Stove Top Lasagna No Meat Food

STOVE-TOP LASAGNA

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.

LAZY NO-BAKE LASAGNA

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

STOVETOP LASAGNA

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.

EASY STOVETOP LASAGNA

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.

STOVE-TOP LASAGNA (NO MEAT)

Steps:

• Chop or break the broccoli into very small pieces. Bring a large pot of water to boil. Break apart the lasagna noodles into small pieces (kind of up to you how big you want them) and cook them for as long as directed on the package. When the noodles are almost done, add the broccoli to the pot and cook it for 2-3 minutes or until the broccoli is bright green and tender-crisp. Drain the water and set aside the noodles and broccoli.
• Mince the garlic and onion. Heat a nonstick skillet over medium high heat. Saute the garlic and onion with the olive oil. When the onion and garlic are fragrant and soft (about 2-3 minutes), add the rinsed and drained beans. Season very generously with salt and pepper or red pepper if desired and cook for a few minutes until the beans are warm. Add the bean mixture to the lasagna/broccoli pot.
• Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. Top each serving with a generous dollop of ricotta.

EASY STOVE-TOP LASAGNA RECIPE

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.

STOVE TOP LASAGNA

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.