Stovetop Lasagna

Name: Stovetop Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters baby spinach; 59 milliliters thinly sliced fresh basil; 4 servings Kosher salt; 113 grams lasagna noodles (about; 454 grams ground meatloaf mix, such as beef, pork and veal; 1 Tbsp extra-virgin olive oil, plus more for drizzling; 6 Tbsps grated parmesan cheese; 0 teaspoons red pepper flakes; 79 milliliters ricotta cheese; 237 milliliters shredded mozzarella cheese; 473 milliliters tomato sauce

Stovetop Lasagna might be just the Mediterranean recipe you are searching for. For $2.7 per serving, you get a main course that serves 4. One serving contains 552 calories, 42g of protein, and 32g of fat. A mixture of baby spinach, ground meatloaf mix, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil.

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Water

Equipment you will use

Broiler

Pot

Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.

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Pasta

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Cutting Board

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the ground meat and cook, stirring, until browned.

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Ground Beef

Add the tomato sauce and red pepper flakes and simmer 5 minutes.

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Red Pepper Flakes

Tomato Sauce

Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.

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Mozzarella

Parmesan

Ricotta Cheese

Spinach

Salt

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Bowl

Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan.

Ingredients you will need

Lasagne Noodles

Parmesan

Pasta

Cheese

Sauce

Meat

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Baking Pan

Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.

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Olive Oil

Basil

Photograph by Andrew Purcell

Equipment

Ingredients

Servings:

710milliliters

baby spinach 59milliliters

thinly sliced fresh basil 4servings

Kosher salt 113grams

lasagna noodles (about 454grams

ground meatloaf mix, such as beef, pork and veal 1Tbsp

extra-virgin olive oil, plus more for drizzling 6Tbsps

grated parmesan cheese 0teaspoons

red pepper flakes 79milliliters

ricotta cheese 237milliliters

shredded mozzarella cheese 473milliliters

tomato sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.