Have you ever had one of those days? The kind where you want a truly satisfying, comforting meal but the thought of all the pots and pans makes you want to just order takeout. I know that feeling all too well. It’s the classic weeknight struggle, right?
Well, what if I told you that you could have rich, savory, cheesy lasagna without all the layering and baking dishes? This one pot skillet lasagna is the answer. It’s one of my favorite easy dinner recipes for a reason, and I think it’s about to become one of yours too.
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Why You’ll Love This Recipe
First things first, the cleanup is an absolute breeze. Everything, and I mean everything, cooks in a single large pan or skillet. No separate pots for boiling pasta or making sauce. That alone is a huge win in my book.
This recipe is also incredibly fast. You get all that slow simmered lasagna flavor in a fraction of the time. It’s a lifesaver for those busy evenings, making it one of the best easy weeknight dinners you can find.
Plus, it’s so satisfying. You get tender pasta, a rich meaty sauce, and a creamy, dreamy mascarpone topping. It’s pure comfort food without any of the usual fuss. It’s perfect for when you just need some simple, good food.
And honestly, it’s very flexible. You can easily swap out vegetables or change up the cheese. It’s a great recipe to adapt based on what you have in your fridge. Think of it as a template for deliciousness.
Ingredients
Here is what you will need to gather before you get started. The list might seem long, but it all comes together so beautifully in the pan. Don’t worry, it’s simpler than it looks!
For The Ragu
- 4 garlic cloves, minced
- 3 small shallots, thinly sliced
- 1 courgette, cubed (you can also use an aubergine)
- 400 g ground beef (20% fat works well)
- 1 tablespoon tomato paste
- ½ tablespoon mixed dried herbs (like oregano, parsley, and thyme)
- 400 ml tinned chopped tomatoes
- 400 ml beef stock or veggie stock
- 150g lasagna sheets
- Salt and pepper to taste
For The Mascarpone Sauce
- 250 g mascarpone cheese
- ¼ teaspoon ground nutmeg
- A splash of milk or water (to loosen)
- Salt and pepper to taste
Optional Cheese Topping
- 25 g mozzarella cheese, grated
- 25 g cheddar cheese, grated
Step By Step Instructions
Ready to cook? Let’s walk through this together. It’s one of the most straightforward easy dinner recipes you’ll ever make.
Step 1: Sauté The Aromatics and Veggies
Start by placing a large pan or skillet over medium heat. Add a little drizzle of olive oil. Once it’s warm, toss in your minced garlic and thinly sliced shallots. Let them cook for a few minutes until they soften up and smell amazing.
Next, add the cubed courgette to the pan. Let it fry for about five more minutes. You want it to get a little bit soft. Go ahead and season everything with a pinch of salt and pepper.
Step 2: Brown The Beef
Now it’s time for the ground beef. Add it right into the pan with the veggies. Use a spoon to break it up. Let it fry for about five to ten minutes until it’s nicely browned. This step builds a lot of flavor.
Step 3: Build and Simmer The Ragu
Add the tomato paste, dried herbs, tinned tomatoes, and beef stock to the pan. Give it all a good stir to combine everything. Season again with a bit more salt and pepper. Now, let it simmer for anywhere from 10 to 30 minutes. The longer you let it go, the richer the flavor will be.
This is a great time to taste the sauce. Does it need more salt? A little more pepper? Adjust it to your liking. This is where your personal touch comes in. This is how you make great lazy dinners feel special.
Step 4: Prepare The Mascarpone Topping
While the sauce is simmering, you can make the creamy topping. In a small bowl, whisk together the mascarpone, nutmeg, salt, and pepper. It might be a little thick, so add a small splash of milk or water to loosen it up until it’s a nice, spreadable consistency.
Step 5: Cook The Pasta
Once the ragu has developed a deep, rich flavor, it’s time for the pasta. Break your lasagna sheets into smaller, bite sized pieces and drop them right into the sauce. Stir them in and let them cook for about 10 minutes.
Here’s an important tip: keep an eye on the liquid level. If the pan looks a little dry, add another splash of stock or water. This helps the pasta cook properly. Also, stir frequently so the pasta pieces don’t clump together or stick to the bottom of the pan.
Step 6: Finish And Serve
When the pasta is cooked but still has a slight bite (al dente), your work is almost done. Dollop the mascarpone mixture over the top. You can serve it just like this, with some fresh herbs if you have them.
Or, for an extra cheesy finish, sprinkle the grated mozzarella and cheddar over the top. Pop the whole pan under the grill for about five minutes, or until the cheese is bubbly and golden. This is one of those quick dinner ideas that feels so much more involved than it actually is.
Carefully remove the pan from the grill and serve it up right away. Enjoy!
How To Store Leftovers
If you happen to have any leftovers, you’re in luck because this dish tastes fantastic the next day. First, let the one pot lasagna cool down completely to room temperature. This is important for storing it safely.
Once cooled, transfer it to airtight containers and place it in the fridge. It will stay good for up to three days. It’s a great option for a quick lunch or another one of those easy weeknight dinners later in the week.
