One Pot Lasagna
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.
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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.
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
Serving 4servingCalories 1019kcal (51%)Carbohydrates 74g (25%)Protein 43g (86%)Fat 57g (88%)Saturated Fat 22g (110%)Polyunsaturated Fat 6gMonounsaturated Fat 25gCholesterol 135mg (45%)Sodium 2215mg (92%)Potassium 1512mg (43%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 1200mg (24%)Vitamin C 17mg (21%)Calcium 402mg (40%)Iron 6mg (33%)
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