One Pan Ham Hock Lasagna

One Pan Ham Hock Lasagna

This One Pan Ham Hock Lasagna takes everything you love about lasagna—layered flavours, creamy béchamel, and bubbling cheese—but simplifies the process without compromising on depth. It’s a dish that delivers serious comfort with minimal effort, all baked in one pan to save on washing up. The smoky ham hock, combined with a gently spiced tomato ragu, creates a rich, flavourful base, while fresh lasagna sheets cook directly in the sauce, absorbing every bit of flavour. The final touch? A cheat’s 3-ingredient béchamel, poured over and topped with a blanket of cheese, baked until golden and irresistible.

Table of Contents

Ingredient Breakdown

  • Extra-virgin olive oil: Adds richness and enables the caramelisation of the onions.
  • Large onions: Slowly caramelised to build sweetness and a deep flavour base for the sauce.
  • Garlic: Provides a savoury backbone to the dish.
  • Ground cinnamon and allspice: Introduce warmth and complexity, complementing the ham hock.
  • Double concentrated tomato purée: Intensifies the tomato base and balances the spices.
  • Crushed tomatoes: A versatile base that pairs perfectly with the smoky ham.
  • Stock pots: Add depth, with the red wine variety enhancing the richness of the ragu.
  • Ham hock: Smoky, tender, and full of umami, it’s the star ingredient here.
  • Fresh lasagna sheets: Cook directly in the sauce, absorbing its rich flavours as they soften.
  • Mascarpone: Forms the creamy cheat’s béchamel, balancing richness with ease.
  • Whole milk: Adjusts the béchamel’s consistency, keeping it smooth and pourable.
  • Nutmeg: A subtle addition that enhances the creamy mascarpone topping.
  • Parmigiano reggiano and mozzarella: Melt together for a golden, bubbling crust.

Caramelised Onions: The Flavour Base of the Ham Hock Ragu

Caramelising onions isn’t just about softening them—it’s about unlocking their natural sweetness to build a deep, complex flavour. This step takes time but is essential for creating a sauce that tastes layered and well-rounded. By cooking the onions until they’re golden and slightly sticky, their sweetness balances the acidity of the tomatoes, allowing the cinnamon and allspice to shine without overwhelming the dish.

Skipping this step would leave the sauce tasting flat, so resist the urge to rush. The caramelised onions form the backbone of this ragu, ensuring every bite of this One Pan Ham Hock Lasagna is packed with flavour.

What Is Ham Hock and Why It Works in This One Pan Lasagna

Ham hock is a cut from the lower leg of a pig, often smoked or cured, which makes it incredibly flavourful. Its tenderness and rich, salty depth add something special to this One Pan Ham Hock Lasagna, infusing the sauce with a smoky umami quality. As it simmers in the spiced tomato ragu, the ham hock releases its flavour, turning the sauce into something far greater than the sum of its parts.

Using ham hock here is also an economical choice—it’s a cut that’s affordable but delivers big on flavour. Plus, the texture of the shredded meat creates a satisfying contrast to the soft lasagna sheets and creamy topping.

Why You Need Fresh Lasagna Sheet for this One Pan Ham Hock Lasagna

Fresh lasagna sheets are a practical choice in this One Pan Ham Hock Lasagna recipe, but they also serve a functional purpose. Unlike dried pasta, which requires pre-cooking or extensive baking time, fresh sheets soften quickly as they cook directly in the sauce. This not only saves time but ensures they absorb all the flavours of the spiced ragu.

The key is to spread the sheets as evenly as possible into the sauce, avoiding large overlaps. This method guarantees even cooking and ensures that every piece is coated in sauce. The result is lasagna that feels cohesive and well-balanced, without the extra steps of traditional layering.

The Cheat’s Béchamel: Creamy Without the Fuss

Traditional béchamel is undeniably delicious but can feel like a chore to make. This One Pan Ham Hock Lasagna recipe sidesteps the whisking and simmering by using mascarpone as the base. When whisked with milk, mascarpone creates a creamy topping that mimics the richness of béchamel without the effort.

A pinch of nutmeg ties it together, adding subtle warmth that complements the sauce. Adjust the milk to get the right consistency—you’re aiming for something pourable but not runny. Once spread over the lasagna, it bakes into a silky layer that contrasts beautifully with the bubbling cheese topping.

