Easy Stovetop Lasagna Recipes

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STOVE-TOP LASAGNA



Stove-Top Lasagna image

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

1 lb bulk Italian pork sausage
1 medium onion, cut in half, sliced (1/2 cup)
1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1 jar (4.5 oz) sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
Chopped fresh basil, if desired

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 STOVE-TOP LASAGNA RECIPE



Easy Stove-Top Lasagna Recipe image

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

1 tablespoon olive oil
1 lb lean ground beef
2 garlic cloves, minced
1 onion, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 cups milk
3 cups prepared pasta sauce (1jar)
2 cups cavatappi pasta or 2 cups fusilli
1 egg
1/3 cup freshly grated parmesan cheese
1 cup finely chopped fresh spinach

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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