One Pot Lasagna
Prep
10m
Cook
40m
Total
50m
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
5 servingsFilling
Sauce Flavourings
Lasagna
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 715kcal 35%
-
Fat 35g 53%
-
Saturated Fat 15g 75%
-
Carbohydrates 55g 18%
-
Fiber 7g 28%
-
Sugar 15g 30%
-
Protein 40g 80%
-
Cholesterol 120mg 40%
-
Sodium 1,100mg 45%
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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