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Lasagna Stew

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Craving lasagna but short on time? This hearty lasagna stew is a quick and easy one-pot meal. Perfect for a weeknight dinner!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
A bowl of lasagna stew topped with fresh basil on a decorative tray with a glass of water, and a bowl of grated Parmesan nearby.

As a busy working woman, I know how challenging it can be to put a home-cooked meal on the table after a long day. That’s why I’m so excited to share this one-pot lasagna stew recipe with you! I originally planned to use the flavors of traditional lasagna to make lasagna soup, but my whole family agreed they preferred this thicker, heartier version, so I decided to name it stew instead.

Although the prep differs from a traditional baked lasagna, the stew is still loaded with signature lasagna flavor. And streamlining the process into one pot on the stovetop that’s ready in under an hour? It’s a no-brainer for me.

I highly suggest baking a batch of my cheddar chive biscuits over the weekend and stashing them in the freezer to go with the stew. They’re so good on the side warmed up with butter! If you enjoy this lasagna stew recipe, you may also like my recipes for spaghetti carbonarapesto gnocchi, and chicken Florentine soup.

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Ingredients For Lasagna Stew

Ingredients to make lasagna stew.

Ingredient Notes

  • Beef Broth: Adds depth and richness to the stew’s base, enhancing the meaty flavor.
  • Crushed and Diced Tomatoes: The crushed tomatoes create a smooth consistency while the diced add chunks for interest.
  • Ground Beef: I prefer lean ground beef to keep some of the fat’s flavor; however, extra lean is also a good choice.
  • Italian Seasoning: A blend of dried herbs that typically includes oregano, basil, and thyme.
  • MSG: Enhances the savory umami flavor of the dish. Using it is optional but highly recommended.
  • Noodles: I buy mini lasagna noodles at the Bulk Barn (not sponsored). However, short noodles like penne, farfalle, or fusilli will do.
  • Sugar: Balances the acidity of the tomatoes, rounding out the flavor profile.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • Beef Broth: You can substitute chicken or vegetable broth. Water mixed with powdered bouillon will work if you don’t have broth.
  • Cheeses: Ricotta cheese is a good substitute for cottage cheese. As for the mozzarella, any mild, melty cheese like provolone or Monterey Jack can work. Pecorino Romano or Grana Padano are good stand-ins for Parmesan.
  • Crushed and Diced Tomatoes: If you don’t have crushed and diced tomatoes, you can use all of one kind. In a pinch, tomato sauce or purée can also work, although the texture will differ.
  • Garlic: You can use garlic powder if you’re out of fresh garlic. Use about ½ teaspoon of powder for each clove of fresh garlic called for in the recipe.
  • Ground Beef: Ground turkey, chicken, or Italian sausage can be used instead of ground beef. Try crumbled firm tofu or a plant-based ground meat substitute for a vegetarian option.
  • Italian Seasoning: If you don’t have a premade blend, you can make your own by mixing equal parts dried basil, oregano, and thyme.
  • Noodles: Any short pasta shape works here. Try rotini, penne, or even broken lasagna noodles.
  • Onion: Shallots or leeks can be used instead of onion. About 1 tablespoon of onion powder can work as a substitute if you’re out of fresh onions.

Recipe Variations

Try any of the following for a twist on this lasagna stew recipe:

  • Bacon: Add crispy bacon bits as a topping.
  • Chili Flakes: Sprinkle in for extra heat.
  • Cream: Stir in ½ to 1 cup for a richer stew.
  • Eggplant: Dice and sauté with the onions.
  • Frozen Spinach: Thaw and mix in before serving.
  • Gluten-Free: Use gluten-free pasta and broth.
  • Greek Yogurt: Dollop on top before serving.
  • Green Pepper: Adding chopped green pepper always reminds me of my Mum. It also adds a bit of color.
  • Kale: Chop and add during the last 5 minutes of cooking.
  • Mushrooms: Slice and sauté with the onions. You can also use canned, drained, rinsed mushrooms.
  • Olives: Stir in any sliced olives you like.
  • Pesto: Add a dollop of small-batch basil pesto to each serving or stir directly into the stew.
  • Red Wine: Add ½ cup (125 ml) before adding the broth and tomatoes.
  • Roasted Red Peppers: Chop and add with the tomatoes.
  • Sausage: Use half ground beef and half Italian sausage.
  • Sun-Dried Tomatoes: Chop and add with the canned tomatoes.
  • Vegetarian: Replace beef with lentils or a plant-based meat substitute.
  • Zucchini: Dice and add during the last 5 minutes of cooking.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Lasagna Stew

Process shots 1 through 4 to make this recipe.

