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.
HEALTHIER ONE-PAN STOVETOP LASAGNA
Skip the oven baking and make this healthier one-pan lasagna on the stovetop with spinach and low-fat cottage cheese. Recipe created by Amie Knudson.
Provided by Shamrock Farms
Categories Main Dish Recipes Pasta Lasagna Recipes Spinach Lasagna Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Add the Shamrock Farms Low Fat Cottage Cheese to a blender or food processor and blend until smooth. Set aside until needed.
- Heat a 10-inch skillet over medium heat and add olive oil and onion. Cook the onion for 2 minutes and then add in green pepper and garlic. Cook another 4 to 5 minutes and then add in tomato sauce, diced tomatoes, pasta, and water. Stir until everything is mixed evenly.
- Cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using lasagna noodles because they have a tendency to stick together more.
- Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 53.3 g, Cholesterol 7.5 mg, Fat 4.9 g, Fiber 4.7 g, Protein 16.3 g, SaturatedFat 1.4 g, Sodium 1007.3 mg, Sugar 9.5 g
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
CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)
A different idea of making lasagna with cabbage instead of noodles, and using some of the ingredients in my fridge to participate in the Dining on a Dollar Contest - Spring 2013. Hope you enjoy it.
Provided by pink cook
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
- In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
- Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
- Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
- Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
- Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
- Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
- Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
- Repeat layers until all is used up, ending with mozzarella cheese on top.
- Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
- NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love