Loaf Pan Lasagna for Two

There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 2 servings
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1 tablespoon extra-virgin olive oil

1/2 small yellow onion, finely chopped (about 1/3 cup)

1 clove garlic, minced

Kosher salt and freshly ground black pepper

8 ounces ground beef

1/2 teaspoon dried oregano

One (12-ounce) jar marinara sauce

1 large egg

1 cup (8 ounces) ricotta

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

1 cup shredded mozzarella

1/2 cup plus 2 tablespoons grated Parmesan

5 sheets no-boil lasagna noodles


  1. Preheat the oven to 375 degrees F.
  2. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
  3. Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
  4. Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving. 
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