Stovetop No Boil Lasagna

Simple, healthy, hearty and the flavors that remind you of your childhood. This recipe is an updated version of my mother in laws homemade lasagna.

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Sauce:

Jar or homemade

Homemade sauce:

1 Tablespoon grapeseed oil

1 onion, chopped (cone 2)

2 garlic cloves minced

1 lb lean ground beef (or ½ cup finely chopped walnuts)

1 can tomato sauce (16oz)

1 can tomato paste

¾ cup water

1 tsp. sea salt

1 tsp. oregano


  1. Heat pan, add oil, then saute onions for 2-3 minutes, add garlic.

  2. Add ground beef and brown.

  3. Then add tomato paste, sauce, water, salt, oregano and walnuts (if using).

  4. Simmer for 15 minutes.


Lasagna:

Meat/walnut sauce

1 onion chopped (2)

Yellow or green zucchini (#2 shoe stringed)

Dry pasta or lasagna

Spinach

Mushrooms sliced (#4)

Cottage cheese

Mozzarella

Pecorino cheese

Optional-shredded carrots, chopped on olives, shredded broccoli


  1. Using a 3 quart pot or the Electric Oil Cored Skillet (depending on the size that works for your needs.

  2. Shred onion on #2, add pasta or noodles to cover the bottom of the pan. Mix with sauce to cover pasta completely.

  3. Shred zucchini (#2), add mushrooms to the hopper and slice.

  4. Add cottage cheese and shred pecorino cheese.

  5. Add a layer of pasta, then sauce, spinach and mozzarella.

  6. Clear rim so seal can be made with lid.

  7. Cook on medium. When vapo-valve clicks steady and/or lid is hot to touch, reduce heat to low for 15-20 minutes.

  8. Larger lasagna can be made in the electric skillet set at 325F, when vapo-valve begins to click. Reduce temperature to 200F and set time for 35 minutes.

  9. Oven-350 F, cook pasta and then assemble, 350 F, 35 minutes, uncovered 10 minutes.