One-Pot Wonders

One Pot Lasagna with Meatballs

March 16, 2022
0 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

A super easy one pot lasagna with meatballs. This stovetop lasagna is a true game changer. It has everything we love about lasagna, it’s fuss-free, saucy and takes this beloved dish to the next level by using sausage meatballs. Loaded with tender noodles that are cooked right in the sauce, and three kinds of cheese. Serve with a salad and some garlic bread for a real treat.

Anna Chwistek | Serving Dumplings

What You'll Need
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound sweet Italian sausage
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon each:salt, black pepper, sweet paprika, dried sage
  • 1/2 teaspoon red pepper flakes
  • 2 carrots, peeled and diced
  • 1/2 cup white wine, like Pinot Grigio or Chardonnay
  • 1 cup chicken broth
  • 3 cups crushed tomatoes
  • 4 ounces cream cheese, at room temperature
  • 7 ounces no-boil lasagna noodles
  • 2 small mozzarella balls, torn into small pieces
  • 2 ounces shredded cheddar
  • 1 ounce grated Parmesan
  • chopped parsley, for serving
  1. Get all the prep done before you start cooking: mince the garlic, finely chop the shallots and dice the carrots. Remove casing from sausages, roll into meatballs.
  2. If you like a crispy golden-brown lasagna top, turn on your broiler and use an ovenproof skillet.
  3. Heat oil and butter in a a large high-sided skillet or a Dutch oven over medium-high. Add meatballs, brown on all sides, about 6 minutes, remove from skillet. Leaving as much grease as possible in the skillet.
  4. Add shallot and garlic, cook for 2 minutes. Stir in salt, black pepper, paprika and sage. Add carrots, cook for 1 minute. Deglaze with white wine, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add chicken broth, bring to a boil. Add crushed tomatoes and slowly stir in cream cheese until melted. Bring to a simmer.
  5. Add lasagna noodles to the skillet. Spread into an even layer and push down to submerge. Reduce the heat to medium low and simmer, uncovered, stirring occasionally to prevent noodles from sticking, about 15 minutes or until the sauce has thickened slightly.
  6. Add meatballs together with the released juices. Top with cheddar, mozzarella and Parmesan. Sprinkle with black pepper and red pepper flakes. Cover and simmer over low, about 10 minutes. Remove from heat, sprinkle with parsley if using, let stand for 10 minutes. Alternatively, place under the broiler for a crispy golden-brown top.

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