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Overhead shot of one pot lasagne on a blue background

One Pot Lasagne

This one pot lasagne is the dream on busy weeknights! Make a classic lasagne meat sauce & nestle pasta sheets and mozzarella in before baking to perfection.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 566kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 1 clove Garlic crushed
  • 2 Carrots peeled and chopped
  • 500 g Beef Mince (Ground Beef)
  • 100 ml Red Wine
  • 1 400g tin Chopped Tomatoes
  • 200 ml Beef Stock
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 120 g Cream Cheese
  • 150 g Lasagne Sheets
  • 250 g Mozzarella sliced
  • Parmesan grated, to serve


  • Heat the oven to 180°C/350°F. Heat your olive oil in a large oven safe pot. Add the chopped onion to the pot and cook until translucent then add the garlic and carrot and cook for a couple more minutes. 
  • Add the beef mince and cook until no longer pink then pour over the red wine, chopped tomatoes and stock then add the oregano and garlic powder and bring to a simmer. Cook for 10-15 minutes until the sauce has thickened. 
  • While the sauce is cooking break up the lasagne sheets into 2 or 3 pieces. When the sauce has finished cooking add the cream cheese and stir through until melted. Remove from the heat. 
  • Carefully place the lasagne pieces into the sauce, getting all the pieces fully submerged. Spread the mozzarella out across the top of the sauce and place in the oven for 25 minutes, turn the heat up to 230°C/450°F and cook for another 10 minutes to brown the cheese. Leave to stand for a couple of minutes then serve topped with parmesan.


Calories: 566kcal | Carbohydrates: 28g | Protein: 29g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 559mg | Potassium: 646mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4025IU | Vitamin C: 8.7mg | Calcium: 287mg | Iron: 3.2mg