Small Batch Lasagna for Two
A cozy and easy small batch lasagna recipe perfect for two people, featuring rich cheese, savory meat sauce, and tender noodles without leftover overload.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 sheets lasagna noodles (no-boil or traditional)
- 6 ounces (170g) ground beef or turkey
- 1 cup (240ml) canned crushed tomatoes
- ½ cup (120g) ricotta cheese
- ½ cup (55g) shredded mozzarella cheese
- ¼ cup (25g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup (40g) finely chopped onion
- 1 tablespoon (15ml) olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes (optional, a pinch)
Instructions
- Prep your ingredients first: finely chop onion, mince garlic, grate mozzarella and Parmesan cheeses. Mix ricotta with half the Parmesan and a pinch of salt and pepper in a bowl.
- Heat olive oil in a skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 30 seconds, stirring constantly.
- Add ground beef or turkey, breaking it up with a spoon. Cook until no longer pink and browned in spots, about 4 minutes.
- Pour in crushed tomatoes and stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer gently for 5 minutes until sauce thickens.
- Spoon a thin layer of meat sauce into the bottom of an 8×8 inch baking dish. Layer two lasagna noodles over the sauce, overlapping slightly.
- Spread half the ricotta mixture evenly over noodles, then spoon half the meat sauce on top. Sprinkle with some mozzarella.
- Repeat layering with remaining noodles, ricotta, and sauce. Finish with mozzarella and remaining Parmesan on top.
- Cover the dish tightly with aluminum foil and bake in a preheated 375°F (190°C) oven for 15 minutes.
- Remove foil and bake uncovered for another 10 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 5 minutes before slicing and serving.
Notes
[‘Rest lasagna 5 minutes before serving to help it set and slice neatly.’, ‘Use no-boil noodles for ease; traditional noodles require pre-boiling.’, ‘Brown meat well for deeper flavor.’, ‘Simmer sauce longer if too watery or add tomato paste to thicken.’, ‘Freshly shred cheeses for better melting and texture.’, ‘Cover with foil while baking to trap steam and cook noodles evenly; remove foil at end for golden cheese crust.’, ‘Make ahead by assembling the night before and refrigerating; add 5-10 minutes to baking time when baking from cold.’]
Nutrition
- Serving Size: 1 serving (half of t
- Calories: 480
- Sugar: 7
- Sodium: 620
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 32
Keywords: small batch lasagna, lasagna for two, easy lasagna recipe, cozy dinner, Italian comfort food, weeknight dinner