One-Pot Lasagna Pasta

5 from 12 votes
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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.

A bowl of pasta with meat sauce and sour cream.
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Say 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!

  1. The pasta simmers in the sauce, only requiring one pot.
  2. The sauce is made with pre-made soup for ease and extra flavor.
  3. We used whipped cottage cheese instead of ricotta.

What You Need for One-Pot Lasagna Pasta

  • Ground beef
  • Roasted Red Pepper and Tomato Soup
  • Shredded cheese
  • Noodles
  • Whipped cottage cheese
The ingredients for a pasta dish are laid out on a table.

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:

Meat: feel free to swap the meat for any kind of ground meat such as Italian sausage, pork, or turkey.

Soup: you can really use any kind of creamy tomato-based soup. We loved this with Pacific Foods Red Pepper and Tomato, but you can also use a basic creamy tomato.

Noodles: we highly recommend a long noodle for this recipe. We loved using Fusilli Col Buco, but linguini or spaghetti works too.

Cheese: we’ve been on a cottage cheese kick, but if you’d like to keep this pasta more traditional to lasagna, swap it for whipped ricotta cheese.

A series of photos showing how to make spaghetti and meat sauce.

Storage

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.

A bowl of pasta with meat sauce and sour cream.

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.

5 from 12 votes

One-Pot Lasagna Pasta

One Pot Lasagna Pasta is a true dinner hero. The noodles simmer right in the sauce (which is cartooned soup) with ground beef and it's topped with whipped cottage cheese to make it taste just like lasagna!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4
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Ingredients 

  • 1 lb. ground beef
  • 1 teaspoon sea salt, separate
  • ½ medium white onion, minced
  • 3 garlic cloves, minced
  • 3 teaspoons Italian seasoning, separated
  • 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
  • cup shredded parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon red pepper flakes
  • 2 tablespoons minced fresh parsley

Instructions 

  • 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.
    Ground beef and onions in a pan with a wooden spoon.
  • 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.
    A person pouring a sauce into a pan.
  • 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.
    Spaghetti in tomato sauce in a pan.
  • 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.
    A food processor filled with ingredients for a pasta dish.
  • Once the pasta has cooked to al dente, remove from heat. Top the pasta with the blended cheese and mix until combined.
    A pan filled with pasta and sour cream.
  • Garnish with parsley and more parmesan cheese and enjoy.
    A bowl of pasta with meat sauce and sour cream.

Tips & Notes

  • 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.

Watch It

Nutrition

Calories: 777 kcal, Carbohydrates: 72 g, Protein: 44 g, Fat: 33 g, Fiber: 4 g, Sugar: 17 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Paige
Paige
March 19, 2024 7:35 pm

5 stars
I’ve made this recipe at least 6 times this winter and every time it gets BETTER and BETTER. It’s freaking fabulous and I wish everyone would try it in there meal lineup.

Nicole
Nicole
March 11, 2024 8:56 pm

5 stars
This recipe was delicious! Tons of flavor! The whole family loved it! I was nervous of the cottage cheese, but tastes just like ricotta would but with added protein. It’s definitely in our usual rotation of dinners.