LasagnaItalianMedium

One-Pot Ground Pork and Mushroom Lasagna

Name: One-Pot Ground Pork and Mushroom Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) ground pork (80/20 blend); 8 oz (227 g) cremini or button mushrooms, sliced ¼ inch thick; 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic, minced; 1 can (28 oz) (794 g) canned crushed tomatoes (no added sugar preferred); 2 tbsp (30 g) tomato paste; 1½ cup (355 ml) beef or chicken broth; 6 oz (170 g) dried lasagna noodles, broken into 2- to 3-inch pieces; 1 cup (240 g) whole-milk ricotta cheese; 1½ cup (170 g) whole-milk mozzarella cheese, shredded; ½ cup (50 g) Parmigiano-Reggiano, finely grated; 1 whole (50 g) large egg; 1 tbsp (15 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1½ tsp (3 g) dried Italian seasoning; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A comforting, streamlined lasagna made entirely in one pot: ground pork and mushrooms are browned and simmered with aromatics, then layered with broken lasagna noodles, ricotta, and cheese directly in the pot. No need for multiple dishes or a baking pan—everything cooks together on the stovetop and finishes in the oven until bubbling and golden.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 4 servings (one 5-quart pot)

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Ingredients

4 servings

1 lb (454 g) ground pork (80/20 blend)
8 oz (227 g) cremini or button mushrooms, sliced ¼ inch thick
1 whole (150 g) yellow onion, medium, finely diced
3 cloves (15 g) garlic, minced
1 can (28 oz) (794 g) canned crushed tomatoes (no added sugar preferred)
2 tbsp (30 g) tomato paste
1½ cup (355 ml) beef or chicken broth
6 oz (170 g) dried lasagna noodles, broken into 2- to 3-inch pieces
1 cup (240 g) whole-milk ricotta cheese
1½ cup (170 g) whole-milk mozzarella cheese, shredded
½ cup (50 g) Parmigiano-Reggiano, finely grated
1 whole (50 g) large egg
1 tbsp (15 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
1½ tsp (3 g) dried Italian seasoning
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (5)

5-quart (4.7 L) Dutch oven or heavy-bottomed pot with lid
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board
Cheese grater (optional, for Parmesan)

Steps

Before you start

Preheat oven to 375°F (190°C)
Break lasagna noodles into 2- to 3-inch pieces
Have ricotta at room temperature for easier layering
Measure out all ingredients before starting

1
Brown pork and mushrooms
- Heat olive oil in the 5-quart Dutch oven over medium-high heat.
- Once shimmering, add ground pork and cook for 5–6 minutes, breaking it apart with a wooden spoon, until it loses its pink color and begins to brown.
- Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms release their moisture and start to soften.
- Season with ½ tsp kosher salt and ¼ tsp black pepper.
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Ready when: Pork is no longer pink and mushrooms are soft
Tip: Don't overcrowd the pot; let the meat brown rather than steam. If needed, work in two batches.
2
Sauté aromatics and build sauce
- Add diced onion and cook for 2–3 minutes, stirring, until softened and fragrant.
- Stir in minced garlic and cook for 1 minute more.
- Add tomato paste and stir constantly for 1 minute to caramelize it slightly.
- Pour in the canned crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes (if using).
- Stir well, scraping any browned bits from the bottom of the pot.
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Ready when: Sauce is combined and simmering
Tip: Caramelizing the tomato paste for a minute deepens the flavor—don't skip this step.
3
Add broken noodles to sauce
- Stir the broken lasagna noodle pieces into the simmering sauce.
- The noodles should be submerged or nearly so; stir gently to distribute them evenly throughout the pot.
- Bring to a boil, then reduce heat to medium-low, cover with the lid, and simmer for 8–10 minutes, stirring every 2–3 minutes to prevent sticking.
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Ready when: Noodles are tender but not mushy, sauce is thickened
Tip: Stir frequently to prevent the noodles from clumping together or sticking to the pot bottom.
4
Prepare ricotta mixture
- While the noodles cook, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan, the egg, ¼ tsp salt, and ⅛ tsp black pepper in a small bowl.
- Stir until smooth and well combined.
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Ready when: Mixture is uniform and creamy
Tip: Use room-temperature ricotta to make mixing easier and to avoid clumping.
5
Layer cheese mixture into pot
- Remove the pot from heat.
- Using a spoon, dollop about half the ricotta mixture in scattered spoonfuls over the hot noodle-sauce mixture, gently folding and stirring to incorporate without completely breaking apart the cheese curds.
- Then dollop the remaining ricotta mixture over the top in spoonfuls, leaving some visible on the surface.
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Ready when: Ricotta is distributed throughout and on top
Tip: A gentle hand prevents the ricotta from melting completely into the sauce; you want visible creamy pockets.
6
Top with remaining cheese
- Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the top of the pot.
- Grind a small amount of fresh black pepper over the surface.
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Ready when: Cheese is distributed evenly
7
Bake until bubbling and goldenOven 375°F / 190°C
- Place the uncovered pot in the preheated 375°F (190°C) oven.
- Bake for 12–15 minutes, until the cheese on top is melted and golden in spots, and the sauce bubbles gently around the edges and visible through any gaps in the cheese.
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Ready when: Cheese is melted and golden; sauce bubbles at the edges
Tip: Don't let it bake too long or the top cheese will brown too darkly. Watch starting at 12 minutes.
8
Rest and serve
- Remove the pot from the oven using an oven mitt—the handle will be very hot.
- Let rest, uncovered, for 5 minutes.
- This allows the lasagna to set slightly, making it easier to portion.
- Spoon directly from the pot into bowls and serve hot.
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Ready when: Lasagna has firmed slightly but is still steaming
Tip: Don't skip the rest—it prevents the pot from being too hot to handle and lets the layers set together.

Good to know

Tips

Breaking the lasagna noodles into smaller pieces eliminates the need for a large baking pan and allows them to cook directly in the sauce, absorbing flavor throughout.
Stir the noodle layer frequently while simmering to prevent them from clumping or settling to the bottom and burning.
The ricotta mixture should be dolloped rather than swirled aggressively—this keeps creamy pockets distinct from the sauce.
For a crispier top, broil for 1–2 minutes after baking (watch carefully to avoid burning).
This recipe is best served in shallow bowls to showcase the layers of sauce, noodles, and cheese.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, covered, for 8–10 minutes, stirring gently, until heated through. You can also reheat in a 350°F (175°C) oven, covered, for 15–20 minutes. Freezing is not recommended as the ricotta can become grainy upon thawing.

Substitutions

ground pork (80/20 blend) → Ground beef (90/10 or 85/15 blend) or ground turkey. Ground beef will produce a richer sauce; ground turkey will be leaner. Both work equally well. If using turkey, reduce the initial cooking time slightly.
cremini or button mushrooms → Mix of cremini and shiitake (8 oz total), or cremini and white button mushrooms. Shiitake adds deeper umami. You can also use all white button mushrooms if preferred; reduce cooking time by 1 minute.
whole-milk ricotta cheese → Mascarpone mixed with a splash of whole milk (use ¾ cup mascarpone plus 3 tbsp milk). Mascarpone makes a creamier texture. If substituting, reduce the egg to ½ and skip the added salt since mascarpone is richer.
beef or chicken broth → Chicken broth or vegetable broth plus 1 tbsp balsamic vinegar. Vegetable broth keeps it lighter; balsamic adds depth. You may need to add ½ tsp more Italian seasoning to compensate.