easy one pot lasagna

Less muss and less fuss, but still oh-so-satisfying. Blend all the basics—Ground Beef, zucchini, pasta, sauce and cheese—in a single pot, then finish in the oven. Recipe developed by Oh Sweet Basil and The Beef Checkoff

  •    Time: 50 min
  •    Serves 4


  • 1 pound Ground Beef (93% lean or leaner) 
  • 1 medium zucchini, chopped (about 1-1/2 cups) 
  • 1 jar (24 to 26 ounces) garden-style pasta sauce 
  • 2 cups water 
  • 1/2 teaspoon pepper 
  • 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups) 
  • 2/3 cup reduced-fat ricotta cheese 
  • 1 cup reduced-fat shredded mozzarella cheese 
  • Thinly sliced or chopped fresh basil


  • 1. Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. 

  • 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. 

  • 3. Remove from heat. 

  • 4. Swirl ricotta into sauce. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.

One Pot Lasagna Pasta