EASY Stovetop Lasagna

This recipe was such a gift after a LONG day at clinic, school, mock interview, and first day of half marathon training.  I couldn’t have been more excited that not only did it take 15 minutes tops, but it tasted great too.  Yes this recipe does have quite a bit of cheese, but still less then a traditional lasagna, and incorporates mushrooms which is a great addition of flavor and nutrients.  Because of the size of the lasagna noodles, I also got to test out my brand new stainless steel pot courtesy of my grandpa unloading some kitchen supplies on me- thanks papa!


  • Drizzle of extra virgin olive oil
  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 (14.5 oz) cans no salt added diced tomatoes, drained
  • 1/4 cup tomato basil sauce (I used jarred sauce from Wegmans)
  • 1 tsp. dried basil
  • 3/4 cup skim ricotta cheese
  • 1/3 cup part skim mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 6 ounces lasagna noodles, broken into thirds & fully cooked
  • Salt and pepper to taste
  • 2 tablespoons parsley (dried or fresh)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
  2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
  3. Serve immediately with additional basil or parsley.

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