Mouthwatering One Pot Lasagna (Printable Version)
# What You'll Need:
→ Meat
01 -
450 g ground beef (80/20 to 85/15 fat content)
→ Aromatics and Seasonings
02 -
3 garlic cloves, finely minced
03 -
120 g yellow onion, diced (about half an onion)
04 -
0.5 tsp garlic powder
05 -
0.5 tsp onion powder
06 -
0.25 tsp dried basil
07 -
0.5 tsp dried oregano
08 -
1 tsp kosher salt, plus additional to taste
09 -
Freshly ground black pepper, to taste
→ Liquids and Tomato
10 -
400 g canned crushed tomatoes
11 -
950 ml chicken broth, plus extra if needed
12 -
240 ml water
13 -
2 tsp tomato paste
→ Pasta and Greens
14 -
170 g lasagna noodles, broken into approximately 5 cm pieces
15 -
240 ml frozen chopped spinach
→ Dairy and Cheese
16 -
60 ml heavy cream
17 -
Ricotta cheese, for serving
18 -
110 g mozzarella cheese, sliced
19 -
Parmesan cheese, optional for topping
# Step-by-Step Directions:
01 -
Heat a large pot over medium-high heat. Add ground beef and cook, breaking it into small pieces, until well browned. Drain excess fat, leaving browned bits for flavor.
02 -
Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir and cook on medium-low for 5 minutes until onions soften and aromatics are fragrant, stirring frequently to prevent burning.
03 -
Pour crushed tomatoes, chicken broth, water, and tomato paste into the pot. Stir to combine. Add broken lasagna noodles, mix well, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until noodles start to soften.
04 -
Stir in frozen chopped spinach and heavy cream. Cook uncovered on low heat for 5 minutes until spinach is heated through and soup achieves a creamy consistency. Adjust seasoning if necessary.
05 -
Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle hot soup over the cheese, allowing it to melt. Top with a dollop of ricotta cheese and sprinkle with Parmesan if desired.
# Helpful Notes:
01 -
Avoid adding noodles too early to prevent overcooking and mushiness. Brown beef thoroughly in small pieces for optimal flavor. Add cream at the end to avoid curdling. Keep extra broth on hand to thin leftovers if needed.