Clean Eating 30-Minute Stovetop Lasagna

stovetop-lasagna-kitchen meets girl

We adored the photos of our 30-Minute Stovetop Lasagna that Kitchen Meets Girl shared with us. So much so that we decided to share them and the recipe with you guys as well! This recipe is from our Clean Eating meal plan. This is what Ashley from Kitchen Meets Girl has to say about this recipe:

“Preparing a traditional version of lasagna 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, my husband has been denied lasagna for dinner for quite some time…until now. 

No.  It’s not a traditional version.

But all of the flavors are here – without all of the fuss, work and time.

Believe me, the husband didn’t mind one bit that I made this on the stovetop rather than in the oven, or that it wasn’t a “pretty” square served up on his plate {I’ll admit, this didn’t hold up well scooping out of the pan – but it was a sacrifice we were willing to make. :-) ).

In fact, his exact words were, “This is awesome.  Now I can have lasagna more often.”

Now if that’s not a testimonial for this recipe, we don’t know what is….so try it!

Stovetop Lasagna
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1½ pound ground beef
  • ¾ 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
  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.
  2. Place lasagna noodles over meat mixture; top with tomatoes, tomato sauce, basil and ½ cup water. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, 20 minutes or until noodles are tender.
  3. Dollop ricotta cheese evenly over mixture, stirring slightly. Cover and let stand 2 minutes or until cheese is melted.


6 thoughts on “Clean Eating 30-Minute Stovetop Lasagna

    1. Jessica Cox, RD

      Robyn – This should work in a smaller (try a 4- to 5-quart) slow cooker. Cook the ground beef as directed in Step 1, and stir together the browned beef, salt, pepper, Italian seasoning, tomatoes, tomato sauce and basil. Spoon about 1/2 cup beef mixture into the bottom of the slow cooker. Top with 1/3 of the noodles, 1/3 of the ricotta cheese, and 1/3 of the remaining beef mixture. Repeat layers, and sprinkle Italian cheese blend over the top. Cover and cook on Low 3 hours or until the noodles are tender.

  1. Stephanie

    Do you have to put meat in this or can it be veggie with some spinach? Just wondering as we are trying to eat less meat in our house. Thanks.

    1. Jessica Cox, RD

      Stephanie – This lasagna can definitely be made without the beef. Omit the beef in Step 1, and instead, saute 10 oz fresh spinach with the garlic, salt, pepper and Italian seasoning 2 minutes or until spinach just begins to wilt. Proceed with the rest of the recipe as directed. It would also be great with Swiss chard!

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