One-Pot Lasagna Pasta
This One Pot Lasagna Pasta brings all the classic flavors of lasagna—rich tomato sauce, savory herbs, creamy ricotta and melty mozzarella, and tender pasta—into a single pot, cutting down on time and cleanup. It’s a quick, convenient way to enjoy the flavors of lasagna in a fraction of the time, making it ideal for busy weeknights when you want something hearty and delicious with minimal effort.
What you’ll love about this:
There’s something about one-pot lasagna pasta that brings me right back to my childhood, when Sunday dinners meant my mom’s homemade lasagna—rich, cheesy, and SO GOOD.
But as much as I love classic lasagna, the time and effort it took made it less appealing to make (especially after a busy day at work). That’s why I’ve fallen in love with this one-pot version. It’s got all the flavors I adore without the hour + of prep.
The first time I made it, I was blown away by how easy it was to recreate that same comforting, cheesy, tomato-y flavor, all in one pot and in half the time. It’s became my go-to when I’m craving lasagna but don’t want to spend the whole evening in the kitchen.
One Pot Lasagna Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of pasta do I use in this one pot lasagna pasta?
I do not use traditional lasagna noodles (they are too big and hard to eat). Instead I use a Campanelle noodles that have similar twisted, crimped edges like lasagna noodles and absorb the sauce well. If you can’t find these, you can also use penne or another noodle you like.
What type of vegan ground beef do you use and what if I don’t have that?
I used Gardein beefless crumbles that you can find in the freezer section. If you don’t have access to this or prefer a substitution, consider using Textured Vegetable Protein (TVP), lentils or mushrooms. You will have to rehydrate TVP before using. Green or brown lentils (1.5 cups cooked) are a great substitute and provide that meatier texture. Even finely diced mushrooms are a great option because they provide that umami flavor. Read the Notes section of the recipe card for more details about this substitution.
Where do I find vegan ricotta and mozzarella?
Tofutti makes a fairly inexpensive vegan ricotta that they carry at quite a few grocery stores. Kite Hill also has a vegan ricotta. Alternatively, you could make a simple tofu ricotta, but I think the store bought ones honestly have a little better flavor similar to dairy ricotta.
How to Make Lasagna Pasta
Cook your vegan beef, onion, and garlic
In a large pot of MEDIUM heat, add the vegan ground beef, onion, and minced garlic. Cook for a few minutes until the vegan beef has defrosted.
Simmer
Add your pasta, marinara sauce, salt, pepper, oregano and vegetable broth to the pot. Stir to combine. Turn your heat up to high and bring it to a boil, then cover and cook for 10-13 minutes until the pasta is al dente.
Tip: Check the cook time on the package for your specific noodles and adjust accordingly.
Stir in cheese & spinach
Turn off heat. Add the ricotta, mozzarella, and spinach. Stir to combine until the spinach has wilted.
Serve
Enjoy this pasta with some parmesan cheese on top and/or fresh basil!
How do I store leftover lasagna pasta?
Store the leftovers in the fridge in an airtight container for up to 4-5 days. This easily reheats in the microwave for 45-60 seconds.
You can also freeze this recipe for up to 3 months.
What can I serve with lasagna pasta?
This dish is great on it’s own but can also be served with delicious sides such as:
- Toasted garlic bread
- Fresh Caesar salad or Bright Spring Mix Salad
- Roasted veggies like broccoli & zucchini or carrots & asparagus
One Pot Lasagna Pasta (Vegan)
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Ingredients
- 1.5 cups vegan ground beef (I used Gardein)
- 1 small onion diced
- 3 cloves minced garlic
- 12 ounces Campanelle noodles (uncooked) or another noodle you prefer
- 16 ounces marinara sauce
- 1 tsp salt add more to taste
- 1/2 tsp black pepper
- 2 tsp oregano
- 3 cups vegetable broth sub for low-sodium option or water
- 1/2 cup vegan ricotta (I used Tofutti)
- 1 cup vegan mozzarella cheese (I used GOOD PLANeT)
- 1 heaping cup fresh spinach
Optional Toppings
- vegan parmesan
- fresh basil
Instructions
- Cook your vegan beef, onion, and garlic: In a large pot of MEDIUM heat, add the vegan ground beef, onion, and minced garlic. Cook for a few minutes until the vegan beef has defrosted.1.5 cups vegan ground beef, 1 small onion, 3 cloves minced garlic
- Simmer: Add your pasta, marinara sauce, salt, pepper, oregano and vegetable broth to the pot. Stir to combine. Turn your heat up to high and bring it to a boil, then cover and cook for 10-13 minutes until the pasta is al dente.Tip: Check the cook time on the package for your specific noodles and adjust accordingly.12 ounces Campanelle noodles (uncooked), 16 ounces marinara sauce, 1 tsp salt, 1/2 tsp black pepper, 2 tsp oregano, 3 cups vegetable broth
- Stir in cheese: Turn off heat. Add the ricotta, mozzarella, and spinach. Stir to combine until the spinach has wilted.1/2 cup vegan ricotta, 1 cup vegan mozzarella cheese, 1 heaping cup fresh spinach
- Serve: Enjoy this pasta with some parmesan cheese on top and/or fresh basil!
Notes
- Textured vegetable protein (TVP) – Can find on Amazon or some grocery stores. You will likely need to rehydrate it with some water.
- Lentils – These make for a great meat substitute. You can use 1.5 cups of cooked brown or green lentils in place of the beefless crumbles.
- Mushrooms – Finely chopped mushrooms can give a umami flavor. However, they do get mushy with extended cooking. Therefore, I would not boil them with the pasta. Cook them separately and add them at the end.