STEP 1: Place flattened portions of ground beef in a preheated pot. Do not disturb until the meat is browned.

STEP 2: Flip the portions over and brown the other side. Break the beef into bite-sized chunks.

STEP 3: Add the onion and garlic. Cook until the onions and garlic are fragrant.

STEP 4: Add all of the remaining ingredients except the cheese. Stir well, then raise the heat to medium and bring to a simmer.

Process shots 5 through 8 to make this recipe.

STEP 5: Add the noodles to the pot and stir.

STEP 6: Bring the lasagna stew back to a simmer and cook until the noodles are tender.

STEP 7: Add the three cheeses and stir well.

STEP 8: Cook for five more minutes to heat through, then serve.

Expert Tips

1. Don’t immediately break up the ground beef; letting it brown undisturbed creates better flavor.
2. Taste and adjust the seasoning after adding the cheese, as the cheese will add saltiness.
3. If the stew is too thick for your liking, add a bit more broth or water to reach your desired consistency.

Recipe Notes

  • Preheat your pot before adding the beef to ensure proper browning.
  • Drain excess fat from the beef if desired before adding other ingredients.
  • Lasagna stew tastes better the second day after all the flavors have melded.

Storage For Lasagna Stew

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so you might need to add a splash of broth when reheating.
  • You can freeze your lasagna stew for up to 2 months, but the texture of the pasta may change slightly upon thawing and reheating.
Lasagna stew.

Did you make this lasagna stew? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

A bowl of lasagna stew topped with fresh basil on a decorative tray with a glass of water, and a bowl of grated Parmesan nearby.

Lasagna Stew

Author: Kelly Neil
Craving lasagna but short on time? This hearty lasagna stew is a quick and easy one-pot meal. Perfect for a weeknight dinner!
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups & Stews
Cuisine European / Canadian
Servings 8 servings
Calories 337 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Cutting board
  • Sharp knife
  • Large pot
  • Rubber spatula or wooden spoon
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 28-oz can crushed tomatoes
  • 1 28-oz can diced tomatoes
  • 2 tablespoons Italian seasoning
  • 1 tablespoon sugar
  • 1 teaspoon MSG
  • ¾ teaspoon ground black pepper
  • 12 ounces mini lasagna noodles, or penne, farfalle, fusilli, or any other short pasta you like
  • 1 cup cottage cheese, full fat
  • ½ cup mozzarella cheese, grated
  • ½ cup Parmesan cheese, grated
  • Fresh basil, optional for garnish

Instructions
 

  • Heat a large pot over medium-high heat for 5 minutes. Flatten the ground beef into thin patties and place them directly into the pot. Cook undisturbed until browned on the bottom, 6-8 minutes. Flip and brown the other side.
  • Break the beef into bite-sized chunks. Add the onion and garlic; cook until the onions are translucent, 3-4 minutes.
  • Add the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, sugar, MSG, and black pepper. Bring to a simmer.
  • Add the noodles and cook until tender, 12-14 minutes (the time may vary depending on the pasta type).
  • Stir in the cottage cheese, mozzarella, and Parmesan. Cook until heated through. Serve hot with more cheese and fresh basil (optional).

Recipe Notes

  • Preheat your pot before adding the beef to ensure proper browning.
  • Drain excess fat from the beef if desired before adding other ingredients.
  • Lasagna stew tastes better the second day after all the flavors have melded.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so you might need to add a splash of broth when reheating.
  • Lasagna stew can be frozen for up to 2 months, but the texture of the pasta may change slightly upon thawing and reheating.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 37gProtein: 27gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 50mgSodium: 753mgPotassium: 445mgFiber: 2gSugar: 4gVitamin A: 164IUVitamin C: 2mgCalcium: 187mgIron: 3mg

Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.

Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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