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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This light yet satisfying stovetop lasagna layered with ricotta,parmesan,mini mozzarella balls and tomato sauce is amazing. Woman's World Ingredients:
2 lbs plum tomatoes,chopped (4 cups) |
4 tbs chopped fresh basil |
1 container (15 oz) ricotta cheese |
1/2 c shredded parmesan cheese |
2 tbs olive oil |
1 onion,chopped |
2 cloves garlic,minced |
1 tsp salt |
1/2 tsp pepper |
1/2 c white wine or chicken broth |
6 oven-ready lasagna noodles,broken in thirds |
8 oz. mini mozzarella ballls |
Directions:
1. Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
2. In 10 non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
3. In same skillet,spread 3/4 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
4. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.
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