Stove Top Lasagna

Stovetop Lasagna

No need to heat the oven—this easy lasagna can be made right on your stovetop. Add garlic toast and a Caesar salad for an easy, tasty dinner in minutes!


  • 1 pound bulk Italian pork sausage*
  • 1 medium onion, cut in half, sliced (1/2 cup)
  • 1 (26 to 30 ounce) jar chunky tomato pasta sauce (any variety)
  • 1 (4.5 ounce) jar Green Giant™ sliced mushrooms, drained
  • 1 medium green bell pepper, cut into thin bite-size strips
  • 3 cups uncooked mini lasagna (mafalda) noodles or medium
  • 6 ounces egg noodles
  • 2 1/2 cups water
  • 1/2 teaspoon Italian seasoning
  • 1 cup shredded Italian-style cheese blend or mozzarella
  • 4 ounces cheese
  • Chopped fresh basil, if desired

* Ground beef can be used for the sausage.


  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.
  2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
  3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender.
  4. Sprinkle with cheese. Let stand 2 minutes.
  5. Garnish with basil.

Nutrition Information–Serving Size: 1 Serving Calories 450 Calories from Fat 180 Total Fat 20g Saturated Fat 7g Trans Fat 0g Cholesterol 45mg Sodium 1090mg Total Carbohydrate 50g Dietary Fiber 4g Sugars 14g Protein 18g

% Daily Value*: Vitamin A 15% Vitamin C 25% Calcium 15% Iron 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.

Recipe and photo used with permission from: Betty Crocker