Lasagna Recipe For Two (Loaf Pan Lasagna)

Lasagna is one of those comforting, satisfying meals that just about everyone loves. The layers of rich meat sauce, creamy cheese, and tender pasta come together to create a dish that is both hearty and delicious.

But let’s be honest, most lasagna recipes make enough to feed a small army, and if you’re cooking for two, that can be way too much. I don’t mind eating leftovers the next day, but I certainly don’t want to end up with leftovers that last an entire week.

That’s where this small batch recipe comes in handy! It’s a scaled-down version of the classic dish, designed to fit perfectly into a small loaf pan, making it ideal for dinner for two.

The Ingredients You’ll Need

Although the ingredient list looks a bit long, chances are, you already have most of these ingredients in your pantry or fridge.

For the Meat Sauce:

• Onion
• Ground beef
• Garlic
• Petite diced tomatoes
• Tomato sauce
• Oregano
• Basil
• Salt
• Sugar
• Ricotta cheese
• Parmesan cheese
• Egg
• Mozzarella cheese
• 4 sheets of no-boil lasagna noodles

How To Make Lasagna

Once you’ve got your ingredients gathered, it’s time to start assembling your lasagna. This recipe is all about layering.

Preheat the oven to 400°F so it’s ready when you are.

Cook the meat: In a large skillet over medium-high heat, add your ground beef. As the meat browns, break it into small crumbles. When it’s about halfway cooked, toss in the diced onion and continue cooking until the meat is no longer pink. Add the minced garlic and cook for about a minute—just until the garlic becomes fragrant. Drain if needed.

Make the sauce: To the browned meat mixture, add the can of petite diced tomatoes (with the liquid), tomato sauce, oregano, basil, and sugar. Let the sauce cook for a few minutes until it thickens slightly but still has some liquid. This moisture is key to helping the no-boil noodles cook properly in the oven. Set the sauce aside.

Prepare the cheese mixture: In a medium-sized bowl, mix the ricotta, Parmesan, beaten egg, dried basil, salt, and pepper until everything is well combined. This creamy mixture is going to add a lot of richness to your lasagna.

Layering The Lasagna

Grab a 9×5 loaf pan, and spread a layer of meat sauce on the bottom. Then, place a sheet of no-boil lasagna noodles on top. Spread a third of the ricotta mixture over the noodle, followed by a third of the grated mozzarella, and then a half cup of the meat sauce.

Repeat these layers two more times. End with the last of the meat sauce, sprinkle the remaining mozzarella over the top, and then add the 2 Tbsp of grated Parmesan.

Bake: Cover the loaf pan with foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and starting to brown in spots. Let the lasagna rest for about 10-15 minutes before serving—this will help the layers set.

Recipe Substitutions

One of the great things about lasagna is that it’s a versatile dish. You can make a few simple subsitutions depending on what you prefer.

• Meat: If you don’t have ground beef, you can easily substitute ground turkey or chicken for a lighter option. You could also use ground Italian sausage for a more robust flavor. For a vegetarian version, leave out the meat entirely and add more veggies like spinach, mushrooms, or zucchini to bulk up the sauce.
• Ricotta: Not a fan of ricotta? No problem. You can use cottage cheese as a substitute. Just make sure to drain it well so that your lasagna doesn’t get watery.
• Noodles: If you don’t have no-boil noodles, you can use regular lasagna noodles—just be sure to cook them first according to the package directions.
• Cheese: If you want to add a little extra flavor, swap out some of the mozzarella for provolone or gouda. You could also use a mix of cheeses for a more flavor.

Storing Leftovers

This recipe makes a perfect portion for two, but if you happen to have leftovers, lasagna stores beautifully. Simply cover the loaf pan tightly with foil or transfer the leftovers to an airtight container. It’ll keep in the fridge for 2-3 days.

To reheat, place it in the oven set at 350°F for about 15-20 minutes or until warmed through. If you’re in a hurry, you can microwave individual portions, but the lasagna will be more soggy.

Lasagna Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 cup onion chopped
• 1 lb. hamburger
• 2 tsp garlic minced
• 1/4 tsp salt
• 15 oz. can petite diced tomatoes not drained
• 15 oz. tomato sauce
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp sugar

Cheese Mixture

• 1/2 cup whole milk ricotta
• 1/2 cup grated Parmesan cheese
• 1 egg beaten
• 1 tsp dried basil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 1/3 cups Mozzarella Cheese grated
• 4 sheets NO BOIL Lasagna noodles

Topping:

2 Tbsp grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 400°F.

In a large skillet placed over medium-high heat add the ground beef. Begin to brown the meat, breaking it into small crumbles. Once the meat is half way cooked, add the onion and continue to cook until the meat is no longer pink.

Add the garlic and continue to cook for 1 minute, or until the garlic is fragrant. Drain and return the meat mixture to the pan.

To the skillet add in the tomatoes, tomato sauce, oregano, basil and sugar and cook until slightly thickened. There should still be some liquid base to the meat sauce. Remove the pan from the heat and set aside.

In a medium size bowl, mix together the ricotta cheese, 1/2 cup Parmesan, egg, basil, salt and pepper until well incorporated. Set aside.

Assembly Instructions

Place a layer of meat sauce in bottom of 9 x 5 loaf pan.

Layer in this order: 1 no-boil lasagna noodle, 1/3 of ricotta mixture, 1/3 cup of grated Mozzarella and top with 1/2 cup meat sauce.

Repeat (in that same layer order) with remaining ingredients, ending with a layer of sauce and remaining 1/3 cup of Mozzarella. Then top the lasagna with 2 Tbsp Parmesan cheese.

Cover the loaf pan with foil and then place it in the oven and let it bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and beginning to turn light brown in spots.

Remove the dish from the oven and let the lasagna sit for 10-15 minutes before serving.

There you have it! So, next time you’re craving Italian comfort food but don’t want a giant pan of lasagna, give this small-batch recipe a try! It’s easy, delicious, and sure to become a favorite in your home.

If you enjoy this recipe be sure to try my Lasagna Soup and Lasagna Roll Up recipes as well!

Enjoy! Mary

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