Lasagna Bowls
All the classic flavors of lasagna without the layering or baking. A one-pot lasagna-style meat sauce served over tender noodles with a dollop of ricotta and a light sprinkle of mozzarella and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Units
Scale
Noodles
- 8 lasagna noodles, torn into pieces before cooking
- 1 teaspoon olive oil
One-Pot Lasagna Sauce
- 1 lb ground beef (80/20)
- 1 cup yellow onion, diced
- 2 tablespoons garlic, minced
- 1/2 teaspoon kosher salt
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can petite diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
For the Bowls
- 1 to 1 1/2 cups whole milk ricotta
- 1 cup shredded mozzarella
- 1/3 to 1/2 cup freshly grated Parmesan
- Optional: minced fresh parsley or basil
Instructions
- Cook the noodles: Bring a large pot of well-salted water to a boil. Add the torn lasagna noodles and cook until al dente. Drain in a colander, then rinse briefly under lukewarm water to remove excess starch and prevent sticking. Shake well to remove excess water, then transfer to a bowl and toss lightly with a small drizzle of olive oil to keep the noodles separated while the sauce cooks. Set aside.
- Brown the beef and onion: Return the empty pot to medium heat. Add ground beef and diced onion. Cook until the beef is browned and the onion is softened. Drain excess grease, then return the beef mixture to the pot. Stir in ½ teaspoon kosher salt.
- Add garlic, tomato paste, and spices: Reduce heat to medium-low. Stir in garlic, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
- Add tomatoes and broth: Stir in crushed tomatoes, petite diced tomatoes, and chicken broth until combined.
- Simmer the sauce: Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon. Stir in the remaining 1 teaspoon kosher salt (adjust to taste) and balsamic vinegar.
- Assemble the bowls: Spoon a generous dollop of ricotta into each bowl. Top with noodles, then spoon hot sauce over everything.
- Finish with cheese: Sprinkle with shredded mozzarella and freshly grated Parmesan.
- Stir and serve: Let sit for 1–2 minutes so the ricotta warms and the cheese melts gently.
Notes
For a baked-lasagna finish: Assemble the lasagna bowls in oven-safe dishes, then place under the broiler for 1–2 minutes until the cheese is melted and lightly browned. Watch closely to prevent burning and use caution when removing the hot bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 459
- Sugar: 7.8 g
- Sodium: 1286.8 mg
- Fat: 10.8 g
- Carbohydrates: 51.1 g
- Fiber: 3.9 g
- Protein: 38.9 g
- Cholesterol: 77 mg
Find it online: https://cookwhatmatters.com/lasagna-bowls/