Uploaded May 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/one-pot-beef-lasagna-with-layers
Here's how to get a GREAT lasagna fix even when you're short on time! I actually first published this recipe way back in 2015 but over the years, I found myself tweaking it from a simple 2 layer lasagna to a 3 layer one (it's just that much more impressive!) and added a creamy topping that's completely effortless to make.
It's so darn good and received such enthusiastic responses from everyone who's tried it, I'm genuinely have a fear that once you try this one pot version, you may never make my full blown classic lasagna again….. 😭😭😭
Love to know what you think if you try it! - N xx ❤️
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One pot lasagna – compete with layers!
24 oz / 700g (1 bottle) tomato passata (pureed tomato – see note), used for both the meat sauce and sauce topping
MEAT SAUCE:
1 tbsp olive oil
3 garlic cloves, finely minced
1 small onion, diced
1 small carrot + celery stick, peeled and shredded using a box grater (OPTIONAL)
1 lb / 500g beef mince (ground beef)
2 tbsp tomato paste
2 beef bouillon stock cubes, crumbled
2 tsp Worcestershire sauce
1/2 tsp white sugar (takes sour edge of passata)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/2 cup water
TOPPING SAUCE FLAVOURINGS
1 tsp dried Italian herb mix
1/2 tsp garlic powder
1/4 tsp white sugar
1/2 tsp cooking salt / kosher salt
1/4 cup water
CREAMY RICOTTA DOLLOPS (FAUX BECHAMEL!) – OPTIONAL
1 cup good ricotta (I like Paesanella) else smooth ricotta (See note)
1 tbsp milk, if needed
1/4 tsp cooking salt / kosher salt
LASAGNA
7 – 8 sheets (250g / 8oz) dried lasagna (NOT fresh)
1 1/2 tightly packed cups mozzarella cheese, shredded (150g)
1. Heat oil in skillet/pan (26cm/10.5” wide, 5cm/2” deep) over high heat. Cook onion, garlic, celery, carrot until softened ~5 min. Add beef, cook, breaking it up as you go, until there is no longer any pink. Add 2/3 of passata + remaining Meat Sauce ingredients, simmer 10 (lower heat so not spluttering).
2. Meanwhile, add Topping Sauce ingredients into remaining passata in the bottle, shake to combine. Whisk Ricotta ingredients vigorously in bowl until it’s like whipped cream.
3. Assemble – Remove half meat sauce into bowl. Slide lasagna sheets under Meat Sauce to cover base (break as needed), cover with meat sauce, more lasagna sheets, meat sauce in bowl, and final layer of lasagna sheets. Pour over sauce, dollop with ricotta, cover with cheese. Bake 30 min at 180C/350F (160C fan), stand 10 min, cut and serve!
Notes: US – you can also use what you call “tomato sauce” (eg Hunts). Do not use fresh lasagna sheet, this recipe won’t work. Not all ricotta is created equal so if you can’t get a good one over the counter at a deli or in baskets in vac packs (the stuff in tubs is more powdery and not as creamy, you end up with little curds after baking) then use smooth ricotta instead.
#recipetineats #onepotlasagna
Recipe ⬇️ or print: recipetineats.com/one-pot-beef-lasagna-with-layers
Here's how to get a GREAT lasagna fix even when you're short on time! I actually first published this recipe way back in 2015 but over the years, I found myself tweaking it from a simple 2 layer lasagna to a 3 layer one (it's just that much more impressive!) and added a creamy topping that's completely effortless to make.
It's so darn good and received such enthusiastic responses from everyone who's tried it, I'm genuinely have a fear that once you try this one pot version, you may never make my full blown classic lasagna again….. 😭😭😭
Love to know what you think if you try it! - N xx ❤️
---------
One pot lasagna – compete with layers!
24 oz / 700g (1 bottle) tomato passata (pureed tomato – see note), used for both the meat sauce and sauce topping
MEAT SAUCE:
1 tbsp olive oil
3 garlic cloves, finely minced
1 small onion, diced
1 small carrot + celery stick, peeled and shredded using a box grater (OPTIONAL)
1 lb / 500g beef mince (ground beef)
2 tbsp tomato paste
2 beef bouillon stock cubes, crumbled
2 tsp Worcestershire sauce
1/2 tsp white sugar (takes sour edge of passata)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/2 cup water
TOPPING SAUCE FLAVOURINGS
1 tsp dried Italian herb mix
1/2 tsp garlic powder
1/4 tsp white sugar
1/2 tsp cooking salt / kosher salt
1/4 cup water
CREAMY RICOTTA DOLLOPS (FAUX BECHAMEL!) – OPTIONAL
1 cup good ricotta (I like Paesanella) else smooth ricotta (See note)
1 tbsp milk, if needed
1/4 tsp cooking salt / kosher salt
LASAGNA
7 – 8 sheets (250g / 8oz) dried lasagna (NOT fresh)
1 1/2 tightly packed cups mozzarella cheese, shredded (150g)
1. Heat oil in skillet/pan (26cm/10.5” wide, 5cm/2” deep) over high heat. Cook onion, garlic, celery, carrot until softened ~5 min. Add beef, cook, breaking it up as you go, until there is no longer any pink. Add 2/3 of passata + remaining Meat Sauce ingredients, simmer 10 (lower heat so not spluttering).
2. Meanwhile, add Topping Sauce ingredients into remaining passata in the bottle, shake to combine. Whisk Ricotta ingredients vigorously in bowl until it’s like whipped cream.
3. Assemble – Remove half meat sauce into bowl. Slide lasagna sheets under Meat Sauce to cover base (break as needed), cover with meat sauce, more lasagna sheets, meat sauce in bowl, and final layer of lasagna sheets. Pour over sauce, dollop with ricotta, cover with cheese. Bake 30 min at 180C/350F (160C fan), stand 10 min, cut and serve!
Notes: US – you can also use what you call “tomato sauce” (eg Hunts). Do not use fresh lasagna sheet, this recipe won’t work. Not all ricotta is created equal so if you can’t get a good one over the counter at a deli or in baskets in vac packs (the stuff in tubs is more powdery and not as creamy, you end up with little curds after baking) then use smooth ricotta instead.
#recipetineats #onepotlasagna
