Name: Easy No-Layer Gnocchi Lasagna
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 450 g ground beef, chicken or turkey; 1 cup diced yellow onion; 1 cup finely grated peeled carrots; 1 cup finely grated zucchini; 3 cloves garlic (minced); 2 tsp dried oregano; 1 tsp Italian seasoning; 2 tbsp tomato paste; 1 can (796 mL) diced tomatoes; 1 cup chicken, beef or vegetable stock; ½ tsp red wine vinegar; 1 tsp lightly packed brown sugar; salt and freshly ground black pepper; 500 g shelf-stable or frozen gnocchi; ¼ cup roughly chopped fresh basil (plus more for serving); ¼ cup grated Parmesan (divided); ½ cup ricotta cheese; 1 cup grated mozzarella cheese

Love lasagna but not the work that goes into assembling it? This no-layer version from Tori Wesszer’s cookbook, Fraîche and Simple, swaps lasagna noodles for pillowy gnocchi, which cook right in the tomato and meat sauce before everything is topped with ricotta, Parmesan and mozzarella and broiled until golden and bubbling.

It’s ready in about 30 minutes, but it also works well as a make-ahead meal: assemble it through the cheese-topping step, then refrigerate or freeze until you’re ready to bake it.

Easy No-Layer Gnocchi Lasagna

Tori Wesszer

A quick, no-layer lasagna made with gnocchi, a hearty meat and vegetable tomato sauce, ricotta, Parmesan and plenty of melted mozzarella.

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Ingredients

450 g ground beef, chicken or turkey
1 cup diced yellow onion
1 cup finely grated peeled carrots
1 cup finely grated zucchini
3 cloves garlic minced
2 tsp dried oregano
1 tsp Italian seasoning
2 tbsp tomato paste
1 can (796 mL) diced tomatoes
1 cup chicken, beef or vegetable stock
½ tsp red wine vinegar
1 tsp lightly packed brown sugar
salt and freshly ground black pepper
500 g shelf-stable or frozen gnocchi
¼ cup roughly chopped fresh basil plus more for serving
¼ cup grated Parmesan divided
½ cup ricotta cheese
1 cup grated mozzarella cheese

Instructions

Preheat broiler.
Heat large ovenproof frying pan with lid over medium heat. Add ground meat and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add onion, carrots and zucchini and cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add garlic, oregano, Italian seasoning and tomato paste and cook, stirring, until fragrant, about 1 minute.
Stir in diced tomatoes, chicken stock, red wine vinegar and brown sugar. Season to taste with salt and pepper. Bring to a boil, reduce heat ot medium-low, stir in gnocchi, cover and cook until gnocchi are tender, about 4 minutes.
Stir in basil and half of the Parmesan. Season to taste with salt and pepper if needed. Dollop large spoonfuls of the ricotta on top of gnocchi. Sprinkle with the remaining Parmesan and the mozzarella.
Broil until cheese is melted, bubbling and golden on top, about 2 minutes. Garnish with basil and serve hot.

Notes

MAKE AHEAD: The lasagna can be prepped ahead through step 5. Cover tightly with foil and store in the fridge for up to 2 days or in the freezer for up to 2 months. If frozen, thaw in the fridge overnight. Bake, covered, in a 350°F oven until heated through. Turn the oven to broil and broil until th cheese on top is bubbling and golden, about 2 minutes.

Keyword 30-minute dinner, easy lasagna recipe, gnocchi lasagna, make-ahead dinner

Recipe excerpted from Fraiche and Simple: Easy Prep and Make-Ahead Recipes for Real Life by
Tori Wesszer. Adapted for ELLE Gourmet.
Copyright © 2026 Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random
House Canada Limited. Reproduced by arrangement
with the publisher. All rights reserved.