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Enjoy a delicious Mini Lasagna, perfectly sized for one or two servings. This small lasagna is made with just two noodles in a mini baking dish, delivering all the rich, classic flavors of traditional lasagna in just 30 minutes.
Featured Comment
“This recipe was so easy to follow and so delicious! I found it much more flavorful than a regular size lasagna.”
– Meghan
Why You’ll Love This Recipe
- Lasagna for Two: This mini beef lasagna is just the right size for one or two servings.
- Classic Lasagna Taste: Layers of tender noodles, rich meat sauce, creamy ricotta, and melted cheese.
- Quick Bake Time: No need to spend hours in the kitchen, this bakes fast.
I love that this mini lasagna gives me all the flavors of a traditional lasagna without having to make a big pan. It’s layered with hearty meat sauce, noodles, and plenty of cheese, just in a smaller size that’s easy to manage and quick to bake.
If you love lasagna, try our other single serving and small batch options like single serving lasagna soup, lasagna rollups for one, small sheet pan lasagna, mini zucchini lasagna, or mini vegetable lasagna.
Ingredients
If you have any ingredients leftover from this small lasagna recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna noodles: The base of your lasagna. Use regular or gluten-free noodles. In a 5×5-inch dish you’ll usually have one layer of filling between noodles. Break noodles in half for a second layer, if needed.
- Ground beef: Provides a hearty base. Swap with ground turkey, chicken, lentils, or TVP. Use leftovers in single serving cheeseburger soup, mini baked ziti or small batch stuffed peppers.
- Tomato or Marinara sauce: Keeps the lasagna moist and flavorful. Use your favorite brand or our small batch tomato sauce recipe.
- Ricotta cheese: Brings creaminess to the layers. Use cottage cheese or soft tofu for a lighter option. Extra ricotta? Try it in small batch ricotta cookies or spinach manicotti for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these simple ways to change up your lasagna:
- Vegetarian: Use chopped spinach, mushrooms, and zucchini instead of beef. Mix with ricotta for a hearty option.
- Spicy Sausage: Swap the ground beef for spicy Italian sausage and use a bold marinara sauce.
- Vegan: Use dairy-free cheese and a plant-based protein like lentils or TVP.
How To Make Lasagna
These step-by-step photos and instructions help you visualize how to make a mini lasagna. See the recipe card below for ingredient amounts and full recipe instructions.
- Cook the Noodles: Boil two lasagna noodles according to the package instructions. Drain and set them aside.
- Prepare the Meat Sauce: In a small skillet over medium heat, cook the ground meat with the chopped onion, minced garlic, and seasonings until browned. Stir in the tomato sauce and let it simmer for a few minutes.
- Assemble the Lasagna: Place the noodles in the bottom of a 5×5-inch baking dish. Add a layer of the meat mixture, followed by sauce, ricotta, and shredded mozzarella cheese.
- Fold the Noodles: Fold the edges of the noodles over the filling to create a compact layer.
- Top and Bake: Spread a final layer of sauce over the folded noodles. Sprinkle with mozzarella and Parmesan cheese. Bake at 350°F (175°C) for 25-30 minutes, or until bubbly and golden.
Expert Tips
- Choose the Right Dish: A 5×5-inch baking dish is ideal for this mini lasagna, perfectly fitting two noodles. If using a slightly larger or deeper dish, you can add another layer of noodles, but avoid oversized dishes as they can make the lasagna dry.
- Watch the Bake Time: Keep an eye on the lasagna as it bakes. Ovens vary, so baking times may need slight adjustments to achieve a golden, bubbly top.
- Let It Rest: Allow the lasagna to rest for a few minutes after baking. This helps the layers set, making it easier to slice and enhancing the flavors in every bite.
Serving Suggestions
Serve this beef lasagna with simple, flavorful sides:
- Side Salad: A small Caesar salad with homemade dressing adds a fresh contrast.
- Crusty Bread: A small loaf of French bread is always a great addition.
- Sautéed Vegetables: Sautéed green beans with a touch of garlic make a great addition to round out the meal.
Frequently Asked Questions
A 5×5-inch baking dish is ideal, but any similarly sized small baking dish or oven-safe container will work.
