Looking for a delicious and filling meal that you can have on the table in 30 minutes and doesn’t involve turning your house into a giant sauna by turning on the oven? Then you’ve come to the right place. This lasagne recipe might be a bit different from what you’re used to, but the results are just as (if not more!) fantastic making it this way as they are following a traditional recipe for lasagne.
For anyone with an eye for detail: yes, the wording in the image is Lasagna and the wording in the text is Lasagne. A ending = American spelling and E ending = European spelling. I was planning on writing this post using the A ending but *cough*according to the Google keyword tool*cough* more people spell it with an E ending, so that’s what I’m going for!
Apologies if none of you picked it up and could have done without the explanation, but little things like that bother me. #writerproblems But anyway, back to this dish! As you’ll probably guess from the name, instead of being slowly cooked in the oven for 45 minutes to an hour, this lasagne is made in a skillet (or frying pan if you don’t have a skillet, like me) on the stove in less than 30 minutes. If it’s just as hot where you are as it is where I am, I don’t even have to explain the benefits of that.
Although there’s a distinct lack of pasta recipes on Pink Recipe Box, I do really love lasagne. In fact, it’s probably my most favourite pasta dish of all. And therefore come summertime when the sunshine is blazing and the temperatures are in the late 90s, my weird sense of timeliness shows is true colours and I start craving winter comfort food like lasagne in the middle of August.
I try and turn the oven on as little as possible between June and September, which is why this dish is such a lifesaver. I originally spied this recipe for skillet lasagne and added a few tweaks and alterations to make it work for me. I love how the extra cream cheese somehow melts into the pasta sauce and yet remains whole at the same time, so some bites are a melted mixture of tomato and cheesy saucy goodness whilst others are dominantly tomato and herb based with a thick, cool and creamy cheese layer on top.
So that little fact I gave you above about the different spellings of lasagne? I just Googled it to make sure I had it the right way round (turns out I didn’t, but I’ve changed it so it’s right now) and found another fact! According to grammarist.com, in Italy, lasagna denotes a single portion whilst lasagne denotes numerous portions.
Now, to me, that basically translates as Europeans being greedy and gobbling up multiple portions of lasagne when one would be perfectly sufficient. But when it tastes as good as this, you can’t blame us! (Yes, I am that boring type of person who regularly references a grammar site. I’m awesome to live with. Honest.)
30-Minute Skillet Lasagne
- 1 teaspoon olive oil
- 1 onion
- 2 cloves garlic
- 1 lb / 450g ground beef
- 1/2 cup beef stock
- 1/2 cup red wine
- 2 tablespoons tomato puree
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 tablespoon white sugar
- 8 ounces dried pasta
- 4 tablespoons cream cheese
- 1/4 cup grated cheese (such as gouda edam or cheddar)
- Drizzle the olive oil into a large frying pan and place over a medium heat.
- Chop the onion and garlic up finely. Place in the frying pan and cook for 5 minutes until they begin to soften.
- Add in the ground beef and cook until browned, about 5 minutes.
- Pour in the beef stock and red wine and stir.
- Mix in the tomato puree, basil, oregano and white sugar. Stir thoroughly to ensure all the ingredients are well combined.
- Stir in the dried pasta and increase the heat to high. Wait until the mixture begins to boil then reduce the heat to medium-low. Leave to simmer for around 15 minutes or until the pasta is cooked to your liking. Stir regularly to make sure the pasta doesn't stick to the bottom of the pan.
- Dollop the cream cheese in 8 places on top of the skillet lasagne.
- Sprinkle on the grated cheese and leave to cook for a final 5 minutes (without stirring) until the cheese has melted.
- Scoop into individual bowls and serve immediately whilst hot.
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