Photo: Stovetop Lasagna Recipe
Ingredients
- Kosher salt
- 7 lasagna noodles (about 4 ounces)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 pound ground meatloaf mix, such as beef, pork and veal
- 2 cups tomato sauce
- 1/8 teaspoon red pepper flakes
- 3 cups baby spinach
- 1/3 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 6 tablespoons grated parmesan cheese
- 1/4 cup thinly sliced fresh basil
Directions
Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.
Per serving: Calories 671; Fat 33 g (Saturated 14 g); Cholesterol 123 mg; Sodium 747 mg; Carbohydrate 49 g; Fiber 5 g; Protein 44 g
Photograph by Andrew Purcell
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By MistressWidow
on February 07, 2013
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I wish the recipe had specified what exactly ground meatloaf mix was because what I got was so fatty we just fed it to the dogs. It’s a much simpler recipe than getting all fresh vegetables and cutting them up as I normally do and also considerably cheaper. But; it takes over an hour to make with waiting for the water to boil and the meat to cook through. I will modify this recipe for my next use of it using buffalo meat or turkey instead of whatever meatloaf mix is; which should also cut down cooking time for that section of the recipe considerably as well. This would be good lasagna for people who won’t eat vegetables or families with children. And it was fairly cheap because I got mostly store brand items and it still tasted good (except the meat but I can’t blame that on the recipe really, it’s just our personal preference.
By messycook10810
Waterford, CA
on January 13, 2013
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I thought this version of lagasna was great! And so easy to make! I am not a big fan of very saucy lasagna and this one just just the right amount of sauce.
By GammyJill
Tennessee
on November 14, 2012
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My husband, who is not a fan of lasagna, and I enjoyed this recipe very much. I used ground turkey and added Italian seasoning to it. I also used extra mozzerarella in layers and and on top. Very good.
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