Stovetop Lasagna

Posted: November 22

Time: 30 minutes

Yield: 6 servings

recipe image

If certain cartoon cats are to be believed, lasagna is everyone's favorite. Stovetop Lasagna brings those slow-cooked flavors to the table with a speed and ease that would make that orange-striped feline proud. Stovetop Lasagna has the creamy cheese, sweet tomato sauce, and tender noodles you expect from an oven lasagna, as well as a beefy, savory filling. You'll love every stretchy, hearty bite, even (or especially) on Mondays.


• 1 pound lean ground beef, 90% lean • 1 (24-ounce) jar pasta sauce • 2 cups water • 1 large sweet red pepper, chopped • 1/4 cup Italian salad dressing • 1 teaspoon garlic powder • 10 lasagna noodles, uncooked and broken into 2-inch pieces • 1 1/2 cups 2% cottage cheese • 1 cup part-skim mozzarella cheese, shredded


Step 1

In a large skillet over medium heat on the stove-top, cook the beef until no longer pink.

Step 2

Drain the excess liquid at the bottom of the skillet.

Step 3

Stir in the pasta sauce, water, red pepper, salad dressing, and garlic powder, and bring the mixture to a boil.

Step 4

Stir in the noodles.

Step 5

Reduce the heat to medium-low and cover.

Step 6

Cook until the noodles are tender, for 10-15 minutes. Stir occasionally and try to prevent too much steam from escaping.

Step 7

Uncover and stir in the cottage cheese until heated through.

Step 8

Remove the skillet from the heat and top with mozzarella cheese.

Step 9

Cover and let stand until the cheese is thoroughly melted, about 5 minutes.

Step 10

Serve hot!

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