One Pot Lasagna
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Enjoy all of the flavors of a traditional lasagna, made in a fraction of the time, with this One Pot Lasagna recipe! It’s filled with layers of pasta, ricotta and mozzarella cheese, and meat sauce. The best part is, skillet lasagna is easy to make in only 30 minutes for a quick comfort food meal any night of the week.
Table of contents
The first time I made this recipe, my husband asked why I’d ever make a traditional lasagna again. This seriously has the same delicious flavors, and comfort food feels, of a traditional lasagna that takes hours to prep, layer and bake. But the beauty of this one pot lasagna, it’s made in just 30 minutes!!
Lasagna noodles cooked in a red wine marinara meat sauce, topped with three different types of cheese, this recipe combines everything I love about Italian comfort food into one simple dish.
It’s so easy to make, you can add it to your menu every week. And I promise, after one bite, you’re definitely going to want to make this recipe again and again!
Ingredients
- Olive oil
- Onion – I recommend using a yellow onion in this recipe for it’s neutral flavor.
- Mushrooms – I like to use baby bella mushrooms (also called crimini mushrooms), but feel free to use white button mushrooms or dice up whole portobello mushrooms.
- Garlic – I recommend fresh minced cloves for the best flavor!
- Italian sausage – If you can’t find Italian sausage, not in the casing, you can always use Italian link sausage, and simply remove the sausage from the casing before adding it to this meatloaf recipe. Feel free to use mild, or hot Italian sausage, based on your taste preference.
- Italian seasoning – I highly recommend my homemade seasoning, linked here. It’s so flavorful and easy to mix up in less than 5 minutes! Of course, you can always purchase pre-made seasoning on the spice aisle at the grocery store.
- Red wine – I recommend a medium-bodied wine that will pair well with the acidity of the tomato sauce. A cabernet, zinfandel or chianti will all work in this sauce. If you want to omit the wine, simply add an additional cup of chicken or beef broth to the recipe.
- Lasagna noodles – for this recipe you can use traditional lasagna noodles. You do not need to purchase no-boil noodles. The noodles will be broken up and cook in the marinara sauce and broth in the skillet with the other ingredients.
- Marinara sauce – use this homemade marinara sauce recipe, or purchase a jar of your favorite sauce. We’re big fans of Raos marinara sauce at our house, when I’m not making a homemade sauce.
- Chicken or beef broth – chicken broth will have a more neutral, mild flavor, where beef broth will have a richer, deeper, more savory flavor. For a heartier flavor, use beef broth, for a more mild flavor, use chicken broth.
- Ricotta cheese
- Mozzarella cheese – I recommend sliced fresh mozzarella cheese, as it melts beautifully on top of this dish, but shredded mozzarella cheese will also work just fine.
- Parmesan cheese
Instructions
For the full detailed recipe instructions, ingredient quantities and step-by-step video, scroll to the recipe card at the bottom of this post.
- Cook the mushrooms and onions. Heat olive oil in a large skillet, or dutch oven, over medium-high heat. When the oil is hot, add diced onions and mushrooms to the skillet. Cook for 3-4 minutes. Add minced garlic and cook for an additional 1 minute.
- Add Italian sausage. Add loose Italian pork sausage to the skillet, along with Italian seasoning, and cook and crumble the sausage for 5-7 minutes.
- Pour in the red wine. Add the wine to the skillet and let it simmer over medium-high heat for 2 minutes.
- Pour in the marinara sauce. Add the marinara sauce to the skillet and stir to combine everything.
- Add lasagna noodles and broth. Break each of the lasagna noodles into 3-4 pieces and add them to the skillet. Pour beef or chicken broth over the noodles in the skillet and stir to combine, making sure that all of the noodles are covered in liquid. Place a lid on the skillet, reduce the heat to medium-low and cook for 15 minutes.
- Cheese it up! After 15 minutes, remove the lid from the skillet and top with ricotta, mozzarella and parmesan cheese. Place the lid back on the skillet and cook for an additional 3-4 minutes, allowing the cheese to melt into the lasagna. Remove the lid and serve the skillet lasagna in bowls, or on rimmed plates. Top with chopped fresh basil, if you’d like!
