Best 4 One Pan Lasagna Recipes

ONE-PAN LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Heat the oil in a cast-iron skillet over high heat.
• Cook the beef, salt, and pepper until the moisture has evaporated and the beef is starting to brown.
• Add the garlic and onion and cook until onions are starting to become translucent.
• Add one cup (260 g) of the marinara sauce and cook until the sauce has reduced to a paste.
• Using a large spoon or a spatula, push some of the beef mixture toward the side of the pan, creating a gap that allows you to slide lasagna sheets underneath the beef. Break about two lasagna sheets in order to fill in the cracks.
• Top the beef mixture with the rest of the lasagna sheets. Spread the rest of the marinara sauce on top of the sheets. Dollop the ricotta on top of the sauce and spread evenly.
• Sprinkle the mozzarella cheese over the ricotta, and top with the basil.
• Bake for 25 minutes until cheese is bubbly and golden brown.
• Cool, slice, then serve.
• Enjoy!

HEALTHIER ONE-PAN STOVETOP LASAGNA

Steps:

• Add the Shamrock Farms Low Fat Cottage Cheese to a blender or food processor and blend until smooth. Set aside until needed.
• Heat a 10-inch skillet over medium heat and add olive oil and onion. Cook the onion for 2 minutes and then add in green pepper and garlic. Cook another 4 to 5 minutes and then add in tomato sauce, diced tomatoes, pasta, and water. Stir until everything is mixed evenly.
• Cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using lasagna noodles because they have a tendency to stick together more.
• Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.

SUNNY'S PAN-SAGNA - ONE PAN PLAN LASAGNA

Steps:

• In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir.
• Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.
• In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.

ONE-PAN LASAGNA

Steps:

• Add the carrots, garlic, and onion to a food processor and process until very finely chopped. Place a 10-inch oven-safe sauté pan with tall, straight sides over medium heat. Coat the bottom of the pan with some olive oil, and add the carrot mixture. Cook, stirring occasionally, until the vegetables are soft and well caramelized. While the vegetables cook, pour the tomatoes and their juice into the food processor and puree. Remove the caramelized vegetables to a bowl and add another 2 tablespoons of olive oil to the pan. Increase the heat to medium-high, and when the oil is shimmering, add the meat to the pan, breaking it up with a wooden spoon. Season generously with salt and pepper, and let it sear until well browned. Add the pureed tomatoes, another few generous pinches of salt and pepper, and stir. Bring the meat and tomatoes to a simmer, and simmer gently for 20 minutes to marry the flavors. Meanwhile, preheat the oven to 350°F. After the sauce has cooked, reduce the heat to low. Place a sheet of pasta over the sauce and push down with the spoon so the pasta submerges. Use a wiggling motion so that all the meat doesn't get pushed down to the bottom. Continue placing layers of pasta in the pot and pushing them down, creating layers of pasta and meat sauce within the pan. The pasta will cook in the sauce, thickening it. When the pasta is all in the pot, add the spinach on top. Dollop the ricotta over the spinach, and then add the mozzarella. Top with Parmesan cheese, a drizzle of olive oil, and a pinch of salt. Place the pan in the oven and bake, uncovered, until the cheese is melted and bubbling, about 25 minutes. Serve immediately.