This recipe also freezes beautifully. Just put the cooled leftovers in freezer safe containers. Don’t forget to label them with the date! It will keep in the freezer for up to three months. To enjoy, let it defrost overnight in the fridge before reheating.
When you’re ready to reheat, you can use a microwave. Just leave the lid slightly ajar and heat until it’s piping hot all the way through. You can also reheat it on the stovetop in a pan over low heat until it’s thoroughly warmed.
Tips
Want to make this recipe even better? Here are a few little tricks I’ve learned along the way.
Don’t be afraid to add more vegetables. Finely chopped mushrooms, spinach, or even some bell peppers would be a wonderful addition. Just toss them in with the courgette and cook until they soften.
If you don’t have mascarpone, you can use ricotta cheese instead. It will give a slightly different texture, but it will still be creamy and delicious. A little bit of flexibility is key for easy dinner recipes.
Let the sauce simmer as long as you can. Even just an extra 10 or 15 minutes makes a huge difference in developing the flavor of the ragu. If you have the time, let it bubble away gently.
Feel free to use a different type of pasta if you don’t have lasagna sheets. Any short, sturdy pasta like rigatoni or penne would work well. You might just need to adjust the cooking time slightly.
Conclusion
And there you have it! A wonderfully comforting, cheesy, and savory one pot lasagna that comes together in no time. It proves that you don’t need a mountain of dishes to create a truly memorable meal. It’s a fantastic solution when you’re searching for quick dinner ideas that don’t skimp on flavor.
This dish is all about making life a little easier without sacrificing the joy of a homemade meal. It’s one of those dinners you’ll turn to on a lazy evening, and it’s bound to become a staple in your rotation of easy dinner recipes. I hope you love it as much as I do.
FAQ
Can I Use A Different Type Of Meat?
Yes, absolutely! Ground turkey or ground chicken would be great, lighter alternatives. You could also use spicy or sweet Italian sausage for an extra layer of flavor. Just remove the casings before cooking.
How Do I Make This Vegetarian?
This is a great recipe to adapt for a vegetarian meal. You can replace the ground beef with a cup of cooked brown or green lentils, finely chopped mushrooms, or a plant based ground meat substitute. Be sure to use vegetable stock instead of beef stock.
What If I Don’t Have A Large Pan?
No problem at all. A large Dutch oven or a deep, heavy bottomed pot will work just as well. You just need something that is large enough to hold all the ingredients and has a lid, if possible, to help the simmering process.
Is This Recipe Good For Beginners?
It is absolutely wonderful for beginners. The steps are simple and everything happens in one pan, which makes it very manageable. It’s one of the best easy dinner recipes to build your confidence in the kitchen.
One Pot Skillet Lasagna
This easy one pot skillet lasagna brings rich, savory, and cheesy flavor without the fuss. Enjoy tender pasta, a meaty sauce, and a creamy mascarpone topping, all cooked in a single pan for a fast weeknight dinner.
Requirements
Ingredients
Instructions
- Start by placing a large pan or skillet over medium heat. Add a little drizzle of olive oil. Once warm, toss in your minced garlic and thinly sliced shallots. Cook for a few minutes until soft and fragrant.
- Next, add the cubed courgette to the pan. Fry for about five more minutes until soft. Season everything with a pinch of salt and pepper.
- Add the ground beef to the pan with the veggies. Break it up with a spoon and fry for five to ten minutes until nicely browned.
- Add the tomato paste, dried herbs, tinned tomatoes, and beef stock to the pan. Stir well and season with more salt and pepper. Simmer for 10 to 30 minutes for a richer flavor. Taste and adjust seasoning.
- While the sauce simmers, whisk together the mascarpone, nutmeg, salt, and pepper in a small bowl. Add a splash of milk or water to loosen it to a spreadable consistency.
- Once the ragu is flavorful, break lasagna sheets into bite-sized pieces and add them to the sauce. Stir and cook for about 10 minutes.
- Monitor liquid levels; add more stock or water if dry. Stir frequently to prevent sticking.
- When pasta is al dente, dollop the mascarpone mixture over the top. Serve as is, or sprinkle grated mozzarella and cheddar cheese over.
- For an extra cheesy finish, place the pan under the grill for about five minutes, or until the cheese is bubbly and golden. Carefully remove and serve immediately.
Notes
Don’t be afraid to add more vegetables. Finely chopped mushrooms, spinach, or even some bell peppers would be a wonderful addition. Just toss them in with the courgette and cook until they soften.
If you don’t have mascarpone, you can use ricotta cheese instead. It will give a slightly different texture, but it will still be creamy and delicious. A little bit of flexibility is key for easy dinner recipes.
Let the sauce simmer as long as you can. Even just an extra 10 or 15 minutes makes a huge difference in developing the flavor of the ragu. If you have the time, let it bubble away gently.
Feel free to use a different type of pasta if you don’t have lasagna sheets. Any short, sturdy pasta like rigatoni or penne would work well. You might just need to adjust the cooking time slightly.
Nutrition
Calories
Sugar
Fat
Carbs
