Why You’ll Love This Recipe

I love this recipe because it gives me a cozy homemade lasagna without requiring a full-size baking dish or a long list of leftovers. The smaller portion makes it especially convenient for date night, a quiet weekend dinner, or any time I’m cooking for two.

I also like how customizable it is. I can use ground beef or Italian sausage, make it vegetarian, add spinach, or change the cheeses. I can even assemble the lasagna ahead of time and bake it when I’m ready to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat Sauce

Ground beef or Italian sausage
Olive oil
Yellow onion, finely chopped
Garlic cloves, minced
Crushed tomatoes
Tomato paste
Italian seasoning
Salt
Freshly ground black pepper
Red pepper flakes, optional
Fresh basil, optional

For the Cheese Filling

Ricotta cheese
Grated Parmesan cheese
Egg
Fresh parsley, chopped
Salt
Freshly ground black pepper

For Assembly

Lasagna noodles
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh basil or parsley, for serving

Directions

I preheat my oven to 375°F (190°C) and lightly grease a small baking dish, approximately 8 x 5 inches or another dish with a similar capacity.
I heat the olive oil in a skillet over medium heat. I add the ground beef or Italian sausage and cook it until browned, breaking it into small pieces as it cooks.
I add the chopped onion and cook for another 3–4 minutes until softened. I stir in the garlic and cook for about 30 seconds until fragrant.
I add the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes when I’m using them. I let my sauce simmer gently for about 10–15 minutes so the flavors can develop.
While the sauce simmers, I cook the lasagna noodles according to the package directions if I’m using traditional noodles. I drain them and lay them flat so they don’t stick together.
In a small bowl, I combine the ricotta, Parmesan, egg, parsley, salt, and black pepper. I stir until the filling is creamy and evenly mixed.
I spread a thin layer of meat sauce over the bottom of my prepared baking dish.
I add a layer of lasagna noodles, trimming them as necessary to fit the smaller dish.
I spread some of the ricotta mixture over the noodles, followed by meat sauce and shredded mozzarella.
I repeat the layers until I’ve used the ingredients, finishing with noodles, sauce, mozzarella, and a generous sprinkle of Parmesan.
I cover the baking dish with aluminum foil and bake for about 25 minutes.
I remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
I remove my lasagna from the oven and let it rest for about 10 minutes before slicing. I find that resting makes it much easier to serve neat portions.
I finish with fresh basil or parsley and serve the lasagna warm.

Servings and Timing

I make this small-batch lasagna specifically for two generous servings.

Prep time: 20 minutes
Cook time: 50 minutes
Resting time: 10 minutes
Total time: about 1 hour 20 minutes
Servings: 2

Variations

For a vegetarian Lasagna for Two, I leave out the meat and make the tomato sauce with sautéed mushrooms, zucchini, bell peppers, or eggplant instead.

When I want spinach lasagna, I mix cooked, well-drained spinach into my ricotta filling. I make sure to squeeze out as much moisture as possible so the lasagna doesn’t become watery.

For a richer meat sauce, I use a combination of ground beef and Italian sausage. I find that sausage adds extra seasoning and savory flavor.

When I want an extra-cheesy lasagna, I add more mozzarella between the layers or mix a little shredded mozzarella directly into the ricotta filling.

I can also use no-boil lasagna noodles to reduce preparation time. I make sure there is enough sauce around the noodles so they have sufficient moisture to soften while baking.

Storage/Reheating

I let leftover lasagna cool before transferring it to an airtight container. I refrigerate it for up to 3–4 days.

To reheat it in the oven, I place the lasagna in a small oven-safe dish, cover it with foil, and warm it at 350°F (175°C) until heated through. I sometimes add a spoonful of tomato sauce before reheating to help keep it moist.

For a quicker option, I reheat individual portions in the microwave. I cover the lasagna loosely and heat it in short intervals until hot throughout.

I can also freeze the lasagna for up to 2–3 months. I wrap individual portions well before freezing, then thaw them overnight in the refrigerator before reheating.

FAQs

What size baking dish should I use for Lasagna for Two?

I like using a small baking dish around 8 x 5 inches. A small loaf pan or similarly sized oven-safe dish can also work, although I may need to trim my noodles to fit.

Can I make Lasagna for Two ahead of time?

Yes. I can assemble the entire lasagna, cover it tightly, and refrigerate it before baking. When I’m ready to cook it, I bake it as directed and allow a little extra time if it’s going into the oven cold.

Can I use no-boil lasagna noodles?

Yes. I can use no-boil noodles to make preparation easier. I make sure the noodles are surrounded by plenty of sauce because they need that moisture to become tender during baking.

Why should I let lasagna rest before cutting it?

I let my lasagna rest for about 10 minutes because the layers need time to settle after baking. If I cut it immediately, the hot cheese and sauce are more likely to slide apart.

What should I serve with Lasagna for Two?

I like serving it with garlic bread, a simple green salad, roasted vegetables, or sautéed greens. Since the lasagna is already rich and filling, I usually choose a fresh and simple side dish.

Conclusion

Lasagna for Two is my solution when I’m craving classic comfort food but don’t need a full family-size casserole. I still get layers of pasta, rich tomato and meat sauce, creamy ricotta, melted mozzarella, and Parmesan, but in a much more manageable portion.

Lasagna for Two Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy small-batch lasagna layered with tender pasta, rich meat and tomato sauce, creamy ricotta, mozzarella, and Parmesan. Baked until bubbly and golden, it delivers classic homemade lasagna in the perfect portion for two.

Author: Laura
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 2 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Calorie

Instructions

Preheat the oven to 375°F (190°C) and lightly grease an approximately 8 x 5-inch baking dish or another small oven-safe dish with a similar capacity.
Heat the olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces as it cooks.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and optional red pepper flakes. Simmer gently for 10–15 minutes to develop the flavors.
Meanwhile, cook traditional lasagna noodles according to the package directions. Drain and lay them flat to prevent sticking.
Combine the ricotta, Parmesan, egg, parsley, salt, and black pepper in a small bowl and stir until creamy and evenly mixed.
Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
Add a layer of lasagna noodles, trimming them as necessary to fit the dish.
Spread some of the ricotta mixture over the noodles, followed by meat sauce and shredded mozzarella.
Repeat the layers until the ingredients are used, finishing with noodles, sauce, mozzarella, and a generous sprinkle of Parmesan.
Cover the baking dish with aluminum foil and bake for about 25 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
Garnish with fresh basil or parsley and serve warm.

Notes

For a vegetarian version, omit the meat and use sautéed mushrooms, zucchini, bell peppers, or eggplant in the tomato sauce.
For spinach lasagna, mix cooked and thoroughly drained spinach into the ricotta filling.
For a richer meat sauce, use a combination of ground beef and Italian sausage.
For extra-cheesy lasagna, add more mozzarella between the layers or mix shredded mozzarella into the ricotta filling.
No-boil lasagna noodles can be used. Make sure they are surrounded by enough sauce to provide the moisture needed for them to soften.
The lasagna can be assembled ahead, covered tightly, and refrigerated before baking. Allow additional baking time if it goes into the oven cold.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat covered at 350°F (175°C) until hot, optionally adding a spoonful of tomato sauce to keep the lasagna moist.
Freeze well-wrapped individual portions for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 serving
Calories: 760 kcal
Sugar: 11 g
Sodium: 1120 mg
Fat: 39 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 48 g
Cholesterol: 180 mg