Ground beef gets deeply browned before simmering with onion, garlic, and tomato paste cooked down until brick-red, building a rich, savory base for the crushed and diced tomatoes and beef broth. Oregano, basil, thyme, and a pinch of red pepper flakes bring that unmistakable lasagna flavor to every spoonful, while broken pasta pieces soak up the sauce as they simmer to tender perfection. Each bowl gets finished with creamy ricotta, melty mozzarella, and a dusting of Parmesan, plus fresh basil for a bright, herby finish. It's a one-pot dinner that delivers all the cozy, layered flavor of classic lasagna without the fuss of assembly. This version is a great fit for a gluten free table, so you can ladle up a big, comforting bowl without a second thought.
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Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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