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1-Pan Gnocchi Lasagna Bake Recipe

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4.3 from 5 reviews

This 1-Pan Gnocchi Lasagna Bake is a comforting, simple Italian-inspired casserole that combines tender gnocchi with a rich tomato and eggplant sauce, layered with creamy ricotta, melted mozzarella, and Parmesan cheese, all baked to golden perfection in just one pan.

Ingredients

Vegetables & Aromatics

  • 1 large yellow onion, diced
  • 2 tablespoons minced garlic
  • 1 large eggplant, diced large

Oils & Sauces

  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes

Pasta & Cheese

  • 1 pound gnocchi
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan

Instructions

  1. Preheat oven: Preheat your oven to 350°F (177°C) to prepare for baking the dish later.
  2. Sauté vegetables: Heat a large pan over medium heat, then add olive oil. Add diced onion, minced garlic, diced eggplant, and dried basil. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  3. Add tomato paste and crushed tomatoes: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then add the crushed tomatoes and mix thoroughly. Remove the pan from heat once combined.
  4. Add gnocchi: Mix the gnocchi into the tomato-vegetable sauce in the pan, spreading them evenly throughout to ensure each bite is well-coated.
  5. Add ricotta cheese: Dollop spoonfuls of ricotta cheese evenly across the surface of the gnocchi mixture.
  6. Top with mozzarella and Parmesan: Sprinkle shredded mozzarella and grated Parmesan evenly over the entire dish to create a cheesy crust upon baking.
  7. Bake: Place the pan in the preheated oven and bake for about 30 minutes until the cheese is melted and starting to brown.
  8. Cool before serving: Remove from the oven and allow the lasagna bake to cool for 10 minutes to set before serving, making it easier to portion and enjoy.

Notes

  • For extra flavor, add red pepper flakes during the sautéing step for a mild kick.
  • If you prefer a meaty version, browned ground beef or Italian sausage can be added with the vegetables.
  • To make it gluten-free, use gluten-free gnocchi varieties available in stores.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • Feel free to substitute eggplant with zucchini or mushrooms if preferred.

Find it online: https://cozyplatter.com/1-pan-gnocchi-lasagna-bake-recipe/