Inspired by Stacie’s lasagna snafu — you have to listen to this week’s episode to appreciate it — we’ve got a one pot lasagna that bridges the gap between winter and spring. No long bake time or sauce building here and no one can forget to put away the prepped pan. Be sure to check out this week’s newsletter for another exclusive recipe.
Print
Easy One Pot Lasagna
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Inspired by Stacie’s lasagna snafu — you have to listen to this week’s episode to appreciate it — we’ve got a one pot lasagna that bridges the gap between winter and spring. No long bake time or sauce building here and no one can forget to put away the prepped pan. Be sure to check out this week’s newsletter for another exclusive recipe.
Ingredients
8 ounces bulk sausage
1 small onion, diced
3 large garlic cloves, minced
2 teaspoons kosher salt, divided
1/2 cup red wine
2 tablespoons tomato paste
1 (24 ounce) jar pasta sauce
2 cups water
10 lasagna noodles
1/2 cup whole-milk ricotta cheese
8 ounces fresh mozzarella cheese, either cut into bite-sized pieces or bought in small balls
Instructions
- Heat oven to 425 degrees. Heat a large skillet oven-safe over medium high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until onions are soft, about 3 minutes. Add red wine. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Scrape up any brown bits with a wooden spoon.
- Whisk in tomato paste and tomato sauce. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Taste the sauce and season with salt and pepper.
- Break up lasagna noodles and add them to the sauce. Stir. Bring to a boil and reduce to a simmer. Cover and cook until noodles are al dente, about 10 minutes. Stir every five minutes to prevent the noodles from sticking. If it looks like the noodles need a little bit extra liquid, add 1/4 cup of water.
- Once the noodles are al dente, give them a stir. Spoon tablespoons of ricotta in pockets of the noodles. Make sure it’s evenly distributed. Do the same for the mozzarella. Put the whole skillet in the oven, uncovered. Bake until the cheese has melted and browned slightly, about 8 minutes. Serve immediately.
