One-Pot Lamb and Red Wine Lasagna

Name: One-Pot Lamb and Red Wine Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) ground lamb; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ cups (360 ml) dry red wine; 28 oz (800 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) beef or lamb broth; 8 oz (225 g) lasagna noodles, broken in half, broken in half; 2 tbsp (30 ml) olive oil; 1 cup (100 g) pecorino romano cheese, freshly grated, freshly grated; 1 tsp (3 g) dried oregano; ½ tsp (1½ g) dried thyme; 1 whole bay leaf; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired lasagna made entirely in one pot, where tender ground lamb is braised in red wine with tomatoes, then layered with pasta and sharp pecorino cheese. The noodles cook directly in the sauce, absorbing rich, savory flavors. Perfect for weeknight dinners or casual entertaining, with minimal cleanup and maximum comfort-food appeal.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 servings (one 10-inch pot)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1 lb (450 g) ground lamb
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1½ cups (360 ml) dry red wine
28 oz (800 g) canned crushed tomatoes
2 tbsp (30 g) tomato paste
1 cup (240 ml) beef or lamb broth
8 oz (225 g) lasagna noodles, broken in half, broken in half
2 tbsp (30 ml) olive oil
1 cup (100 g) pecorino romano cheese, freshly grated, freshly grated
1 tsp (3 g) dried oregano
½ tsp (1.5 g) dried thyme
1 whole bay leaf
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional)

Equipment (5)

Large heavy-bottomed pot (10–12 inches, 5-quart capacity minimum)
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife for mincing garlic and onion
Meat thermometer (optional, for checking lamb doneness)

Steps

Before you start

Use a wide, deep pot (10–12 inches) so noodles fit without excessive breaking
Have all ingredients prepped and measured before you start browning the lamb
Break lasagna noodles in half so they fit the pot better

1
Brown the lamb
- Heat olive oil in a large heavy-bottomed pot (10–12 inches) over medium-high heat.
- Once shimmering, add the ground lamb, breaking it into small pieces with a wooden spoon.
- Cook for 5–7 minutes, stirring frequently, until the lamb is fully browned and no pink remains.
- The meat should be broken into roughly ¼-inch pieces.
- If excess fat collects, tilt the pot and spoon some off, leaving about 1–2 tablespoons of fat in the pot.
+ Show details− Hide details
Ready when: Lamb is fully browned with no pink; pieces are broken small
Tip: Don't crowd the pot or skip the stirring—this develops rich caramelization that flavors the entire dish
2
Build the braising base
- Add the diced onion to the browned lamb and cook for 2–3 minutes, stirring, until the onion is softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly against the hot pot.
+ Show details− Hide details
Ready when: Onion is soft and translucent; tomato paste is darkened and fragrant
Tip: Cooking the paste this way adds depth and prevents a raw tomato-paste flavor in the finished dish
3
Deglaze with wine
- Pour in the red wine, scraping the bottom of the pot with your wooden spoon to release all the browned bits (fond).
- Let the wine simmer for 2–3 minutes until it has reduced by about half and smells less strongly of raw alcohol.
+ Show details− Hide details
Ready when: Wine has reduced by roughly half; aroma is less sharp
Tip: Scrape up every scrap of fond—that's where the flavor is concentrated
4
Add tomatoes and broth
- Add the crushed tomatoes, beef or lamb broth, oregano, thyme, and bay leaf.
- Stir well to combine.
- The pot should be about three-quarters full.
- Bring the mixture to a gentle simmer over medium heat.
+ Show details− Hide details
Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
5
Break and add noodles
- Break the lasagna noodles in half (if not already done) and add them to the pot, stirring gently to separate them and ensure they are submerged under the sauce as much as possible.
- You may need to nestle and push them down.
- Add a pinch of salt and freshly ground pepper.
- Stir occasionally for the first 2 minutes to prevent them from sticking together.
+ Show details− Hide details
Ready when: Noodles are tender and the sauce has thickened, clinging to the pasta
Tip: Keep the heat at a gentle simmer so the sauce doesn't boil over or burn on the bottom. If needed, reduce heat to medium-low
6
Check for doneness
- After 18–20 minutes, test a noodle: it should be tender but still hold its shape, not mushy.
- The sauce should be thick enough to coat a spoon but still flow slightly.
- If the noodles are still too firm or the sauce is too thin, simmer for another 2–3 minutes.
- If the pot seems dry, add a splash of warm broth or water (about ¼ cup) and stir.
+ Show details− Hide details
Ready when: Noodles are al dente to tender; sauce clings to pasta
Tip: Taste and adjust salt and pepper now, as seasoning becomes less apparent as the dish sits
7
Layer and finish
- Remove the pot from heat.
- Remove and discard the bay leaf.
- Transfer roughly one-third of the noodle mixture to a serving bowl or platter, then sprinkle with one-third of the pecorino.
- Repeat with half the remaining mixture and another third of the cheese, then finish with the last of the lamb mixture and the final third of cheese on top.
- Let the dish rest, uncovered, for 5–10 minutes so the flavors meld and the cheese softens slightly.
+ Show details− Hide details
Ready when: Cheese is melted and creamy across the top
Tip: Layering the cheese as you plate keeps it from sinking into the sauce and ensures every spoonful has a sharp, savory finish
8
Garnish and serve
- Top with fresh parsley if using, and serve immediately with a drizzle of good olive oil and extra pecorino on the side.
- Each serving should include layered noodles, sauce, and lamb.
+ Show details− Hide details
Tip: Fresh parsley adds brightness and cuts through the richness of the lamb and cheese

Good to know

Tips

One-pot dishes rely on even heat distribution to prevent sticking—use a heavy-bottomed pot and stir occasionally, especially during the last 10 minutes of cooking
Breaking the lasagna noodles in half is crucial: it reduces the structural load on the pot, makes layering easier, and allows more sauce contact
Don't skip the 8–10 minute rest at the end. It allows the dish to set slightly so you can serve it cleanly, and the residual heat finishes the cheese
For a richer sauce, reduce the broth by ¼ cup and add ½ cup heavy cream or crème fraîche after you remove the bay leaf, stirring it in gently before layering

Make ahead

You can prepare the lamb and sauce (through step 4) up to 2 days ahead. Store in the refrigerator in an airtight container. When ready to finish, reheat the sauce gently in the pot over medium heat, then add the broken noodles and proceed from step 5. This saves time on busy weeknights.

Storage & reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if the sauce has dried out. Freezer: Freeze the finished lasagna (before serving) for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, covered, for 10–15 minutes until warmed through. Do not refreeze after thawing.

Substitutions

ground lamb → ground beef or ground pork. Use the same weight. Beef will yield a slightly less gamey, more traditional lasagna; pork will be milder. Both cook in the same time.
dry red wine → dry white wine or beef broth. Red wine adds depth and color, but white wine or extra broth works if red wine is unavailable. You may want to increase tomato paste by ½ teaspoon if using broth only.
pecorino romano cheese, freshly grated → Parmigiano-Reggiano or a blend of both. Pecorino is sharper and more assertive; Parmigiano is nutty and slightly milder. A mix gives you complexity.
canned crushed tomatoes → fresh tomatoes, peeled and crushed (about 2 lbs or 900 g). Use only in peak tomato season. Cook fresh tomatoes slightly longer (2–3 minutes extra) to break them down fully before adding noodles.