No need to heat the oven—this easy lasagna can be made right on your stovetop.
Stove-Top Lasagna
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 1 lb bulk Italian pork sausage
- 1 medium onion, cut in half, sliced (1/2 cup)
- 1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1 medium green bell pepper, cut into thin bite-size strips
- 3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
- 2 1/2 cups water
- 1/2 teaspoon Italian seasoning
- 1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
- Chopped fresh basil, if desired
Instructions
-
Step1In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
-
Step2Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
-
Step3Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
Nutrition
450
Calories
20g
Total Fat
18g
Protein
50g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 16%
- Sodium
- 1090mg
- 45%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 14g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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