Usually we talk about baked lasagna; well, I propose them to you without an oven!
You got it right: we will cook this delicious first course in a pan, so we can enjoy it even in summer without necessarily turning on the oven!
You will no longer give up the pleasure of lasagna, thanks to cooking in a pan. 100% guaranteed result.
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Identity Card of the Recipe
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Ingrediants
For the lasagna
- 5 extra-thin sheets (150 g) of fresh pasta
- 100 g of carrots
- 100 g of radicchio
- 100 g of zucchini
- 100 g of cherry tomatoes
- 130 g of Fontina cheese
- 30 g of grated Parmesan cheese
- Q.b. of salt
- Q.b. of pepper
- 1 teaspoon of garlic powder
- 2 tablespoons of extra virgin olive oil
For the bechamel
- 300 ml of milk
- 30 g of white flour of type 00
- Q.b. of salt
- Q.b. of pepper
- Q.b. of nutmeg
- 1 tablespoon of extra virgin olive oil
Materials Needed
- Large saucepan
- Small saucepan
- 28 cm diameter stone pan with lid
- Whip
- Knife
- Chopping board
Preparation
- Wash all the vegetables: peel the carrots, remove the ends from the zucchini and cut the cherry tomatoes into slices. Reduce the radicchio into strips, and the carrots and courgettes into small cubes.
- Collect the vegetables in a saucepan, add a drop of oil, salt, pepper and garlic: cook for about ten minutes, stirring often. Cover with the lid and, if necessary, add water to facilitate cooking.
- Prepare the bechamel: dissolve the flour in 100 ml of milk. Pour the remaining milk into a saucepan and cook: add salt, pepper and nutmeg. When the milk boils, add the starch dissolved in the cold milk: bring to the boil until the béchamel thickens.
Did you know that ...
The classic béchamel is prepared with a roux, or with a mixture based on flour and butter: to cut the calories, we omitted the butter.
As vegetables, you can choose the ones you prefer: pan-fried lasagna is also very good with aubergines, peppers, peas, cabbage or other.
- When the bechamel is still hot and the vegetables are ready, proceed with the preparation of the lasagna. Spread a drizzle of oil and a spoonful of béchamel on the base of the pan. Stick a sheet and a half of egg pasta for lasagna on top of the béchamel, then stuff with another layer of béchamel, add 1/3 of the vegetables, the cheese parmesan and diced cheese with a stringy texture (eg Fontina). Cover with another layer of pasta, and more bechamel, vegetables and cheese. Continue like this until all the ingredients are used up. In the end, you will get a mess with 4 layers. Finish with bechamel, vegetables and parmesan cheese.
Beware of lasagna!
To cook the pie in a pan, it is important to choose sheets of extra-thin pasta, that is the type of pasta that does not require preliminary cooking in water. For those who love thicker pasta, we recommend blanching the sheets before putting the pie into shape.
- Place the pan on the heat and, on the sides, distribute a tablespoon of boiling water: close with the lid and cook. For cooking, it is advisable to maintain a very high flame for one minute, then lower to the minimum and cook for 15 minutes.
- The vegetable lasagna is ready: cut into 4/6 portions and serve hot.
Alice's comment - PersonalCooker
I am very excited about this recipe: even when cooked in a pan, the lasagna does not remain soggy and does not stick to the base of the pan. It prepares quickly and does not require a lot of work. Try it with other variations: you can have fun customizing the mess as you like.
