stove top summer lasagna
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.
prep time
10 Min
cook time
50 Min
method
---
yield
6 serving(s)
Ingredients
- 2 pounds plum tomatoes-chopped (4cups)**see note
- 4 tablespoons fresh basil-chopped
- 1-15oz - container ricotta cheese
- 1/2 cup shredded parmesan cheese
- 2 tablespoons olive oil, extra virgin
- 1 - onion-chopped
- 2 cloves fresh garlic-minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine-not cooking wine
- 9 ounces box oven-ready lasagna noodles-broken into thirds
- 8 ounces mini mozarella balls
- **note - when i made this i used more than this. you can even use your own sauce recipe.
How To Make stove top summer lasagna
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Step 1Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
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Step 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.
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Step 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.
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Step 4Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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