One-Pot Lasagna with Ricotta & Melted Cheddar
This one pot lasagna recipe delivers all the comfort of classic lasagna with far less effort. Ground beef, vegetables, tomato sauce, and broken lasagna sheets cook together in one pan. Finished with a creamy ricotta topping and melted cheddar, it’s rich, cozy, and incredibly satisfying.
🛒 Ingredients
👩🍳 Instructions
For the lasagne base:
1 tbsp butter
1 onion, diced
1 carrot, diced
1 celery stalk, diced
400 g ground beef
1 tbsp tomato paste
500 ml passata (strained tomatoes)
250 ml beef broth
8–10 dried lasagna sheets, broken into pieces
Salt and black pepper
For the creamy topping:
200 g ricotta
150 g sour cream (Schmand)
40 g grated Parmesan
Pinch of nutmeg
Salt and black pepper
For finishing:
3–4 slices cheddar cheese
Melt the butter in a large deep pan over medium heat.
Add diced onion, carrot, and celery. Sauté for about 4–5 minutes until softened and fragrant.
Add the ground beef and cook until browned, breaking it apart with a spatula.
Stir in the tomato paste and cook for about 1 minute to develop flavor.
Pour in the passata and beef broth. Stir well to combine.
Break the dried lasagna sheets into large pieces and push them into the sauce.
Cover the pan with a lid and simmer on low heat for 25–30 minutes, stirring occasionally so the pasta cooks evenly.
In a bowl, mix ricotta, sour cream, Parmesan, nutmeg, salt, and pepper until smooth and creamy.
Once the pasta is tender, add spoonfuls of the ricotta mixture across the pan.
Place slices of cheddar cheese on top.
Cover again and cook for a few minutes until the cheese melts.
Serve immediately while hot and creamy.
✨ Quick Tips
Stir the pasta occasionally so it cooks evenly and doesn’t stick.
If the sauce becomes too thick, add a splash of beef broth.
Fresh basil or parsley on top adds extra freshness.
Use freshly grated Parmesan for the best flavor.