STOVE-TOP LASAGNA
No need to heat the oven-this easy lasagna can be made right on your stovetop.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
- Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 14 g, TransFat 0 g
EASY STOVETOP LASAGNA
My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic bread. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 462 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 5g fiber), Protein 32g protein.
STOVE TOP SUMMER LASAGNA
I never realized you could make lasagna on the stove top til I tried this recipe! It was perfect and easy! This recipe was shown to me by a cook named Pleclare. She found this recipe in a Woman's World magazine. The photo is my own.
Provided by Lillian Russo
Categories Pasta
Time 1h
Number Of Ingredients 13
Steps:
- 1. Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
- 2. In 10" non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
- 3. In same skillet,spread 3/4 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
- 4. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.
STOVE TOP LASAGNA
I started making lasagna this way to save time (and dishes) during the busy work week. super easy, cheap to make, taste wonderful!!
Provided by HOTTOPOT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook and drain pasta.
- Brown meat, seasoned to taste, drain any fat.
- Add sauce, heat through.
- In large pot mix together meat sauce, pasta, and cottage cheese, over low heat. cover with shredded cheese, cover with lid until melted.
- Serve w/ salad & garlic bread.
Nutrition Facts : Calories 766.5, Fat 30.9, SaturatedFat 13.9, Cholesterol 151.6, Sodium 1432.6, Carbohydrate 75.3, Fiber 3.1, Sugar 14.1, Protein 45.1
STOVETOP LASAGNA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
- Cover the bottom of an 8-inch-square flameproof baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.
Nutrition Facts : Calories 671, Fat 33 grams, SaturatedFat 14 grams, Cholesterol 123 milligrams, Sodium 747 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 44 grams
EASY STOVE-TOP LASAGNA RECIPE
All of the flavours of classic lasagna in a quick stove-top version, ready in a fraction of the time. For an extra special presentation, sprinkle shredded Mozzarella on top of cooked dish and broil for 2 min or until melted. Excellent source of Folacin and Calcium.
Provided by Moegourmet
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- in large deep skillet, heat oil over medium-high heat; brown beef; drain off any fat. Reduce heat to medium and add garlic, onion, basil, salt and pepper. Cook, stirring often, for 5 min or until onion is softened.
- Add Milk and bring to boil, reduce heat and boil gently until about two-thirds of the liquid is absorbed. Stir in pasta sauce and cavatappi and 1 cup of water, bring to boil. Cover, reduce heat to medium=low and simmer, stirring occasionally, for about 10 min or until pasta is almost tender.
- Meanwhile, in bowl, whisk egg and ¼ cup parmesan. Stir in spinach. Drop mixture by large sponfuls on top of pasta mixture. Cover and simmer for 10 min longer or until pasta is tender. Sprinkle with remaining grated Parmesan cheese.
SUMMER STOVE-TOP LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, garlic, dried oregano, dried parsley, swiss chard, kosher salt, unsalted butter, garlic, all-purpose flour, warm milk, kosher salt, freshly ground black pepper, cayenne, nutmeg, olive oil, warm water, no boil lasagna noodles, frozen peas, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Time 55m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2-3 minutes. Remove from skillet and set aside. Wipe out the pan.
- Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
- Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
- Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
- Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
- Cover the skillet with 2-3 layers of foil and seal tightly to ensure no steam escapes.
- Cook the lasagna over medium-low heat for 30-45 minutes, until a toothpick slides easily through the noodles.
- Uncover the lasagna and top with the basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 57 grams, Fat 34 grams, Fiber 4 grams, Protein 32 grams, Sugar 12 grams
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