Frying-pan lasagne

Peel and finely chop the onions. Sauté in a frying pan with oil until tender.

Chop the courgette and mushrooms, add them to the pan, and sauté with the onion. Cook until golden brown, and incorporate the nuts and pine nuts.

Add the flour, stir well, and pour the cooking cream and the milk little by little, similar to cooking béchamel sauce.

When every ingredient is well combined, cook for five minutes, stirring constantly. Set aside.

Soak the lasagne sheets for a few seconds in cold water, drain the excess water, and arrange the lasagne in a greased non-stick pan with a lid. Place one sheet of lasagna, then a spoonful of filling and cheese on top.

Repeat until you arrange several layers. Last, place a sheet of lasagna and cheese and put the lid on.