How to make lasagna without the oven

Ingredients

6-8 sheets for lasagna;
500 g of tomatoes in their own juice;
2 tablespoons tomato paste
2 cloves of garlic;
½ teaspoon dried basil
1 head of onion;
400 g ground beef;
250 g cream cheese;
250 g ricotta;
150 g of grated hard cheese.

Preparation

Choose a pan that is deep enough with a thick bottom and a non-stick coating.

Heat vegetable oil and save one finely chopped onion until transparent, add chopped garlic to it and keep on fire for another half minute.

Stir in the basil, add the minced meat and season. As soon as the minced meat is set, place the crushed tomatoes and tomato paste on top of it.

Leave to simmer over medium heat for 10 minutes, then season with salt and pepper.

The usual béchamel sauce will not be in this recipe; it will be replaced by a cheese mixture. Combine cream cheese (you can take with any additives, we used with paprika), ricotta and 100 g of grated hard cheese together. Salt.

As for the sheets for lasagna, you can safely use ready-made dried plates or make them yourself, based on the recipe for homemade noodles.

Boil the sheets quickly if required by the instructions.

Transfer about ⅔ of the bolognese to a separate bowl and spread the rest over the bottom and cover with sheets. Spread all ¼ of the cheese mixture and put the sheets back. Repeat the layers one by one, sprinkle the top with the remaining cheese, lightly press the dish with your palms and cover with a lid.

Simmer the lasagne over medium heat for about 20 minutes, or until the sheets are tender and the cheese is melted. Sprinkle with any herbs and serve hot.