Let’s talk about comfort food that loves you back. If you’ve ever craved a big, cozy bowl of lasagna but didn’t have time for all the layers, baking, and cleanup—this one’s for you! Introducing: One Pot Veggie-Loaded Lasagna Pasta. It’s creamy, cheesy, saucy, and packed with veggies… oh, and it comes together in just ONE pot. Yes, we’re making lasagna weeknight-friendly AND a little healthier. You in?
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Why This Recipe Is Perfect for Busy, Health-Conscious Foodies:
- One Pot = Less Mess: No layering, no baking dishes, no chaos. Clean-up is a breeze. You’re welcome.
- Faster Than Traditional Lasagna: We’re talking 20 minutes, start to finish. That’s faster than takeout.
- Comfort Food Reimagined: Get that creamy, cheesy satisfaction without the heavy, greasy guilt trip.
- Veggie-Packed Powerhouse: Tomatoes, spinach, and artichokes bring in fiber, antioxidants, and vitamins A, C, and K.
- Protein + Calcium Boost: Between the parmesan and mascarpone, your bones are cheering!
- Customizable Goodness: Add more veggies like zucchini or mushrooms, or toss in cooked chicken or beans for an extra protein punch.
- Make-Ahead Friendly: It reheats like a dream—perfect for lunch or dinner throughout the week.
Healthier Lasagna, the Meal Prep Way:
Let’s be real—lasagna feels indulgent, but with a few smart swaps, you can enjoy it more often. Here’s how we keep it light and loaded:
- Spinach adds volume and nutrients without adding calories.
- Artichokes bring texture and gut-friendly fiber.
- Cherry tomatoes give that juicy sweetness and a boost of lycopene (hello, antioxidants!).
- Mascarpone gives a creamy finish with fewer processed ingredients than traditional white sauces.
Quick and Easy Recipe Steps:
- Start by bringing 2 cups of water to a boil in a medium-sized pot over high heat. This will be the base for cooking your noodles and building flavor.
- While the water heats, break the oven-ready lasagna noodles into smaller pieces, about 2-inch squares. Don’t worry about making them perfect—rustic is the goal!
- Once the water is boiling, carefully add the broken lasagna noodles to the pot. Then add the cherry tomatoes, sliced garlic cloves, garlic powder, salt, and pepper. Give everything a gentle stir to combine the ingredients.
- Cover the pot with a lid, reduce the heat to medium, and let the pasta cook for about 15 minutes. Stir occasionally to prevent sticking. The noodles will absorb most of the water, and the tomatoes will begin to soften and burst, creating a light sauce.
- After about 15 minutes, remove the lid and add the baby spinach and quartered marinated artichokes to the pot. Stir well until the spinach wilts down and mixes evenly with the pasta.
- Next, add the mascarpone cheese and shaved parmesan cheese. Stir everything together until the cheeses melt completely and coat the noodles in a creamy, flavorful sauce.
- Once everything is heated through and well combined, remove the pot from the heat. Taste and adjust seasoning if needed. Serve warm and enjoy your cozy, veggie-packed lasagna pasta!
Meal Prep Pairings for Lasagna Pasta
- Add a Protein Sidekick (Optional but Powerful )-While this lasagna pasta has some protein from the cheese, you can pair it with: Grilled chicken strips (cook a batch and portion out!), Baked turkey meatballs (freeze and reheat as needed), White beans or lentils (stir them into the pasta or serve on the side).
- Freshen It Up With a Simple Side Salad– Add some crunch and color with: Cucumber + red onion salad with lemon vinaigrette. Arugula salad with balsamic glaze and a sprinkle of sunflower seeds. Shredded carrot + apple slaw for a sweet and tangy contrast
- Switch It Up Midweek-To keep things exciting: Add crushed red pepper for a little heat. Sprinkle with chopped fresh basil or parsley right before eating. Stir in sautéed mushrooms or roasted zucchini for even more veggie goodness.
Frequently Asked Questions
Can I use regular lasagna noodles instead of oven-ready?
Yes! Just boil them a few extra minutes until tender. Keep an eye on the water level and add a splash more if needed.
What if I don’t have mascarpone?
You can substitute it with cream cheese, ricotta, or even a little heavy cream for a similar creamy texture and taste.
Do I need to pre-cook the spinach or artichokes?
Nope! The spinach wilts perfectly when stirred into the hot pasta, and jarred artichokes are already cooked—just drain and toss them in.
One Pot Lasagna Pasta
Equipment
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