Can lasagna be made ahead?

Yes, you can make a classic lasagna recipe or this one pan recipe in advance. You can find more details in the recipe notes.

Can lasagna be frozen?

Of course! You can freeze after it baked or partially baked. You can find more details in the recipe notes.

Which lasagna noodles are the best?

This recipe has a specific set of ingredients for the ideal flavor combination. With that, let the sauce simmer and reduce to let the flavors further develop.

Is lasagna better with ricotta or cottage cheese?

Either! This recipe calls for ricotta cheese but I've used both – whether I've mixed them together or used one or the other. If you plan on using cottage cheese or a combination, I recommend blending it or together for a smoother texture.

Do you have to mix egg with ricotta for lasagna?

Adding the egg to the ricotta cheese helps bind the cheese so that it doesn't ooze out of the lasagna, it has nothing to do with taste. For this recipe, there's no need for an egg due to how it's made. Perfect for those that need an egg free option!

Super Easy One Pan Lasagna Recipe

Super Easy Lasagna Recipe

One skillet is all you need to make this insanely flavorful lasagna recipe. The process is extremely easy: add the ground beef with a mixture of Italian spices and brown in a skillet. Then, toss in the remaining ingredients and finish with ricotta and shredded mozzarella cheese. This is a quick family favorite 35-minute dinner recipe that you'll want to make all year long!

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One skillet is all you need to make this insanely flavorful lasagna recipe. The process is extremely easy: add the ground beef with a mixture of Italian spices and brown in a skillet. Then, toss in the remaining ingredients and finish with ricotta and shredded mozzarella cheese. This is a quick, family favorite 30-minute dinner recipe that you'll want to make all year long!

Author: Christina
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5-6 servings
Category: Dinner
Method: One Pan

Ingredients

Units

1 Tablespoon olive oil
1 pound 85-93% lean ground beef, turkey or sausage
1/2 cup diced sweet onion
2 teaspoons garlic, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 Tablespoons tomato paste
1 and 1/4 cups low-sodium chicken broth
5 cups marinara sauce
12 ounces (11-13) whole lasagna noodles, broken into pieces (roughly quarters or thirds)
3/4 cup whole milk ricotta cheese
1 cup mozzarella cheese, shredded
optional for serving: parmesan cheese, fresh basil and fresh parsley

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Instructions

In a dutch oven or large pot, heat the olive oil over medium-high heat. Then, brown the ground beef and onion together breaking apart the beef with a wooden spatula or meat masher until cooked through – about 5-7 minutes. Stir in the garlic, spices and tomato paste. Let it cook for 1 minute.
Stir in the chicken broth and marinara, gently scraping the bottom of the pan with the spatula to release the flavor. Cover and bring the sauce to a high simmer – just under a boil for pasta. The sauce is ready when there are many bubbles popping (the lid will prevent the sauce from making a mess.)
Add the broken lasagna noodles to the pot, giving them a stir, making sure the noodles are submerged as best you can. Cook until the noodles are just tender, about 15-20 minutes, giving them a stir a few times.
Once the lasagna noodles are cooked, turn off the burner. Dollop the ricotta cheese and sprinkle with shredded mozzarella cheese. To melt the cheese you have 2 options:
1. Leaving the pot on the turned off burner, cover with a lid until the cheese is fully melted, about 5-10 minutes.
2. Place under the broiler for 2-3 minutes until the cheese is golden brown, keeping an eye on it so it doesn't burn. This option requires you to use an oven-safe large pot.
Serve warm with a sprinkle of parmesan cheese, a sprinkle of herbs and a side of crusty bread.

Notes

Make Ahead & Freezing Instructions: While this is a quick one pan recipe, this recipe can still be made ahead and optionally frozen for a later time. You have a few options:
1. Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Cover with foil and store in the refrigerator for up to 3 days. The day off, bake in the oven at 350°F for 30 minutes covered. Remove the cover and continue with step 4.
2. Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Dollop the ricotta cheese and sprinkle with shredded mozzarella cheese. Cover with foil and store in the refrigerator for up to 3 days. The day off, bake in the oven at 350°F for 30 minutes covered. Remove the cover and continue with step 4.
3. Follow the recipe through step 3, transfer to a baking dish and allow the lasagna come to room temperature. Cover tightly and store in the freezer – it will freeze well for up to 3 months. Thaw overnight in the refrigerator and bake for 1 hour at 350°F until it's warmed through. Then, continue with step 4.
Meat: You can use ground beef, ground turkey or ground sausage for this recipe. If you're using a higher fat content, scoop out some of the fat prior to cooking the pasta.
Lasagna Noodles: Look for the regular lasagna noodles that require boiling, not the "cook as it bakes" lasagna noodles.
Vegetarian Option: To make this recipe vegetarian, omit the ground meat or substitute with a vegetarian meat and use vegetable broth.

Find it online: https://runlifteatrepeat.com/easy-lasagna-recipe/