Our One-Pot Lasagna Pasta combines comforting lasagna flavors with the simplicity of a one-pot pasta. Long noodles simmer directly in a creamy tomato and roasted red pepper soup with seasoned ground beef, then the dish is finished with a whipped cottage cheese mixture that gives the final touch a ricotta-like creaminess. It’s a weeknight-friendly recipe that looks and tastes special while only using one pot.
What You Need for One-Pot Lasagna Pasta
- 1 lb. 85% ground beef
- 1 teaspoon sea salt (divided)
- ½ medium white onion, minced
- 3 garlic cloves, minced
- 3 teaspoons Italian seasoning (divided)
- ⅓ cup dry red wine (optional)
- 4 cups creamy tomato and roasted red pepper soup (one standard container)
- ⅓ cup water
- 8 oz. long pasta (linguine, long fusilli, or similar)
- 11 oz. 2% cottage cheese
- ⅓ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons minced fresh parsley, for garnish
Substitutes & Variations
This one-pot lasagna pasta is versatile — swap ingredients to suit your pantry or dietary needs:
- Meat: Replace ground beef with Italian sausage, ground pork, or turkey for a lighter option or different flavor profile.
- Soup: Any creamy tomato-based soup works. Taste will vary depending on the brand and style you choose.
- Noodles: Long pastas like linguine, spaghetti, or long fusilli work best for even cooking in the sauce. If you use thicker or shorter shapes, you may need to adjust the liquid and cooking time.
- Cheese: Whipped cottage cheese gives a light, tangy creaminess. For a more traditional lasagna flavor, swap it for whipped ricotta.
More Favorite One-Pot Pastas
- Baked One-Pot Spaghetti
- Whipped Ricotta Pasta
- One-Pot Pappardelle
Storage
Keep leftovers in an airtight container in the refrigerator for 3–5 days. The sauce will thicken as it cools; when reheating, add a splash of broth or water and gently warm while stirring to restore a creamy consistency.
Serving Suggestions
Serve this lasagna-style pasta with extra grated Parmesan and fresh herbs. It pairs well with a crusty baguette or a simple green salad. For extra vegetables, offer a roasted or sautéed side such as Brussels sprouts, green beans, or asparagus.
One-Pot Lasagna Pasta
Summary: One-Pot Lasagna Pasta brings the cozy flavors of lasagna into a fast, weeknight-ready dish. Noodles simmer in a creamy tomato and roasted red pepper base with seasoned beef, then are combined with a whipped cottage cheese mixture for a rich, lasagna-like finish.
Author: Lee Funke
Ingredients
- 1 lb. 85% ground beef
- 1 teaspoon sea salt, divided
- ½ medium white onion, minced
- 3 garlic cloves, minced
- 3 teaspoons Italian seasoning, divided
- ⅓ cup dry red wine (optional)
- 4 cups creamy tomato and roasted red pepper soup (one container)
- ⅓ cup water
- 8 oz. long pasta (linguini, long fusilli, etc.)
- 11 oz. 2% cottage cheese
- ⅓ cup shredded Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes
- 2 tablespoons minced fresh parsley, for garnish
Instructions
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and ½ teaspoon of the salt. Cook for 2–3 minutes, breaking it up slightly, until it has begun to brown.
- Add the minced onion, garlic, the remaining ½ teaspoon salt, and 2 teaspoons of the Italian seasoning to the pot. Stir and cook for another 2–3 minutes until the onion softens and the beef is cooked through.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 30–60 seconds.
- Add the creamy tomato and roasted red pepper soup and ⅓ cup water, then bring the mixture to a boil.
- Once boiling, add the long pasta and reduce the heat to medium. Stir frequently to prevent sticking and to help the pasta cook evenly. Depending on the noodle, this will take roughly 12–15 minutes; cook until the pasta is al dente.
- While the pasta cooks, place the cottage cheese in a food processor and blend until smooth. Add the Parmesan, mozzarella, red pepper flakes, and the remaining 1 teaspoon of Italian seasoning. Pulse until fully incorporated into a creamy mixture.
- When the pasta reaches al dente, remove the pot from the heat. Dollop or spread the whipped cottage cheese mixture over the pasta and gently fold it in until the sauce is creamy and evenly coated.
- Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve immediately.
Tips & Notes
- Any creamy tomato soup will work; the final flavor depends on the soup you choose, so pick one you enjoy plain.
- We tested this recipe with long noodles such as long fusilli and linguine; other pasta shapes may work, but cooking times and liquid requirements will vary.
- If you double the pasta or use thicker noodles, add more liquid (water or soup) so the pasta stays covered while it cooks.
- Increase the red pepper flakes for more heat, or omit them for a milder dish.
Nutrition
Nutrition information is an estimate.
- Calories: 733 kcal
- Carbohydrates: 72 g
- Protein: 46 g
- Fat: 27 g
- Fiber: 4 g
- Sugar: 17 g
Photography by: The Wooden Skillet