This one-pan lasagna with bacon and mascarpone is the perfect choice if you are looking for an easy and tasty lasagna that only requires one pan (or roasting pan). That saves a lot of washing up.
This lasagna has a delicious mix of flavors: creamy mascarpone, moist mozzarella, and a tasty tomato mince sauce. It's ideal for a busy weekday, with less washing up and a delicious meal on the table.
Jump to:
Easy One Skillet Lasagna Recipe with Ground Beef and Mozzarella
When I was picking up the kids from school on a busy workday, running through the supermarket, and getting ready to be a taxi driver to drop everyone off at the sports club, I didn't see the possibility of standing in the kitchen for a long time and then having to do many dishes. But I did feel like making a real comfort food recipe.
Lasagna seemed like a good idea, but the preparation and everything you needed took too long. So why not do it all in one? Use an almost ready-made tomato ground beef sauce, bacon for a savory touch, and mascarpone for a delicious creamy sauce. And that turned out to be delicious!
So, on those impossibly busy days, bring them on because I'm ready for them!
What do you require?
You may already know many of the ingredients. I will explain a few of them further.
- Passata: Also called sieved tomatoes, they are readily available in the supermarket.
- Ground beef: This recipe uses ground beef, but you can also use half ground pork and half ground beef or ground chicken. For a vegetarian option, you can use plant-based ground meat or a mix of lentils and mushrooms.
- Lasagna sheets: Use fresh or dry lasagna sheets.
- Red wine: Gives the sauce extra flavor. If you prefer not to use red wine, use stock.
- Mozzarella: Buffalo mozzarella has a full flavor, but any mozzarella will do well in this cheesy casserole.
Preparation
- Heat a roasting pan or an ovenproof cast iron pan on the stove and fry the bacon until crispy. Add the carrot and shallot and stir-fry for three minutes.
- Add the ground beef and brown. Pour in the passata and red wine and stir well. Season with sugar, basil, and oregano. Simmer for 10 minutes.
- Stir the mascarpone into the sauce. Break the lasagna sheets into strips and stir through the tomato mince sauce, ensuring they are well coated.
- Mix half the mozzarella cubes with the sauce and smooth everything out. Spread the remaining mozzarella over the lasagna. Bake the lasagna in a preheated oven at 350 °F (180 °C) for 25 minutes. Then, increase the oven temperature to 430 °F (220 °C) and bake for 10 minutes until the top is golden brown.
Top Tip
You can make this cheesy one-pot lasagna in an ovenproof iron cast pan. If you don't have one, you can also use a roasting pan (if you can heat a roasting pan on your stove).
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 8 slices smoked bacon
- 3 shallots, finely chopped
- 1 cup carrots, julienne
- 1 pound ground beef
- 2½ cups sieved tomatoes, passata
- 1 teaspoon sugar
- 1 teaspoon basil
- 1 teaspoon dried oregano
- ½ cup red wine
- ½ cup mascarpone
- 4 oz. lasagna sheets
- ½ pound Mozzarella
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 ℉.
- Heat a large roasting pan or an ovenproof iron cast pan on the stove and fry the bacon until crispy.8 slices smoked bacon
- Add the chopped shallots and carrot to the same roasting pan. Stir-fry for 3 minutes, until the vegetables are a little softer.3 shallots, 1 cup carrots
- Now add the ground beef and fry until brown and crumbly.1 pound ground beef
- Pour the passata and red wine into the pan. Stir everything well and add the sugar, basil, and oregano. Let the sauce simmer gently for 10 minutes.2½ cups sieved tomatoes, 1 teaspoon sugar, 1 teaspoon basil, 1 teaspoon dried oregano, ½ cup red wine
- Stir the mascarpone into the sauce until well combined. This will give a creamy, soft texture.½ cup mascarpone
- Break the lasagna sheets into strips about 1 inch (2 cm) wide. Gently fold them into the mince mixture, ensuring they are well coated with the sauce.4 oz. lasagna sheets
- Spread half of the mozzarella through the sauce. Then, smooth the sauce into the roasting tin and spread the rest of the mozzarella over it.½ pound Mozzarella
- Place the roasting tin in the preheated oven and bake the lasagna for 25 minutes.
- Then reduce the oven temperature to 430 °F and bake for a further 10 minutes until the top is golden brown and bubbling.
Notes
- Refrigerator: Store covered in the fridge for a maximum of 2 days.
- Freezer: Wrap in two layers of plastic wrap and let it defrost in the refrigerator. Add two tablespoons of water before reheating. Cover with aluminum foil and bake for 20–30 minutes (depending on the size of your lasagna) at 320 °F (160 °C).
Nutrition
Leave a Reply