I love trying different, creative recipes. I have had lasagna many times, but had never seen it cooked in a skillet on a stovetop prior to seeing this recipe. Intrigued, I decided to try out this recipe for 30 minute skillet lasagna.
First, I prepared the tomato sauce. I then sautéd the garlic and red pepper flakes in some olive oil before adding the beef and cooking until done. After draining the fat, I added some salt, pepper, and herbs. My herbs of choice were parsley and basil, but a variety can be used.
I then added the pasta and tomato sauce to the skillet, and brought to a simmer. I covered the skillet, allowing it to continue simmering.
Every 5 minutes, I stirred the pasta, ensuring it was always completely submerged in the sauce. After about 25 minutes the pasta was sufficiently cooked and tender. I stirred in the mozzarella and parmesan cheeses, and dolloped the ricotta on top. After it set off heat for 5 minutes, I sprinkled it with the remaining herbs and parmesan, and it was done!
This dish was a huge hit among my family. It was delicious, though a bit rich for me. I will make it again, but will probably cut down on the cheese a bit. Overall, the flavor was great, and the recipe was super simple. It didn’t quite live up to its name – it took me about 45 minutes start to finish – but it was well worth it.
It took longer than 30 minutes, but was still really easy.
My family thought this dish was perfect. I thought it was almost perfect, but had too much cheese.
Would I make it again?
I definitely will, but I will be making some minor changes. Namely, reducing the cheese.
30 Minute Skillet Lasagna
Recipe from Five Heart Home
Yields: 6 servings Total Time: 30 minutes
- 1 (28 oz.) can petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 2 tablespoons sugar
- 1 tablespoon extra–virgin olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 pound ground beef
- Garlic salt and freshly ground black pepper
- 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
- 8 oz. bowtie pasta (farfalle)
- 1 cup shredded mozzarella
- 1/2 cup plus 2 tablespoons grated parmesan cheese
- 1 cup ricotta cheese
- Pour the can of diced tomatoes (with juices) into a 1 quart measuring cup. Add water until the mixture measures 4 cups. Stir in the sugar and tomato sauce, and set aside.
- Heat a large skillet over medium heat. Add olive oil and tilt the pan to coat. Add the garlic and red pepper flakes and stir for 30 seconds, or until fragrant.
- Add the ground beef and cook until done. Drain the grease, season the meat with garlic salt and pepper to taste, and stir in 3 tablespoons of fresh chopped herbs.
- Scatter the pasta over the meat and pour the tomato mixture over the pasta without stirring. Cover and bring to a simmer. Reduce the heat to medium–low and continue to simmer, covered, stirring every 5 minutes. Cook until the pasta is tender, about 20 to 25 minutes.
- Remove the skillet from the heat and stir in the mozzarella and 1/2 cup parmesan. Taste and adjust seasonings (garlic salt, pepper, sugar) as necessary. Dollop heaping tablespoons of ricotta all over the surface of the lasagna.
- Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and parmesan, and serve.