Print

Lasagna Bowls

Lasagna bowls with meat sauce, ricotta, mozzarella, Parmesan, and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.

Ingredients

Units Scale

Noodles

  • 12 lasagna noodles, broken into large pieces before cooking

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 Serving

  • 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

  1. Cook the noodles: Bring a large pot of well-salted water to a boil. Add torn lasagna noodles and cook until al dente. Drain, then rinse briefly under cold water. Shake off excess water, transfer to a bowl, cover, and set aside.
  2. Brown the beef and onion: Return the pot to medium heat. Add ground beef and diced onion. Cook until browned and softened. Drain excess grease, return to pot, and stir in ½ teaspoon kosher salt.
  3. Build the sauce: Reduce heat to medium-low. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes. Cook 1–2 minutes until fragrant. Add crushed tomatoes, diced tomatoes, and chicken broth. Stir to combine.
  4. Simmer: Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until slightly thickened. Stir in remaining 1 teaspoon kosher salt and balsamic vinegar.
  5. Add noodles to sauce: Stir in about 3-4 cups cooked noodles (use closer to 4 cups for a balanced dish or 3 cups for a saucier finish). Let sit 1-2 minutes so the noodles heat through.
  6. Assemble: Spoon ricotta into bowls. Ladle hot pasta and sauce over the top.
  7. Finish and serve: Top with mozzarella and Parmesan. Let sit 1–2 minutes, then serve.

     

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

Find it online: https://cookwhatmatters.com/lasagna-bowls/