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One-pan gnocchi lasagna in a small bowl for serving with a fork on the left side and garnished with fresh basil on top.
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One-Pan Gnocchi Lasagna

This One-Pan Gnocchi Lasagna is a cozy, weeknight shortcut for one of your favorite comfort meals. Soft, pillowy gnocchi take the place of traditional lasagna noodles, simmering in a rich, saucy base and finished with melty layers of cheese. Plus, everything cooks in a single pan in just about 30 minutes!
Course Main Course
Cuisine Italian
Keyword one-pan gnocchi lasagna
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 693kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of browning the meat in a pan.
  • 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 Timer
    1-2 Tbsp. tomato paste, 1/2 tsp. fennel seed
    Side-by-side image of adding the tomato paste to cooked meat and mixing to combine.
  • 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
    Side-by-side image of adding the seasonings to the browned meat.
  • 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
    Three photos side-by-side showing adding the marinara and broth and mixing until combined.
  • 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 Timer
    1 (16oz) package shelf-stable gnocchi
    Three photos showing adding the gnocchi to the meat sauce mixture and letting cook for about five minutes or until tender.
  • 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
    Side-by-side image of mixing ricotta, parsley and egg in a small bowl.
  • 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
    Three photos side-by-side showing adding the cheese layers to the meat sauce and gnocchi.
  • 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
    Gnocchi lasagna cooked in pan and garnished with fresh basil.
  • 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
    Bowl of gnocchi lasagna with fork on the side and garnish of fresh basil on top.

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

Serving: 1serving | Calories: 693kcal | Carbohydrates: 12g | Protein: 41g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1496mg | Potassium: 918mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 11mg | Calcium: 370mg | Iron: 5mg