Our One-Pot Lasagna Pasta comes together with a super simple sauce made with premade creamy tomato soup, your favorite noodle, and ground beef. Then, it’s topped with whipped cottage cheese to round it out.
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ToggleSay hello to the dinner that looks ultra fancy, but is actually super simple to make and only requires one pot –> Creamy Lasagna Pasta! The secret to this easy dinner idea? Well, there’s a few!
- The pasta simmers in the sauce, only requiring one pot.
- The sauce is made with pre-made soup for ease and extra flavor.
- We used whipped cottage cheese instead of ricotta.
- Ground beef
- Roasted Red Pepper and Tomato Soup
- Shredded cheese
- Noodles
- Whipped cottage cheese
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Substitues & Variations
As you know, lasagna can be extremely customizable and so is this lasagna pasta. Here are a few ideas to switch up your dinner:
More of our Favorite…
One-Pot Pastas
- Baked One Pot Spaghetti
- Whipped Ricotta Pasta
- One Pot Pappardelle
Store any leftover lasagna pasta in an airtight container in the fridge for up to 3-5 days. As your pasta sits and chills, it will thicken. So, before you reheat, you may need to add a splash of liquid such as broth to thin it out again.
Serving Suggestions
Our families loved this pasta topped with more parmesan and fresh herbs alongside a baguette and caesar salad. If you’re looking to serve this with more veggies, try our air fryer Brussels sprout salad, sauteed green beans, or asparagus salad.
Print- 1 lb. ground beef
- 1 teaspoon sea salt separate
- ½ medium white onion minced
- 3 garlic cloves minced
- 3 teaspoons Italian seasoning separated
- ⅓ cup dry red wine we used pinto noir
- 4 cups Pacific Foods tomato and roasted red pepper soup the whole container
- 8 oz. long pasta we used Long Fusilli Col Buco (linguini works too)
- 11 oz. 2% cottage cheese
- ⅓ cup shredded parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes
- 2 tablespoons minced fresh parsley
- Heat a large Dutch oven or pot over medium/high heat. Add the ground beef and ½ teaspoon of salt to the pot and partially cook for 2-3 minutes.
- Add the onions, garlic, remaining salt, and 2 teaspoons of Italian seasoning to the beef and stir to combine. Let the beef cook for an additional 2-3 minutes.
- Deglaze the pot with the red wine and scrape the brown bits from the bottom of the pot.
- Next, add the tomato soup and ⅓ cup of water to the pot. Bring the soup to a boil.
- Once boiling, add the pasta to the pot and turn the heat to medium. Let the pasta cook, stirring periodically to make sure the pasta isn’t sticking to the bottom of the pot. Stirring the pasta will also ensure the pasta will cook evenly.* This process will take around 15 minutes, depending on the noodles.
- While the pasta is cooking, whip the cottage cheese in a food processor until smooth. Add the parmesan cheese, mozzarella cheese, red pepper flakes, and the remaining Italian seasoning. Pulse until combined.
- Once the pasta has cooked to al dente, remove from heat. Top the pasta with the blended cheese and mix until combined.
- Garnish with parsley and more parmesan cheese and enjoy.
- Any creamy tomato soup will work for this recipe. Just keep in mind that the taste of the dish depends on what soup is used.
- We tested this recipe using both Long Fusili Col Buco and linguine. Any type of pasta will likely work, but we have only tested this recipe with long noodles.
- If you use a thicker noodle or more than 8 oz. pasta you will need more liquid. Add enough water or soup so all the pasta is covered.
- Add more spice to this dish by adding more pepper flakes.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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