Description
A hearty one-pot lasagna stew that delivers all the cheesy, saucy flavors of classic lasagna without the layering or baking. Ready in under an hour, it’s perfect for cozy weeknight dinners.
Ingredients
1 lb lean ground beef
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 tsp Italian seasoning
1 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp ground black pepper
12 oz mini lasagna noodles (or penne, farfalle, fusilli, or other short pasta)
1 cup full-fat cottage cheese
1 1/2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Fresh basil, optional for garnish
Instructions
- Heat a large pot over medium-high heat for 5 minutes. Flatten the ground beef into thin patties and place them in the pot. Cook undisturbed until browned on the bottom, 6–8 minutes, then flip and brown the other side.
- Break the beef into bite-sized chunks. Add onion and garlic; cook until onions are translucent, about 3–4 minutes.
- Stir in beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, sugar, MSG, and black pepper. Bring to a simmer.
- Add pasta and cook until tender, about 12–14 minutes (time may vary depending on pasta type).
- Stir in cottage cheese, mozzarella, and Parmesan until heated through.
- Serve hot, topped with more cheese and fresh basil if desired.
Notes
Swap beef for ground turkey, chicken, or sausage for variation.
Use ricotta instead of cottage cheese for creaminess.
Add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
Use gluten-free pasta to make the dish gluten-free.
Store in the fridge up to 3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg
