Stovetop Lasagna
Serves: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
1 pound ground beef (preferably organic & grass fed)
1/2 onion, diced
1 teaspoon fresh parsley, minced
12 ounces fresh baby spinach
1 14.5 ounce can diced tomatoes, undrained
2 cups chicken broth
1 14.5 ounce can tomato sauce
8-10 no bake lasagna noodles
1 tablespoon Italian seasoning
Salt/Pepper, to taste
1 12 ounce container cottage cheese
1/4 cup parmesan cheese, grated finely
In a large dutch oven, cook beef over high heat until no longer pink, 8-10 minutes. Drain any fat. Reduce to medium heat and add onion and cook another 5-6 minutes. Add spinach and stir until it wilts down a little. Add diced tomato, tomato sauce, small dash of salt & pepper, and Italian seasoning. Stir everything together well. Add 1/2 cup cottage cheese and stir. Add chicken broth into mixture. Break noodles into uneven thirds and push down into sauce using a spoon, until all noodles are submerged.
Cover and cook over medium heat 15-25 minutes or until noodles are soft. Once noodles are soft, scoop any liquid that forms on top with a spoon and discard. Stir. (don't be afraid to mix it up, this isn't traditional lasagna) Reduce heat to low, cover, and let simmer another 10 minutes or until it thickens up a little bit more.
When ready to serve, spoon cottage cheese into little scoops on top of noodles. Sprinkle parmesan cheese and parsley all over the top.
Enjoy!!
Prep Time: 5 minutes
Cook Time: 45 minutes
1 pound ground beef (preferably organic & grass fed)
1/2 onion, diced
1 teaspoon fresh parsley, minced
12 ounces fresh baby spinach
1 14.5 ounce can diced tomatoes, undrained
2 cups chicken broth
1 14.5 ounce can tomato sauce
8-10 no bake lasagna noodles
1 tablespoon Italian seasoning
Salt/Pepper, to taste
1 12 ounce container cottage cheese
1/4 cup parmesan cheese, grated finely
In a large dutch oven, cook beef over high heat until no longer pink, 8-10 minutes. Drain any fat. Reduce to medium heat and add onion and cook another 5-6 minutes. Add spinach and stir until it wilts down a little. Add diced tomato, tomato sauce, small dash of salt & pepper, and Italian seasoning. Stir everything together well. Add 1/2 cup cottage cheese and stir. Add chicken broth into mixture. Break noodles into uneven thirds and push down into sauce using a spoon, until all noodles are submerged.
Cover and cook over medium heat 15-25 minutes or until noodles are soft. Once noodles are soft, scoop any liquid that forms on top with a spoon and discard. Stir. (don't be afraid to mix it up, this isn't traditional lasagna) Reduce heat to low, cover, and let simmer another 10 minutes or until it thickens up a little bit more.
When ready to serve, spoon cottage cheese into little scoops on top of noodles. Sprinkle parmesan cheese and parsley all over the top.
Enjoy!!
