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Easy One Pan Lasagna Recipe

10 Minutes + 55 Minutes Cooking



Classic lasagna is perfect, but it is quite time consuming to prepare. So if you get a craving for lasagna in the middle of a busy week, try this spin on a classic recipe. Not only is it so much easier, but the flavor will get you almost to heaven where honest-to-goodness classic lasagna has its place.



Adjust Servings
500 grams minced beef
1 white onion
200 grams carrots
75 grams celery stalks
50 grams pancetta *optional
3 cloves of garlic
225 ml beef stock
2 tablespoons olive oil
400 ml tomato paste
1 teaspon salt
1 teaspoon pepper
2 bay leaves
1 teaspoon nutmeg
100ml red wine *optional (you can replace the amount of liquid by tomato paste)
250 grams lasagna sheets
200 grams sliced mozarella
For Bechamel Sauce (optional)
30 grams all-purpose flour
30 grams butter
500ml whole milk
30 grams onion
1 bay leaf
pinch of nutmeg
pinch of white pepper
1/2 teaspoon salt
Nutritional Information
629 Calories
35 g Fat
33 g Protein
45 g Carbs
8 g Sugars


Prepare the Bechamel
Finely chop the onion. Heat the butter in a saucepan over medium heat. Once the butter starts to foam, add the onion and let it fry over medium heat, stirring constantly for 30 seconds. Add the pepper and stir. Add the flour and stir for 1 minute.
Pour in all the cold milk and mix thoroughly with a whisk. Add the bay leaf, nutmeg, salt and bring to the boil. Turn the heat down to low and cook, stirring constantly, for 20 minutes. Strain the finished béchamel through a fine strainer and set aside.
Mark as complete
Make the Ragù
Begin by heating 2 tablespoons of olive oil in a large, deep, oven-proof skillet over medium heat. Add finely diced white onion, minced garlic, and finely chopped carrots into the skillet. Sauté these for about 5 minutes, until they're softened and aromatic. These humble ingredients lay the groundwork for the depth of flavor to follow.
Next, increase the heat to high and add 500 grams of minced beef and 50 grams of diced pancetta into the skillet. Cook for about 5 minutes, until the meat is thoroughly browned, stirring occasionally to ensure even cooking. Now add the tomato paste, aromatic bay leaves, passata, hearty beef stock, a teaspoon each of salt and pepper, and a dash of nutmeg into the pan. Stir well to incorporate the tomato paste and seasonings into the meat. Allow this to simmer and cook for about 10 minutes. The red wine can be added at this stage, letting it cook down and blend harmoniously with the other ingredients.
Mark as complete
Finish the Lasagna!
Grab your lasagna sheets and break them into halves and carefully submerge the sheets into the rich sauce in the skillet. Be sure to change directions and distribute the sheets as evenly as possible. Place the lid on the skillet and allow it to cook on the lowest heat setting according to the lasagna sheet packet instructions. Usually, it takes about 20 minutes.
Once the pasta is cooked, pierce it with a fork to ensure it's tender. Now distribute the sliced mozzarella evenly over the lasagna. Top with the lid again and let the cheese melt. To finish, sprinkle freshly torn basil leaves over the top for an extra touch of color and a hint of fresh, peppery flavor.
Mark as complete
Meat - Italian trick number one. Make a minced meat mixture of beef and pork in a 1:1 ratio. Pork contains more fat, which will make the resulting taste fuller and more delicious.
Be careful to cook the ragù long enough for the alcohol to evaporate and all the flavours to blend.
Seasoning - Oregano, rosemary or thyme will take the sauce up a notch if you chop them finely and add them to the sauce while it is simmering. Likewise the bay leaf, which be sure to remove from the sauce before serving. Be sure not to skimp on the salt and pepper either.
Cheese - Tradition points to parmesan, but mozzarella or ricotta (or a combination) is also used. The mozzarella melts beautifully in the lasagna, while the ricotta adds to the creaminess.

1 Comment

  • Abbie

    This was absolutely delicious but there’s some typos in the recipe. It says there’s celery but it doesn’t mention it in the instructions so don’t forget your celery if you don’t like it crunchy. Don’t forget some kinda sauce if you don’t make the bechamel

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