Skillet Lasagna

To prepare the skillet lasagna, start with the béchamel sauce. Pour the milk into a saucepan 1, season with nutmeg, turn on the heat, and warm the milk 2. In another saucepan, pour the vegetable oil 3.

Add the flour to the hot oil 4 and start stirring with a whisk 5. After two minutes of cooking, you will get a smooth consistency similar to a roux, but lighter 6.

Pour the warm milk in a thin stream and start cooking the béchamel sauce, stirring with a whisk 7. Continue thickening until the béchamel sauce reaches just below boiling point 8. Once thickened, transfer it to a bowl covered with plastic wrap 9.

Meanwhile, work on the vegetables. Dice the cleaned pumpkin 10, slice the champignon mushrooms 11, and chop the onion 12.

In a non-stick pan, pour the extra virgin olive oil and add the chopped onion 13. Let it wilt for two minutes over medium heat, stirring with a spatula 14. Now add the diced pumpkin 15.

Also add the champignon mushrooms 16, season with a pinch of salt 17 and a generous grind of black pepper 18. Cook for 7 minutes and set aside.

In a large non-stick pan, pour a ladle of water 19 and a tablespoon of béchamel sauce 20, spreading it over the entire surface with a spatula 21.

Start laying the egg sheets 22, pour a layer of béchamel sauce 23, and add the onion, pumpkin, and mushroom mixture 34.

Now sprinkle the surface of the first layer with grated Parmesan cheese 25 and continue by adding more sheets, creating a total of three layers 26. Pour the remaining water along the sides of the assembled lasagna 27.

Cover with a lid and cook on low heat for 25-30 minutes, ensuring it doesn't dry out too much 28. Once cooked, let the skillet lasagna rest uncovered off the heat 29. Serve your skillet lasagna while still warm 30.