Thirty Minute Stovetop Lasagna

By srumbel

Aside from chicken pie, the Tall Boy’s very favorite meal is lasagna. But preparing a traditional version just doesn’t work in our typical work-night timetable. We have approximately 30 minutes between work and the beginning of karate class, and about 45 minutes between the end of karate class and bedtime. I need quick and easy dinners, folks.
Needless to say, the Tall Boy has been denied lasagna for dinner for quite some time…until now.
from kitchenmeetsgirl.com

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/2 pound ground beef
• 3/4 teaspoon each salt and pepper
• 2 tablespoons Italian seasoning
• 12 ounce package lasagna noodles, broken in pieces
• 28 ounce can tomatoes, undrained and chopped
• 15 ounce can tomato sauce
• 3 tablespoons chopped fresh basil
• 15 ounce container ricotta cheese
• 2 cups shredded Italian cheese blend

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add garlic, beef, and spices. Cook, stirring occasionally, until beef is no longer pink - about 8 to 10 minutes.; top with Italian cheese.
Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.
Dollop ricotta cheese evenly over mixture, stirring slightly. Cover and let stand 2 minutes or until cheese is melted.