Stove top Lasagna

I’ve been making this recipe for years and it’s a family favorite.  When you want a quick and hearty meal, this is a great one.  This is an especially good recipe for during the busy holiday season.

1 pound grassfed ground beef

1 (26-ounce) jar of organic spaghetti sauce  (I used TJ’s)

1  (14 ½ ounce) can organic tomatoes, whole, pureed, anyway you like

2 cups organic ricotta cheese or organic cottage cheese

1 large pastured egg, beaten

1 (12-ounce) package organic, thin to medium egg noodles

Cook ground beef in a large skillet over medium-high heat, stirring frequently, until browned and crumbly, about 5 minutes; drain well.

Add half the jarred spaghetti sauce to ground beef n skillet and mix well. Pour tomatoes evenly over ground meat.

Combine ricotta and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with a layer of noodles.

Layer the remaining spaghetti sauce and the remaining noodles in the skillet.

I press them lightly into the meat, with a wooden spoon, to help them cook evenly.

Bring to a boil. Reduce heat to medium-low. Cook covered, until noodles are tender, about 10-20 minutes. If your noodles are thick it can take a few minutes more. You can put some mozzarella cheese on during the last two minutes and/or some Parmesan on at the table. Serve immediately and enjoy!

Read more, great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-10th/

Read more, great, Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/12/pennywise-platter-thursday-9.html/

Read more, great, Real Food Wednesday posts here:  http://kellythekitchenkop.com/2010/12/real-food-wednesday-12810.html

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