Tuesday, July 31, 2012

Stove-top Lasagna

Not having an oven makes it hard to enjoy some favorite comfort foods. Well, I have found a way to make one of ours without an oven. It is a hit every-time I make it. There never seems to be enough to go around. Here it is. Let me know what you think.

Stove-top Lasagna


  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 1/2 pounds ripe plum tomatoes, diced
  • 4 tablespoons each chopped fresh basil and parsley, plus more for garnish
  • freshly ground pepper 
  • pinch of cayenne pepper
  • 1 cup ricotta cheese
  • 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
  • 8 sheets no-bake lasagna noodles, broken into small sections
  • 1 large carrot, peeled and cut into ribbons
  • 1 medium zucchini, peeled and cut into ribbons
  • 3 1/2 cups fresh baby spinach, chopped
  • 1/4 pound mozzarella cheese, thinly sliced


      Heat the 1/4 cup olive oil in a large dutch oven over medium-high heat. Add the garlic; cook until golden. Add the tomatoes, carrots, zucchini, spinach, 1 tablespoon each of the herbs, and pepper to taste; cook until saucy. Transfer to a blender and puree. Return the sauce to the skillet and reduce the heat to low.

     Meanwhile, mix the ricotta, Parmesan, mozzarella, the remaining 3 tablespoons each of herbs, and cayenne pepper to taste in a bowl. 

     Place broken lasagna noodles over the sauce in the skillet. Push noodles down into sauce adding water to cover completely if necessary. Cover and cook on medium-low heat until noodles are just under done. Top with the ricotta mixture in spoonfuls. Cover and simmer until the lasagna is cooked done and the cheese melts

     Let rest for a few minutes before serving. Scoop into bowls with large deep spoon. Garnish with more Parmesan and fresh herbs.

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