This Stove Top Skillet Lasagna is a Traditional Italian recipe but made on the stove top. No need to heat the oven. Perfect for week nights or anytime.
1-2dashesblack pepper or hot pepper flakes if desired
1cupwater(240 grams)
FOR THE WHITE SAUCE
1tablespoonbutter
1tablespoonall purpose flour
1cupmilk(240 grams)
1pinchsalt
FOR THE LASAGNA
5stripsoven ready lasagna noodles*
1 ½cupsmozzarella shredded(340 grams)
½cupfreshly grated parmesan cheese(50 grams)
*My Lasagna strips measured 8 x 6 inches (21 x 15 cm).
Instructions
FOR THE SAUCE
In a large pot add the oil, garlic, carrot, celery and onion. Cook over medium heat until the onion is translucent about 3 minutes. Add the ground beef and cook until almost browned, stirring often. Add the tomato puree, basil, bay leaf, salt, pepper (or hot pepper flakes) and the water. Cook on medium/low heat until thickened. Stirring often. Make sure the sauce is thick enough or you will have a soupy lasagna. Taste for salt.
FOR THE WHITE SAUCE
In a medium pot melt the butter over low heat, then blend in the flour and salt, gradually stir in the milk , cook and stir constantly over medium heat until mixture begins to bubble and thicken, remove from heat to cool, While it's cooling it will thicken, if you find it too thick add just a little bit of milk and stir to combine.
PUTTING IT TOGETHER
In a heavy large saucepan or skillet 9 ½ - 10 inch (24cm), place 2-3 tablespoons of sauce on the bottom, then add a layer of noodles (slice the noodles to cover), top with ⅓ of the sauce, ⅓ of the shredded mozzarella, drizzle with some white sauce, ⅓ of the parmesan cheese continue for 3 layers. Cover the pan and cook on low heat for 30 minutes, shake the pan occasionally so that nothing sticks and everything is cooking properly. In the last 5 minutes, raise the heat to medium, uncover the pan and cook to remove any extra liquid. Remove from heat and let sit for 5-10 minutes before serving. Enjoy!