Other alternative baking dishes that can be used include:
4×6-inch dish: Produces a lasagna with a similar thickness to the original recipe.
6×6-inch dish: Results in a thinner lasagna due to the larger surface area.
6-inch round dish: A great option for a different shape while maintaining the recipe’s integrity.
Yes! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if it’s cold from the fridge.
Yes, you can freeze lasagna. Store it in an airtight container and freeze for up to 3 months. To reheat, thaw the lasagna in the refrigerator overnight. Before baking, let it sit at room temperature for about 30 minutes. Then bake as directed in the recipe.
Allow the lasagna to cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven or microwave.
RELATED: Best Soup Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini lasagna recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Lasagna
Watch How To Make This
Equipment
Ingredients
- 2 lasagna noodles
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 garlic clove -minced
- 8 ounces ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup tomato sauce
- ¾ cup ricotta cheese
- 2 tablespoons parmesan cheese -plus extra for sprinkling over the top
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Heat your oven to 350°F (177°C).
- Cook the Noodles: Boil two lasagna noodles according to the package instructions. Once cooked, drain and set them aside.
- Sauté the Onions: Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, for about 2 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring occasionally.
- Cook the Meat: Add the ground beef to the skillet. Sprinkle with Italian seasoning, salt, and pepper. Cook, breaking up the meat, until no longer pink.
- Add Sauce: Stir in 1/2 cup of tomato sauce, reduce the heat to low, and let it simmer for 3 minutes.
- Prepare the Ricotta Mixture: In a small bowl, mix the ricotta with 2 tablespoons of Parmesan cheese. Set aside.
- Assemble the Lasagna: Lightly grease a small baking dish. Spread 3 tablespoons of the sauce on the bottom. Lay the noodles across the bottom of the dish. Top with the meat sauce, followed by the ricotta mixture, and half of the shredded mozzarella.
- Fold the Noodles: Fold the noodles over the filling to cover it completely.
- Add Final Layers: Top with the remaining sauce, mozzarella, and Parmesan cheese.
- Bake: Place the baking dish on a baking sheet to catch any drips. Bake for 30 minutes, or until the cheese on top is melted and bubbly.
Notes
- Choose the Right Dish: A 5×5-inch baking dish is ideal for this mini lasagna, perfectly fitting two noodles. If using a slightly larger or deeper dish, you can add another layer of noodles, but avoid oversized dishes as they can make the lasagna dry.
- Watch the Bake Time: Keep an eye on the lasagna as it bakes, especially if you adjust the dish size or layer count. Ovens vary, so baking times may need slight adjustments to achieve a golden, bubbly top.
- Let It Rest: Allow the lasagna to rest for a few minutes after baking. This helps the layers set, making it easier to slice and enhancing the flavors in every bite.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I use no-boil/oven-ready noodles with this recipe?
For this recipe, I don’t recommend using no-boil or oven-ready noodles. As you can see in the photos in the post, the noodles are cooked and then draped into the baking dish to create those signature layers. No-boil noodles are too rigid to bend this way and won’t give the same result. For best texture and assembly, it’s important to use regular lasagna noodles that have been boiled first.
This recipe was so easy to follow and so delicious! I found it much more flavorful than a regular size lasagna. My husband loved it.
Made this yesterday. Great. You can’t do much wrong with lasagna. However. You need one more NOODLE>
I’m so glad you enjoyed the lasagna—thank you for the 5 stars! In our testing, we found that two noodles worked perfectly with the amount of filling in a 5×5-inch dish. But depending on the size and shape of the dish you used, I can see how adding another noodle might work better for you. I appreciate you sharing your feedback!
I’ve made this so many times, I could make it by heart. It’s definitely one of my favorites.
I don’t understand this.
You say to put ONE noodle at the bottom. That is NOT what is shown. IT SHOWS TWO NOODLES.
I am making this so pls respond today,
Thanks for your comment. The recipe does use two lasagna noodles, as listed in the ingredient list and shown in the video and step-by-step photos. Step 2 says to boil two noodles, and in Step 8, you’ll see that both noodles are laid across the bottom of the baking dish. I’m not sure what’s unclear—if the recipe is followed as written, everything is there.