Name: Stove Top Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: European
Ingredients: 2 Tablespoons olive oil, divided; 2 Tablespoons unsalted butter; 1 lb Italian Mild Sausage, casings removed; 4 oz mushrooms, diced; 1 red pepper, diced; 1 large onion, diced; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/2 teaspoon sugar; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon Kosher salt; 1/2 teaspoon fresh ground black pepper; 4 cups low sodium chicken broth; 28 oz can diced tomatoes; 2 Tablespoons heaping tomato paste; 8 oz rotini pasta, uncooked; 8 oz rough chopped fresh spinach; 2 Tablespoons fresh basil chiffonade, Optional but delicious; 1/2 cup cottage or ricotta cheese; 1/2 cup parmesan cheese, shredded; 2.5 cups mozzarella cheese, shredded

Stovetop Lasagna. A great easy recipe with Italian sausage, 3 kinds of cheese and spinach, and heaps of flavor. A perfect one-pan supper recipe.

Here's a great recipe for lasagna, but made on the stovetop.

It's great if you don't have the time to make a traditional lasagna with all the different layers, because with this recipe, everything is cooked in one pan and served in a bowl, so you can eat this snuggled up on the couch on a Winter's evening, or make up a big pot, freeze in portions and simply reheat when you come home from work.

This recipe has quite a few ingredients, don't be put off by that.

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Each ingredient adds a great flavor to the lasagna, and when all combined, it tastes absolutely amazing. Using a variety of fresh and pantry ingredients, you will certainly be able to taste the various flavors, such as basil, and of course the different cheeses added.

This is a great tasting, quick and easy meal. You can serve this as it is or warm up some of our easy garlic bread to go with your lasagna.

Donna says this is always a popular dish at her house and her family and friends really enjoy it. Often served with some warm garlic bread, this is a sure pleaser! So please enjoy!

Recipe from Donna Smith

Table of Contents 📋 hide

8) Delicious Pasta Recipes

Prep Time

15 minutes

Cook Time

30 minutes

Yield

8 persons

Ingredients

2 Tablespoons olive oil, divided
2 Tablespoons unsalted butter
1 lb Italian Mild Sausage, casings removed
4 oz mushrooms, diced
1 red pepper, diced
1 large onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon sugar
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
4 cups low sodium chicken broth
28 oz can diced tomatoes
2 heaping Tablespoons tomato paste
8 oz rotini pasta, uncooked
8 oz rough chopped fresh spinach
2 Tablespoons fresh basil chiffonade (Optional but delicious)
½ cup cottage or ricotta cheese
½ cup parmesan cheese, shredded
2.5 cups mozzarella cheese, shredded

Instructions

1. In a large Dutch oven or casserole pot, heat 1 Tablespoon oil over medium heat until simmering. Add the Italian Sausage and saute until no pink remains. Remove sausage from pan to drain. Wipe out the Dutch oven with a paper towel.

2. Add remaining oil and butter and heat on medium heat until butter stops foaming. Add the mushrooms and red pepper. Saute until mushrooms release liquid, about 5 minutes.

Add the onion and saute until translucent, about 5 minutes.

Add the garlic and red pepper flakes and stir until you smell the garlic.

Add chicken broth, diced tomatoes, tomato paste, sugar, oregano, basil, salt and pepper.

Bring to a fast simmer, and add the pasta.

Return to a fast simmer and add the Italian Sausage.

Reduce heat to medium-low and slow simmer for 30 minutes.

Remove from heat and stir in the spinach and basil chiffonade (if using).

3. Pre-heat broiler / grill to high.
*** You may need to transfer the contents to a suitable dish to go under the broiler or grill.
Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.

Spoon the cheese mixture over the mixture and place under the broiler to melt and bubble the cheese. Serve in big bowls with garlic toast for dipping.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Stove Top Lasagna. A great easy recipe with Italian sausage, 3 cheeses and lots of other goodies!

Recipe Card

Stove Top Lasagna

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Stovetop Lasagna. A great easy recipe with Italian sausage, 3 kinds of cheese and spinach, and heaps of flavor. A perfect one-pan supper recipe

Ingredients

2 Tablespoons olive oil, divided
2 Tablespoons unsalted butter
1 lb Italian Mild Sausage, casings removed
4 oz mushrooms, diced
1 red pepper, diced
1 large onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon sugar
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Kosher salt
½ teaspoon fresh ground black pepper
4 cups low sodium chicken broth
28 oz can diced tomatoes
2 Tablespoons heaping tomato paste
8 oz rotini pasta, uncooked
8 oz rough chopped fresh spinach
2 Tablespoons fresh basil chiffonade, Optional but delicious
½ cup cottage or ricotta cheese
½ cup parmesan cheese, shredded
2.5 cups mozzarella cheese, shredded

Instructions

In a large Dutch oven or casserole pot, heat 1 Tablespoon oil over medium heat until simmering. Add the Italian Sausage and saute until no pink remains. Remove sausage from pan to drain. Wipe out the Dutch oven with a paper towel.
Add remaining oil and butter and heat on medium heat until butter stops foaming.
Add the mushrooms and red pepper. Saute until mushrooms release liquid, about 5 minutes.
Add the onion and saute until translucent, about 5 minutes.
Add the garlic and red pepper flakes and stir until you smell the garlic.
Add chicken broth, diced tomatoes, tomato paste, sugar, oregano, basil, salt and pepper.
Bring to a fast simmer and add the pasta.
Return to a fast simmer and add the Italian Sausage.
Reduce heat to medium-low and slow simmer for 30 minutes. Remove from heat and stir in the spinach and basil chiffonade (if using).
Preheat broiler/grill to high.
*** You may need to transfer the contents to a suitable dish to go under the broiler or grill.
Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
Spoon the cheese mixture over the mixture and place under the broiler to melt and bubble the cheese. Serve in big bowls with garlic toast for dipping.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 78mgSodium: 1123mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 25g

Nutrition information isn’t always accurate