Skillet Lasagna for Two
Beef,  Main Course,  Meals For Two,  Pasta,  Recipes

Skillet Lasagna For Two Without Leftovers

Three Meals for Two People

Meal Three: Meaty Skillet Lasagna

This meaty skillet lasagna is simple and scaled-down, requiring very little prep and it will not leave behind a wake of dirty dishes nor leftovers.

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here because the no-boil noodles will fall apart.  

Most lasagna recipes are constructed to serve 8-10 people. 

Here, we just want enough to serve two people; however, this recipe is so filling, it could serve three people easily.

This recipe recommends using 85% lean ground beef to cut down on the amount of grease; however, the beef is not as flavorful as Italian sausage pork. 

Next time I make this, I will try it with flavored pork sausage, which I traditionally use in any Italian recipe.  

Meaty Skillet Lasagna for two

Recipe for Meaty Skillet Lasagna

Skillet Lasagna for Two

One of my favorite meals for a winter weeknight. More than enough for two people to have lunch the next day, too.
Course Main Course
Cuisine Italian
Keyword cheese, lasagna
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Author JoAnn


  • 1 28 oz can whole peeled tomatoes
  • 2 teaspoons good olive oil
  • 1 small onion chopped fine
  • salt & pepper
  • 1 - 2 garlic cloves minced
  • Pinch of red pepper flakes
  • 8 ounces of 85% lean ground beef
  • 5 curly-edged lasagna noodles or 4.25 ounces broken into 2-inch lengths
  • 1/4 cup mozzarella cheese shredded
  • 2 Tablespoons grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 2 Tables of chopped fresh basil


  • In a food processor, pulse the whole tomatoes until coarsely ground and no large pieces remain. 
    You could use flavored crushed tomatoes and skip this step.
  • Heat oil in a 10-inch, non-stick skillet (All-Clad makes the best 10-inch, non-stick skillet in the world).  
  • When skillet is hot, add onion and 1/4 teaspoon salt and cook until softened - about 5 minutes.
  • Stir in garlic and pepper flakes and cook until you can smell them - about 30 seconds.
  • Brown meat, breaking up the meat, until lightly browned and no longer pink - about 5 minutes.
  • Take the 2" portions of the UNCOOKED broken pasta and scatter over the meat, then pour processed tomatoes over pasta.
  • Cover, increase heat to medium-high, allow to cook, stirring often, or until pasta is tender - about 20 minutes
  • Off heat - scatter mozzarella onto the mixture and half the Parmesan.
  • Season with salt and pepper to taste.
  • Dollop heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan.
  • Cover and let stand off heat until cheese melts.



I allowed mine to stand a full 5 minutes.
Sprinkle with basil and serve with soft, warm bread.
Make sure you DO NOT STIR in the ricotta cheese, as it will make the sauce grainy and a pink mess. Plus the ricotta gives it a nice presentation, once it melts.


Tools useful for this recipe:


Helpful Hint for your fresh basil: 

Basil storage
Here is an easy way to store basil. Wash leaves, gently dry with paper towels. Place in a tall glass. Carefully place a plastic zip bag over the top. Leave on your kitchen counter.  Photo courtesy of






One Comment

Give me your thoughts...