One Pot Lasagna
Prep
10m
·
Cook
40m
·
Total
50m
About This Recipe
This delicious one pot lasagna is made with layers of hearty ground beef, tomato sauce, and gooey mozzarella cheese. With the convenience of only using one pot, this recipe is a breeze to make and perfect for weeknight dinners. Infused with Italian herbs and spices for an irresistible flavor.
Ingredients
(Servings:
5)
Scale
Convert
Filling
Sauce Flavourings
Lasagna
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories715kcal35%
-
Fat35g53%
-
Saturated Fat15g75%
-
Carbohydrates55g18%
-
Fiber7g28%
-
Sugar15g30%
-
Protein40g80%
-
Cholesterol120mg40%
-
Sodium1,100mg45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tomato passata is just plain pureed tomato and comes in tall bottles. It is widely used in Italian cooking and becoming more and more well known here in Australia and the UK. In Australia you will find it in the pasta section of supermarkets along with tomato paste and bottled pasta sauces and costs around the same as canned tomato. You can buy passata in Walmart in America.
You can make your own by pureeing canned crushed tomato. Or you can substitute with plain, unseasoned pureed tomato (comes in cans) BUT the flavour is more intense than passata because it has been cooked. So reduce the amount you use by 1/2 cup and add 1/2 cup of water to the pureed tomato (this will make it more like passata in flavour and consistency).
Do not substitute with ketchup or tomato sauce - both of these are seasoned and the flavour is not right for this dish!
2. If you don't have an Italian herb mix on hand, just substitute with a combination of dried parsley, oregano, thyme or basil (whatever you have).
3. The fry pan I used was 26cm / 10" in diameter and 6cm/2.4" deep.
4.Nutrition per serving assumes 1 cup of mozzarella cheese is used for the topping. The calories in this are less than traditional lasagna because a) there is no béchamel sauce; and b) there are only 2 layers of lasagna sheets.
You can make your own by pureeing canned crushed tomato. Or you can substitute with plain, unseasoned pureed tomato (comes in cans) BUT the flavour is more intense than passata because it has been cooked. So reduce the amount you use by 1/2 cup and add 1/2 cup of water to the pureed tomato (this will make it more like passata in flavour and consistency).
Do not substitute with ketchup or tomato sauce - both of these are seasoned and the flavour is not right for this dish!
2. If you don't have an Italian herb mix on hand, just substitute with a combination of dried parsley, oregano, thyme or basil (whatever you have).
3. The fry pan I used was 26cm / 10" in diameter and 6cm/2.4" deep.
4.Nutrition per serving assumes 1 cup of mozzarella cheese is used for the topping. The calories in this are less than traditional lasagna because a) there is no béchamel sauce; and b) there are only 2 layers of lasagna sheets.
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