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A delicious slice of homemade 30 MINUTE EASY LASAGNA RECIPE topped with melted mozzarella cheese and fresh basil sits on a white plate ready to serve.

30 Minute Easy One-Pot Lasagna

This one-pot lasagna is the ultimate solution for busy weeknights, delivering classic Italian comfort without the hours of prep. By using no-boil noodles and a clever skillet-to-oven method, you get perfectly layered, cheesy results in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef or Italian sausage
  • 24 oz high-quality marinara sauce
  • 9-12 no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1 tsp dried Italian seasoning
  • 2 tbsp fresh basil or parsley, chopped
  • 1/2 tsp salt optional, for seasoning meat
  • 1/4 tsp black pepper

Equipment

  • Large oven-safe skillet (cast iron or stainless steel)
  • Small mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-safe skillet, brown the ground beef or sausage over medium-high heat until fully cooked. Drain excess fat if necessary.
  3. Stir in the marinara sauce and Italian seasoning, then bring the mixture to a gentle simmer.
  4. In a small bowl, whisk together the ricotta cheese, egg, and half of the parmesan cheese until smooth and creamy.
  5. Remove approximately half of the meat sauce from the skillet and set aside in a bowl.
  6. Arrange a layer of three no-boil lasagna noodles over the sauce remaining in the skillet, breaking noodles as needed to fit the pan.
  7. Spread half of the ricotta mixture over the noodles, then sprinkle with a portion of the mozzarella cheese.
  8. Repeat the layering process: add the reserved sauce, another layer of noodles, the remaining ricotta mixture, and a final topping of mozzarella and the rest of the parmesan.
  9. Cover the skillet tightly with foil and bake for 15 minutes.
  10. Remove the foil and bake for an additional 5-8 minutes until the cheese is bubbling and golden-brown.
  11. Let the lasagna rest for 5 minutes before slicing to allow the layers to set.

Notes

For added nutrition, stir finely chopped fresh spinach or grated zucchini into the sauce before layering. If the noodles feel slightly firm after baking, ensure your sauce is slightly saucy/moist before starting to allow for better absorption. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.