Tricolore Skillet Lasagna 

Lasagna in a pan with tomato and mozzarella, a classic first course, which we all love to enjoy sitting at the table surrounded by friends and relatives, lasagna always puts everyone in agreement, but let's say it in summer that it is difficult to turn on the oven, I do not text because I love baked recipes and I turn it on even with 40 °, But many of you write to me that in summer the oven is banned, it's okay to give up the oven, but impossible to give up the lasagna!

So here for you the lasagna cooked in a pan, easy, good, soft and fast, the layers are assembled directly in the pan, fresh pasta alternated with a tomato and basil sauce, béchamel, mozzarella and parmesan, then cooked in a pan, believe me it is delicious!

To prepare my lasagna on the stove I had a valid help as the Coated Pan, composed of 5 layers with a thick copper core, allows uniform cooking, suitable for all types of induction, it is also oven-proof! Dishwasher safe and aesthetically beautiful, so you can bring your lasagna to the table directly in the pan!

Returning to lasagna without oven, I just tell you that here at home they have had a great success! I prepared the classic lasagna, but you can prepare the lasagna in a pan with the ingredients you want, even white lasagna in a pan! Totally delicious, but also very elaborate in preparation. The recipe is well suited for special occasions and definitely a taste experience.

Let's see how to make pan-fried lasagna with sauce and mozzarella!

And if you try it... Let me know! 🙂 Have I convinced you?

INGREDIENTS

For a 30 cm pan

1 l tomato puree

500 g fresh lasagna

500 g béchamel sauce

250 g mozzarella

Parmigiano Reggiano to taste

1 garlic clove

extra virgin olive oil

basil

salt

Preparation

To prepare the lasagna in a pan first you have to make the béchamel sauce. Melt 100 g of butter in a saucepan. Add the 100 g of flour and stir constantly. Add 1 liter of milk, salt and mix with a hand whisk until completely thickened. In a pan brown a clove of garlic together with extra virgin olive oil. Add the tomato puree, fresh basil, salt and cook the tomato sauce for 10 minutes. Put on the bottom a few tablespoons of basil sauce and béchamel sauce so as to cover the bottom of the pan. Put a layer of fresh lasagna. Put more tomato sauce and béchamel sauce. Add the chopped mozzarella and also the Parmesan cheese. Put the lasagna dough again, then again the sauce with béchamel sauce, mozzarella and Parmesan. Continue to make the layers until you finish the ingredients. Finish with a generous sprinkling of Parmesan cheese and other sliced mozzarella. Cover with a lid and cook the lasagna in a pan over low heat for about 25 minutes.

PRESERVATION

Pan-fried lasagna can be kept in the refrigerator for 2 days.

VARIANTS AND TIPS

You can enrich the lasagna cooked in a pan with mushrooms, peas, and vegetables to taste. You can prepare the sauce to season lasagna.