Pan-Cooked Lasagne Without an Oven

Steps

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1. 1
   Heat olive oil in a large skillet.
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2. 2
   Chop the onion and add it to the hot oil, stirring until translucent, about 3–4 minutes over medium heat.
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3. 3
   Add the minced garlic and stir until fragrant.
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4. 4
   Add the ground beef and break it apart, then season with salt, pepper, thyme, basil, and oregano.
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5. 5
   Continue cooking the meat for about 5 minutes until fully browned.
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6. 6
   Stir in the tomato paste (2 tablespoons total) and mix well.
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7. 7
   Pour in the tomato coulis and add water (150 ml) to adjust the sauce consistency.
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8. 8
   Add 1 tablespoon of sugar to balance the acidity of the tomatoes and stir well.
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9. 9
   Chop fresh parsley and stir into the sauce. Break the lasagne sheets into rough squares.
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10. 10
    Pour in the liquid cream and stir to combine as a replacement for béchamel.
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11. 11
    Layer the lasagne sheets in the skillet, pressing each layer down into the sauce. Continue adding sheets until they no longer sink into the sauce.
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12. 12
    Cover the skillet and simmer for 10 minutes until the lasagne sheets are cooked through.
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13. 13
    Check that the lasagne is cooked through. Sprinkle grated cheese over the top, cover, and let it melt.
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