Stove Top Summer Lasagna

Lillian Russo


I never realized you could make lasagna on the stove top til I tried this recipe! It was perfect and easy! This recipe was shown to me by a cook named Pleclare. She found this recipe in a Woman's World magazine. The photo is my own.

★★★★★ 1 vote
10 Min
50 Min


2 lb
plum tomatoes-chopped (4cups)**see note
4 Tbsp
fresh basil-chopped
container ricotta cheese
1/2 c
shredded parmesan cheese
2 Tbsp
olive oil, extra virgin
2 clove
fresh garlic-minced
1 tsp
kosher salt
1/2 tsp
1/2 c
dry white wine-not cooking wine
9 oz
box oven-ready lasagna noodles-broken into thirds
8 oz
mini mozarella balls
when i made this i used more than this. you can even use your own sauce recipe.


1Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
2In 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.
3In 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.
4Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy