One-Pan Gnocchi Lasagna
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Lasagna is one of my favorite traditional comfort meals! But sometimes I don’t want to take all the time (or use all the dishes) required to make the traditional version. That’s why I love my new One-Pan Gnocchi Lasagna. It gives you serious lasagna vibes without all the extra work (or mess to clean up).
This one-pot meal is such a great weeknight recipe! Everything cooks in one pan, and it’s ready in just about 30 minutes. Plus, it’s made with simple, staple ingredients that you might already have on hand or in your freezer.
If you love this lasagna shortcut, be sure to also check out my Instant Pot Lasagna Soup, Rotini Skillet Lasagna, Cheesy Spinach Lasagna Roll Ups, Lazy Cheese Ravioli Lasagna, or Creamy Spinach and Mushroom Lasagna.
Table Talk with Tawnie
I recently polled my Instagram audience on what recipes everyone wants to see more of, and an overwhelming response for One Pot and EASY meals came up over and over. (I’m not shocked LOL) So, that’s what I am serving up today! A one-pot, cozy, realistic weeknight dinner that packs in all the flavor of lasagna, but without the fuss of making the real deal. It’s protein-packed, ultimate cozy vibes, and reheats great if you have leftovers. It’s a win-win situation!
- Ground beef and Italian sausage: I like to use a combination of ground beef and Italian sausage for this recipe. Use mild sausage for a classic, family-friendly taste or hot sausage if you want a little kick.
- Marinara sauce and tomato paste: The marinara helps to create the saucy base for this dish, while the tomato paste helps to deepen the flavor. Use any store-bought marinara you love. I like to add the broth to the marinara jar and shake it to get all the sauce out of the jar.
- Gnocchi: I love using soft, pillowy gnocchi in place of traditional lasagna noodles because they are great for soaking up the sauce as they cook and making this dish extra comforting. Plus, no boiling required. You just cook the gnocchi right in the sauce for a few minutes.
- Whole-milk ricotta cheese: I recommend using whole-milk ricotta for the best taste and creamy texture. The ricotta layer adds that traditional lasagna taste to this recipe.
- Mozzarella and parmesan cheese: Freshly grated cheese is always going to taste (and melt) the best!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the meat
Heat the olive oil in a large skillet. Add the beef and sausage and cook until well browned. Add the rest of the meat ingredients and cook for just a few minutes to let everything combine.
Build the sauce
Add the marinara sauce and broth and mix to combine.
Cook the gnocchi
Stir gnocchi into the sauce and cook for ~5 minutes or until gnocchi becomes a bit tender.
Build the lasagna layers
Mix the ricotta with the egg and parsley in a bowl. Dollop ricotta evenly over the skillet and spread it into a layer. Then sprinkle the mozzarella and parmesan cheese on top.
Bake & serve!!
Bake for ~15-20 minutes. Finish with fresh basil, extra parmesan, and plenty of black pepper, and ENJOY!!
Expert Tips
- Brown the meat well: Let the beef and sausage really brown before adding the sauce. Then use the liquid from the marinara and broth to scrape up all the extra brown bits. Those caramelized bits add a ton of flavor to the final dish.
- Add broth (or water) to the marinara jar: I like to add the broth to the marinara jar and shake it to get all the sauce out of the jar.
- Don’t overcook the gnocchi: Gnocchi cook quickly, so you just need to let them cook in the sauce once they’re slightly tender. They’ll finish cooking when the dish bakes. Overcooking can make them too soft and mushy.
- Let it rest: Give the gnocchi lasagna 5–10 minutes to rest before serving. This helps it set up and makes it easier to scoop.
Try my Favorite Everyday Salad!
This is my go-to everyday salad recipe. It’s simple, satisfying, and endlessly versatile. It’s the perfect balance of fresh and crunchy with just the right amount of flavor to complement any meal or dish.
Variations / Substitutions
- Make it lighter: Swap ground beef for ground turkey or ground chicken.
