No oven needed for this lasagna PDF Print E-mail
Written by JORDAN CRAVENS Sentinel Staff Writer   
Tuesday, 24 December 2013 09:53
Janet Goldner poses with her Stovetop Lasagna in her home in North Baltimore. (Photos: Shane Hughes/Sentinel-Tribune)
NORTH BALTIMORE - North Baltimore's Janet Goldner has a solution to lasagna recipes that can take several hours to make.
It's called stovetop lasagna and takes about 45 minutes to prepare from start to finish.
"It's so much easier than making the noodles and heating up the stove," Goldner said.
What makes the recipe particularly easy, Goldner said, are the oven ready noodles.
The noodles go right into the skillet and don't require any additional work other than fitting them to the size of the skillet.
"This is a recipe I have stolen, so it's on one of those recipes to share with others," Goldner said.
The recipe came from the mother of Emily Meyerson, who is in charge of vocal music for the North Baltimore school district. Meyerson and Goldner have worked closely together through their musical ties.
Goldner is the long-time organist and choir director at St. Luke's Lutheran Church in North Baltimore and has also helped with many high school and community musicals, as well as with choir concerts and talent shows.
She has been the organist at St. Luke's since she was a teenager.
"It's a joy of my heart. I kept saying, 'I am going to quit,' but I just can't."
Goldner is a North Baltimore native and studied music education at Bowling Green State University. From there, her career took her back to North Baltimore and then Fostoria where she taught music. She later decided to go into guidance and counseling and returned to BGSU to earn a master's degree in the field.
Following her graduate work, she worked in elementary guidance for Washington Local schools before she returned to work at Fostoria in both elementary and high school guidance counseling. Goldner later worked for Ohio Virtual Academy before she retired in May 2010 with 30 years in education.
In her retirement, Goldner is a village council member and continues to be very involved at St. Luke's and with the North Baltimore School District.
She makes the dish for her fellow music enthusiasts, co-workers and friends, but most recently prepared it for a small holiday gathering.
"She (Meyerson) usually makes it with vegetables like zucchini or squash. I have made it with ground beef, but today I made it with ground turkey," Goldner said.
"You could probably feed up to six people with a regular-size skillet," Goldner said.
For those trying out the recipe, Goldner has a few tips.
She suggests browning the meat with onions, garlic and a bit of salt and pepper to taste.
For the cheese topping, she suggested buying mozzarella balls as opposed to shredded.
"I think it makes for a better presentation, but I suppose you could use shredded cheese if you wanted."
To top it off she sprinkled basil leaves, which paired with the tomato basil sauce.
You can also experiment with the type of sauce.
"I used tomato basil, but you can use whatever sauce you like."
She also cautioned not to cook on too high of a stovetop setting.
"It will get stuck to the bottom if you cook it too vigorously."


Cindy’s Easy Stovetop Lasagna
(Depending on size of skillet)

• 1-2 jars sauce
• 1 cup ricotta cheese
• 1 egg
• 3/4 cup Parmesan cheese
• Filling, either ground beef browned with onion and garlic, or chopped vegetables, such as zucchini
• Oven ready lasagna noodles
• Mozzarella cheese

Mix ricotta cheese, egg and Parmesan cheese. In large skillet layer: sauce, noodles, ricotta cheese mixture, meat/sliced vegetables. Repeat and end with sauce. Slice mozzarella and layer on top. Cook on top of stove, medium-low, covered, 35-45 minutes.

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