One Pan Cooking: Less Washing Up, More Satisfaction

One of the biggest appeals of One Pan Ham Hock Lasagna is how little cleanup it requires. From sautéing the onions to layering the pasta, every step happens in a single, ovenproof sauté pan. This not only saves time but also ensures the dish retains all its flavours—nothing gets lost in the transfer between pots and pans.

For a dish this comforting, the simplicity of one pan feels almost indulgent. It’s the kind of recipe you can make on a busy weeknight, yet it’s still impressive enough to serve when friends or family come over.

What to Serve with your One Pan Ham Hock Lasagna

This One Pan Ham Hock Lasagna is hearty on its own, but a few thoughtful sides can take it up a notch. A crisp green salad with a tangy vinaigrette cuts through the richness, offering balance and freshness. Alternatively, garlic bread is always a welcome addition, perfect for mopping up any leftover sauce. For something lighter, steamed greens like tenderstem broccoli or green beans work beautifully, adding texture and vibrancy to the plate.

Final Thoughts

This One Pan Ham Hock Lasagna is a recipe that delivers on every front—big flavour, minimal effort, and the satisfaction of a one-pan dish. By focusing on a few key techniques, like caramelising the onions and using fresh lasagna sheets, it transforms simple ingredients into something that feels special. Whether you’re cooking for a weeknight dinner or hosting guests, this lasagna is sure to become a favourite.

Serve it straight from the pan, watch it disappear, and enjoy the lack of washing up afterwards. It’s comfort food at its best. However, if you happen to up for spending hours in the kitchen on a traditional ragu, why not try your hand at my Classic LasagnaBrisket Ragu Lasagna or Roasted Vegetable Lasagna recipe? Their labours of love but wow are they delicious!

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One Pan Ham Hock Lasagna

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A comforting twist on a classic, this One Pan Ham Hock Lasagna combines tender, smoky ham hock with a spiced tomato ragu, layered effortlessly with fresh lasagna sheets. Topped with a cheat’s creamy mascarpone béchamel and a golden blanket of mozzarella and parmigiano reggiano, it’s baked to bubbling perfection—all in one pan. Perfect for a fuss-free, hearty dinner, served straight from the oven with a crisp green salad or garlic bread.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tbsp double concentrated tomato purée
  • 2 x 400g tins good-quality crushed tomatoes
  • 2 stock pots (I used a red wine one but any will do)
  • 400ml water
  • 300g ham hock
  • 200g fresh lasagna sheets
  • 150g mascarpone, room temperature
  • 75ml whole milk (adjust for consistency)
  • pinch of nutmeg
  • 40g parmigiano reggiano, grated
  • 100g low-moisture mozzarella, grated

Instructions

  1. Heat your oven to 220℃ / fan 200℃.
  2. Heat a splash of extra-virgin olive oil in a deep, oven-proof sauté pan (28 to 30cm).
  3. Add the onions and season generously with salt and pepper. Cook, stirring occasionally, until softened and lightly caramelised, around 30 minutes.
  4. Add the garlic, ground cinnamon and ground allspice and cook, stirring frequently, for 1 minute, then add the double concentrated tomato purée and cook, stirring occasionally, for 3–5 minutes, or until it darkens slightly.
  5. Add the tinned tomatoes, stock posts and water and stir to dissolve. Bring to a simmer, cover and cook for 15 minutes.
  6. Add the ham hock and cook covered for a further 5 minutes, then remove the saucepan from the heat. Season the ragu with salt and pepper, to taste. You want the ragu to be very well-seasoned. This is because the pasta cooks directly in the sauce and will absorb the flavours as it softens. You therefore want the sauce to be a bit saltier than you’d normally make it, as the pasta will mellow it out during cooking.
  7. Cut or tear the lasagna sheets in half, then nestle them into the sauce, spreading them out as evenly as possible. Overlap is unavoidable but try to avoid stacking the sheets directly on top of one another.
  8. In a medium bowl, whisk together the mascarpone, milk, nutmeg, and a pinch of salt and pepper until smooth. This is your cheat’s bechamel. Consistency wise, you want it to be pourable so you may have to adjust the amount of milk you use as it will depend on the thickness/quality of your mascarpone.
  9. Pour the cheat’s bechamel over the lasagna, then top with the grated parmigiano reggiano and mozzarella.
  10. Bake on the top rack of the oven for 15 minutes, or until the lasagna is golden and bubbling and the sheets are tender. If you’d like a darker top, place it under the grill for 2–3 minutes at the end.
  11. Let the lasagna rest for a few minutes before serving. Enjoy it hot, straight from the pan, with a green salad or garlic bread on the side.

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Hello!

Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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