- Add veggies: Stir in sautéed mushrooms, spinach, zucchini, or bell peppers if you want!
- Pasta: Easily swap the gnocchi for a small shaped pasta if that’s what you have on hand.
- Meatless option: Skip the meat and add extra veggies or use a plant-based sausage for a vegetarian version.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze in freezer-safe containers for up to 2 months.
- Reheating: As with most pasta recipes, this recipe might even taste better the next day! Reheat in the microwave or on the stovetop until warmed through. You may need to add a splash of broth or water to help loosen it up if the gnocchi has soaked up too much of the sauce.
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One-Pan Gnocchi Lasagna
Ingredients
- 1 Tbsp. olive oil
- 1 lb. Italian sausage (mild or hot)
- 1 lb. ground beef
- 1-2 Tbsp. tomato paste
- 1/2 tsp. fennel seed (lightly crushed (optional))
- 3 cloves garlic (minced)
- 1 tsp. Italian seasoning
- 1/4-1/2 tsp. red pepper flakes (optional)
- 1 (32oz) jar marinara sauce
- 1/2 cup beef broth (or water)
- 1 (16oz) package shelf-stable gnocchi
- 1½ cup whole milk ricotta
- 1 egg
- 1 tsp. dried parsley
- ~1 cup shredded mozzarella (low-moisture, whole-milk)
- 1/2 cup grated parmesan
- Salt & freshly cracked black pepper (to taste)
- Fresh basil or parsley (for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the meat: Heat olive oil in a large skillet over medium-high heat. Add the beef and sausage and cook until well browned, breaking it up as it cooks. Season lightly with salt and pepper. Use paper towels to soak up some of the excess grease.1 Tbsp. olive oil, 1 lb. Italian sausage, 1 lb. ground beef, Salt & freshly cracked black pepper
- Preheat: Preheat the oven to 400°F.
- Add flavor boosters: Add tomato paste and fennel seed, and cook for 1-2 minutes, stirring it into the meat. Start Timer1-2 Tbsp. tomato paste, 1/2 tsp. fennel seed
- Add the seasoning: Add garlic, Italian seasoning, and red pepper flakes if using. Cook 30 seconds until fragrant.3 cloves garlic, 1 tsp. Italian seasoning, 1/4-1/2 tsp. red pepper flakes
- Build the sauce: Pour in marinara sauce and water/broth, scraping up any browned bits. (I like to add the broth to the marinara jar and shake it to get all the sauce out of the jar.)1 (32oz) jar marinara sauce, 1/2 cup beef broth
- Cook the gnocchi: Stir gnocchi directly into the sauce, breaking up any gnocchi pieces that may have stuck together. Cook for ~5 minutes or until gnocchi become a bit tender. Start Timer1 (16oz) package shelf-stable gnocchi
- Make ricotta mixture: Mix the ricotta with the egg and parsley in a bowl.1½ cup whole milk ricotta, 1 tsp. dried parsley, 1 egg
- Add the “lasagna layers”: Dollop ricotta evenly over the skillet and try to spread it into a layer. It will get mixed into the red sauce a bit; that’s OK. Sprinkle mozzarella and parmesan on top.~1 cup shredded mozzarella, 1/2 cup grated parmesan
- Bake: Bake, uncovered, for ~15-20 minutes until cheese is melted and broil for 2-3 minutes at the end or until cheese is bubbly and lightly golden on top. Start Timer
- Serve: Allow to cool just for a few minutes. Finish with fresh basil, extra parmesan, and plenty of black pepper and enjoyyyy!Fresh basil or parsley
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze in freezer-safe containers for up to 2 months.
- Reheating: As with most pasta recipes, this recipe might even taste better the next day! Reheat in the microwave or on the stovetop until warmed through. You may need to add a splash of broth or water to help loosen it up if the gnocchi has soaked up too much of the sauce.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
