3 Cheese Stovetop Lasagna
- 12 ounces farfalle (bowtie) pasta
- 24 ounces spaghetti sauce (1 jar – get a good one! No cans!)
- 15 ounces ricotta cheese (No. Cottage. Cheese.)
- 8 ounces mozzarella cheese shredded
- 2 Tablespoons parmesan cheese grated
- 2 teaspoons garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt to taste
- Prepare pasta according to package instructions.
- While pasta is cooking, heat the tomato sauce, ricotta cheese, garlic powder, basil and oregano over medium heat, stirring frequently.
- Once the sauce mixture is hot and the ricotta is well incorporated into the sauce, turn off the heat and stir in the parmesan cheese.
- Salt the sauce to taste. Add in the cooked pasta and stir to coat.
- Top the finished dish with mozzarella cheese and pop it under the broiler to melt the cheese, if desired.
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You may be wondering why there is no obligatory fictional backstory this week. And why this post was late. Well…
I’m freaking exhausted. We’re getting our house ready to put it on the market and we hauled and spread a literal ton (2000 pounds) of mulch, power washed our deck, and touched up paint EVVVVERYWHERE inside and out.
I think all the hardware stores in the area know us by name now.
But thankfully I was able to get this vegetarian stovetop lasagna knocked out tonight after all that, and even more thankfully it tasted really good so I could post it. Going for the trifecta, the kids loved it too!
I never want to see another bag of mulch again in my life. But I will definitely make this stovetop lasagna again on the next inevitable busy weeknight.