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One Pot Lasagna


  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 zucchini, diced
  • 12 oz of mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups of water
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp onion powder
  • 1/8 tsp thyme
  • 1/2 tsp salt
  • 2 cups uncooked pasta (I used Private Selection Italian Campanelle)
  • 2 cups ricotta cheese
  • 1 cup parmesan cheese


  1. In a large pot (like a stock pot or Dutch oven), brown the ground beef with onion. Drain off any grease.
  2. Add in the zucchini, mushrooms, and garlic. Cook until tender.
  3. Then mix in the water, tomatoes, tomato paste, garlic powder, oregano, basil, onion powder, thyme, and salt. Bring mixture to a boil.
  4. Add past to the pot and mix to combine and reduce to a simmer. Cover and simmer for 10-15 minutes stirring occasionally until pasta is cooked.
  5. Remove from heat. Top each serving with a spoonful of ricotta cheese and a sprinkling of parmesan. Serves 8.
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