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Stove-Top Lasagna

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By Betty Crocker Kitchens
Updated Jan 24, 2014
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
  • Step 
    3
    Reduce 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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