I love lasagna, but sometimes I don't have time for all the layering and baking. That's why I created this Lasagna Mixture – all the classic flavors of lasagna, but in a simple one-pan meal.
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It's hearty, cheesy, and comforting, but comes together in just 35 minutes. Perfect for those busy weeknights when you need a delicious dinner fast.
This recipe is my go-to when I'm craving comfort food but want to keep things easy. I hope you love it as much as my family does!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) dried lasagna noodles, broken into 2-inch pieces
Use regular lasagna noodles broken into pieces, or substitute with any short pasta like penne or rotini. No-boil noodles also work, just add 1/2 cup extra broth.
1 lb (450g) ground beef (80/20)
Ground beef adds richness. Substitute with ground turkey or Italian sausage for a different flavor. For a vegetarian option, use plant-based crumbles.
1 medium yellow onion, diced
Onion adds sweetness and depth. Use a sweet onion if you prefer a milder flavor. You can also use frozen diced onion to save time.
3 cloves garlic, minced
Fresh garlic is best, but in a pinch, use 1 teaspoon garlic powder. Add it with the onion for a more mellow flavor.
1 (24 oz) jar marinara sauce (about 3 cups)
Use your favorite jarred marinara or homemade. Look for a sauce with no added sugar for a healthier option. You can also use crushed tomatoes with Italian seasoning.
2 cups (480ml) low-sodium beef broth
Beef broth adds flavor and helps cook the pasta. Use chicken broth if you prefer, or water with a bouillon cube. Low-sodium is important to control saltiness.
1 teaspoon dried Italian seasoning
Italian seasoning is a blend of herbs like oregano, basil, and thyme. If you don't have it, use 1/2 teaspoon each of dried oregano and dried basil.
1/2 teaspoon salt
Adjust to taste. The sauce and broth may already contain salt, so start with less and add more at the end if needed.
1/4 teaspoon black pepper
Freshly ground black pepper adds a nice kick. Use more or less according to your preference.
1 cup (120g) shredded mozzarella cheese
Mozzarella gives that classic cheesy texture. Shred your own from a block for better melting, or use part-skim for less fat. You can also use a Italian cheese blend.
1/2 cup (50g) grated Parmesan cheese
Parmesan adds a salty, nutty flavor. Use freshly grated for the best taste, or the canned kind works in a pinch. You can substitute with Pecorino Romano.
Tips & Tricks
- Don't skip the rest time after cooking – it lets the sauce thicken and the cheese set, making it easier to serve.
- If the mixture seems too dry while cooking, add a splash of extra broth or water. If it's too watery, cook uncovered for a few extra minutes to evaporate liquid.
- For extra flavor, brown the meat well and let it develop a nice crust. This adds depth to the sauce.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if desired.
2. Sauté aromatics
Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion is translucent and fragrant, stirring occasionally.
3. Add liquids and seasonings
Pour in the marinara sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring the mixture to a simmer.
4. Cook the pasta
Stir in the broken lasagna noodles. Reduce heat to medium-low, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. The mixture should be saucy but not soupy.
5. Melt the cheese
Remove the skillet from the heat. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Cover and let stand for 5 minutes, allowing the cheese to melt and the sauce to thicken.
6. Serve and enjoy
Stir the melted cheese into the mixture until gooey and combined. Serve hot, garnished with fresh basil or parsley if desired.
Delicious Variations
Vegetarian
Replace the ground beef with plant-based crumbles or an extra can of lentils. Use vegetable broth instead of beef broth.
Spicy
Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the onion for a kick.
Veggie-Packed
Sauté 1 cup of sliced mushrooms, zucchini, or spinach with the onion for extra nutrition.
How to Store Lasagna Mixture
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the microwave or on the stovetop with a splash of water or broth until warmed through.
Frequently Asked Questions
Q: Can I use no-boil lasagna noodles for this recipe?
Yes, you can. Break the no-boil noodles into pieces and add them directly to the sauce. You may need to add an extra 1/2 cup of broth to ensure they cook properly.
Q: How do I make this recipe gluten-free?
Use gluten-free lasagna noodles or any gluten-free short pasta. Also, ensure your marinara sauce and broth are gluten-free. Cook times may vary, so check the pasta for doneness.
Q: Can I make this in a slow cooker?
Yes, brown the beef and onion first, then add everything except the cheese to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, until pasta is tender. Stir in cheese before serving.
Q: What can I use instead of ground beef?
Ground turkey, chicken, Italian sausage, or plant-based crumbles all work well. Just adjust the cooking time and seasoning as needed.
Q: Can I add ricotta cheese to this mixture?
Absolutely! Stir in 1 cup of ricotta cheese just before adding the mozzarella for a creamier, more traditional lasagna flavor.
I hope you enjoy this easy Lasagna Mixture as much as we do! Give it a try tonight and let me know how it turns out in the comments. Happy cooking!
Lasagna Mixture
Lasagna Mixture is a quick, one-pan dinner with rich meat sauce and cheesy pasta, ready in 35 minutes. Perfect for busy weeknights!
🧂 Ingredients
- 12 oz (340g) dried lasagna noodles, broken into 2-inch pieces
- 1 lb (450g) ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (about 3 cups)
- 2 cups (480ml) low-sodium beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
📋 Instructions
- 1Brown the beef — Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if desired.
- 2Sauté aromatics — Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion is translucent and fragrant, stirring occasionally.
- 3Add liquids and seasonings — Pour in the marinara sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring the mixture to a simmer.
- 4Cook the pasta — Stir in the broken lasagna noodles. Reduce heat to medium-low, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. The mixture should be saucy but not soupy.
- 5Melt the cheese — Remove the skillet from the heat. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Cover and let stand for 5 minutes, allowing the cheese to melt and the sauce to thicken.
- 6Serve and enjoy — Stir the melted cheese into the mixture until gooey and combined. Serve hot, garnished with fresh basil or parsley if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.
