One-Pan Lasagna with Cottage Cheese

Lasagna is one of those meals that always feels special at the table, but making it the traditional way can take a lot of time. Between simmering sauces, layering pasta sheets, whisking up béchamel, and baking for nearly an hour, it’s not exactly weeknight-friendly. This recipe takes all the comfort of lasagna and makes it doable on a busy evening.

By cooking everything in one pan, you get the same rich flavors with a lot less effort. Cottage cheese melts into the sauce, adding creaminess and extra protein without weighing the dish down, while mozzarella gives you that golden, bubbly top. It’s hearty, satisfying, and just the kind of shortcut that makes life easier without sacrificing taste.

One-pan lasagna with cottage cheese served hot in a skillet, topped with golden melted mozzarella.

Ingredients

• 300 g ground meat

• 2 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 400 g canned chopped tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and black pepper

• 8–10 lasagna sheets (fresh or dry), broken into pieces

• Up to 1 cup hot water (add as needed while cooking)

• 200 g cottage cheese

• Grated mozzarella

Instructions

Heat the olive oil in a deep oven-safe pan or skillet over medium heat. Add the onion and garlic and cook until softened.

Add the ground meat, season with salt and black pepper, and cook until browned.

Stir in the tomato paste and canned tomatoes, then add the oregano and basil. Let the sauce simmer for 8–10 minutes to thicken slightly.

Break the lasagna sheets into pieces and stir them into the sauce. Pour in up to 1 cup of hot water, a little at a time, so the pasta is just covered.

Cover the pan and cook, stirring gently once or twice, until the pasta is tender. Fresh sheets will need about 4–5 minutes, while dry sheets will take 12–15 minutes. Add more hot water if the sauce reduces too quickly.

Once the pasta is cooked, spoon cottage cheese in dollops over the top.

Scatter mozzarella evenly, then transfer the pan to a preheated oven at 200°C. Bake for 8–10 minutes, until the cheese is melted, bubbly, and golden.

Serve straight from the pan while hot.