I never realized you could make lasagna on the stove top until 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. So, if you don't want to heat up your kitchen on these hot summer days, give this recipe a try! This can be made with jarred sauce, if that's what you prefer, to make it even easier.
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| Stove Top Summer Lasagna INGREDIENTS; 5 cups plum tomatoes-chopped 4 Tbls. fresh basil-chopped 15oz. container ricotta cheese 1/2 cup grated parmesan cheese 2 Tbls. extra virgin olive oil 1 small sized onion-chopped 2 cloves fresh garlic-crushed 1 tsp. kosher salt 1/2 tsp. pepper 1/2 cup dry white wine-not cooking wine 9 oz. box oven-ready lasagna noodles broken into thirds 8 oz. mini mozzarella balls DIRECTIONS; Combine 2 c tomatoes and 1 Tbs basil and reserve. In seperate bowl,combine ricotta and parmesan, reserve. 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. In same skillet,spread 1 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. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture. |
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