Pescatarian One-Pot Beef Lasagna
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz lasagna noodles, broken into roughly 2-inch pieces
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat a large deep 12-inch skillet or wide Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Reduce the heat to medium. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and oregano (and red pepper flakes, if using) and cook, stirring constantly, until fragrant, about 1 minute.
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