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One Pan Lasagna

March, 2020

One Pan Lasagna

This is a simple take on lasagna - all in one pan! This meal is bulked up with lentils and carrot for extra fibre and to help reach your 5-a-day. I have listed several substitutions at the bottom of the ingredients list for you in case you are missing any in the main recipe. Let me know if you make it!

One Pan Lasagna

Serves 5-6


  • 1 tbs extra virgin olive oil

  • 1 red or brown onion, diced

  • 2 cloves garlic, diced finely

  • 250g beef mince

  • 1 carrot, finely grated

  • 1 x 400g tin lentils, rinsed

  • 2 x 400g tins chopped tomatoes

  • 1/3 cup tomato paste

  • 1/2 cup water (125ml)

  • 1 eggplant, cut into 0.5cm slices

  • 10-12 fresh lasagna sheets* (approx 250g)

  • Salt and pepper to taste

  • 250g ricotta cheese

  • 1/3 cup Parmesan

  • Basil leaves to serve


*If you have dry lasagna sheets, pre-cook these in boiling water as per instructions. Breaking up into 5-6 pieces before adding to the water.



Mince - any you have available e.g. pork, chicken or turkey

Vegetarian - replace mince with a second can of lentils or quorn mince

Ricotta - 1 cup mozzarella cheese

Eggplant - 2 large handfuls of baby spinach

Lasagna - 250g other pasta e.g. penne or spirals, precooking if dried


  1. Add oil to a large, deep based pan on medium-high heat

  2. Cook onion for 3-4 minutes, stirring occasionally until brown

  3. Add garlic and cook for 1 minute, stirring through the onion. Remove from pan and set aside in a bowl

  4. Add mince to the pan, breaking up with a spatula so it doesn’t stick. Cook for 5 minutes or until brown

  5. Add the carrot and mix through for 1 minute

  6. Add the onion mix back to the pan

  7. Add tomatoes, tomato paste and water. Stir until tomato paste dissolves

  8. Add eggplant, pushing under the sauce, reduce heat to medium and cook for 20 minutes, stirring occasionally (cook lasagna sheets here if you only have dried ones)

  9. Cut fresh lasagna sheets into 5-6 pieces and place into the pan, covering with the sauce. Cook for 3 minutes

  10. Season with salt and pepper

  11. Dollop tablespoons of ricotta on top

  12. Sprinkle with Parmesan cheese

  13. Serve with chopped basil leaves

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