Best 4 One Pan Lasagna Recipe By Tasty Recipes

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**One-Pan Lasagna: A Culinary Symphony of Italian Flavors**

Indulge in the culinary masterpiece that is One-Pan Lasagna, a dish that harmonizes the vibrant flavors of Italy into a single, irresistible meal. This oven-baked lasagna is not only a feast for the taste buds but also a testament to the convenience of one-pot cooking. With layers of tender pasta, a rich and flavorful meat sauce, a creamy béchamel sauce, and an abundance of melted cheese, this lasagna is a symphony of textures and tastes that will leave you craving more.

**The Perfect Combination of Convenience and Flavor**

The beauty of One-Pan Lasagna lies in its effortless preparation. By utilizing a single pan, you can create a delectable dish that eliminates the need for multiple pots and pans. This streamlined approach not only simplifies the cooking process but also minimizes cleanup, making it an ideal meal for busy weeknights or casual gatherings.

**A Medley of Recipes to Satisfy Every Craving**

This article presents a diverse collection of One-Pan Lasagna recipes, each offering a unique twist on this classic Italian dish. From the traditional lasagna with its hearty meat sauce to vegetarian variations bursting with fresh vegetables, there's a recipe to cater to every palate and dietary preference.

**Traditional One-Pan Lasagna:** Experience the authentic flavors of lasagna with this classic recipe. Layers of pasta, a rich meat sauce, and a creamy béchamel sauce come together to create a dish that is both comforting and satisfying.

**Vegetarian One-Pan Lasagna:** For those who prefer a meatless option, this vegetarian lasagna is packed with a medley of roasted vegetables, spinach, and ricotta cheese. The result is a vibrant and flavorful dish that is both healthy and delicious.

**One-Pan Chicken Lasagna:** This recipe adds a protein-packed twist to the classic lasagna by incorporating tender chicken. The chicken is seasoned with aromatic herbs and spices, then layered with pasta, a creamy sauce, and melted cheese for a hearty and flavorful meal.

**One-Pan Sausage Lasagna:** For those who love the bold flavors of sausage, this recipe features a combination of ground sausage, Italian herbs, and a rich marinara sauce. The result is a lasagna that is bursting with savory and satisfying flavors.

**One-Pan Spinach and Artichoke Lasagna:** This unique recipe combines the classic flavors of lasagna with the creamy goodness of spinach and artichoke dip. Layers of pasta, a creamy spinach and artichoke filling, and melted cheese create a dish that is both indulgent and delicious.

**Tips for Lasagna Perfection**

- For the best results, use a high-quality pasta sauce. A homemade sauce will provide the most flavor, but a good-quality store-bought sauce can also be used.
- Don't overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
- Layer the lasagna in a single pan, starting with a layer of sauce, then pasta, then cheese, and so on.
- Bake the lasagna in a preheated oven until the cheese is melted and bubbly and the pasta is tender.
- Let the lasagna rest for a few minutes before slicing and serving. This will help the lasagna hold its shape.

Let's cook with our recipes!

ONE-SKILLET LASAGNA



One-Skillet Lasagna image

This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it's definitely kid-friendly. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3/4 pound ground beef
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1-1/4 cups 1% cottage cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl., In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning., Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender., Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Nutrition Facts : Calories 478 calories, Fat 20g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 1552mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 31g protein.

EASY ONE POT LASAGNA



Easy One Pot Lasagna image

The easiest 30-min lasagna made in a single pot - no boiling, no layering, nothing - the pasta gets cooked right in the pan!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
3 Italian sausage links, casing removed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes, optional
8 ounces farfalle pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
1 cup ricotta cheese
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste. Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes. Serve immediately, garnished with parsley, if desired.

ONE-PAN LASAGNA RECIPE BY TASTY



One-pan Lasagna Recipe by Tasty image

Here's what you need: canola oil, ground beef, kosher salt, ground black pepper, garlic, medium onion, marinara sauce, lasagna sheets, ricotta cheese, mozzarella cheese, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 lb ground beef
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups marinara sauce, divided
6 lasagna sheets
1 cup ricotta cheese
1 cup mozzarella cheese
2 tablespoons fresh basil, chopped

Steps:

  • Preheat oven to 350° F (180°C).
  • Heat the oil in a cast-iron skillet over high heat.
  • Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
  • Add the garlic and onion and cook until onions are starting to become translucent.
  • Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
  • Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
  • Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
  • Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
  • Bake for 25 minutes until cheese is bubbly and golden brown.
  • Cool, slice, then serve.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 48 grams, Sugar 7 grams

THE BEST LASAGNA RECIPE BY TASTY



The Best Lasagna Recipe by Tasty image

Tasty's ultimate lasagna is cheesy, comforting and indulgent. We spent hours upon hours perfecting this recipe to test different techniques, methods, and ingredients and ended up with a dish that has layers of creamy béchamel, rich tomato sauce, and mounds of mozzarella and fontina cheeses. We truly think it's the best!

