, but I reckon this would be even better, and way quicker 😀 Delicious! x
this looks yummy and simple, right up my alley! i recently found your blog too and subscribe to receive all these great recipe’s, so thank YOU for giving me some fun options to try. 🙂
This just made me so hungry and I already ate dinner 🙂 Yummy!!
Great recipe, thank you for posting! 🙂 Is tomato sauce the same as pasta sauce or is it a canned product without any added flavorings? I assume the latter since the recipe denotes a can but just wanted to check to be sure. Thanks!
Tomato sauce is simply tomato sauce without any seasonings, when the latter can have various seasonings such as basil, oregano, garlic, etc.
Thanks very much for your reply!
This sounds quite amazing. I LOOOOOOVE pasta! I love the idea of adding Ricotta at the end… mmm creamy!
Love one pot meals. They always make the easiest and most delicious of dinners… so I must try this incredibly cheesy lasagna!
I agree. Not intimidating at all for the novice home cook.
Could I use a sauce, such as spaghetti sauce, and add some water for the pasta, instead of the tomato sauce and herbs? What’s your thoughts?
Yes, you can certainly use spaghetti sauce instead. However, I highly recommend using tomato sauce with the preferred herbs, to taste, so that you have completely control of what goes in your sauce.
I want you to know how much I love your recipes. I SOO look forward to getting them. I have tried so many already & cannot brag enough. You are simply the best!
You are definitely by go to Queen for finding something quick, easy and delicious
for a dinner meal. You do a GREAT job filling that niche. As you can intuit, I am enjoying following your blog. Happy New Year to you and your family and of course to Butters.
Can you use cottage cheese instead of ricotta? I have all the ingredients right here, except ricotta. Thanks!!
Jen, that really depends on personal preference, although I highly recommend using ricotta – it’s the star of this dish!
Not only do I like your recipes, you’re spunky sense of humor is delightful.
How much is 3 Italian sausages?
I would estimate about 1-1 1/2 cups.
Thanks for replying… love your website.
This recipe was so good, I will definitely be making it again! I did make a few adjustments though. I used sweet Italian sausage and added 1 pound of ground beef. Now because I added more meat, I increased the amount of a few other ingredients. I added 1/2 teaspoon more of all the spices except the red pepper flakes, 1/2 cup more water, 1 cup more pasta and i didn’t measure the cheese but I’m sure I put more than called for, I feel like there couldn’t be too much cheese.
We just had this for dinner and it really was excellent… especially that ricotta!! SO good! Great recipe to kick off my New Year’s resolution to meal plan more consistently! And even though it’s a slow and lazy Saturday at home, this will easily become a weeknight regular when we’re crazy busy. Thank you!
I’ll definitely try that! I love lasagna, but its so much work and it’s pretty heavy. I like your take with fresh ricotta cheese instead of bechamel sauce.
Looks amazing- can’t wait to try! A tip for those who said they had trouble getting noodles right in a traditional lasagna… Soak lasagna noodles (regular not the non boil type) in very warm/hot water for about 20-30 minutes. Then just assemble lasagna & cook. The noodles turn out perfect everytime & makes it so easy.
This looks super delicious! Pinning!
I made this the other night and my husband kept saying “Damn!” while he was eating it so I asked him what was wrong and he replied “This is awesome!” hahaha. Thank you for a great recipe, I am keeping this in my dinner rotation!
Sounds delicious! I plan to try this tonight
Made this tonight with mild Italian chicken sausage. It really was good. Even my picky 4/yr old asked for more. However, it took longer than 30 mins to make from start to finish. The cooking of the pasta took much longer than 15 mins to cook thru. I had to flip and mix the pasta into the sauce. It took at least 20-25 mins. Anyway, it truly is faster than making traditional lasagna. Will make it again! Thx!
When I saw this recipe I knew I had to try it! I’m a super busy, mother of three so I decided to try and make it even simpler with a few extra ingredients and a slow cooker. I assembled everything but added two extra sausage links, casing removed and a half teaspoon extra of each spice except the red pepper flakes. I also added a half cup ricotta cheese which I scooped out using the larger end of a melon baller. I’ll let you all know how it turns out!
Looks amazing. Can this dish be doubled for a crowd without any issues?
I haven’t tried it myself but I don’t see why it would be an issue.
Does this need stirring while it is simmering? Will the pasta stick together if it is not stirred?
There really is no need to stir – and no, the pasta will not be stuck together if it is not stirred occasionally. But please do what works best for you.
Making lasagna has always ended in disaster for me, too! This is the perfect solution! Can’t wait to try it!
Just made this recipe, but instead of sausage, with 1/2 lb of ground beef because that is what I had on hand… absolutely delicious
Just made this with artichoke-parmesan chicken sausage. The only thing I changed was not using ricotta as my husband’s not a fan. Instead, I topped it off with a little more mozzarella and popped it under the broiler for a few minutes. This dish was absolutely delicious! I can’t say it tasted like lasagna, but I will surely be making this again.
When you say a can of tomato sauce, what do you mean. In Australia we call ketchup tomato sauce and a condensed tomato paste type thing, tomato paste. What would be the closest thing. We also have tinned tomatoes and a ready made passatta/pasta sauce.
Would lI’ve to know, really keen to try this recipe.
The closest thing would be pasta sauce (passata), not ketchup.
I’m making this today, do you think it would be okay to add a little cooked zucchini to it? I love zucchini in pasta, I was thinking about cubing up one medium zucchini and pan steaming it until its almost soft and then adding it to the meat as its browning. What is your opinion on this? Would it be a bad idea?
