Weeknight Lasagna Bowl
Transform your busy weeknights with this comforting and quick Weeknight Lasagna Bowl—a one-pot dinner that delivers all the rich, cheesy flavors of classic lasagna in just 45 minutes. Perfectly seasoned ground beef, tender lasagna noodles, and a creamy ricotta mixture simmer together in a hearty tomato-based broth, creating a meal that's both satisfying and easy to prepare. Topped with melted mozzarella, grated Parmesan, and fresh basil, this recipe captures everything you love about traditional lasagna with none of the layering or lengthy bake times. Ideal for family dinners or hassle-free entertaining, this simple yet indulgent dish is sure to become a weeknight favorite. Keywords: weeknight lasagna, one-pot dinner, quick lasagna recipe, easy Italian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain excess grease if needed.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and let simmer for 5 minutes to develop the flavors.
Pour in the chicken broth and stir. Bring the mixture to a boil over medium-high heat.
Add the broken lasagna noodles and stir to ensure the noodles are submerged in the liquid. Reduce the heat to medium and cook, stirring occasionally, until the noodles are tender, about 12-15 minutes.
Once the noodles are cooked, remove the pot from heat. Stir in the ricotta cheese until incorporated, creating a creamy sauce.
Sprinkle the mozzarella and Parmesan cheeses evenly over the mixture. Cover the pot and let sit for 2-3 minutes until the cheese is melted and gooey.
Garnish with fresh chopped basil before serving. Serve hot in bowls and enjoy your Weeknight Lasagna Bowl!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 668 mg | 14% | |
*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.