Pro tips
- Be sure that the noodles are covered in liquid! The noodles cook in the hot liquid in the skillet. This is what makes this one pot recipe work. If the noodles aren’t completely submerged in the liquid, they won’t cook and you’ll end up with chewy, half-cooked noodles. Now nobody wants that!
- Not a fan of Italian sausage? Use ground beef, ground turkey or ground pork instead and add an additional teaspoon of Italian seasoning.
- Feel free to make this recipe ahead of time and store it in the refrigerator in the skillet, once it’s cooled. When you’re ready to eat the lasagna, simply place the skillet back on the stove over medium-high heat and cook for 5-7 minutes, or until it’s heated through.
- If you want the lasagna to be less saucy, reduce the red wine to half a cup, and omit half a cup of the chicken or beef broth.
How to store and reheat
This one pot lasagna makes amazing leftovers. It might be even better the next day!
Simply place any leftover lasagna in an airtight container and store it in the refrigerator for up to 6 days.
Reheat the lasagna in the microwave for 2-3 minutes. I always like to top the reheated lasagna with a little more fresh parmesan before serving.
Dietary options
To make this recipe gluten free, replace the lasagna noodles with gluten-free lasagna noodles. Always make sure the marinara sauce and broth used are gluten free.
To make this recipe alcohol-free, replace the red wine with an additional cup of chicken or beef broth.
To make this recipe vegetarian, replace the Italian sausage with additional mushrooms, diced zucchini and bell peppers, or use Italian-style meatless crumbles, instead of Italian sausage.
What to serve with it
This skillet lasagna recipe is delicious on it’s own, or served with buttery garlic bread for dipping straight into the lasagna, or to lighten things up, add a scrumptious salad. Pair the recipe with any of these side dishes for a winning combo!
More one pot recipes
If you’re loving this One Pot Lasagna recipe, then I know you’ll also love the other 60+ delicious One Pot Recipes on this list! Start out by trying these fan favorites.
One Pot Lasagna
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, diced
- 10 ounces baby bella mushrooms, diced
- 4 cloves garlic, minced
- 1 pound loose Italian sausage, mild or hot
- 2 tablespoons Italian seasoning
- 1 cup red wine, cabernet or zinfandel, recommended
- 10 lasagna noodles, broken into thirds
- 24 ounces marinara sauce
- 1 ½ cups chicken broth, or beef broth
- 1 cup ricotta cheese
- ½ cup fresh mozzarella cheese, sliced
- ¼ cup parmesan cheese, grated
Instructions
- Add the olive oil to a large skillet on the stove over medium high heat.
- Add the diced onions and mushrooms, cook 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the Italian sausage and Italian seasoning, cook and crumble the sausage for 5-7 minutes.
- Pour the red wine into the skillet and simmer for 2 minutes.
- Add the marinara sauce to the skillet.
- Layer the broken lasagna noodles on top.
- Pour the chicken broth over the lasagna noodles. Stir to combine, making sure that all of the noodles are covered in liquid.
- Place a lid on the skillet, reduce the heat to medium-low and cook for 15 minutes.
- Remove the lid from the skillet and add the ricotta cheese, mozzarella cheese and parmesan cheese on top of the lasagna.
- Place the lid back on the skillet and allow the cheese to melt for 3-4 minutes.
- Serve immediately.
Video
Notes
- To make this recipe gluten free, replace the lasagna noodles with gluten-free lasagna noodles. Always make sure the marinara sauce and broth used are gluten free.
- To make this recipe alcohol-free, replace the red wine with an additional cup of chicken or beef broth.
- To make this recipe vegetarian, replace the Italian sausage with additional mushrooms, diced zucchini and bell peppers, or use Italian-style meatless crumbles, instead of Italian sausage.
- Store leftover lasagna in the refrigerator for up to 6 days. Reheat the lasagna in the microwave for 2-3 minutes.
- If you want the lasagna to be less saucy, reduce the red wine to half a cup, and omit half a cup of the chicken or beef broth.
Nutrition Facts
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11 Comments on “One Pot Lasagna”
Why, yes. Yes, I would eat that. I would eat that right now. I would eat that right now and not let anyone else near it.