One Pan Beef Lasagna
This comforting, three-cheese lasagna is made all in 1 pan which makes it easy to make and clean up on a weeknight! When possible, consider cooking with organically grown and responsibly raised ingredients to benefit the quality of your meal and the health of our planet.
Recipe - Downers Grove, IL
One Pan Beef Lasagna
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 Tbsp. Olive Oil
1 lb. Lean Ground Beef
1/2 Cup Diced Onion
1 Tsp. Salt
1 Tsp. Minced Garlic
1 Tsp. Dried Oregano
1 Tbsp. Red Wine Vinegar
1 Can (28 oz.) Take Root Organicsâ„¢ Crushed Tomatoes
8 oz. Uncooked Lasagna Noodles (About 10), Broken up into 1 1/2 to 2-inch pieces
3/4 Cup Ricotta Cheese, Divided
Freshly Ground Black Pepper
1 Cup Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1/4 Cup Thinly Sliced Fresh Basil Leaves
Directions
- Heat oil in a 12-inch skillet over medium-high heat. (If you'd like to brown lasagna under the broiler before serving, use an oven-safe skillet.) Add beef, onion, salt, garlic and oregano; cook 5 to 6 minutes, breaking the meat up into small pieces, until beef is cooked through. Add vinegar and cook 1 minute.
- Stir in tomatoes and 3 cups water; bring to simmer. Stir in noodles and simmer 20 to 25 minutes over medium heat, until noodles are tender, scraping the bottom of the pan with a wooden spoon frequently to prevent sticking and making sure the noodles are always submerged in sauce.
- If broiling, preheat broiler. Remove skillet from heat. Stir in 1/4 cup of ricotta. Season to taste with salt and pepper. Use a small spoon to dollop remaining 1/2 cup ricotta over the lasagna (do not stir). Sprinkle with mozzarella and Parmesan; cover and let sit until cheese is melted, about 5 minutes. If broiling, place under the broiler uncovered about 4 minutes until cheese is melted and golden-brown in spots. Sprinkle with basil and serve.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$12.49$0.37/oz
80% Grass Fed Ground Beef - 1 Pound
$6.49 avg/ea$6.49/lb
Organic Yellow Onions - 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Garlic - 1 Each
$0.69
Not Available
Fresh Thyme Red Wine Vinegar - 16.9 Ounce
$3.49$0.21/oz
Not Available
Not Available
Belgioioso Whole Milk Ricotta Con Latte - 16 Ounce
$5.99$0.37/oz
Mccormick Black Peppercorn Grinder - 1 Ounce
$3.99$3.99/oz
Fresh Thyme Shredded Mozzarella Cheese - 8 Ounce
$3.49$0.44/oz
Fresh Thyme Grated Parmesan Cheese - 5 Ounce
$3.99$0.80/oz
Fresh Thyme Organic Basil - 0.75 Ounce
$2.50$3.33/oz
Directions
- Heat oil in a 12-inch skillet over medium-high heat. (If you'd like to brown lasagna under the broiler before serving, use an oven-safe skillet.) Add beef, onion, salt, garlic and oregano; cook 5 to 6 minutes, breaking the meat up into small pieces, until beef is cooked through. Add vinegar and cook 1 minute.
- Stir in tomatoes and 3 cups water; bring to simmer. Stir in noodles and simmer 20 to 25 minutes over medium heat, until noodles are tender, scraping the bottom of the pan with a wooden spoon frequently to prevent sticking and making sure the noodles are always submerged in sauce.
- If broiling, preheat broiler. Remove skillet from heat. Stir in 1/4 cup of ricotta. Season to taste with salt and pepper. Use a small spoon to dollop remaining 1/2 cup ricotta over the lasagna (do not stir). Sprinkle with mozzarella and Parmesan; cover and let sit until cheese is melted, about 5 minutes. If broiling, place under the broiler uncovered about 4 minutes until cheese is melted and golden-brown in spots. Sprinkle with basil and serve.