One Pan Lazy Lasagna (Easy Weeknight Dinner)
One pan Lazy Lasagna
If you love lasagna but do not love the whole lasagna-making production, welcome. 😂
This One Pan Lazy Lasagna gives you all those cozy, cheesy, tomato-y lasagna vibes without spending your entire evening layering noodles, dirtying every dish in your kitchen, and wondering why you decided to make lasagna on a Tuesday.
And honestly? That is exactly the kind of dinner I want these days.
The Pasta I’m Using
For this recipe, I’m using Carbe Diem Pasta, which has become one of my favorite little swaps when I want a big bowl of pasta without feeling like I need to immediately unbutton my jeans afterward.
Carbe Diem has more fiber and fewer net carbs than traditional pasta, which is a big reason I’ve been reaching for it lately. I’ve talked about my own struggle to get enough fiber into my day, so finding an easy way to add more fiber to a meal I already love is a pretty big win for me.
Find at your fave store here 🙂
And because we’re making this a lazy lasagna, the pasta cooks right in the sauce. No separate pot of boiling water or draining!
Just one skillet, one sauce, and one very cheesy dinner.
Why You’ll Love This One Pan Lasagna
Traditional lasagna is delicious, but it can be a whole project. You have to cook the sauce, boil the noodles, layer everything, bake it, and then somehow remember that you’re supposed to let it rest before digging in.
This version takes a much more relaxed approach.
You’ll start by building a flavorful meat sauce with olive oil, onion, carrots, garlic, ground beef, tomato paste, tomato sauce, beef broth, and Italian seasonings. Once the sauce is simmering, the penne goes straight in.
Yep. Straight in.
The pasta cooks directly in the sauce, which means it absorbs all of that tomatoey, savory flavor as it cooks. One-pan pasta works especially well this way because the pasta releases starch as it cooks, helping the sauce become thicker and more cohesive. It’s one of those cooking shortcuts that feels almost suspiciously easy.
Then comes my favorite part: mozzarella over the top and a quick trip under the broiler until it’s melted, bubbly, and golden.
Basically, lasagna without the lasagna-level effort.
A Few Things to Know
Don’t skimp on the liquid. Since the penne cooks directly in the sauce, it needs enough liquid to cook properly. Start with the amount listed in the recipe and add more as needed if the sauce gets too thick while the pasta cooks.
Give it a few minutes to rest. I know. You just pulled a skillet full of bubbling cheesy pasta out of the oven and I’m asking you to WAIT. But letting it rest for 5–10 minutes gives the sauce a chance to settle and thicken instead of immediately running all over your plate.
Watch the broiler! Once the mozzarella goes on top, things can go from beautifully golden to “well, that escalated quickly” in a matter of minutes. Keep an eye on it.
The Bottom Line
This is the kind of dinner I want on a busy weeknight: cozy, cheesy, hearty, and ridiculously low effort.
And when I can make a comfort-food dinner while also getting more fiber into my day with Carbe Diem Pasta, I’m calling that a win.
If you make this One Pan Lazy Lasagna, let me know what you think!
Ingredients
- 3-4 tbsp olive oil
- 1 medium onions finely chopped
- 1 large carrots grated
- 3 large garlic cloves roughly chopped
- 1 pounds ground beef
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 jar 24–25 ounces tomato sauce
- 2-3 cups water
- 1 tbsp btb beef
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tbsp brown sugar
- Kosher salt and black pepper to taste
- Penne
- Sliced mozzarella cheese as needed for topping
Instructions
- Heat the olive oil in a large, deep oven-safe skillet over medium heat. Add the onions, carrots, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
- Increase the heat to high. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Drain excess grease if necessary.
- Stir in the tomato paste, bay leaves, passata, 2 cups of the beef broth, salt, and pepper. Pour the broth into the empty passata jar first and shake it gently to collect any remaining tomato before adding it to the skillet.
- Bring the sauce to a strong simmer and cook uncovered for 10 minutes. If the mixture looks especially thick, add more broth as needed.
- Reduce the heat to low. Break the lasagna noodles in half and submerge them in the sauce one at a time, arranging them in different directions so they don’t stick together.
- Cover the skillet and cook according to the lasagna noodle package directions, or until the noodles are tender. This will generally take about 18–20 minutes. Stir or gently separate the noodles once or twice during cooking, if needed.
- Remove and discard the bay leaves. Arrange the mozzarella slices over the top.
- Place the skillet under the broiler for approximately 3–5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
- Let the skillet lasagna rest for 5–10 minutes before serving.
