Summer Stovetop Lasagna • Tasty

By Tasty · 45 min

Ingredients

Instructions

1. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Cook the garlic for about 1 minute until softened but not browned.
2. Add the oregano and parsley and cook for about 30 seconds more.
3. Add the Swiss chard and salt and cook for 2–3 minutes until wilted. Remove from the skillet and set aside, then wipe out the pan.
4. Make the béchamel: melt the butter in the same skillet over medium-low heat. Add the garlic and cook about 1 minute until softened and fragrant but not browned.
5. Add the flour and cook, whisking constantly, for about 2 minutes until bubbling but not browned.
6. Slowly whisk in the warm milk, a few splashes at first. Once it begins to simmer, reduce the heat to low and cook, stirring often, for about 10 minutes until it coats the back of a spoon.
7. Whisk in the salt, pepper, cayenne and nutmeg. Pour the béchamel into a measuring cup, leaving a thin coating in the pan.
8. Whisk the olive oil into the béchamel in the pan. Dip each noodle in warm water for a few seconds and lay in the skillet in a single layer, breaking as needed.
9. Over the noodles, add one third each of the béchamel, peas, chard, mozzarella and Parmesan. Repeat to make 2 more layers with the remaining ingredients.
10. Cover the skillet with 2–3 layers of foil, sealing tightly. Cook over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
11. Uncover, top with the basil and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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