Made This Recipe? Add Your Photo
Prep 10 mins
Cook 20 mins
It's like making a lasagna on the stove top without all the baking. Oh wait.. that's exactly it! It's pretty easy to make. My husband loves it! This recipe is adapted from America's Test Kitchen recipe titled the same, but I changed a few things.
- 1 (28 ounce) can diced tomatoes
- 1 (15 1/2 ounce) can water (approx)
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1⁄2 teaspoon salt
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 1 lb ground beef (or pork, chicken, sausage, etc...)
- 14 lasagna noodles, broken up into pieces about 2 inches long
- 1 (26 ounce) jarof your favorite pasta sauce
- 1⁄2 cup grated parmesan cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Heat the oil in large nonstick skillet over medium heat until shimmering. Add the Onion and 1/2 tsp salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
- Scatter the pasta over the meat but do not stir. Pour on the diced tomatoes, the water and the jar of sauce over the noodles. Cover and bring to a simmer. Reduce the heat to a med-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Remove from heat and stir in the parmesan cheese. Dot with heaping tablespoons of the ricotta and sprinkle the top with shredded mozzarella. Let stand about 5 minutes. Serve.
- optional: before serving sprinklw with 2 Tbsp parmesan and 3 Tbsp chopped fresh basil.
We loved this but had an issue with the noodles sticking together - which never quite cooked through BUT re-heated well (next time I will stir them to separate to stop the sticking). I left out the ricotta ( it went off after only 3 days in the fridge - obviously not fresh), I added a layer of parmesan cheese in its place (about 1/2 a cup). I will make this again, but will be more aware of the pasta sticking issue. Thanks for the recipe
I have made this 4 times now, it always turns out great and everyone likes it. I always have enough left for another meal later in the week. Use a large deep skillet. I use 11 noodles if I would use more, it would run over the skillet I have. Thanks for this great easy recipe!
All hail Milk Brain! Tried this tonight and all three of us rated it a 5!! My dd told me on the way home tonight she did not like lasagna and she would eat asparagus for supper (is this child really mine??) I followed recipe to a T except for the amount of pasta...I just used odds and ends from the lasagna box, some spaghetti that the family didn't really like. maybe 1/2 C of lonely macaroni. Made a ton - will freeze some for later. I was worried while cooking that I had too much liquid, but I just let it simmer for awhile and it came out great! THANK YOU!