Wishing you could make homemade lasagna for two as an easy weeknight dinner without leftovers? Now you can with this One Pan Skillet Lasagna! Everything is cooked in one pan, including the noodles.

One Pan Vegetable Skillet Lasagna - Dinner For Two

Ever have one of those meals where you enjoy eating it, but it takes too long to make? Homemade lasagna definitely comes to mind.

I personally make the sauce homemade, but even if you did use pre-made sauce, you still have to:

  1. Cook the noodles separately.
  2. Cook the filling.
  3. Assemble all of the layers.
  4. And finally bake for about 45 minutes.

Even if time wasn’t an issue, typically lasagna is made in a 13×9 pan, which means lots of leftovers. And for someone who only cooks for herself, that is way too much, even if I froze the rest.

(Update – I now have a lasagna for two recipe, but that still doesn’t solve the time problem).

In case you haven’t figured it out by the title, I came up with the perfect solution.

This One Pan Vegetable Skillet Lasagna recipe solves these problems. Not only does it make 4 servings (two plates per person), it cooks in about 30 minutes on the stove. Sounds like an easy and hearty weeknight dinner to me!

I’ve been making this meatless skillet lasagna for a few months now but wasn’t ready to share until now. I wanted to make sure I got the liquid proportions correct. Nothing worse than uncooked noodles for dinner, right?

Usually pasta dishes require cooking the noodles separately, so they’re rarely one pan meals. However, with this recipe everything is cooked in one skillet! You don’t even need any fancy no-boil lasagna noodles (although if that’s all you have, you can certainly use them).

Serving One Pan Vegetable Skillet Lasagna for an easy weeknight dinner

How do you make lasagna for two people?

Lasagna is one of those meals often associated with large family dinners made in a 13×9 pan. That’s great if you’re feeding a family, but what if you’re only feeding two people?

Although you can freeze the leftovers, sometimes you don’t have the room or don’t want to freeze 10 servings of lasagna.

The best way is to scale the recipe down into 2-4 servings. You can do it one of two ways: Bake it in a loaf pan like I did with my Buffalo Chicken Lasagna For Two or cook it on the stovetop in a skillet.

Don’t mind a little deconstructed lasagna? You can also make One Pot Lasagna Soup!.

Close up of One Pan Vegetable Skillet Lasagna

How do you make skillet lasagna?

Cooking everything in one pan, including uncooked pasta, may seem too good to be true, but it totally works!

First you sauté your filling. Here I made meatless lasagna with carrots, mushrooms, and spinach, but you can add ground beef or sausage.

Next you layer uncooked noodles on top. Break them into 2 inch pieces or so; you don’t want to add whole noodles.

Then you pour a quick homemade tomato sauce over the top. Cover and cook for 20 minutes then the lasagna is ready!

Top with both ricotta and Parmesan cheese then fold them into the filling so everything gets mixed together.

One Pan Vegetable Skillet Lasagna with carrots, spinach, and mushrooms

How do you make skillet lasagna with ground beef?

Adding ground beef to your skillet lasagna is easy! Simply add 1/2 pound ground beef with the onion and carrots. Cook until the meat is brown then drain any excess grease before proceeding.

What kind of pan do you use for skillet lasagna?

Pictured here is a 12 inch cast iron pan (affiliate link). However, any large skillet with a lid will work.

Don’t have a lid? Use aluminum foil to cover the top.

More One Pan Meals

One Pan Vegetable Skillet Lasagna - Dinner For Two

One Pan Vegetable Skillet Lasagna (Dinner For Two)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Wishing you could make homemade lasagna for two as an easy weeknight dinner without leftovers? Now you can with this One Pan Vegetable Skillet Lasagna!


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (roughly half of a small onion)
  • 4 white button mushrooms, sliced
  • 1 large carrot, diced
  • 1 garlic clove, minced
  • 2 cups fresh spinach leaves
  • 1 (15 ounce) can diced tomatoes with juices
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 5 uncooked lasagna noodles, broken into 2-inch pieces
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup ricotta cheese
  • Fresh chopped basil and/or oregano, for garnish


  1. In a large skillet, heat the oil. When hot, add the onion, mushrooms, carrots, and a big pinch of salt. Cook until softened, about 5 minutes.
  2. Add the garlic, spinach, and another pinch of salt. Cook until the garlic is fragrant and the spinach has wilted, about 1-2 minutes.
  3. Meanwhile, stir together the diced tomatoes with juices, tomato sauce, sugar, oregano, salt, and parsley.
  4. Add the noodle pieces evenly on top of the spinach mixture. Pour the tomato sauce over the pasta, spreading it out so all of the noodles are covered.
  5. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the pasta is tender, about 20 minutes.
  6. Top with Parmesan and ricotta then stir to combine everything. Garnish with basil and/or oregano.


To make a beef skillet lasagna, add 1/2 pound ground beef to the onion, carrots, and mushrooms. Cook until the meat is brown then drain any excess grease before adding garlic and spinach.

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Adapted from Cook’s Country