One-Pot Lasagna Pasta

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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:


  • Easy – One pot recipe that takes less than 30 minutes
  • Flavorful – Comforting, savory, simple, hearty, cheesy
  • Vegan, dairy-free, & gluten-free (if you use gluten-free pasta)


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

  • Pasta*
  • Marinara sauce
  • Vegan Ground Beef*
  • Onion, Garlic, and Spices
  • Vegetable Broth
  • Vegan Ricotta*
  • Vegan Mozzarella *

*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:

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One Pot Lasagna Pasta (Vegan)

Allie Petersen
All my lasagna lovers will love this MUCH simpler version that is made in one pot in less than 30 minutes but still has that same cheesy, creamy, cozy flavors we all love!
5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch/Dinner
Cuisine American
Servings 4

Ingredients
  

Optional Toppings

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

What can I use instead of vegan ground beef?
  • 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. 
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5 from 1 vote (1 rating without comment)

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