NO OVEN, NO PROBLEM: Skillet Lasagna Recipe

Every NORMAL person craves for some lasagna every now and then. Sure, we could always eat out in restaurants or food chains that serve lasagna but there's always something incredibly satisfying about homemade dishes. You don't need to get out of the house. You could actually create your style of lasagna from scratch and what's even greater is you don't need any oven to make one. Most of the ingredients used are usually part of your monthly groceries - well, based on my experience.

INGREDIENTS

Medium-deep skillet

Oven-ready Lasagna pasta sheets

(you can also used boiled lasagna sheets; but I prefer oven-ready based on experience)

For red sauce

3/4 kilo Ground beef (or more!)

250g Del Monte Tomato Sauce Sweet

250g Del Monte Tomato Sauce Italian

2tbsp of Tomato Paste

1tbsp olive oil or canola oil

8 cloves minced garlic

1 large onion, chopped

Salt and pepper to taste

1 small bowl of grated cheese

1tbsp fresh or dried parsley (optional)

1/2 tbsp italian seasoning (optional)

For white sauce

8tbsp salted or unsalted butter

4tbsp All purpose Flour

1/2 cup of chicken Broth (I used Knorr's)

250ml Fresh milk or all purpose cream

Quick melt Cheese

DIRECTIONS

1. On a medium to large deep skillet, add 1 tablespoon of olive oil or canola oil. Saute chopped onions then add in the minced garlic. Place in ground beef and let it cook while breaking up meat with a wooden spatula.

2. Drain pan of fat (you can leave some) and add in the 250ml Del Monte Sauce Sweet and Italian. Next, add in the cheese. Sprinkle with a pinch of salt and black pepper. You can also add some parsley and italian seasoning, depending on taste and availability. Cover and simmer for 10 to 15 minutes. Let rest for 5 minutes and then transfer 3/4 of the meat sauce to a separate bowl.

3. Get chicken broth ready and set aside.

4. On a different cooking pan, melt butter and sift in flour little by little while whisking. From then, the flour with butter would look like a dough. Pour in half of the all purpose cream and whisk. Add more flour if you want it to be more creamier. Pour the rest of the all purpose cream and then the chicken broth. Add in a bowl of Quickmelt grated cheese.

5. By now, the consistency would look like a creamy gravy but white instead of brown. Set aside.

6. Back to the main skillet with 1/4 of the meat sauce, layer the lasagna pasta sheets. It's okay if it's not perfect.

7. Pour in a generous amount of meat sauce from the bowl you separated a while ago. Then pour in a little layer of the white sauce. Then sprinkle with quickmelt cheese. Repeat process. Place again pasta sheets, layer with meat sauce, then white sauce then quickmelt cheese. Until you reach the third layer. Lots of cheese on the last top layer, okay?

8. Cook the lasagna over medium in for the first 15 minutes while covered, Do not open. After 15 minutes, check the lasagna pasta every 5 minutes if it is already cooked. You can use a fork to test.

9. Once el dante, turn off heat then sprinkle some fresh or dried parsley. Let rest for a couple of minutes while covered. Then serve. SO easy, right?! How easy it is to cook your homemade lasagna with no baking!