Small Batch Lasagna Recipe: Perfect for Two (or One!)

Craving lasagna but don’t want to be stuck with a mountain of leftovers? This small batch lasagna recipe is your answer! It’s perfectly portioned for two hungry people, or one very enthusiastic lasagna lover. Forget about feeding a crowd – this recipe delivers all the comforting, cheesy goodness of a classic lasagna in a manageable and delicious size.

Why This Recipe Works

This recipe isn’t just about scaling down a standard lasagna; it’s about optimizing the flavors and textures for a smaller serving. Here’s why it works:

• Simplified Sauce: We use a quick and easy meat sauce that’s packed with flavor but doesn’t require hours of simmering. This keeps the process streamlined and perfect for a weeknight meal.
• No-Boil Noodles: Using no-boil lasagna noodles eliminates a messy and time-consuming step. They cook perfectly in the oven, absorbing the sauce and creating that signature lasagna texture.
• Balanced Cheese Blend: A combination of ricotta, mozzarella, and Parmesan cheese creates a creamy, melty, and flavorful cheese layer that’s essential for any good lasagna.
• Perfectly Sized Dish: We use an 8×8 inch baking dish, which is the ideal size for this small batch lasagna. It ensures even cooking and prevents the lasagna from drying out.
• Easy to Customize: This recipe is a great base for customization. Feel free to add vegetables, different cheeses, or your favorite herbs and spices.

Ingredients

• Meat Sauce:
• 1/2 pound ground beef (or Italian sausage)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 (14.5 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar (optional, to balance acidity)
• Cheese Mixture:
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, lightly beaten
• Other:
• 6 no-boil lasagna noodles
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions

1. Prepare the Meat Sauce: In a large skillet, brown the ground beef (or Italian sausage) over medium heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
2. Add Sauce Ingredients: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar (if using). Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
3. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper, and egg. Mix well until everything is fully incorporated.
4. Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
5. Layer 1: Spread a thin layer (about 1/2 cup) of the meat sauce on the bottom of the baking dish.
6. Layer 2: Place 2 no-boil lasagna noodles over the sauce, overlapping slightly if needed.
7. Layer 3: Spread half of the ricotta cheese mixture evenly over the noodles.
8. Layer 4: Sprinkle 1/2 cup of the mozzarella cheese over the ricotta cheese.
9. Layer 5: Spoon half of the remaining meat sauce over the mozzarella cheese.
10. Layer 6: Place 2 more no-boil lasagna noodles over the sauce, overlapping slightly if needed.
11. Layer 7: Spread the remaining ricotta cheese mixture evenly over the noodles.
12. Layer 8: Sprinkle 1/2 cup of the mozzarella cheese over the ricotta cheese.
13. Layer 9: Spoon the remaining meat sauce over the mozzarella cheese.
14. Layer 10: Place the final 2 no-boil lasagna noodles over the sauce, overlapping slightly if needed.
15. Top with Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top layer of noodles.
16. Bake: Cover the baking dish with aluminum foil. Bake for 30 minutes.
17. Uncover and Bake More: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
18. Rest: Let the lasagna rest for 10-15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.
19. Garnish: Garnish with fresh basil leaves, if desired.

Tips for Success

• Don’t Overcook the Meat: Be careful not to overcook the ground beef, as it will continue to cook in the oven. Cook it just until it’s browned.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better your lasagna will taste. Use good quality ground beef, canned tomatoes, and cheeses.
• Don’t Skip the Resting Time: Letting the lasagna rest before cutting is crucial. It allows the cheese to set and the flavors to meld together.
• Customize the Sauce: Add vegetables like mushrooms, bell peppers, or zucchini to the meat sauce for extra flavor and nutrients.
• Spice it Up: Add a pinch of red pepper flakes to the meat sauce for a little heat.
• Make it Vegetarian: Substitute the ground beef with cooked vegetables like spinach, mushrooms, or eggplant.
• Ensure Sauce Coverage: Make sure the no-boil noodles are completely covered in sauce to ensure they cook properly and don’t dry out.

Storage Instructions

Refrigerating: Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Cover the baking dish tightly with plastic wrap or transfer the lasagna to an airtight container.

Freezing: For longer storage, you can freeze the lasagna. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Alternatively, cut the lasagna into individual portions and wrap each portion separately. Frozen lasagna can be stored for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat refrigerated lasagna, bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be slightly different. When reheating from frozen, bake covered with foil for about 45 minutes, then uncovered for another 15-20 minutes, or until heated through.

FAQ

Can I use regular lasagna noodles? Yes, but you’ll need to cook them according to the package directions before assembling the lasagna. Be sure to slightly undercook them, as they will continue to cook in the oven.

Can I make this lasagna ahead of time? Absolutely! You can assemble the lasagna a day ahead of time and store it in the refrigerator. Add a few extra minutes to the baking time to ensure it’s heated through.

Can I use a different size baking dish? While an 8×8 inch baking dish is ideal, you can use a slightly smaller or larger dish. Adjust the cooking time accordingly. If using a larger dish, the lasagna may be thinner.

My lasagna is too dry. What did I do wrong? Make sure the no-boil noodles are completely covered in sauce. You can also add a little extra sauce to the bottom of the baking dish. Covering the lasagna with foil during the first part of baking helps to retain moisture.

My lasagna is too watery. What did I do wrong? Make sure to drain off any excess grease from the ground beef. Also, don’t overcook the lasagna, as this can cause the vegetables to release too much moisture.

Conclusion

This small batch lasagna recipe is the perfect solution for a comforting and satisfying meal without the overwhelming leftovers. It’s easy to make, customizable to your liking, and guaranteed to hit the spot. So, ditch the takeout and whip up this delicious lasagna for a cozy night in. Enjoy!