30 Minute One Pan Lasagna Hack

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb ground beef

1 carrot (finely chopped)

1 small onion (diced)

3 cloves garlic (minced)

2 tsp Italian seasoning

½ tsp chili flakes (optional)

Salt and black pepper (to taste)

2 cups tomato sauce or passata

½ to 1 cup chicken or beef stock

Splash of milk (optional)

6 to 8 dried lasagna sheets (broken in half)

1 to 1½ cups shredded mozzarella

¼ cup freshly grated Parmesan

2 tbsp chopped fresh parsley

Directions

Build the meat sauce

Heat a large, deep skillet over medium high heat. Add the ground beef and cook, breaking it up, until browned with some crisping.

Add the carrot and onion. Cook 3 to 4 minutes until softened. Stir in the garlic, Italian seasoning, chili flakes, salt, and black pepper. Cook 30 seconds until fragrant.

Simmer

Add the tomato sauce and ½ cup stock. Add a splash of milk if using. Bring to a gentle simmer and cook about 10 minutes. Add additional stock as needed to keep the sauce loose and saucy. Taste and adjust with more salt or pepper if needed.

Add the noodles

Slide the broken lasagna sheets into the sauce in different directions so they overlap slightly. Press gently so they are mostly submerged.

Cook the pasta

Cover and simmer on medium low for about 8 minutes, until the noodles are tender.

Cheese it up

Remove the lid. Sprinkle mozzarella evenly over the top, followed by Parmesan and chopped fresh parsley. Cover and cook 3 to 4 minutes until the cheese melts.

Optional crispy top

For golden edges, place the pan under the broiler for a few minutes and watch closely.

Serve

Straight from the pan!

Nutrition

• Calories: 700 kcal
• Total Fat: 37 g
• Saturated Fat: 16 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 167 mg
• Sodium: 1150 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 42 g