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Meaty Skillet Lasagna for two

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.