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How to make a delicious lasagna without an oven?
Lasagna is undoubtedly one of the favorite Italian dishes, especially for those who love pasta and cheese. However, the biggest problem is that for its preparation it is necessary to use the oven for cooking.
Fortunately, there is an additional method of cooking and that is using a frying pan. That is, if it is possible to make a delicious lasagna without an oven, quickly and easily.
Next, we will explain how to make this meat lasagna without an oven, including some additional tips so that the dish is perfect.
Ingredients of the meat lasagna without oven
Salt and pepper to taste.
500 grams of ground beef and pork. (If you like, you can just use beef)
40 grams of all-purpose flour.
A small carrot.
Half a medium onion.
Necessary amount of olive oil.
A large garlic clove.
40 grams of butter.
A bay leaf.
Half a liter of milk.
350 grams of tomatoes.
A glass of white wine.
A glass of water.
Two eggs
200 grams of wheat flour (for pasta)
Steps for making lasagna without an oven
Note: Due to the length of this recipe, we will divide the process into several phases.
Meat processing
We place a frying pan on the fire and pour the necessary amount of olive oil into it. Wait for the oil to heat up a bit and add the garlic clove, minced into very small pieces.
Sauté the garlic a little, and before it starts to brown, cut the onion into pieces and add it to the pan to continue sautéing.
Add the carrot chopped into very small pieces and continue sautéing. After a couple of minutes we add the bay leaf and mix so that the dressings acquire the flavor of the leaf.
Add the ground beef to the dressings and mix so that the dressings are integrated into the meat.
Let cook until you notice that the meat is golden brown and in the middle of the process add salt and pepper to taste.
When the meat is browned, add a glass of white wine and cook over medium heat until the wine evaporates.
Once the wine has evaporated, add the chopped tomato and mix well. If you like, you can use a little tomato paste and ground chili.
Let it cook until the tomato dries and after this time pour the glass of water.
Now you just have to wait for the meat to cook over medium low heat until the water has evaporated, and the meat is cooked.
Remove the bay leaf and taste to correct the seasoning.
Remove from heat and reserve.
Preparation of the béchamel sauce
Place in a saucepan over medium heat, about 30 grams of butter and a little olive oil to taste. Wait for the butter to melt.
Once you notice the butter has completely melted, add the all-purpose wheat flour and cook slowly while stirring to prevent the flour from sticking to the pot.
After a minute, add the milk while stirring to prevent the flour from clumping. It is very important that the milk is hot when you pour it into the pot.
Keep cooking over medium heat and stirring constantly, so the sauce doesn't stick to the bottom of the pot, until it starts to bubble.
Once you notice the bubbling, cook the béchamel sauce for another minute over medium heat, stirring constantly.
Sprinkle with a little salt to taste and nutmeg, only if you like to use the latter. Continue stirring for half a minute more.
Remove the pot from the heat and let it cool slightly while stirring to avoid lumps.
Preparation of pasta
Place the flour in a bowl, followed by a couple of eggs and beat the eggs into the flour. Next, we sprinkle a little salt to taste and mix everything.
When the flour feels a little more solid, move to a smooth and previously floured surface, and begin to knead until you obtain a smooth and manageable dough, but without sticking to the fingers or the surface.
Wrap with transparent plastic wrap and put in the refrigerator for 20 minutes.
If you have a pasta machine, divide the dough in two and pass one of the halves through the machine as many times as you think necessary, until the desired thickness and smoothness is obtained.
In case you don't have a machine, take one of the halves and roll out as many times as you consider necessary, until you obtain a soft, manageable and smooth dough, with a desired thickness.
Heat water in a pot and place the freshly made dough in it to pre-cook it. Let each piece cook for 10 seconds.
Reserve the dough.
Assembling the lasagna in the pan
Add a layer of béchamel sauce to cover the entire surface of the pan base.
Then place a layer of pre-cooked pasta.
The next layer will be the ground beef, which you should spread over the entire surface of the pasta.
Add a layer of grated mozzarella cheese over the ground beef, covering the entire surface well.
Next, pour a layer of béchamel sauce over the cheese.
Assemble a new layer of precooked pasta and repeat the above steps until you are exhausted of the ingredients. However, the last layer should be béchamel and mozzarella.
Lasagna cooking
Place the skillet on the stove over low heat, so the bottom doesn't burn, and cover.
Let it cook for 20 to 30 minutes, depending on your kitchen. You'll know it's cooked through when the top area turns slightly golden.
Lasagna without an oven is the ideal dish for those who love lasagna, but do not have an oven at home. With it, it is shown that it is not necessary to have an oven at home to make a perfect lasagna, since its final appearance is like that of a baked lasagna.
If you are a lasagna lover, don't miss the opportunity to try this recipe at home and be amazed by the results.
