One Pot Creamy Lasagna, gluten-free
If you love pasta dishes, then you'll love my One Pot Creamy (and super cheesy) Lasagna. It's the easiest way to make lasagna, only takes 30 minutes to cook and using chicken gives it a healthy makeover! It's not only simple to make and delicious, but the perfect weeknight dinner.
Classic and traditional lasagna is one of our most loved food and the ultimate comfort meal but we just don't have the time to bring it together on a weeknight. Thankfully my One Pot Creamy Lasagna gives us all the flavours of traditional lasagna with a quarter of the cooking!
FYI: Even though it's becoming a bit of a trend amongst foodies these days, the very first time I had seen a one-pot lasagna was many years ago by the lovely Martha Stewart.
In honour of the orginal, here is the link, in case you would like to view the video:
What is a One Pot Lasagna?
Firstly let us distinguish the difference between lasagna and lasagne.
Lasagne (with an 'e') refers to the lasagne pasta sheets and lasagna refers to the composition of the dish (layered sheets of lasagne).
It also depends on where you are in the world, as Americans prefer 'lasagna' and the British prefer to spell it as 'lasagne'. It all becomes very confusing! So I am writing it the way I have known it in Australia - Lasagna!
Lasagna is an Italian dish with layers of pasta, a tomato-based sauce (meat or vegetarian) and cheese, that are stacked individually in a dish, and then baked in the oven until cooked and golden.
A One Pot Lasagna is a simpler way of cooking a traditional lasagna, by combining all the dish's essential ingredients in one pot while cooking.
Watch How to Make It
How Do You Make a One Pot Lasagna?
You will firstly need a 28-30cm pan or casserole dish that is approximately 3.5L and if you choose to grill the mozzarella at the end (optional), you will need to make sure the pan is oven safe.
Then you will begin by browning the mince and then, adding the vegetables to saute.
Next, add the ingredients for the sauce and seasoning.
Dollops of ricotta are added along with the lasagna sheets and cooked for 15 minutes.
Ripped pieces of fresh buffalo mozzarella are added on top and cooked until golden.
Allowing 5 minutes to set before serving means the lasagna is given time to absorb more of that delicious sauce.
Top with a generous amount of fresh basil.
Helpful Tips
Chicken Breast Mince (or beef)
The purpose of adding chicken mince to this recipe is because chicken has a lighter flavour, is healthier and lower in fat than beef mince. It allows the flavours of the sauce to shine rather than overpowering it. However, if beef is preferred, then this recipe can be cooked the exact same way by simply swapping the chicken for beef or any other mince option (pork or veal).
Lasagne Pasta Sheets
As we are a coeliac household, we only use gluten-free pasta. However, this recipe works the same way with any dry lasagne sheets, including wholewheat pasta.
All gluten-free lasagne works perfectly with this recipe. I have used the Orgran Mini Lasagne Sheets, but here are more of my favourites:
And keep in mind, that many of your local wholefood fruit and vegetables markets store and sell gluten-free products of brands that are not typically in your mainstream supermarkets.
I have found many food treasures in these food markets!
Ricotta
Ricotta is a light and creamy fresh cheese made from 'whey cheese'. When making cheese, milk is separated into 'curd' and 'whey'. Firstly the curd is collected to make the solid cheese, then any curd parts left behind in the whey liquid are scooped up and made into ricotta. It's the perfect way to reduce waste and make something delicious out of the leftover curd and whey.
In this one-pot lasagna, ricotta gives it a light flavour and its creamy texture allows it to ooze in between all the lasagne sheet layers. I personally buy my ricotta fresh from the factory in a suburb called Marrickville in Sydney. If you are ever wanting to try ricotta hot and fresh, this is the location to visit:
Fresh or Buffalo Mozzarella
Buffalo mozzarella is creamier, richer, more flavourful and has a higher fat content than fresh mozzarella so choosing which one you use is a personal choice. I prefer the rich flavour of the buffalo mozzarella and if you have not tried it, I highly recommend it.
Fresh Mozzarella: https://www.lacasa.com.au/products/fresh-mozzarella/
Buffalo Mozzarella: https://paesanella.com.au/buffalo-mozzarella-2/
Make it Dairy Free or Vegetarian!
Today there are so many wonderful dairy-free alternatives you can use and most are either soy or coconut based. This also means that if you want to make this recipe vegetarian or vegan, simply use finely chopped mushrooms and chickpeas instead of the chicken mince!
What can you serve this One Pot Lasagna with?
fresh salad of choice
garlic bread or crusty warm bread
steamed vegetables
Other Weeknight Dinner Recipes
One Pot Creamy Lasagna
Serves 4
Prep 15 minutes
Cook 30 minutes
INGREDIENTS:
500g chicken mince (or beef)
3 tablespoons extra virgin olive oil
1 large brown onion, diced
1 large celery stick, finely sliced
1 large carrot, finely chopped
6 garlic cloves, finely chopped or minced
3 cups chicken stock/broth
1 x 400g canned crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Italian Seasoning
1 teaspoon sweet paprika
8 -10 dry lasagne sheets, gluten-free or traditional (15x8cm)
300g fresh ricotta
200g fresh or buffalo mozzarella, torn into pieces
Salt and pepper, a generous amount
Fresh basil leaves to garnish
OR Make your own Italian Seasoning using:
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder/granules
½ teaspoon red chilli flakes
METHOD:
1. Add olive oil and chicken mince to a 28cm non-stick and wide base pot and cook until golden. Break up the mince using a wooden spoon.
2. Next add celery, carrot, onion, and garlic and sauté for 5 minutes until fragrant and softened.
3. Add tomato paste, stir through the mince and then add the crushed tomatoes, chicken broth, Italian herbs, paprika, and a generous amount of salt and pepper. Combine well and bring to boil.
4. Using a spoon, add half of the ricotta, in dollops, into the mixture, then break up half the lasagne sheets into 2-3 pieces (depending on the size the lasagne sheets are), lay them flat in the pot, and stir them into the chicken mixture until they are completely covered in the sauce. Repeat with the remaining ricotta and lasagna sheets.
5. Bring to boil, cover, reduce heat and simmer for 15 minutes or until the pasta is cooked and the sauce has thickened (this will be determined by the type of pasta eg. Gluten free, or wholewheat).
6. Remove the lid and add the torn pieces of mozzarella over the top. *Cover with a lid and simmer for 3 minutes, then turn off the heat and allow to stand for 5 minutes, covered to set. Top with fresh basil leaves and parmesan cheese. Serve.
*Optional alternative: Once buffalo mozzarella is added, place it under the grilled oven for 5 minutes to brown the cheese. Allow standing for 5 minutes, covered, before serving.
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Recipe and Photography Margaret Pahos for @CreateCookShare
