Hey friends! Today I’m sharing one of my absolute favorite comfort meals One-Pot Sausage Lasagne. This dish is everything you love about lasagne but made in one pan with way less effort. It’s creamy, saucy, cheesy, and packed with flavor. Plus, it’s super high in protein and makes three filling servings. I promise this is one you’ll want to make again and again!
Method
Chop and Cook the Sausages
Start by slicing up the chicken chipolata sausages. You can remove the skins if you prefer, but that’s entirely optional. Once they’re chopped, add them to a large pan or deep skillet over medium heat. Toss in the chopped onion as well and cook everything together until the sausages are browned and the onions are soft and translucent. This step adds a nice, savory base for the rest of the dish.
Add Flavor
Once the sausages are cooked through and browned, it’s time to add the flavor. Stir in the tomato purée and mixed herbs, followed by a pinch of salt and pepper to taste. Then, pour in the tinned chopped tomatoes, water, chicken stock pot, and balsamic vinegar. Stir everything together and bring it to a simmer. Let it cook for about 5 minutes so all the ingredients have a chance to combine and create a rich, flavorful sauce.
Cook the Pasta
Next, add your broken lasagne sheets into the pan. Stir the sheets into the sauce, making sure they’re submerged. Let it cook for about 15 to 20 minutes, stirring every few minutes. This helps prevent the pasta sheets from sticking together and ensures that they cook evenly. Keep an eye on the pan as it simmers, and stir occasionally to make sure the lasagne sheets are cooked through and tender.
Blend the White Sauce
While the lasagne is cooking, it’s time to make the creamy white sauce. In a blender, combine the low-fat cottage cheese, light cream cheese, skimmed milk, and grated parmesan. Blend everything until it’s smooth and creamy, then season with a pinch of salt and pepper to taste. This white sauce will add a creamy texture and extra flavor to the lasagne, making it irresistibly delicious.
Top and Grill
Once the lasagne sheets are cooked and tender, it’s time to finish the dish. Pour the smooth white sauce over the top of the lasagne, spreading it evenly across the surface. Then, sprinkle the grated mozzarella, cheddar mix, and Eatlean cheese over the top, making sure it’s all well-covered. Place the pan under a preheated grill for about 2 to 3 minutes. Keep a close eye on it as the cheese melts and turns golden and bubbly. Once it’s golden and crispy, remove from the grill.
Necessary Tools
- Large non-stick pan or deep skillet
- Sharp knife
- Chopping board
- Blender (for the white sauce)
- Spatula or wooden spoon
- Cheese grater
- Grill or oven broiler
One-Pot Sausage Lasagne – Easy, Cheesy & Protein-Packed!
Cuisine: ItalianDifficulty: Easy3
servings10
minutes30
minutes40
minutesIngredients
10 chicken chipolata sausages (I used Lidl’s, but Heck works too!)
1 onion, chopped
1 tbsp tomato purée
1 tbsp mixed herbs
Salt and pepper, to taste
1 tin chopped tomatoes
400ml water
1 chicken stock pot
40ml balsamic vinegar
9 lasagne sheets (about 180g), broken into quarters
55g mozzarella + cheddar mix (grated)
30g Eatlean cheese (grated)
For the white sauce
120g low-fat cottage cheese
30g lightest cream cheese
40ml skimmed milk
10g grated parmesan
Salt and pepper, to taste
Directions
- Chop and cook the sausages
Slice up your sausages (I like to remove the skins first, but that’s optional). Add them to a pan over medium heat with the chopped onion. Cook until browned. - Add flavor
Stir in the tomato purée, herbs, salt, and pepper. Then pour in the chopped tomatoes, water, chicken stock pot, and balsamic vinegar. Let everything simmer for about 5 minutes so the flavors mix together. - Cook the pasta
Add your broken lasagne sheets into the pan. Stir well and cook for 15–20 minutes until the pasta is soft. Stir every few minutes to stop the sheets from sticking together! - Blend the white sauce
While the lasagne is cooking, blend all the white sauce ingredients in a blender until smooth and creamy. - Top and grill
When the pasta is cooked, pour the white sauce over the top and sprinkle on the grated cheeses. Pop the pan under the grill for 2–3 minutes until it’s golden, bubbly, and totally irresistible.
Notes
- Stir often while cooking the pasta or it’ll clump together like a pasta pancake (trust me, I’ve done it).
- Break your lasagne sheets small enough so they cook evenly in the pan.
- Don’t skip the blending step for the white sauce otherwise it might be a bit lumpy.
- Watch closely when grilling at the end, it can go from golden to burnt super fast.
Serving Suggestions
- Serve with a side of garlic bread or toasted ciabatta
- Add a green salad for some crunch and freshness
- A sprinkle of fresh basil or chili flakes on top takes it up a notch!
Fun Fact
Did you know that traditional lasagne takes multiple pots, oven time, and layers upon layers? This one-pot version skips all that hassle but still gives you all the comfort and flavor plus way less cleanup!
Conclusion
This One-Pot Sausage Lasagne is the ultimate cozy meal. It’s simple to make, packed with protein, and seriously satisfying. Whether you’re cooking for family or meal prepping for the week, this recipe is sure to impress. Give it a go, save the leftovers (if there are any), and let me know how it turns out!
