One-Pot Lazy Lasagna

If you love lasagna but hate the messy layers and extra dishes, this One-Pot Lazy Lasagna is about to be your new favorite dinner. It has everything you love about classic lasagna — the rich meat sauce, creamy ricotta, and gooey melted cheese — but it all comes together in one skillet! No need to boil noodles or juggle baking pans. Just toss, stir, and bake. Perfect for busy weeknights, this cozy, cheesy meal tastes like comfort in every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: No layering, no boiling — everything cooks in one pan.
• Simple Ingredients: Uses pantry staples and store-bought sauce for convenience.
• Crowd-Pleaser: Cheesy, saucy, and comforting — everyone goes back for seconds.
• Easy Cleanup: Only one pot means fewer dishes to wash.
• Rich, Authentic Flavor: Despite being “lazy,” it tastes like you’ve cooked all day.

This one-pot wonder gives you all the flavor of traditional lasagna without the fuss. It’s hearty, satisfying, and guaranteed to make you feel like a kitchen hero with minimal effort.

Ingredients Needed

For the Base

• ¼ cup extra-virgin olive oil – adds rich flavor and helps brown the meat.
• 1 lb ground beef (85% lean) – the perfect balance of flavor and tenderness.
• 1 teaspoon kosher salt (or more to taste) – enhances every layer of flavor.
• 6 garlic cloves, finely chopped – brings that irresistible Italian aroma.
• ½ cup fresh basil, coarsely chopped – fresh and fragrant for a bright finish.

For the Sauce

• 5 cups (40 oz) marinara sauce – use a good-quality brand like Rao’s for the best taste.
• 2 tablespoons unsalted butter – gives the sauce a silky, rich texture.

For the Pasta and Cheese Layers

• 12 oz no-boil lasagna noodles, broken into 2–3 inch pieces – no pre-cooking needed!
• 3 cups shredded mozzarella cheese (about 12 oz), divided – gooey and melty perfection.
• ¾ cup grated Parmesan cheese, divided – adds a salty, nutty bite.
• 15 oz whole-milk ricotta cheese – creamy and smooth, the heart of lasagna flavor.

How to Make One-Pot Lazy Lasagna

Step 1: Preheat and Brown the Beef

Preheat your oven to 375°F (190°C) and place the rack in the center. In a large, oven-safe skillet or deep pan, heat the olive oil over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it up with a wooden spoon until browned and crumbly. Season with salt.

Add the minced garlic and cook for another minute, just until fragrant — this helps build that rich Italian flavor base. Stir in the chopped basil for a burst of freshness.

Step 2: Build the Sauce

Carefully pour in the marinara sauce (watch for splatters) and stir until combined. Add the butter and let it melt into the sauce for a smooth, velvety texture. Taste and adjust salt if needed. Bring the sauce to a gentle simmer.

Step 3: Add the Pasta and First Layer of Cheese

Break your lasagna noodles into large chunks (2–3 inches each) and stir them directly into the simmering sauce. Add 1 cup of mozzarella and ¼ cup of Parmesan, stirring until the cheese melts and the sauce looks rich and glossy. Let everything cook together for about 2 minutes, just to coat the noodles evenly. Remove from heat.

Step 4: Add the Ricotta Mixture

In a small bowl, combine the ricotta with ½ cup of Parmesan. Drop spoonfuls of the ricotta mixture over the pasta. Gently fold the pasta over the dollops — don’t mix too much, you want creamy pockets of cheese throughout. Add the remaining ricotta on top.

Step 5: Top and Bake

Sprinkle the remaining 2 cups of mozzarella evenly over the top. Bake uncovered for 30–35 minutes, or until the edges are bubbling and golden brown spots appear on top.

Let it rest for about 10 minutes before serving — this helps the layers set and makes it easier to scoop.

Serving and Storage Tips

Serving

• Sprinkle with extra chopped basil or parsley for a pop of color.
• Serve with garlic bread or a simple green salad to complete the meal.
• A drizzle of olive oil or a sprinkle of red pepper flakes adds a gourmet touch.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave individual portions.
• Freeze: Let the lasagna cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Make it lighter: Swap beef for ground turkey or chicken.
• Make it vegetarian: Skip the meat and use sautéed mushrooms, spinach, or zucchini instead.
• Add spice: Stir in a pinch of crushed red pepper flakes or Italian seasoning for extra flavor.
• No oven-safe skillet? Transfer the mixture to a baking dish before baking.
• Cheese tip: Freshly shredded cheese melts better than pre-packaged.

Conclusion

This One-Pot Lazy Lasagna is proof that comfort food doesn’t have to be complicated. It’s cozy, cheesy, and completely satisfying — all made in a single pan! Perfect for busy nights when you crave something hearty without spending hours in the kitchen.

If you try this recipe, please leave a comment and a star rating below — I love hearing how it turns out for you! Don’t forget to share it on Pinterest or Facebook so your friends can enjoy it too.

What’s your favorite “lazy” dinner to make on a busy weeknight? Tell me in the comments!

Frequently Asked Questions (FAQ)

Can I use regular lasagna noodles instead of no-boil?

Yes! Just boil them first until al dente, drain, and then stir into the sauce. You may need to reduce the baking time slightly since they’re already cooked.

Can I make this lasagna ahead of time?

Absolutely. Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the oven time.

How do I make this gluten-free?

Use your favorite gluten-free lasagna noodles or pasta sheets — most cook perfectly in the sauce.

Is this recipe freezer-friendly?

Yes! Freeze baked or unbaked lasagna (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.

Why is my sauce watery?

If your sauce looks thin, simmer it a few extra minutes before baking. It should be thick enough to coat the back of a spoon.