This Easy One Pot Lasagna has all the delicious flavors of lasagna but half the work! Made entirely in one pot, this is a perfect quick weeknight dinner recipe that your family will love. Make this easy homemade lasagna tonight!
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Who doesn’t love a cheesy, delicious pan of lasagna? I sure do, but one thing I don’t love is the amount of work and time that goes into making it. All the boiling and layering, it is a huge process. That is why I decided to give this Easy One Pot Lasagna a try. Everything cooks in one pot – the noodles even cook right in the sauce!
My family devoured this dutch oven lasagna. I decided to use my dutch oven because it is deeper than a regular skillet, and can be transferred from the stove top to the oven for the final step. The lasagna is cooked on the stove top and then finished in the oven to get the cheese all bubbly and brown.
How do you make one pot lasagna?
- Start by sauteing the onions and sausage in some olive oil. You can use Italian sausage made of either chicken or pork. Chicken sausage is a healthier option, although I think pork sausage gives a richer flavor.
- Stir in garlic and red pepper flakes. The red pepper flakes are optional, you can skip them if you want a more mild flavor.
- Add in the crushed tomatoes, oregano, salt and pepper. Stir to combine and bring to a simmer.
- Stir in wine and water. The wine really adds to the flavor of the sauce, but if you don’t want to use it, you can use all water.
- Add the broken lasagna noodles. Be sure to stir them in well and then push them down into the sauce so they are covered in liquid. Cover and cook for 20 minutes. After 20 minutes, stir pot to make sure no noodles are stuck to the bottom, and redistribute the noodles. Cover and cook for another 15-20 minutes, or until pasta is cooked.
- Dollop ricotta over the top of the pasta, then top with mozzarella. I recommend using whole milk mozzarella for the best texture, as it melts better than part skim mozzarella. You can use either shredded or sliced mozzarella. Cover and allow the cheese to melt.
- Move pot to the oven under the broiler. Broil for 2-4 minutes, or until cheese is bubbly and starting to brown in places.
If you like this recipe you will love:
- 2 tbsp olive oil
- 1 lb. italian sausage
- 1 onion diced
- 4 garlic cloves minced
- 1 tsp oregano
- ½ tsp red pepper flakes optional
- salt to taste
- black pepper to taste
- 28 ounce crushed tomatoes
- 1/2 cup dry red wine
- ½ cup water
- 8 ounces lasagna noodles broken into pieces
- 8 ounces whole milk mozzarella shredded or sliced
- 8 ounces ricotta
- fresh basil and Parmesan cheese for topping
- Heat olive oil in a large skillet over medium high heat. Add Italian sausage and onion and cook until browned, about 10 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and red pepper flakes.
- Stir in crushed tomatoes, oregano, and season with salt and pepper, to taste.
- Bring to a simmer and stir in 1/2 cup wine and 1/2 cup water. Add pasta, push it down so that it is under the liquid. Bring to a boil; cover, reduce heat and simmer about 15 minutes. Stir pasta and make sure none is sticking to the bottom. Cover and cook 15-20 more minutes or until pasta is cooked.
- Remove from heat. Top with dollops of ricotta, followed by the mozzarella. Cover until heated through, about 2-4 minutes.
- Uncover and place under broiler until cheese is brown and bubbly
- Serve immediately, garnished with parsley or basil, if desired.