How To Make One Pot Lasagna
How To Make One Pot Lasagna is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by HowToBasic on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $17.29 total, $4.32 per serving
Ingredients
- 2 tbsp Olive Oil (extra virgin preferred)
- 2 Garlic Cloves (peeled and minced)
- 1 medium Onion (diced)
- 500 g Ground Beef (80% lean)
- 1 bottle Pasta Sauce (about 24 oz, any marinara style)
- 0.5 cup Water
- 0.5 cup Beef Stock (store‑bought or homemade)
- 2 tbsp Tomato Paste
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Dried Italian Herb Mix
- 1 tsp Garlic Powder
- 2 cups Mozzarella Cheese (grated, about 8 oz)
- 4 Lasagna Sheets (break into bite‑size pieces)
- 1 Egg (large, beaten)
- 2 tbsp Parsley (fresh, chopped for garnish)
Instructions
Heat Oil
Place a large pot on the stove and drizzle in olive oil.
Time: PT2M
Temperature: medium heat
Sauté Aromatics
Add the minced garlic and diced onion. Sauté until the onion becomes translucent.
Time: PT2M
Temperature: medium heat
Brown Ground Beef
Add the ground beef to the pot. Cook, breaking it up with the spoon, until fully browned.
Time: PT4M
Temperature: medium heat
Add Sauce and Seasonings
Stir in the bottle of pasta sauce, water, beef stock, tomato paste, pepper, salt, Italian herb mix, and garlic powder. Mix thoroughly.
Time: PT4M
Temperature: medium heat
Melt Mozzarella
Add the grated mozzarella cheese and stir until completely melted into the sauce.
Time: PT2M
Temperature: medium heat
Add Lasagna Sheets
Break the lasagna sheets into bite‑size pieces and add them to the pot. Ensure every piece is fully submerged in the sauce.
Time: PT1M
Temperature: medium heat
Incorporate Egg
Crack the egg into the pot and stir quickly so it binds the pasta and sauce together.
Time: PT1M
Temperature: medium heat
Finish and Serve
Turn off the heat, garnish with chopped parsley, and serve hot on a plate.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains meat, High protein
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic Cloves: garlic powder (½ tsp)
- Instead of Onion: shallot
- Instead of Ground Beef: ground turkey, ground pork
- Instead of Pasta Sauce: homemade tomato sauce
- Instead of Beef Stock: chicken stock, bouillon cube dissolved in water
- Instead of Tomato Paste: extra tomato sauce
- Instead of Black Pepper: white pepper
- Instead of Salt: sea salt
- Instead of Dried Italian Herb Mix: oregano + basil (½ tsp each)
- Instead of Garlic Powder: fresh garlic (½ tsp minced)
- Instead of Mozzarella Cheese: provolone, cheddar
- Instead of Lasagna Sheets: broken penne, other short pasta
- Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Parsley: basil
Equipment Needed
- Large Pot
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Grater
- Plate
Critical Steps — Do Not Skip
- Sauté garlic and onion until translucent without burning.
- Brown ground beef completely and reach safe internal temperature.
- Ensure lasagna sheets are fully submerged to cook evenly.
- Mix the egg thoroughly to avoid curdling.
Chef Tips from the Video
- Break the lasagna sheets before adding so they fit easily in the pot.
- Stir constantly after adding cheese to prevent it from sticking to the bottom.
- A quick splash of milk with the egg gives a silkier texture.
Troubleshooting
Lasagna sheets are still hard after the allotted time.
Add an extra ¼‑½ cup of water or stock, cover, and simmer for another 2‑3 minutes.
The sauce is too watery.
Increase heat slightly and simmer uncovered for a few minutes to reduce.
Dish is too salty.
Add a splash more water or unsalted stock and balance with a pinch of sugar.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce mixture a day ahead and refrigerate.
- You can pre‑break the lasagna sheets and store them in a zip‑top bag.
Frequently Asked Questions
What is the cultural significance and history of one pot lasagna in Italian cuisine?
Traditional lasagna is layered and baked, but the one‑pot version reflects modern Italian‑American convenience cooking, preserving the classic flavors while reducing dishes.
What are the traditional regional variations of lasagna in Italy?
In Emilia‑Romagna you’ll find lasagna alla Bolognese with ragù and béchamel, while in Naples the sauce is tomato‑based with mozzarella and ricotta. The one‑pot method can adapt any of these sauces.
How is one pot lasagna traditionally served in Italy?
When served in Italy, lasagna is typically plated hot, sprinkled with fresh Parmesan and a few basil leaves, and accompanied by a simple green salad and crusty bread.
What occasions or celebrations is lasagna traditionally associated with in Italian culture?
Lasagna is a staple for family gatherings, holidays such as Easter and Christmas, and festive Sunday lunches, symbolizing comfort and abundance.
What other Italian dishes pair well with one pot lasagna?
Serve it alongside a crisp Caesar salad, garlic‑bread, or a light antipasto platter of olives, cured meats, and marinated vegetables for a balanced meal.
What are the most common mistakes to avoid when making one pot lasagna?
Common errors include not fully submerging the pasta, over‑cooking the egg which can curdle, and under‑seasoning the sauce. Follow the critical steps for best results.
Why does this one pot lasagna recipe use an egg instead of a traditional béchamel sauce?
The egg acts as a quick binder that gives the dish a slightly custardy texture without the extra steps of making a béchamel, keeping the recipe fast and one‑pot.
Can I make one pot lasagna ahead of time and how should I store it?
Yes, you can prepare the entire dish, let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
What texture and appearance should I look for when the lasagna is done?
The pasta should be tender but not mushy, the sauce thickened and glossy, and the cheese fully melted with a slight golden sheen. The egg should be set, giving the dish a cohesive bite.
How do I know when the one pot lasagna is done cooking?
Taste a piece of pasta; it should be soft. The sauce should coat the back of a spoon, and the internal temperature should read at least 71°C (160°F) for safety.
What does the YouTube channel HowToBasic specialize in?
The YouTube channel HowToBasic is known for comedic, over‑the‑top cooking videos that often feature exaggerated messes while still delivering a functional recipe at the end.
How does the YouTube channel HowToBasic's approach to Italian cooking differ from other cooking channels?
HowToBasic mixes slapstick humor with simple, no‑frills recipes, focusing on speed and minimal cleanup, whereas most Italian cooking channels emphasize technique, authenticity, and detailed plating.
Last updated: September 6, 2026
