30 Minute One Pan Lasagna Hack
All the comfort of lasagna, none of the layering drama.
This one pan lasagna delivers rich, saucy, cheesy comfort in about 30 minutes. No boiling noodles. No baking dish. Just a single skillet and a very cozy payoff.
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Traditional lasagna is incredible. It is also a commitment.
This version came from a night where I wanted lasagna energy without turning dinner into a full project. Everything happens in one pan. You build a solid meat sauce, break the noodles right into it, and let the pasta cook directly in the sauce until it turns messy, comforting, and deeply satisfying.
It looks rustic. It tastes like you worked way harder than you did.
Why this one pan lasagna works
Cooking the lasagna sheets directly in the sauce is the whole trick. As they soften, they release starch, which thickens the sauce naturally and helps everything cling together.
The carrot adds subtle sweetness, the milk rounds out the tomatoes, and breaking the noodles keeps the texture loose and cozy instead of fussy. One pan, one method, no stress.
"This makes lasagna so easy! A weekly thing in our house now."
- Jenna (email subscriber)
30 Minute One Pan Lasagna Hack
Equipment
- Large, deep skillet with lid
Ingredients
- 1 lb ground beef
- 1 carrot finely chopped
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- ½ teaspoon chili flakes optional
- Salt and black pepper to taste
- 2 cups tomato sauce or passata
- ½ to 1 cup chicken or beef stock
- Splash of milk optional
- 6 to 8 dried lasagna sheets broken in half
- 1 to 1½ cups shredded mozzarella
- ¼ cup freshly grated Parmesan
- 2 tablespoon chopped fresh parsley
Instructions
Build the meat sauce
- Heat a large, deep skillet over medium high heat. Add the ground beef and cook, breaking it up, until browned with some crisping.
- Add the carrot and onion. Cook 3 to 4 minutes until softened. Stir in the garlic, Italian seasoning, chili flakes, salt, and black pepper. Cook 30 seconds until fragrant.
Simmer
- Add the tomato sauce and ½ cup stock. Add a splash of milk if using. Bring to a gentle simmer and cook about 10 minutes. Add additional stock as needed to keep the sauce loose and saucy. Taste and adjust with more salt or pepper if needed.
Add the noodles
- Slide the broken lasagna sheets into the sauce in different directions so they overlap slightly. Press gently so they are mostly submerged.
Cook the pasta
- Cover and simmer on medium low for about 8 minutes, until the noodles are tender.
Cheese it up
- Remove the lid. Sprinkle mozzarella evenly over the top, followed by Parmesan and chopped fresh parsley. Cover and cook 3 to 4 minutes until the cheese melts.
Optional crispy top
- For golden edges, place the pan under the broiler for a few minutes and watch closely.
Serve
- Straight from the pan!
Notes
- Ground sausage or turkey works well here if you want a swap.
- If the sauce tightens up, a splash of hot stock or water loosens it fast.
- For a meatless version, skip the beef and add mushrooms or extra carrot.
Nutrition
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