One Pan Lasagna (Ready in 30 Minutes!)
One Pan Lasagna
Ingredients
- 16 oz 90/10 ground beef grass-fed
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups crushed tomatoes canned
- 8 oz lasagne pasta whole-wheat
- 1 cup mozzarella cheese shredded, part-skim
- 1 tsp oregano dried
- 1 tsp parsley dried
- 1 tsp basil dried
- ¼ tsp salt
- ¼ tsp black pepper
- 3 cups chicken broth low sodium
Instructions
- In a large 12-inch skillet over medium-high heat, add the ground beef and break it apart as it cooks. Brown until no pink remains, about 5 to 7 minutes. Drain any excess fat from the pan and return it to the heat.
- Add the chopped onion, minced garlic, oregano, parsley, basil, salt, and pepper. Stir to combine and cook for about 3 minutes, until the onion softens and the garlic is fragrant.
- Add the crushed tomatoes, chicken broth, and lasagne pasta. Stir everything together, making sure the pasta is submerged in the liquid as much as possible.
- Bring to a boil, then reduce the heat to a low simmer. Cook uncovered for 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. The pasta should be tender and most of the liquid absorbed when done. If the mixture looks too dry before the pasta is cooked through, add a splash of broth or water.
- Stir in the shredded mozzarella and cook for another 30 seconds to 1 minute until the cheese is fully melted and the mixture looks creamy. Remove from heat and serve immediately.
Nutrition
Lasagna is one of those meals that everybody loves but nobody wants to make on a Tuesday night. It just takes too long. The layering, the multiple pots, the hour in the oven… it is a lot. A Tuesday…. it’s not happening. But this one…. different story. This one gives you all you are looking for without any of that. One skillet, 30 minutes, and dinner is on the table.
The pasta cooks right in the sauce with the beef and the broth, which means it absorbs all of that flavor as it softens. By the time, you stir in the mozzarella at the end you have something that tastes like it took a lot more effort than it actually did. That is kind of the whole point.
This is the kind of meal that works for a busy weeknight but also holds up well enough to bring to someone who needs a meal dropped off.
It reheats really well, stores easily, and makes six solid servings so there is usually enough left for lunch the next day.
What Makes This Version Worth Making
The pasta goes in dry with the broth and crushed tomatoes, which might feel unusual if you are used to boiling pasta separately.
Do not skip this step or try to pre-cook the pasta.
Cooking it directly in the sauce is what gives this dish its depth of flavor and also what keeps it a true one pan meal.
Using 90/10 grass-fed ground beef keeps things leaner without sacrificing the richness that makes lasagna feel satisfying.
The whole-wheat pasta adds a little more fiber and holds up well to the longer simmer without going mushy.
A Few Things Worth Knowing Before You Start
BIG DEAL! Use a large skillet, at least 12 inches.
This recipe has a lot of volume between the broth, the tomatoes, the beef, and the pasta, and it needs room to simmer without spilling over.
Stir occasionally while the pasta is cooking to keep it from sticking to the bottom of the pan. If the liquid absorbs before the pasta is fully tender, add a small splash of broth or water and keep going.
Leftovers store covered in the fridge for up to four days. Reheat on the stovetop over low heat with a small splash of water or broth to loosen it back up, or microwave in a covered dish.
Nice and easy even for a weeknight!