I love lasagna (as evident by all the ways I’ve made it – in a slow cooker, as a Christmas dish, with meat, without meat, without noodles… I’ve really made it a lot of ways!

But, one of the things that bothers me about traditional lasagna is how long it takes to make. Mix the egg and ricotta in one bowl. Make sauce in another bowl. Make pasta in another pot and lasagna in yet another pan. It can be quite cumbersome! Not to mention there’s a lot of clean-up and it’s not really weeknight friendly to make.

So, I decided to simplify it by cutting out some of the steps, reducing some of the ingredients and making it all in one pan!

Now, some of you might say it isn’t lasagna if it doesn’t have ricotta cheese. But, lasagna can have any kind of cheese (for example, my husband is English and he taught me that lasagna is made with a cheddar cheese roux! No ricotta, mozzarella or parmesan cheese anywhere to be found! I’ll make that one soon and show you how…).

So this version uses some mozzarella on top and some Parm and no ricotta. It uses diced tomatoes, not tomato sauce. But it’s really good. And really easy. And I made it all in one-pan on a Monday night. This one is definitely a keeper.

Questions? Lemme know in the comments!