Lasagna in a frying pan
Votes: 16
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 564, total fat 35 G., saturated fats 14 G., proteins 24 G., carbohydrates 38 G., fiber 4 G., cholesterol 108 mg, sodium 924 mg, sugar 0 G.
Calories 564, total fat 35 G., saturated fats 14 G., proteins 24 G., carbohydrates 38 G., fiber 4 G., cholesterol 108 mg, sodium 924 mg, sugar 0 G.
This delicious and juicy vegetarian lasagna is made on the stovetop in a skillet and requires no baking. You'll need special pasta sheets that don't require boiling or baking. The remaining ingredients include ripe summer vegetables, ricotta, Parmesan, and mozzarella for a hearty filling. Make a homemade sauce with fresh tomatoes, blend it, and use it to layer the lasagna. The filling also includes zucchini, carrots, and plenty of spinach—a perfect complement to the creamy cheese filling. Once assembled, the lasagna is topped with mozzarella and simmered in the skillet, covered, until the cheese melts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 no-bake lasagna sheets
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 4 cloves garlic, chopped
- 0.7 kg ripe tomatoes, diced
- 4 tbsp chopped fresh basil and/or parsley, plus extra for serving
- 1 cup ricotta
- 1 large egg
- 2 tbsp grated Parmesan cheese + extra for serving
- 1 carrot, cut into ribbons
- 1 zucchini, sliced into ribbons
- 3.5 cups spinach
- 150 g mozzarella, thinly sliced
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Recipes with similar ingredients: pasta lasagna, zucchini, spinach, mozzarella cheese, Parmesan cheese, ricotta cheese, tomatoes, basil
Cooking the dish according to the recipe:
- In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add garlic; cook until golden, 1 minute. Add tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and black pepper to taste; cook until tomatoes release their juices, about 5 minutes. Transfer to a blender and puree. Return 1 cup sauce to the skillet and reduce heat to low; set aside the remaining sauce.
- Meanwhile, in a bowl, combine ricotta, egg, Parmesan, remaining 3 tablespoons herbs, 1/2 teaspoon salt and black pepper to taste.
- Place 2 lasagna noodles on top of the sauce in the skillet. Top with half the carrots and zucchini, drizzle with olive oil, and season with salt and black pepper. Top with half the spinach, half the ricotta mixture, a few slices of mozzarella, and 2-3 tablespoons of the reserved tomato sauce. Repeat the layers, finishing with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked through and the cheese is melted, 20-25 minutes.
- Let rest for a few minutes, then slice. Sprinkle with Parmesan and fresh herbs.
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