pastaitalian americansimmered
One-Pot Stovetop Lasagna
This stovetop lasagna cooks the pasta directly in beef broth and marinara before cream and cheese are stirred in.
From YouTube · Apr 21, 2026
This stovetop lasagna cooks the pasta directly in beef broth and marinara before cream and cheese are stirred in.
10 min
Prep time
35 min
Cook time
45 min
Total time
4 servings
Yield
Ingredients
14 ingredients- 1 lb lean ground beef
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons Italian herb blend
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 cups low-sodium beef broth
- 24 oz marinara sauce
- 12 oz mini lasagna pasta
- 8 oz low-moisture mozzarella, shredded
- 1/4 cup Parmesan cheese
- 1/2 cup heavy cream
- Additional salt and pepper, to taste
- Fresh parsley, for garnish
Method
9 steps- Brown the ground beef with the chopped onion and garlic in a large deep pan.
- Add the Italian herbs, salt and black pepper.
- Pour in the beef broth and marinara sauce and bring to a simmer.
- Add the mini lasagna pasta directly to the sauce without pre-boiling.
- Cover and cook until the pasta is tender, stirring occasionally so it does not stick.
- Stir in the heavy cream and half of the mozzarella.
- Sprinkle the Parmesan and remaining mozzarella over the top.
- Cover again and cook until the cheese melts and the sauce has thickened.
- Taste for seasoning and garnish with parsley.
Recipe notes
Helpful tips
- Stir occasionally while the pasta cooks to prevent sticking.
- Use low-sodium broth because the cheese and marinara also contain salt.
- Keep the pan covered while cooking the pasta.
- The source does not publish dependable prep or cooking times.
Equipment
- Large deep pan or Dutch oven with lid
- Wooden spoon or spatula
- Knife
- Chopping board
Storage
Refrigerate for up to 3 days and reheat until piping hot.
Additional tips
- Ensure the beef is browned and the pasta is fully tender before serving.
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