It may be best to add cooked zucchini at the very end when adding the cheeses as I worry that the zucchini will be overcooked and turned into mush.
To clarify, is it pure condensed, pureed, very rich tomato (tomato paste in Aust) or just a plain, more runny tomato sauce, like a passatta?
It’s definitely not tomato paste – it’s more like pasta sauce.
Just wondering if you can double this recipe to use a whole box of pasta? How much more liquid do you think you would add? I’d love to stretch this to feed my whole family as there are 8 of us! Thanks!
I actually have not tried doubling this but I have received feedback from readers with unsuccessful results when doubling one pot meals due to the kind of pot they used or because of the liquid measurements among other various issues. That being said, you can try doubling all ingredients, or use your best judgment to ensure a successful outcome.
I just made this for dinner & doubled the recipe – double of everything including the water & it turned out great! Leftovers for lunch tomorrow yay!
I’ve made this twice and doubled the recipe both times. You just have to make sure to use a large enough pan/ pot and that there’s enough liquid to cook the pasta. Granted, I taste as I go, so if it needs more herbs or whatever, I just add them as needed. Doubling just requires you to be more creative. The first time, I suggest you make it as stated, so at least you know what it’s supposed to taste that, then you have a guideline.
Would this hold up if I made a day ahead of time? I was thinking of doing all of the steps including addingn ricotta at end, then allowing to cool and sticking into the fridge for a super fast dinner the next night which I could heat in the oven. Wondering if you have tried this – my only concern is the pasta getting soggy.
Melinda, rather than making this ahead of time, it may be best just to go ahead and cook it as is since this is just one of those dishes that tastes better as a leftover!
I’m a big fan of lasagna, it looks a little bit like pasta. But my favorite is definitely lasagna. When I am in a restaurant I always order it, sometimes something else, but that is rarely. I also compare the different lasagnas of the restaurants, some restaurants put some ham in it, that is disgusting. I am glad that you didn’t used it! 😉 I’ve tried your recipe and it was really tasty, it is almost how Belgians do it. If I can, I would eat it every day, but I think that isn’t healthy. My mum makes it for me, she is a king in it. I think when I’m going to move out, I take the recipe with me and then I hope I can make this dish very well so my friends can taste it. I thank you for this recipe. I will take it with me, it’s a good dish when your alone and don’t want to clean much! I’m absolutely going to make this again.
fyi, approximately 394 calories per delicious serving 🙂
Thanks! I was scrolling to see if anyone had figured it.
Awesome. I will never make lasagna any other way! I am your new biggest fan.
Do you have the nutritional information available for this dish?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
oh my word…this was so delish! My family gave it an RQ rating… (restaurant quality :)) I did make a few tweaks. Because one of my family members needs a gluten free pasta, I just made this as a sauce. I diced and sautéed carrot and onion just to get some more veggies in the meal, then 1 1/2 lbs of ground sausage, veal and pork. Added 2 cans of sauce with the 1 can of diced tomatoes. Kept all of the seasonings the same. I don’t use bagged shredded cheese so I diced and added fresh mozzarella, and parm cheese, let it melt and then added 1 cup of ricotta and stirred the entire thing together, letting it simmer throughout for about an hour. Oh, I added a 1/2 cup red wine…I had an open bottle. Served over pasta. This tasted better than the lasagne that my mom always used to make. It’s a keeper for sure and it came together so quickly. Sorry I made so many substitutions but you are truly an inspiration. I LOVE your website and food photography too!!
This looks so delicious. Can’t wait to try it out! love one pot meals
This was delicious. Used 1lb of the Bob Evans Spicy Italian ground sausage, it worked really well. The ricotta “dollops” are visually appealing but most important… tasty!! Thank you for this easy, mouth watering meal – definitely going into my recipe book.
Can’t wait to try this…looks delicious and simple! Thank you!
Love this recipe. It’s a no brainer.
Made it a month or so ago and loved it.
Making it tomorrow because I have a serious lasagna ‘jones’ happening!
I made this last night and it was a hit. I did used cottage cheese instead of ricotta cheese and used fresh garlic. It will be made again. It was fast, easy, and delicious. Thank you.
LOVE IT! And more importantly, my kids love it!
So easy but delicious.
Tried this today for Sunday dinner and it was damn delicious!
Where has this website been all my life. Will definitely be trying more recipes.
For those down under tomato sauce in US recipes is tomato puree
i made this for dinner tonight & it was fabulous! Quick & easy & tasted great!
I don’t suppose you could crock pot this?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
I used the mini farfalle and it cut the cooking time by 8 min. Thanks for great recipe!
LOVE this idea. Do you think omitting the meat will give enough flavour to the sauce? What would be a good way of ensuring it doesn’t end up too bland? Thanks!
It should be fine to omit the meat as needed as you can always increase the seasonings, to taste.
Made this the other night for my hubby and me. I had some homemade marinara that needed used up, so I subbed all the tomato for that. And subbed penne for the bowties because I can’t find gluten free bowties. It was so yummy and so fast to make. We’re not always fans of Italian sausage, but we really enjoyed it in this dish.
HI – This looks awsome (I love quick cooking) but I have a question. Italian Sausage, I know we don’t have this in Iceland, so could I use regular minced beef instead ? Would I have to add some special spices ?
Thanks so much for all your yummy recipes
Yes, ground beef should work just fine.
Could I just omit the the meat all together??