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
STOVETOP BACON LASAGNA
This skillet lasagna is basically a lazy cook's dream come true. Rather than meticulously layer the noodles with cheese and sauce, you'll create a layered version that has all the classic ingredients of a standard lasagna, plus bacon for maximum deliciousness. Get the recipe for Stovetop Bacon Lasagna.
Provided by Liz Mervosh
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil and bacon in a deep oven-safe skillet with a lid over medium-high; cook, uncovered, stirring often, until bacon is just crisp, 8 to 12 minutes. Stir in onion; cook, stirring often, until onion is softened, 5 to 6 minutes. Add garlic, crushed red pepper, and salt; cook, stirring constantly, for 1 minute. Add tomato paste and stir to coat.
- Scatter noodle pieces over onion mixture in skillet (do not stir). Pour crushed tomatoes and stock over mixture; sprinkle with basil (do not stir). Cover and bring to a boil over high. Reduce heat to low and simmer, covered, undisturbed, until noodles are al dente, about 10 minutes. Uncover; continue simmering, gently stirring and separating any noodles that are stuck together, until noodles are tender and tomato sauce is slightly thickened, 5 to 7 minutes. Remove from heat.
- Preheat broiler with rack in upper third. Dollop lasagna with ricotta and top with cheese blend. Transfer to oven and broil until cheese is browned in spots and melted, 3 to 4 minutes. Top with basil.
Nutrition Facts : Calories 589 kcal, Carbohydrate 68 g, Cholesterol 50 mg, Protein 26 g, Sodium 1133 mg, Sugar 14 g, Fat 24 g, UnsaturatedFat 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.
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.
SAUCY SKILLET LASAGNA
Thanks to no-cook lasagna noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. -Meghan Crihfield, Ripley, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and ricotta cheese., Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce., Bring to a boil. Reduce heat; simmer, covered, 15-17 minutes or until noodles are tender. Remove from heat. If desired, sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 18g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 858mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.
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
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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