This One Pan Lasagne is one of those “wait, how does that even work?” kind of recipes – but it really does. Instead of layering pasta, sauce, and cheese, everything cooks together in one pot, creating a rich, cheesy, comforting dinner with half the effort. Perfect for busy weeknights, this shortcut lasagne still delivers all the flavour you love in under 40 minutes.
Tips & Variations
Time Saving Notes
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Use pre-diced onion, pre-grated carrot, or frozen mixed vegetables for faster prep.
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This recipe is already a huge time saver compared to traditional lasagne – no layering required!
Budget Notes
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Stretch the meal further by adding an extra grated carrot, zucchini, or lentils to the mince.
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Use whatever cheese you have on hand – a mix of tasty and mozzarella works really well.
Protein Changes
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Swap beef mince for chicken, pork, or lamb mince.
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For a vegetarian version, use a plant-based mince or lentils.
Notes
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A Dutch oven or deep oven-safe pan works best – you want something that can handle both stovetop and grill.
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Don’t skip the grated carrot – it adds a subtle sweetness and extra veggies without anyone noticing.
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If you like spice, stir through a pinch of chilli flakes with the herbs for a little kick.
Why You’ll Love This One Pan Lasagne
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Comforting and hearty, without the fuss of layering.
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Ready in under 40 minutes – weeknight friendly.
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Flexible with proteins, veggies, and cheese combinations.
Easy 40 Minute One Pan Lasagna
The ultimate weeknight hack: delicious, cheesy lasagna made entirely in one pan. No boiling pasta and no fuss—just simple ingredients and maximum flavor in a fraction of the time.
Ingredients
- Olive Oil
- 1 Onion Diced
- 2 tsp Crushed Garlic
- 500 grams Beef Mince
- 2 Carrots Grated
- 1 tbsp Italian or Mixed Herbs
- 1 tsp Sugar
- 1 tsp Balsamic Vinegar
- 700 gram Jar of Tomato Passata
- 500 ml Beef Stock
- 250 grams Wide Lasagne Pieces The pieces with curly edges in the dry pasta sections
- Salt and Pepper
- 150 gram Cream Cheese
- 200 gram Grated Cheese
Instructions
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Add a drizzle of oil to a large oven safe pan or Dutch oven, over a medium high heat (You need a 4L capacity roughly).
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Add the onion and garlic and sauté for a minute or two to soften. Next add beef mince to brown, sauté for 5 minutes breaking up with a wooden spoon. Add carrot and stir. Add the Italian herbs, sugar, passata and balsamic vinegar, stir to combine. Pour in the beef stock and season with salt and pepper, bring to a boil.
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Add lasagne pieces and mix well. Reduce heat to low and cover with a lid. Simmer for 20 minutes, stirring twice during cooking so it doesn't stick.
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Preheat oven to 210 degrees on grill
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While simmering, prepare the cheese topping by softening the cream cheese in the microwave for 30 seconds then mix through the grated cheese. Season with salt and pepper
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Once the pasta has simmered for 20 minutes, dollop the cheese topping on top of the lasagna and pop under the grill for 5-10 minutes to melt the cheese.
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Stand for a couple of minutes then serve. You can serve with a salad & some garlic bread to mop up the sauce
Recipe Notes
TIME SAVING NOTES. You can grate carrots and cut onion in advance and store in airtight containers. You can make this whole dish in advance and reheat.
BUDGET NOTES : To trim costs, you can leave out the cream cheese and just top with grated cheese.
PROTEIN CHANGES : You could use lentils instead of beef mince in this dish to make it vegetarian. For a lighter version you could top with a tub of cottage cheese.
NOTES: This freezes really well. You can sneak in any variety of vegetables you have. Finely chopped mushrooms, grated zucchini or spinach also work well.
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