One Pot No Bake Lasagna from Sunset Magazine
Dive into the ultimate comfort food with this *One Pot No Bake Lasagna* recipe from Sunset Magazine—a quick and hassle-free twist on a classic Italian favorite! Perfect for busy weeknights, this dish comes together in just 40 minutes and uses a single skillet, minimizing cleanup while maximizing flavor. Layers of tender lasagna noodles cook directly in a rich tomato sauce infused with garlic, ground beef (or Italian sausage), and fresh basil. A decadent trio of ricotta, mozzarella, and Parmesan melts to perfection right in the pan, creating that cheesy, gooey goodness we all crave. With no oven required, this stovetop lasagna is a game changer for anyone seeking easy, hearty meals. Serve it fresh from the pot, garnished with parsley, for a crowd-pleasing dinner that delivers comfort every time. Perfect as a family favorite or an impressive dish for guests!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (or Italian sausage)
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 8 sheets Lasagna noodles
- 2 cups Water or broth
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Basil (fresh, chopped)
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Heat a large, deep skillet or sauté pan over medium heat. Add the olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the ground beef or Italian sausage to the pan. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Stir in the crushed tomatoes, salt, black pepper, and 1 tablespoon of chopped basil. Bring the mixture to a simmer, allowing it to cook for 5 minutes.
Break the lasagna noodles into thirds and layer them directly into the sauce. Add the water or broth and gently press the noodles into the liquid, ensuring they are mostly submerged.
Cover the pan with a lid and simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking, until the noodles are tender and cooked through.
Once the noodles are done, dollop spoonfuls of ricotta cheese on top of the lasagna. Sprinkle the shredded mozzarella and Parmesan cheese over the entire dish.
Cover the pan again and allow the cheese to melt for 5 minutes over low heat.
Remove from heat, sprinkle with the remaining fresh basil and parsley, and serve hot directly from the pot.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 399.2 g | 145% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 39.8 g | ||
| Protein | 256.0 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3786 mg | 291% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3850 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
