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Deconstructed Skillet Lasagna: A Weeknight Meal for Two

Published: January 3, 2016 By Urban Foodie Kitchen Last Updated: March 21, 2020 10 Comments

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This Deconstructed Skillet Lasagna gives you that great lasagne taste without all the fuss of a traditional lasagne, making it an easy weeknight meal for two!  

Deconstructed Skillet Lasagna shot from overhead on a teal blue napkin

Happy New Year!  As much as I’m focused on healthier eating as we move into the new year, I still love a good hearty pasta dish on a cold winter night so for my first post of the year I thought I’d start out by sharing one of my favorites.  This yummy, creamy, deconstructed lasagna takes all the components of traditional lasagna and incorporates them into an easy to make, easy to cook version.  

This skillet version will change the way you make lasagne forever! No need to spend time layering anymore. This one is easy to make and packed with flavor. It’s the perfect weeknight dinner for two, or if you’re cooking for one it’s dinner one night with a second portion for lunch the next day!

While I love to cook, I also like to have easy things planned for the days I go to the gym or know I’m going to be at work late.  This is one of those “go-to” meals that’s ready in less than 30 minutes and can be partially made ahead to time and then popped in the oven when you are ready to eat it!

One of my tricks for lightening up this pasta dish is using cheese sauce instead of shredded cheese.   By making the cheese into a nice, thick sauce it goes much further with a lot less cheese, yet still gives you that lovely, creamy texture we all love in a great cheesy pasta!   That cheese sauce, combined with the wine based meat sauce gives this dish loads of flavor.

Deconstructed Lasagne in a cast iron skillet with a scoop being served

If you don’t have mini skillets you can either use another small baking dish, or you can make this in a larger skillet though you will need to increase the cooking time by about 5  minutes.

To keep it simple, I like to pair pasta with a nice green salad.  My quick and easy salad is greens topped with some shaved asiago, a squeeze of lemon juice, some olive oil and a bit of balsamic glaze.  Add a nice glass of red wine, perhaps the merlot you used in the sauce, and you have the perfect meal!

If you are looking for other easy pasta dishes check out this Creamy Lemon Pasta or this Roasted Tomato Summer Spaghetti.

Close up of Deconstructed Skillet Lasagna with a glass of red wine
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Deconstructed Skillet Lasagne

Deconstructed Skillet Lasagna

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pasta & Grains
  • Method: Oven baked
  • Cuisine: Italian
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Description

This Deconstructed Skillet Lasagna gives you that great lasagne taste without all the fuss of a traditional lasagne, making it an easy weeknight meal for two! 


Scale

Ingredients

For the meat sauce:

  • 1 cup Cellentani pasta, uncooked
  • ⅔ pound ground sirloin 
  • ½ cup chopped onion 
  • 2 garlic cloves, minced 
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 ounces beef broth 
  • 4 ounces Merlot, or other fruity red wine
  • 1 15-ounce can petite diced tomatoes 

For the cheese sauce: 

  • 1 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¾ cup non-fat or 1% milk 
  • 1 cup shredded Italian blend cheese
  • ¼ teaspoon ground pepper
  • ¼ teaspoon nutmeg
  • Grated asiago or parmesan for topping

Instructions

  1. Preheat oven to 350°F. Coat two small cast iron skillets with olive oil. 
  2. Cook the pasta according to package directions. Drain when pasta is done cooking.
  3. While the pasta is cooking heat a large skillet or saute pan over medium-high heat. Add the ground sirloin and onions; cook for 4-5 minutes until the ground sirloin is browned. Add the garlic and cook for an additional minute.
  4. Add the basil through pepper and cook for an additional minute until fragrant.
  5. Add the beef broth, wine and tomatoes; continue to cook until the mixture begins to boil. Reduce heat and simmer while you make the cheese sauce.
  6. For the cheese sauce, melt the butter in a small sauce pan over medium heat. Add the flour and whisk until a thick paste forms.
  7. Slowly add the milk, a small amount at a time, stirring with a whisk after each addition until the sauce is smooth. Once all of the milk has been added cook for an additional 2-3 minutes, whisking constantly, until the sauce begins to thicken.
  8. Remove from heat and stir in the cheese; continue stirring until the sauce is smooth (sauce will be quite thick). Add the pepper and nutmeg; stir to combine.
  9. Add half of the pasta to each of the prepared skillets. Top each skillet with half the meat sauce mixture then half of the cheese sauce. Bake for 15 minutes or until the cheese sauce begins to bubble around the edge of the skillet. Top with grated cheese and serve

Notes

  • If you are saving one or both of the skillets for another time, wait to put the dish in the skillet until you are ready to bake.  You can refrigerate in an airtight container and then transfer to the cast iron skillet.
  • Alternatively use a non-cast iron mini skillet or baking dish. 
  • When ready to eat, cook as directed, however you will need to increase the cooking time by 5-10 minutes to ensure everything gets hot!

Keywords: cast iron cooking, pasta for two

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This deconstructed skillet lasagna is the perfect weeknight meal for two!
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Reader Interactions

Comments

  1. Cindy (Vegetarian Mamma) says

    January 07, 2016 at 3:18 pm

    This looks and sounds amazing. I can’t wait to taste the amazing! YUM Its on my to make list!

    Reply
  2. Shihoko says

    January 07, 2016 at 3:26 pm

    This looks great! I have just bought a new skillet, I will give this recipe a go. Thank you for sharing <3

    Reply
  3. Dana says

    January 07, 2016 at 5:04 pm

    Skillet lasagna has been on my to-make list for so long – it keeps slipping my mind for some reason! I’m glad this post was here to remind me, haha. This looks great!

    Reply
    • FoodieGirlChicago says

      January 10, 2016 at 8:37 am

      Thanks Dana – glad I could remind you! 🙂

      Reply
  4. Shelby @ Go Eat and Repeat says

    January 07, 2016 at 8:09 pm

    I love this dish! I like lasagna but it takes FOREVER to put together from scratch. Your deconstructed version is perfect then to make it so much faster!

    Reply
  5. Tracy @ Served from Scratch says

    January 08, 2016 at 1:41 am

    Yum! What a great way to have lasagna without having to deal with a ton of leftovers! The perfect size!

    Reply
  6. Amanda@ChewTown says

    January 10, 2016 at 3:52 pm

    I love individually portioned anything, so this is right up my alley. My Italian family make a version of lasagna using pasta too and it is called “Pasta al forno” (Pasta in the oven). I actually prefer it to pasta sheets and always quicker and easier to prepare.

    Reply
  7. Kathrina says

    January 11, 2016 at 10:28 am

    I love the idea of making a cheese sauce to get more of the melty cheesiness! This looks absolutely divine, and the photos are lovely!

    Reply
  8. Anne says

    April 24, 2017 at 3:03 pm

    This looks so good, and just perfect for a quick meal.

    Reply
  9. Sasha @ Eat Love Eat says

    April 26, 2017 at 2:40 am

    Love this idea! What perfect comfort food 🙂

    Reply

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