Provided by Lauren Lee

Categories     Dinner

Time 22h10m

Yield 8 servings

Number Of Ingredients 35

½ lb ground sirloin, lean
½ lb mild italian pork sausage, casing removed
2 oz prosciutto, finely chopped
2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
½ teaspoon red pepper flakes, optional
½ teaspoon fennel seeds, crushed
2 tablespoons tomato paste
½ cup dry red wine
28 oz whole tomatoes, preferably San Marzano
1 ½ cups passata, or strained tomatoes
1 large carrot, eeled
½ cup unsalted butter
1 teaspoon granulated sugar, optional
½ cup fresh basil leaves, torn
6 tablespoons unsalted butter
6 tablespoons all purpose flour
6 cups whole milk, room temperature
2 teaspoons kosher salt
¾ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
1 cup freshly grated parmigiano-reggiano cheese
nonstick cooking spray, for greasing
1 lb no boil lasagna noodles
hot water
1 tablespoon olive oil
1 ½ cups freshly grated fontina cheese
1 cup freshly grated low-moisture mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
¼ cup freshly grated parmigiano-reggiano cheese
fresh basil leaf, for garnish

Steps:

  • Make the meat sauce: In a large bowl, gently combine the ground sirloin, sausage, and prosciutto, being careful not to overmix. Shape into 5-6 large, shaggy meatballs.
  • Heat the olive oil in a large pot over medium-high heat. Working in batches, add the meatballs and brown on all sides, 1-2 minutes per side. Transfer to a rimmed baking sheet and repeat with the remaining meatballs.
  • Reduce the heat to medium and add the onion. Season with salt and sauté until translucent, 5-7 minutes.
  • Add the garlic, thyme, oregano, red pepper flakes, and fennel seeds. Sauté for 1 minute, until the garlic is fragrant.
  • Add the tomato paste and cook, stirring frequently, until the color turns dark red, 3-4 minutes.
  • Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and cook until the liquid has almost evaporated, 1-2 minutes.
  • Add the canned tomatoes, passata, carrot, butter, the browned meatballs, and 2 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½-2 hours, until the sauce has thickened.
  • Remove the sauce from the heat and discard the carrot, then use a potato masher to crush the meatballs into small pieces. Season the sauce with more salt to taste. If the sauce tastes too acidic, add the granulated sugar. Stir in the basil leaves and set aside.
  • Make the béchamel sauce: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly, for about 3 minutes, until no lumps remain but the roux has not yet browned. While whisking, slowly pour in the milk until evenly incorporated. Whisk in the salt, garlic powder, and nutmeg. Bring to a low simmer and cook, whisking often, until the sauce has thickened enough to coat the back of a spoon, 8-10 minutes. Remove the pot from the heat and stir in the Parmigiano-Reggiano cheese.
  • Assemble the lasagna: Preheat the oven to 375°F (190°C). Grease a 9 x 13 x 3-inch baking dish with nonstick spray.
  • Add no-boil lasagna noodles to a large baking dish or bowl. Cover with hot water and add the olive oil. Let sit for 5-10 minutes, until the noodles are a bit more pliable, but still snap when broken in half.
  • Spread about ¾ cup of the meat sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Spread about 1 heaping cup of béchamel over noodles in an even layer. Top with 1 heaping cup of meat sauce, followed by ¼ cup fontina and ¼ cup grated mozzarella. Add another layer of noodles, arranging in the opposite direction as the first layer, and top with about 1 heaping cup of béchamel. Repeat to make 4 more layers, ending with a layer of lasagna noodles.
  • Spread 1 cup of béchamel, then 1 cup of meat sauce over the noodles. Scatter the remaining ½ cup of fontina, the fresh mozzarella cheese, and grated Parmigiano-Reggiano on top. Reserve the remaining meat sauce for serving. Cover the baking dish with a sheet of foil (grease the underside with nonstick spray to prevent the cheese from sticking) and place on a rimmed baking sheet.
  • Bake the lasagna for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes, if desired, to brown the cheese. Remove from the oven and let the lasagna sit for at least 20 minutes to cool.
  • Garnish the lasagna with the basil, then serve with the reserved meat sauce alongside.
  • Enjoy!

Tips:

  • Prep your ingredients ahead of time: Dicing the onion, mincing the garlic, and measuring out the spices and seasonings before you start cooking will help you stay organized and make the cooking process smoother.
  • Use a large skillet or Dutch oven: This will ensure that you have enough space to cook the lasagna noodles and sauce without overcrowding the pan.
  • Cook the lasagna noodles according to the package directions: Al dente noodles will hold their shape better in the lasagna.
  • Don't skimp on the cheese: Cheese is what makes lasagna so delicious, so be generous with it.
  • Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set.

Conclusion:

One-pan lasagna is a quick and easy weeknight meal that's perfect for busy families. It's also a great way to use up leftover lasagna noodles and sauce. With a few simple tips, you can make a delicious and satisfying one-pan lasagna that the whole family will love.

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