My kids absolutely love it when I make lasagna. Lasagna is such a great dish that is even better the next day, if you have any left over!
Today, I was craving lasagna but didn't have the patience to wait hours to have it, so instead I created stovetop lasagna which is done at a fraction of the time of traditional lasagna.
This recipe reminds me of those boxed helper meals, but made from scratch. It is just as easy to make it with better ingredients. Give this recipe a try and get #inthekitch!
- 2 tablespoons olive oil
- 1 medium Spanish onion, diced
- 3 garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried Italian seasoning
- Freshly ground black pepper
- 3/4 pound 80/20 ground beef
- 1 large, 25 oz can crushed tomatoes
- 1/4 cup chiffonade fresh basil
- 1 teaspoon kosher salt
- Ricotta cheese
- 1/2 box of lasagna pasta
- Break lasagna pasta into thirds and boil in water for about 5 minutes. Take out of water. Only cook about 3/4 of the way through.
- Heat a large skillet with olive to medium-high heat.
- Saute the onions and garlic with salt, pepper, red pepper flakes and Italian seasoning.
- Saute until onions are softened and translucent.
- Add ground beef and saute until golden brown, about 15 minutes.
- Add crushed tomatoes and simmer for 10-15 minutes.
- Taste for seasoning.
- Add fresh basil.
- Add pasta and gently fold into sauce.
- Simmer on medium low until pasta finishes cooking.
- Stir occasionally to prevent sticking to the bottom of pan.
- Turn of heat. Taste for seasoning.
- Add desired amount of ricotta cheese and top with more basil.