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
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 LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
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.
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STOVETOP SKILLET LASAGNA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (3)Total Time 45 minsCategory Main DishCalories 665 per serving
- In a large pot add the oil, garlic, carrot, celery and onion. Cook over medium heat until the onion is translucent about 3 minutes. Add the ground beef and cook until almost browned, stirring often. Add the tomato puree, basil, bay leaf, salt, pepper (or hot pepper flakes) and the water. Cook on medium/low heat until thickened. Stirring often. Make sure the sauce is thick enough or you will have a soupy lasagna. Taste for salt.
- In a medium pot melt the butter over low heat, then blend in the flour and salt, gradually stir in the milk , cook and stir constantly over medium heat until mixture begins to bubble and thicken, remove from heat to cool, While it's cooling it will thicken, if you find it too thick add just a little bit of milk and stir to combine.
- In a heavy large saucepan or skillet 9 ½ - 10 inch (24cm), place 2-3 tablespoons of sauce on the bottom, then add a layer of noodles (slice the noodles to cover), top with ⅓ of the sauce, ⅓ of the shredded mozzarella, drizzle with some white sauce, ⅓ of the parmesan cheese continue for 3 layers. Cover the pan and cook on low heat for 30 minutes, shake the pan occasionally so that nothing sticks and everything is cooking properly. In the last 5 minutes, raise the heat to medium, uncover the pan and cook to remove any extra liquid. Remove from heat and let sit for 5-10 minutes before serving. Enjoy!
STOVETOP LASAGNA | LOVEFOODIES
From lovefoodies.com
Cuisine EuropeanTotal Time 45 minsCategory Main MealsCalories 488 per serving
- In a large Dutch oven or casserole pot, heat 1 Tablespoon oil over medium heat until simmering. Add the Italian Sausage and saute until no pink remains. Remove sausage from pan to drain. Wipe out the Dutch oven with a paper towel.
- Add remaining oil and butter and heat on medium heat until butter stops foaming. Add the mushrooms and red pepper. Saute until mushrooms release liquid, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and red pepper flakes and stir until you smell the garlic. Add chicken broth, diced tomatoes, tomato paste, sugar, oregano, basil, salt and pepper. Bring to a fast simmer and add the pasta. Return to a fast simmer and add the Italian Sausage. Reduce heat to medium-low and slow simmer for 30 minutes. Remove from heat and stir in the spinach and basil chiffonade (if using).
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