Faith, Food, Uncategorized

One Pot Lasagna

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My mom made the best lasagna. As kids, we would request her famous lasagna for our birthday dinners. I attempted my mom’s lasagna once, when I was first married. She stayed on the phone, and talked me through each step. It turned out delicious. I made a second attempt on my own, and it wasn’t so great. I didn’t make it again.

Several years ago I came across one pot lasagna. It has everything I love. It’s Italian, simple, and my family will actually eat it. I cautiously gave it a try, and was surprised by the results. The lasagna turned out well. How could something so simple be so delicious? I didn’t stand at the stove cooking sauce for hours. There is no boiling of lasagna noodles, and then laying them out separately, before you even begin assembling your lasagna. Did I actually make a scrumptious, savory, edible lasagna? Yes! I did. And you can too. 

Just like the title says, it really only uses one pot. Honestly, this recipe holds up against traditional lasagna quite well. It may even be better. I can’t believe I just said that. I’ve had lasagna where the sauce cooked for twenty four hours, and it was very good. One pot lasagna is just as good, in my opinion, and way easier to make. 

Give your family a hearty satisfying meal with this fantastic lasagna.

 

Happy Eating!

 

Now these three remain:

faith, hope, and love.

But the greatest of these is love.

1 Corinthians 13:13

 

One Pot Lasagna

 

1 to 2 Tbsp Olive Oil

½ medium yellow onion, chopped

1 lb. ground beef

1 lb. mild Italian sausage

8 Oven Ready lasagna noodles (broken into pieces)

1 (28oz.) can crushed tomatoes

1 (8oz.) can tomato sauce

3 to 5 cloves of crushed garlic

½ cup water

1 tsp. salt

1 tsp. pepper

½ tsp. sugar

1 tsp. basil

1 tsp. oregano

1 tsp. Italian seasoning

1 (7.5oz.) ricotta cheese

6 oz. shredded Mozzarella

 

  1. In a large skillet (at least 12”), saute onions over medium-high heat in olive oil until translucent.
  2. Add in ground beef and Italian sausage. Once the meat is cooked, drain off fat.
  3. While the meat is cooking, add the crushed tomatoes in a large bowl with the tomato sauce and the ½ cup water. Season the tomato mixture with sugar, basil, oregano, Italian seasoning, garlic, salt and pepper.
  4. Add lasagna noodles that have been broken into large pieces on top of the drained meat mixture. Do not stir. Just make an even layer of the noodles.
  5. Pour sauce mixture over the broken up noodles. Do not stir. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
  6. After 10 minutes, remove the lid and gently stir. Separate any noodles that are stuck together.
  7. Replace the lid, and simmer an additional 10 minutes, stirring occasionally.
  8. After the second 10 minutes. Turn off heat, remove the lid, stir well and separate any stuck noodles.
  9. Put spoonfuls of ricotta cheese evenly over the top. Cover and let it sit, off heat, for 5 minutes.
  10. Sprinkle mozzarella on top and place under the broiler for 3 to 5 minutes until cheese is melted and browned.

 

Notes

* You can use plain ricotta cheese or you can add herbs for more flavor.

* Make sure to use a large oven safe pan.

* To save time, mix up your tomato sauce before you begin cooking.

* Adjust the spices to your taste.

* Break the dry lasagna noodles into approximately 2 inch sized pieces. 

 

 

Check out my monthly column at Mustard Seed Sentinel. You can get this recipe and more. Go to the “More” tab and scroll down to Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-one-pot-lasagna

13 thoughts on “One Pot Lasagna”

  1. Thank you Meghan. I will try this recipe for my family on the next day I can eat. I have two questions for you. First, we only have an electric skillet. I assume that will work but would like to know if you have tried it in one. We have done lasagne before in the skillet but I always like to try out new recipes here in the motel room. My second question has to do with the noodles. Wanda and I have had several bad experiences with ‘oven-ready’ noodles not being cooked and hard and crunchy in lasagne. As such we won’t use them typically. So my question is does this recipe actually soften the noodles enough that they are edible? In my reading this recipe I just don’t see enough water and fat being produced that will soften them up in just 30 minutes. Would pre-cooking regular noodles (just barely al dente) also work?

    Again, thank you for the recipe. Apart from the noodles it looks wonderful. Can’t wait to try it.

    Liked by 1 person

    1. Hi Homer,

      Yes you can use your electric skillet. You just won’t get the browning on the top from the broiler which won’t affect the taste. The sauce and water soften the noodles perfectly. Once you get it to boil, which can take a while since there’s a thick layer of meat, noodles, and sauce, it will simmer a total of 20 minutes.
      I’ve made this recipe many times and the noodles are always cooked perfectly and soft.
      So definitely stick with the oven ready lasagna noodles and follow the recipe. It will work!
      Also, to melt your mozzarella just place the lid on your electric skillet at the end when all the cooking is done. There should be enough heat to melt the cheese.
      Let me know how it goes.

      Liked by 1 person

      1. Ok. Thank you. Will try it out on Friday with the oven ready noodles and let you know. We are used to melting cheese when I make pizza in the skillet so its all good. I sure it will turn out fine! Thanks again!

        Liked by 1 person

      2. 😂 You are easily impressed. So I guess our making turkey in our slow cooker and fudge in the skillet yesterday would be over the top. 😉 You would be surprised how much one can make without an oven or decent fridge.

        Liked by 1 person

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