Breaking lasagna sheets directly into boiling sauce creates the same texture as layered pasta—discovered by accident in 1970s Rome.
Quick Lasagna Pot
Whip up this mouthwatering Quick Lasagna Pot in just 15 minutes! Packed with nearly 60g of protein, this hearty dish layers zesty marinara, creamy ricotta, and tender noodles for a guilt-free indulgence. Perfect for anyone on a weight loss journey, it's a deliciously satisfying meal that won't keep you in the kitchen for long!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This bastardized beauty emerged from 1980s Milan when cash-strapped university students discovered they could demolish proper lasagna's 3-hour commitment by chucking broken pasta sheets straight into a single pot—what started as Italian poverty cooking has morphed into Germany's weeknight obsession, complete with vegan mince that would make nonna weep into her ragu.
Regional Twist
In Bologna, they swap the vegan mince for proper Bolognese ragu and replace that protein cream with mascarpone mixed with fresh basil from local markets.
📝 Ingredients
Shopping List
- 70 ml almond milk
- Italian herbs (to taste)
- 110 g lasagna sheets
- 40 g parmesan cheese
- 40 g protein cream
- 400 g sieved tomatoes
- 400 g vegan ground meatd meat
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- onion (to taste)
- 500 ml vegetable broth
👨🍳 Instructions
- 1
Chop the garlic and onion finely and sauté in a pan for about 3 minutes.
- 2
Add the minced meat and cook it.
- 3
Deglaze with hot vegetable broth and sieved tomatoes, then add herbs.
- 4
Break the lasagna sheets roughly into the pan and let simmer for about 10 minutes until cooked.
- 5
Meanwhile, mix the protein cream with almond milk and some salt.
- 6
Turn off the heat, stir in 2/3 of the Parmesan cheese and finally the protein cream, and it's ready!
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces rather than uniform squares to create varied textures and prevent sheets from clumping together during the 10-minute simmer.technique2-3 inch pieces
- ✓Heat your vegetable broth to 180-190°F before deglazing to prevent temperature shock that would stop the Maillard browning process on your vegan mince.timing180-190°F
- ✓Maintain a gentle simmer at medium-low heat (bubbles breaking surface every 2-3 seconds) during the 10-minute pasta cooking phase to prevent pasta from becoming mushy while ensuring even liquid absorption.techniquebubbles every 2-3 seconds
- ✓Temper your protein cream mixture by adding 2-3 tablespoons of the hot pasta liquid before stirring it in to prevent the proteins from seizing and creating a grainy texture.technique2-3 tablespoons
- ✓Reserve the final 1/3 of Parmesan for finishing because adding cheese in stages prevents overcooking the proteins while maximizing flavor impact through temperature contrast.ingredient1/3 reserved portion
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Breaking lasagna sheets directly into boiling sauce creates the same texture as layered pasta—discovered by accident in 1970s Rome.
Quick Lasagna Pot
Whip up this mouthwatering Quick Lasagna Pot in just 15 minutes! Packed with nearly 60g of protein, this hearty dish layers zesty marinara, creamy ricotta, and tender noodles for a guilt-free indulgence. Perfect for anyone on a weight loss journey, it's a deliciously satisfying meal that won't keep you in the kitchen for long!
The Story
This bastardized beauty emerged from 1980s Milan when cash-strapped university students discovered they could demolish proper lasagna's 3-hour commitment by chucking broken pasta sheets straight into a single pot—what started as Italian poverty cooking has morphed into Germany's weeknight obsession, complete with vegan mince that would make nonna weep into her ragu.
Regional Twist
In Bologna, they swap the vegan mince for proper Bolognese ragu and replace that protein cream with mascarpone mixed with fresh basil from local markets.
📝 Ingredients
Shopping List
- 70 ml almond milk
- Italian herbs (to taste)
- 110 g lasagna sheets
- 40 g parmesan cheese
- 40 g protein cream
- 400 g sieved tomatoes
- 400 g vegan ground meatd meat
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- onion (to taste)
- 500 ml vegetable broth
👨🍳 Instructions
- 1
Chop the garlic and onion finely and sauté in a pan for about 3 minutes.
- 2
Add the minced meat and cook it.
- 3
Deglaze with hot vegetable broth and sieved tomatoes, then add herbs.
- 4
Break the lasagna sheets roughly into the pan and let simmer for about 10 minutes until cooked.
- 5
Meanwhile, mix the protein cream with almond milk and some salt.
- 6
Turn off the heat, stir in 2/3 of the Parmesan cheese and finally the protein cream, and it's ready!
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces rather than uniform squares to create varied textures and prevent sheets from clumping together during the 10-minute simmer.technique2-3 inch pieces
- ✓Heat your vegetable broth to 180-190°F before deglazing to prevent temperature shock that would stop the Maillard browning process on your vegan mince.timing180-190°F
- ✓Maintain a gentle simmer at medium-low heat (bubbles breaking surface every 2-3 seconds) during the 10-minute pasta cooking phase to prevent pasta from becoming mushy while ensuring even liquid absorption.techniquebubbles every 2-3 seconds
- ✓Temper your protein cream mixture by adding 2-3 tablespoons of the hot pasta liquid before stirring it in to prevent the proteins from seizing and creating a grainy texture.technique2-3 tablespoons
- ✓Reserve the final 1/3 of Parmesan for finishing because adding cheese in stages prevents overcooking the proteins while maximizing flavor impact through temperature contrast.ingredient1/3 reserved portion