EASY STOVETOP LASAGNA RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 15g fat (6g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 49g carbohydrate (15g sugars, FiberContent 5g fiber), ProteinContent 32g protein.
HOW TO MAKE LASAGNA | LASAGNA RECIPE | ANNE BURRELL | FOOD ...
Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.
Provided by Anne Burrell
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
- Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.
- Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.
- In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.
- Preheat the oven to 350 degrees F.
- In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the mushrooms and zucchini. Sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
- Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.
- Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Pass the tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.
More about "how to make spanish lasagna recipes"
SKILLET LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
- In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.
See details
EASY STOVETOP LASAGNA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 462 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 462 calories per serving
- 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.
See details
HOW TO MAKE LASAGNA | LASAGNA RECIPE | ANNE BURRELL | FOOD ...
Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 55 minutes
Cuisine italian
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 55 minutes
Cuisine italian
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.
See details
SKILLET LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
- In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.
See details
EASY STOVETOP LASAGNA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 462 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 462 calories per serving
- 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.
See details
HOW TO MAKE LASAGNA | LASAGNA RECIPE | ANNE BURRELL | FOOD ...
Food Network's Anne Burrell shares this easy recipe for a delicious, satisfying lasagna - along with instructions for a great all-purpose marinara sauce.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 55 minutes
Cuisine italian
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 55 minutes
Cuisine italian
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.
See details
SKILLET LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 395 calories per serving
- In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.
See details
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Oct 04, 2021 · This Spanish Rice recipe is a delicious and flavorful side dish that goes perfectly with enchiladas, tacos, fajitas, and more!. You can make this entire recipe for less than $5. It costs just $4.10 to make six servings. That works out to about $0.68 per serving. Spanish Rice is the perfect side dish for our Green Chile Enchilada Casserole, our Homemade Navajo Tacos, our Mexican Lasagna…
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Oct 04, 2021 · This Spanish Rice recipe is a delicious and flavorful side dish that goes perfectly with enchiladas, tacos, fajitas, and more!. You can make this entire recipe for less than $5. It costs just $4.10 to make six servings. That works out to about $0.68 per serving. Spanish Rice is the perfect side dish for our Green Chile Enchilada Casserole, our Homemade Navajo Tacos, our Mexican Lasagna…
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