Do you have a quick and easy recipe for lasagna?!
Answers: And I also do not want to heat up my oven either. Can you help me out here?
Skillet Lasagna
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
1 1/4 cups water
1/4 teaspoon Italian seasoning
1 jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1 jar (4.5 ounces) sliced mushrooms, drained
1/3 cup shredded mozzarella cheese, if desired
Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.
nfd?
****Fry pan lasagna****
8 oz regular lasagna noodles (1/2 of a box)
Small jar (approx. 13 oz) spaghetti sauce
8 oz ricotta
1 1/2 lbs. ground meat of choice (I've used beef, turkey, elk, and deer - it all tastes great)
2 cups shredded mozzarella
Boil water and a bit of EVOO, break lasagna noodles up into pieces and add
to the water to cook.
Brown and drain the meat, return to skillet, and add in spaghetti sauce,
ricotta, and some of the mozzarella, and stir well.
Drain pasta, return to pot (note: I cook my lasagna in a small stock pot).
Combine (stir together) the meat sauce mixture and the cooked lasagna
noodles (I put it in the stock pot) and top with remaining mozzarella.
stouffers!!! no kidding its really good
Chicken lasagna:
8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken
Lightly grease an 8-inch square baking dish.
Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:
Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.
Cover and refrigerate up to 3 days or freeze up to
3 months.
To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.
Makes 4 servings.