Stove Top Summer Lasagna Recipes

STOVETOP LASAGNA

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.

STOVE-TOP LASAGNA

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.

STOVETOP FAMILY FRIENDLY BEEF LASAGNE

Steps:

• First make the béchamel sauce. Add butter into saucepan and melt, then add flour and whisk until combined.
• Slowly add the milk, whisking to remove any lumps. Return to low heat and simmer, stirring occasionally, until it thickens. Once thickened stir through the Parmesan. Set aside.
• Heat a large frypan and spray with cooking spray. Sauté the onion, then add mince, using a wooden spoon to remove lumps as it cooks. Add herbs and garlic.
• Add zucchini, carrot and mushrooms and stir through.
• Add tomato paste, soup, water, can of tomatoes and stir to combine.
• Break up the lasagne sheets roughly into bite sized pieces and add to pan. Ensure they are covered in sauce, then put lid on the pan and simmer until lasagne sheets are cooked.
• Spoon béchamel sauce and grated cheese over top, add lid again for a few minutes until cheese is melted then serve.

STOVE TOP LASAGNA

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.

EASY STOVE-TOP LASAGNA RECIPE

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.

HEALTHIER ONE-PAN STOVETOP LASAGNA

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.

SUMMER STOVE-TOP LASAGNA RECIPE BY TASTY

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!

STOVE TOP LASAGNA

Steps:

• In a Dutch oven over medium heat, cook sausage, onions and garlic, stirring to break up sausage, until sausage is browned and cooked through. Drain off excess fat.
• Add chicken broth, water, tomatoes, tomato sauce, parsley, oregano, basil and red pepper flakes. Bring to a boil. Stir in broken lasagna noodles. Cover and simmer, stirring frequently, until noodles are tender, about 30 - 35 minutes. Stir in Parmesan cheese. Sprinkle with mozzarella cheese.

STOVE TOP SUMMER LASAGNA

Steps:

• 1. Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
• 2. In 10" non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
• 3. In same skillet,spread 3/4 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
• 4. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.