Stove Top Summer Lasagna

I never realized you could make lasagna on the stove top until I tried this recipe! It was perfect and easy!
This recipe was shown to me by a cook known as Pleclare. She found this recipe in a Woman's World magazine. So, if you don't want to heat up your kitchen on these hot summer days, give this recipe a try! This can be made with jarred sauce, if that's what you prefer, to make it even easier.

Stove Top Summer Lasagna

INGREDIENTS;
5 cups plum tomatoes-chopped
4 Tbls. fresh basil-chopped
15oz. container ricotta cheese
1/2 cup grated parmesan cheese
2 Tbls. extra virgin olive oil
1 small sized onion-chopped
2 cloves fresh garlic-crushed
1 tsp. kosher salt
1/2 tsp. pepper
1/2 cup dry white wine-not cooking wine
9 oz. box oven-ready lasagna noodles broken into thirds
8 oz. mini mozzarella balls

DIRECTIONS;
Combine 2 cups tomatoes and 1 Tbls basil and reserve. In seperate bowl, combine ricotta and parmesan, reserve.

 

In 10" non-stick skillet, heat oil over medium heat.
 Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened, about 12 to 15 mins. Stir in wine and 1/2 cup water. Boil 1 min. Transfer to bowl and stir in remaining 3 Tbls basil.

 

In same skillet, spread 1 cup sauce. Top with 6 noodle pieces, 1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce. Bring to boil. Cover and reduce heat to med-low.
Cook til noodles are tender, about 30 mins.

 

Remove skillet from heat. Top with remaining mozzarella balls. Cover and let stand until melted, about 5 mins. Top with reserved tomato-basil mixture.