One Pot Lasagna
This one pot lasagna recipe will be your new favorite weeknight dinner and holiday dish!
Servings 4
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 white onion diced
- 1 large garlic clove chopped finely
- 1 lb. lean ground beef
- 1 can crushed tomatoes
- 2 cups water or veggie broth
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp chili flakes
- 1 tsp oregano
- 1 tsp dried basil
- 1 cup mozzarella shredded
- 1 cup parmesan cheese freshly grated
- 10 oven-ready lasagna sheets broken into pieces
- Salt & pepper
- ½ baguette sliced
Garnish
- 1 tbsp basil chopped
- 1 tbsp parsley chopped
- 2 tbsp ricotta
- Salt & black pepper
- 2 tbsp parmesan cheese
Instructions
- Dice white onion using the Victorinox Santoku knife. Set aside.
- Chop garlic and chop the basil and parsley with the Victorinox Chef’s knife. Set Aside.
- Slice the baguette into 1-inch thick slices with a Victorinox Bread knife. Set aside.
- Heat a large pot over medium heat, add olive oil and butter. Once butter has melted, add in garlic and cook for 2-3 minutes. Add in white onion and cook for 4-5 minutes, until onions have softened. Add in ground beef. Break beef into small crumbles with a wooden spoon. Season with garlic powder, onion powder, chili flakes, oregano, dried basil and salt & pepper. Mix.
- Once the beef has browned, add crushed tomatoes, water and cream. Mix until combined. Season with salt & pepper. Bring to a simmer.
- Once the mixture has been brought to a simmer, add in broken lasagna sheets and mix. Cook for 8-10 minutes, until lasagna noodles are soft and cooked.
- Reduce temperature to low-medium and add mozzarella and parmesan cheese. Mix and cook for another 8-10 minutes.
- Plate and serve one pot skillet into bowls. Garnish with ricotta, parmesan cheese, chopped basil and parsley, salt & pepper.