Baked Lasagna On Top Of The Range

Baked Lasagna On Top Of The Range

Rating:

(2 votes) 4 2

This lasagna recipe is a family favorite. It's quick, easy, and tasty and you don't have to cook the lasagna noodles beforehand!

Shared by ,
Tampa, FL

Ingredients

  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 Tbs. Italian seasoning
  • 1 lb. ground turkey or extra-lean ground beef
  • 8 oz. part-skim milk ricotta cheese
  • 2 C. spaghetti sauce (jarred or make your own)
  • 8 oz. lasagna noodles
  • 4 oz. part-skim mozzarella cheese, shredded
  • 4 oz. low-sodium cheddar cheese, shredded
  • 1/2 C. freshly grated Parmesan cheese (#1 blade)
  • 2 Tbs. fresh basil, chopped
  • Equipment:
  • 10” gourmet fry pan
  • large sauté skillet with cover
  • food cutter for julienne and grating blades
  • measuring cups and spoon

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Directions

In a hot, dry gourmet fry pan over medium-high heat, dry sauté the onion and garlic until slightly browned, 3-5 minutes, stirring occasionally. Stir in Italian seasoning.

Add the ground turkey or beef and sauté until cooked through, 4-5 minutes, stirring to break up ground meat. Remove from heat and allow to cool slightly. Stir in the ricotta cheese and set aside.

To prepare the lasagna, cover the inside bottom of the large sauté skillet with about 1/2 cup of the spaghetti sauce. Place 4 uncooked lasagna noodles in the bottom of the skillet on top of the sauce (trim the corner of the noodles to fit the skillet). Sprinkle about one-fourth of the mozzarella cheese and cheddar cheeses over the noodles and top with about half the ground meat mixture. Spread about 1/2 cup of spaghetti sauce over the cooked ground meat mixture.

Place a layer of lasagna noodles on the sauce and repeat the previous steps until the skillet is full, making 2 thick layers and topping the final layer with lasagna noodles. Top the lasagna noodles with the remaining sauce and sprinkle with the remaining mozzarella and cheddar cheeses.

Cover the skillet, close the vent and bake on top of the stove over medium-low heat for about 50 minutes. Don't peak: removing the cover will destroy the vapor seal, and lengthen the cooking time and may cause the lasagna to burn.

Turn the heat off and allow the lasagna to rest for about 15 minutes.

To serve, slice into 10-12 equal portions, sprinkle with Parmesan cheese and chopped fresh basil and serve with toasted garlic bread.

Reviews (4)

  • And I also don't use the oven either. This is perfect for me. And it is 90 F here in Jacksonville, Florida today at 12:44 PM.

    Reported Sheryll_Rufus  |  October 8, 2009

  • I will keep this recipe to try sometime very soon. Sounds yummm and easy also, since you don't have to boil water to cook the pasta. Living in Florida, I don't ever want to boil large amounts of water, less it is freezing outside. Again, sounds great.

    Flag as inappropriate Sheryll_Rufus  |  October 8, 2009

  • And I also don't use the oven either. This is perfect for me. And it is 90 F here in Jacksonville, Florida today at 12:44 PM.

    Flag as inappropriate Sheryll_Rufus  |  October 8, 2009

  • Peek not peak.

    Flag as inappropriate mobydick29  |  May 20, 2009

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