Our Stovetop Lasagna

I don’t know what to tell you other than you need to try this.  It’s a recipe I once came upon 2-3 years ago when Chase and I started to eat a little cleaner and make more meals at home that had fewer ingredients and contained real food.  Less boxed meals, fewer freezer staples (other than freezer veggies, which we frequent several times a week) and things that took about 30 minutes.  Considering our personal experience, I grew up eating the freezer lasagnas we all know so well, and I LOVED them.  Chase’s own grandparents have a lasagna recipe his Granddaddy would painstakingly layer, and buddy that stuff is good, too.  But it can also be a little laborious to prepare.  When I’m fighting the witching hour and cravings for real food, I turn to this dish, now.  

For the warm summer months, this stovetop lasagna requires no oven, and serves more than four people. We get leftovers the next day, and it reheats really well!

Grab your biggest dutch oven post, and start browning your beef with a few additional ingredients.  Using the Barilla oven-ready lasagna noodles will cut your cooking time in HALF and result in the most perfect texture for your pasta. Layer these in with lightly chopped tomatoes, cheeses and simmer to your heart’s content. Oh, and your stomach’s. 

Print Recipe

One-Pot Stovetop Lasagna

This one-pot lasagna offers you a 30-minute meal from scratch!

Servings: 6

Ingredients

• 2 tablespoons EV olive oil
• 3 cloves garlic minced
• 1 pound ground beef
• ¾ teaspoon salt
• ¾ teaspoon pepper
• 2 T heaping Tbs Italian seasoning
• 12 ounces Barilla oven-ready lasagna noodles broken into small pieces
• 28 ounce can san marzano tomatoes undrained and chopped
• 15 ounce can tomato sauce
• 3 tablespoons squeeze basil
• 1 cup water
• 15 ounce container ricotta cheese
• 2 cups shredded Italian cheese blend
• Shredded Parmesan to taste

Instructions

• Heat oil in a large pot or Dutch Oven over medium-high heat. Add garlic, beef, and spices. Cook, stirring occasionally until beef is no longer pink
• Top with all of the Italian cheese.
• Place the broken lasagna noodles over meat mixture
• Top with tomatoes, tomato sauce, basil, and 1 full cup water.
• Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until noodles are tender (20-25 minutes).
• Dollop ricotta cheese evenly over mixture, stirring slightly. Cover and simmer 2 minutes or until cheese is melted.
• Stir lightly and serve, topping with shredded parmesan as desired.