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Easy One Pan Lasagna Recipe

Easy One Pan Lasagna Recipe

Classic lasagna is perfect, but it is quite time consuming to prepare. So if you get a craving for lasagna in the middle of a busy week, try this spin on a classic recipe. Not only is it so much easier, but the flavor will get you almost to heaven where honest-to-goodness classic lasagna has its place.



Adjust Servings
500 grams minced beef
1 white onion
200 grams carrots
75 grams celery stalks
50 grams pancetta 
3 cloves of garlic
50 ml olive oil
200 ml tomato paste
10 grams salt
1 teaspoon pepper
1 teaspoon nutmeg
100ml red wine 
250 grams lasagna sheets
150 grams parmesan cheese
For Bechamel Sauce (optional)
30 grams all-purpose flour
30 grams butter
500ml whole milk
30 grams onion
1 bay leaf
pinch of nutmeg
pinch of white pepper
1/2 teaspoon salt
Nutritional Information
35 gFat
33 gProtein
45 gCarbs
8 gSugars


Prepare the Bechamel
Finely chop the onion. Heat the butter in a saucepan over medium heat. Once the butter starts to foam, add the onion and let it fry over medium heat, stirring constantly for 30 seconds. Add the pepper and stir. Add the flour and stir for 1 minute.
Pour in all the cold milk and mix thoroughly with a whisk. Add the bay leaf, nutmeg, salt and bring to the boil. Turn the heat down to low and cook, stirring constantly, for 20 minutes. Strain the finished béchamel through a fine strainer and set aside.
Mark as complete
Make the Ragù
Finely chop the onion and garlic. Cut the carrots into cubes with an edge of 0,5 cm. Wash the celery stalks, cut them in half lengthwise and cut them into small pieces. Cut the pancetta into 1 cm cubes. Heat the oil in a large frying pan over a medium heat and add the pancetta. Once it starts to turn golden, add the carrots and celery stalks. Fry the vegetables until golden brown. Add the onion and fry until golden brown, stirring frequently.
Add the meat and garlic. Mix everything thoroughly and season with salt. Reduce the heat to one third and cook, stirring frequently, for 10 minutes. Add the tomato paste, pepper, nutmeg and stir thoroughly. Cook for 15 minutes. Pour in the wine, top with lasagna sheets and cover with lid and cook for another 20 minutes. If the liquid in the casserole evaporates, add a little water.
Mark as complete
Finish the Lasagna!
Once the ragù is ready and the lasagna is soft, you can top the lasagna with the finished béchamel and finally top with parmesan cheese. Cover with a lid and leave to cook on a medium heat for another 5-10 minutes. Enjoy!
Mark as complete
Meat - Italian trick number one. Make a minced meat mixture of beef and pork in a 1:1 ratio. Pork contains more fat, which will make the resulting taste fuller and more delicious.
Be careful to cook the ragù long enough for the alcohol to evaporate and all the flavours to blend.
Seasoning - Oregano, rosemary or thyme will take the sauce up a notch if you chop them finely and add them to the sauce while it is simmering. Likewise the bay leaf, which be sure to remove from the sauce before serving. Be sure not to skimp on the salt and pepper either.
Cheese - Tradition points to parmesan, but mozzarella or ricotta (or a combination) is also used. The mozzarella melts beautifully in the lasagna, while the ricotta adds to the creaminess.
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