Easy, quick, and delicious pan-cooked lasagna! As the weather warms up, we often crave something quick, yet tasty and impressive for guests and family. Here’s a no-oven recipe, a lasagna filled with ham and melting cheese that is a true delight, don’t miss it! You know, I love lasagna and enjoy preparing it in 1000 different ways like Mushroom and Sausage Ragu Lasagna, or Pistachio Pesto Lasagna.
If you’re looking for more lasagna recipes, here’s a selection for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 422.22 (Kcal)
- Carbohydrates 52.71 (g) of which sugars 7.05 (g)
- Proteins 20.52 (g)
- Fat 14.78 (g) of which saturated 8.35 (g)of which unsaturated 4.86 (g)
- Fibers 2.81 (g)
- Sodium 1,440.54 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz thin egg lasagna sheets (rough sheet)
- 1.25 cups tomato sauce
- 1 clove garlic
- 7 oz mozzarella
- 0.7 oz parmesan
- as needed extra virgin olive oil
Tools
- 1 Pan
How to Make Pan-cooked Lasagna
Sauté the garlic in a pan with a drizzle of olive oil, then add the tomato sauce, season with salt, stir, and continue cooking for about 15 minutes.
At this point, take a large pan, cover the surface with a ladle of the prepared sauce, then add a sheet of pasta, a couple of slices of cooked ham, and diced mozzarella.
Proceed in the same way, layering until all ingredients are used, keeping in mind to sprinkle grated parmesan on the last layer.
Then, cover the lasagna with a lid and cook for about 15 minutes, being careful not to let the edges dry out too much.
Storage and Variations for Pan-cooked Lasagna
The pan-cooked lasagna can be stored in the refrigerator, covered with plastic wrap, until the next day. To make your lasagna even richer, you can add sliced cooked ham with some béchamel.
