Ground beef, tender noodles, rich tomato sauce, and three delicious cheeses come together in this simple weeknight meal.
This is another recipe I found in my mother's collection, and I remember her making it when I was growing up. Back then, I didn't really know there was a longer way to make this classic dish. I was familiar with the kind she made that was quick and easy to put together.
Instead of layering everything like a traditional lasagna, the noodles cook right in the sauce, making it a simple, hearty meal with all those familiar flavors. It's a wonderful reminder that sometimes the old family recipes have their own special way of doing things.
Ground beef, onions, garlic, bell pepper, carrots, celery, tomatoes, and mushrooms simmer together with broken lasagna noodles in a rich tomato and beef broth sauce. Once the noodles are tender, mozzarella and Parmesan are stirred in until melted, and creamy ricotta adds that delicious finishing touch.
Everything cooks together in one Dutch oven on the stovetop, making this a convenient meal for busy weeknights or whenever you're craving a comforting homemade dinner.
Ingredients:
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 (14.5 oz can) can petite diced tomatoes with green chilies
1 (28 oz can)can crushed tomatoes
1 can sliced mushrooms, undrained
1 Tbs. Italian Seasoning
4 cups beef broth (or 4 tsp. beef bouillon powder and 4 c. water)
12 oz lasagna noodles
1 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded
1/2 c. ricotta cheese
Directions:
In a large Dutch oven over medium-high heat, cook the ground beef, chopped onion, garlic, bell pepper, carrot, and celery. Break the beef into crumbles as it cooks. Once the beef is browned and the vegetables begin to soften, drain off any excess grease.
Stir in the diced tomatoes with green chilies, crushed tomatoes, undrained sliced mushrooms, Italian seasoning, and beef broth.
If using bouillon, combine the 4 cups of water with the 4 teaspoons of beef bouillon powder before adding.
Stir well and bring the mixture to a boil.
Break the lasagna noodles into bite-sized pieces and stir them into the boiling liquid, making sure they are mostly submerged.
Return the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 15–20 minutes, stirring occasionally to keep the noodles from sticking together.
Cook until the pasta is tender and cooked through. If the mixture becomes too thick before the noodles are done, add a little extra broth or water.
Add the mozzarella and Parmesan cheese. Stir until the cheeses melt into the hot lasagna.
Gently stir in the ricotta cheese until it is incorporated. You can also leave a few small pockets of ricotta throughout the dish.
Let the lasagna rest for a few minutes to thicken slightly. Spoon into bowls and serve warm.
Tips for Best Success:
Use a large Dutch oven. The pasta expands as it cooks, so choose a pot with enough room for all the ingredients.
Break the noodles into similar-sized pieces. This helps them cook more evenly and makes the finished dish easier to eat.
Stir occasionally. Lasagna noodles can stick together or to the bottom of the pot, especially as the sauce thicken.
Keep the noodles submerged. Push any pieces sticking out of the liquid down into the sauce as much as possible.
Check the pasta for doneness. The cooking time can vary depending on the brand and thickness of the noodles.
Adjust the liquid as needed. If the sauce gets too thick before the noodles are cooked, add a little extra broth or water.
Add the cheeses at the end. Stirring them in after the pasta is cooked helps keep the cheese from sticking to the bottom during simmering.
Taste before serving. The beef broth, bouillon, and Parmesan all contribute salt, so additional salt may not be necessary.
Variations and Substitutions:
Ground beef and Italian Sausage: Replace part of the ground beef with Italian sausage for a richer, more savory flavor. Brown it along with the beef and vegetables.
Add more vegetables: Chopped zucchini, spinach, or extra mushrooms are easy additions. Add firmer vegetables with the other vegetables when browning, and stir in spinach near the end.
Change the cheese: Add extra mozzarella for a cheesier dish, or use a combination of mozzarella and Parmesan with a little provolone. You can also increase the ricotta if you enjoy a creamier lasagna.
Make it milder: Use petite diced tomatoes without green chilies if you prefer a milder flavor. You can also reduce the amount of Italian seasoning to suit your taste.
Use gluten-free noodles. Gluten-free lasagna noodles can be used, but cooking times and liquid absorption may differ. Follow the package guidance and check the noodles frequently.
Serving Suggestions:
This one-pot lasagna is a filling meal on its own, but it pairs wonderfully with a few simple sides:
- Garlic bread
- Perfect for soaking up the extra tomato sauce.
- Green salad
- A fresh salad with a simple Italian dressing balances the hearty lasagna.
- Steamed vegetables
- Green beans, broccoli, or carrots make an easy vegetable side.
- Homemade bread
Serve with a slice of warm bread for a comforting, homemade dinner.
How to Store:
- Refrigerator: Allow the leftover lasagna to cool, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
- Freezer: Place cooled leftovers in freezer-safe containers. Freeze for up to 2–3 months for best quality. The noodles may soften somewhat after thawing.
- Reheating: Reheat individual portions in the microwave, stirring as needed, until heated through. For stovetop reheating, place the lasagna in a saucepan with a splash of broth or water and warm over medium-low heat, stirring occasionally.
- The noodles will continue to absorb liquid as the dish sits, so adding a little extra broth or water helps loosen the sauce when reheating.
Frequently Asked Questions:
Can I use regular lasagna noodles?
Yes! Regular, uncooked lasagna noodles are what this recipe calls for. Break them into bite-sized pieces before adding them to the pot. Check for tenderness before serving.
Do I need to boil the noodles separately?
No. The noodles cook directly in the tomato and beef broth mixture, which saves time and reduces the number of dishes to wash.
Can I make this recipe without a Dutch oven?
Yes. Use a large, heavy-bottomed pot with a lid. It should be large enough to hold the sauce, noodles, and cheese without overflowing.
Is this recipe spicy?
It has a little potential heat from the diced tomatoes with green chilies. For a milder dish, substitute regular petite diced tomatoes.
Can I prepare this ahead of time?
You can chop the vegetables and brown the ground beef ahead of time, then refrigerate them separately until ready to cook. For the best noodle texture, add and cook the pasta just before serving.
Why did my lasagna become too thick?
The noodles absorb liquid as they cook and continue to absorb sauce as the dish rests. Stir in a little warm beef broth or water until it reaches your preferred consistency.
Can I bake this in the oven instead?
The directions provided are for stovetop cooking. If you want to offer an oven-baked version, it would need a separate set of instructions with an appropriate oven temperature, covered baking time, and directions for checking the noodles.
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