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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.
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 Lasagna Soup, Lasagna Rollups, Sheet Pan Lasagna, Zucchini Lasagna, or Vegetable Lasagna. Each recipe has classic lasagna flavor and is perfectly portioned for one or two.
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.
- Olive oil: Used to sauté the onions and garlic. You can also use avocado, canola, vegetable oil, or butter.
- Onions: Add sweetness and depth. Yellow or white onions work best, but shallots or green onions are good alternatives.
- Garlic: Fresh garlic adds bold flavor. If needed, use 1/8 teaspoon of garlic powder instead.
- Ground beef: Provides a hearty base. Swap with ground turkey, chicken, lentils, or TVP. Use leftovers in Cheeseburger Soup, Baked Ziti or Stuffed Peppers.
- Italian seasoning, salt, and pepper: Key for flavor—don’t skip these.
- Tomato or Marinara sauce: Keeps the lasagna moist and flavorful. Use your favorite brand or our small batch tomato sauce recipe.
- Mozzarella cheese: Adds that gooey, melted layer. Try provolone or an Italian blend as substitutes.
- Ricotta cheese: Brings creaminess to the layers. Use cottage cheese or soft tofu for a lighter option. Extra ricotta? Try it in Ricotta cookies or Spinach Manicotti.
- Parmesan cheese: Adds salty, nutty flavor. Grana Padano or Pecorino Romano also work well.
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 box 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 one lasagna noodle at 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.
RELATED: Best Soup Recipes For One
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 crisp Caesar salad with homemade dressing adds a fresh contrast.
- Crusty Bread: French bread is perfect for soaking up the rich, hearty sauce.
- 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.
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.
Wanting to put vegetables in the Lasagna. I was thinking shredded carrots, spinach and possibly zucchini and some sausage. I cheat and use Spaghetti Sauce. Not sure how to do vegetables? Would it work to use uncooked noodles and add uncooked vegetables?
Since the lasagna is made in a 5×5-inch dish, the cooked noodles are shaped to fit, and I haven’t tested using uncooked noodles in this recipe. If you try breaking them up to fit, I’m not sure they would cook properly. As for the vegetables, shredded carrots and spinach can go in raw, but zucchini releases a lot of moisture, so I’d recommend sautéing or draining it first to avoid a watery lasagna. Adding sausage sounds delicious!
I am cooking only for 1. This recipe will be great… I can’t use the tomato products That is suggested, Bot have just found a new recipe for garlic pizza Sauce. I will substitute with And have a great a great meal.
Greetings,
I noticed that one section of the recipe says 1 serving, then another 2 servings, for the calorie count shown is this 1 serving or 2? Loving the recipes by the way, I am alone so this has been allowing me to try new recipes without the waste if they are not what I was looking for.
thanks
Rodney
Hi Rodney, thanks for reaching out! This lasagna can serve one or two people, depending on your appetite. In the nutrition section, it’s marked as two servings, so the calorie count shown is for one serving (half of the lasagna). I’m so glad you’re enjoying the recipes!
I am vegetarian but I made this for my daughter who’s not. And she loved it. I made no changes it’s great the way it is. Thanks.
I made this recipe tonight and think it’s a keeper. I did drain the meat after cooking it. I found this makes a firmer lasagna the way I like it.
It was amazing, thank you! I love lasagna but I always found it a little intimidating, but this turned out to be super simple and so good.
I just recently started cooking for myself and finding your site is a blessing! I love that I don’t have to make a whole family size just to enjoy nice meals (not all of us have the freezer space or desire to stock up on a ton of servings of the same dish) so I will definitely be checking out your other recipes.
I’m so happy to hear you loved the lasagna and found it easy to make! It’s so rewarding to know that my small batch recipes are making your cooking journey a bit easier and more enjoyable. Can’t wait for you to try some of my other recipes.
Okay idea but I am thinking you have to do basically the same if making a family size then make a family size, Once cooled and in refrigerator take it back out divide it into single servings and freeze them. Take out when you have that craving. In the long run, less work and time then making these single servings all the time. That is what I am always asking myself, why bother doing all this work only to have one serving, then to do it again. Maybe being disabled has something to do with it. To each his or her own. Being Italian, we only cook for big families LOL
This is not only delicious it is darling! How adorable!
Oops. Thought I rated it a 5. Definitely deserves it!
This was great! I doubled the recipe. I ate half one day and the other half two days later. Froze the second. The next time I will add a few more spices. But still a 5!!
I’m so happy you enjoyed the lasagna. Thank you.