Quick Pot Lasagna
Satisfy your lasagna cravings in a fraction of the time with this easy and delicious Quick Pot Lasagna! Made entirely in one pot, this recipe combines hearty ground beef, perfectly tender oven-ready lasagna noodles, a rich tomato sauce infused with garlic and Italian seasoning, and layers of creamy ricotta, melty mozzarella, and nutty parmesan cheese. With just 10 minutes of prep and 30 minutes from start to finish, this family-friendly dish delivers all the comforting flavors of traditional lasagna without the fuss of layering or baking. Perfect for busy weeknights, this one-pot wonder stays fresh and vibrant with a sprinkle of fresh basil before serving. Simple, satisfying, and packed with flavor, it’s your new go-to for effortless Italian-inspired meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 28 ounces crushed tomatoes
- 2 cups water
- 8 sheets oven-ready lasagna noodles
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh basil, chopped (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat.
Add 1 pound of ground beef, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook until the beef is browned, breaking it up with a spoon as it cooks, for about 5 minutes.
Stir in 3 minced garlic cloves and 1 teaspoon of dried Italian seasoning. Cook for 1 minute until fragrant.
Pour in 28 ounces of crushed tomatoes and 2 cups of water. Stir until combined and bring the mixture to a simmer.
Break 8 sheets of oven-ready lasagna noodles into large pieces and layer them into the pot, pressing them gently into the sauce. Do not stir.
Reduce the heat to low, cover with a lid, and let the noodles cook until tender, about 15 minutes. Stir occasionally to prevent sticking, making sure the noodles are submerged in sauce.
In a small bowl, combine 1.5 cups of ricotta cheese and 0.5 cup of grated parmesan cheese. Set aside.
Once the noodles are cooked, dollop the ricotta mixture over the lasagna and sprinkle 2 cups of shredded mozzarella cheese on top.
Cover the pot again and cook for another 5 minutes, or until the cheese is melted and bubbly.
Garnish with 2 tablespoons of chopped fresh basil, if desired, and serve hot. Enjoy your Quick Pot Lasagna!
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 516 mg | 40% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 627 mg | 13% | |
*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.
