One Pan Weeknight Lasagne

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This lasagne has had some recent popularity on TikTok and for good reason, it is so easy and makes a great lasagne.
There are plenty of versions and this one I think is really good, the clouds of ricotta join in with the sauce as it is served.
You do need a large 28cm (or bigger) frying pan, if not then you may have to go to oven baking.
I like the flavour of using combined beef and pork mince but that is entirely personal.
For a vegetarian version use lentils instead of mince.

Yield: 4-6


  • 1 tablespoon olive oil
  • 300g beef mince
  • 300g pork mince
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large carrot, diced
  • 1 stalk celery, finely sliced
  • 1 1/2 teaspoons dried oregano
  • 700ml tomato and basil passata
  • 1 tablespoon tomato paste
  • 2 1/2 cups water
  • 150g dried pasta sheets
  • 250g ricotta
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese


Heat the oil in a large 28cm frying pan over a medium-high heat and brown the mince.  Once is well coloured then add the onion, garlic, carrot and celery.  Reduce the heat to low and cook for 8 minutes or so, until the onion is starting to soften.
Add the oregano, passata, paste and water and bring to the boil.
Break in large pieces of lasagne sheets and season generously with salt and pepper.
Cook for 15 minutes until the pasta is just tender.  Add a little more water during cooking if needed and ensure that the lasagne pieces don’t clump together.
Once the pasta is tender stir through half of the mozzarella and Parmesan cheeses.  Spoon over  dollops of ricotta and then sprinkle with the remaining cheese.
Heat the grill and sit the pan under the grill until the cheese is melted and golden.
Serve with a green salad.

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