Quick Stovetop Lasagne (Printable)

Quick one-pan lasagne with meat sauce and three cheeses, ready in 35 minutes.

# What you'll need:

→ Meat & Sauce

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 14 oz ground beef or pork
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ cup water

→ Pasta

12 - 6 oven-ready lasagne sheets, broken into large pieces

→ Cheese Mixture

13 - 1 cup ricotta cheese
14 - ½ cup grated Parmesan cheese
15 - 1 cup shredded mozzarella cheese, divided

# Directions:

01 - Heat olive oil in a large non-stick frypan over medium heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
02 - Add ground meat to the pan and cook, breaking it up with a wooden spoon, until browned throughout, approximately 5 minutes. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and water. Bring the mixture to a gentle simmer.
04 - Nestle broken lasagne sheets into the sauce, pressing them down so they are mostly submerged. Cover and simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.
05 - While pasta simmers, combine ricotta and Parmesan cheeses in a mixing bowl until well blended.
06 - After 10 minutes, dollop spoonfuls of the ricotta mixture over the pasta and sprinkle with half the mozzarella cheese.
07 - Cover and cook for another 10 minutes, or until pasta is tender and cheese has melted.
08 - Remove lid, sprinkle remaining mozzarella over the top, and cover for 2 minutes until completely melted.
09 - Let the lasagne rest for 5 minutes to allow the layers to set before serving.

# Expert Suggestions:

01 -
  • Everything happens in one pan, from browning meat to melting that final layer of cheese
  • The pasta cooks directly in the sauce, absorbing all those meaty tomato flavors
  • Ready in 35 minutes but tastes like it simmered all afternoon
02 -
  • Stir occasionally during the first 10 minutes or the pasta will stick to the bottom of the pan
  • The sauce will look thin at first but thickens beautifully as the pasta cooks
  • Oven-ready sheets are essential here, regular pasta will turn mushy
03 -
  • Use a pan with a tight-fitting lid to trap steam and cook the pasta evenly
  • Break the lasagne sheets into different sizes for rustic texture throughout

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