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This mini lasagna delivers all the rich, saucy, cheesy comfort of a traditional lasagna for one or two, baked in a small dish in 30 minutes with no oversized leftovers.
Featured Comment
“This recipe was so easy to follow and so delicious! I found it much more flavorful than a regular size lasagna.”
– Meghan
Quick Look
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes (includes 15 minutes resting)
Equipment: 5×5-inch baking dish, 10-inch skillet
Cook Method: Stovetop and oven
Servings: 1 to 2
Difficulty: Easy
An individual lasagna recipe built around two folded noodles that wrap the filling into a neat, self-contained package.
A Small Lasagna Recipe For One
Most of the time, I don’t want to commit to a full pan of lasagna. It takes forever, the pan lives in my fridge for a week, and by day four I’m tired of it. This lasagna for one solves that problem.
The trick is folding two noodles around the filling instead of stacking layers. I’ve tested this recipe in dishes from 4×6 all the way up to 7×7, and the 5×5-inch baking dish is the one that works every time. Every bite has pasta and sauce. It bakes in 30 minutes. Enough for dinner tonight, maybe one portion for tomorrow’s lunch.
I reach for this personal lasagna whenever I want the flavor without the leftovers.
If you love lasagna as much as I do, try my single serving lasagna soup, lasagna rollups for one, small sheet pan lasagna, mini zucchini lasagna, or mini vegetable lasagna.
Watch How To Make a Mini Lasagna
Ingredient Notes
If you have any ingredients leftover from this individual lasagna recipe, check out our Leftover Ingredients Recipe Finder.
Lasagna noodles: You’ll need two regular lasagna noodles. Gluten-free works too. Boiled to al dente, two noodles are long enough to fold over the filling in a 5×5-inch dish.
Ground beef: 85/15 ground beef is the sweet spot for a mini lasagna. It has enough fat to brown properly and build flavor, but not so much that the finished dish turns greasy. Break the beef into fine crumbles as it cooks so every bite has meat in it. Use leftover ground beef in a single serving cheeseburger soup, mini baked ziti or small batch stuffed peppers.
Onion and Garlic: These ingredients build the base flavor of the dish. Cook the onions first until they soften, then add the garlic and cook just until fragrant so it does not burn.
Tomato or Marinara sauce: This brings the filling together. Use a good quality jarred sauce or use our small batch tomato sauce.
Italian Seasoning: This blend adds the classic herb flavor you expect in lasagna without needing several separate spices.
Ricotta cheese: Ricotta creates a creamy layer between the noodles and sauce. Whole milk ricotta will give you the richest texture. Small curd cottage cheese is a good swap if that’s what you have on hand. Use leftover ricotta in small batch ricotta cookies or spinach manicotti for one.
Mozzarella Cheese: Use shredded low moisture mozzarella so it melts well and helps hold the layers together. I recommend shredding it yourself because pre-shredded cheese is often coated with anti-caking agents that keep it from melting as smoothly.
Olive Oil: Used to cook the onions and garlic and start building flavor from the beginning.
Salt and Black Pepper: Use these to season the beef and sauce. I use kosher salt because it gives its larger grains allow for more precise seasoning in small batch baking.
Recipe Variations
Easy ways to change up this small lasagna recipe based on what you have on hand.
Italian Sausage Lasagna: Swap the ground beef for sweet or spicy Italian sausage. Remove the casings if using links, then cook it down just like the beef. The sausage adds fennel and garlic notes that give the sauce more dimension.
Beef and Sausage Blend: Use 4 ounces of ground beef and 4 ounces of Italian sausage. This is how many traditional lasagnas are made, and the combination gives you depth from the sausage plus the clean beefy flavor of the ground chuck.
Vegetarian Lasagna: Skip the meat and use 6 ounces of sautéed vegetables instead. Mushrooms, spinach, and zucchini all work well. Cook them in the olive oil first to drive off moisture, then season and add tomato sauce as you would for the meat version.
White Sauce Lasagna: Replace the ricotta with 1/3 cup of homemade béchamel to make a creamier, more traditional northern Italian version. Keep the meat sauce as written, though you can reduce the tomato sauce slightly and add a splash of milk for a more Bolognese-style ragù.
How To Make Lasagna For One
Here’s how to make a mini lasagna, step by step. 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
Use a 5×5-inch baking dish. I use our 5×5 ceramic baking dish because it holds heat evenly and two folded noodles fit neatly.
Bake at 350°F for 25 to 30 minutes. Small lasagnas brown faster than full pans, so start checking at 25 minutes.
Let the ricotta come to room temperature. Cold ricotta from the fridge firms up the center of the lasagna and slows the bake. Take it out while you cook the beef so it softens slightly.
Drain the ricotta if it looks loose. Spoon it into a fine mesh strainer for 10 minutes before mixing. Watery ricotta is the number one cause of a soupy lasagna.
Shred your own mozzarella. Pre-shredded cheese is coated with starch that keeps it from melting into a glossy, stretchy top.
Troubleshooting
My lasagna came out watery. Almost always the ricotta or the sauce. If your ricotta looks loose in the container, drain it in a fine mesh strainer before mixing. If your sauce is thin, simmer it an extra 2 to 3 minutes with the beef to cook off liquid. Also let the baked lasagna rest the full 15 minutes. Cutting too soon releases steam and liquid that would otherwise set.
The folded noodle edges came out hard. When you fold the noodles over the filling, any edges that poke up above the sauce and cheese can dry out in the oven. Tuck those edges down into the filling so they stay tucked under the top layer of sauce and mozzarella. If you see any pasta sticking up before baking, press it down and spoon a little extra sauce over it.
My noodles stuck together after draining. Two noodles sitting in a colander will glue themselves together while you finish the meat sauce, then tear when you try to separate them. To prevent it, lay the drained noodles flat on a lightly oiled sheet of parchment or a plate, not stacked on top of each other. A quick rinse under cool water also stops the cooking and rinses off surface starch so they stay separate. If they do stick, run them under warm water for a few seconds and gently peel them apart.
What To Serve With Lasagna
When it comes to serving this delicious beef lasagna, consider these tasty side options:
Caesar Salad: A crisp Caesar salad with homemade dressing gives you the sharp, briny contrast that lasagna needs.
Crusty Bread: A small loaf of French bread is ideal for scooping up any sauce left on the plate.
Sautéed Green Beans: Sautéed green beans tossed with garlic add a fresh, slightly crunchy side that balances the creamy texture of the lasagna.
Frequently Asked Questions
A small lasagna bakes at 350°F for 25 to 30 minutes, until the cheese on top is melted and the sides are bubbling. A 5×5-inch dish holds a single serving lasagna and finishes faster than a full-size pan. Let the lasagna rest 15 minutes before slicing so the layers set.
A 5×5-inch baking dish is ideal for two folded lasagna noodles. A 4×6-inch dish also works and gives you a lasagna closer to the original thickness. A 6×6-inch dish makes a thinner lasagna since the same filling spreads across a larger surface. A 6-inch round dish works too if that’s what you have on hand.
I don’t recommend no-boil noodles for this recipe. They need extra liquid to soften during baking, and in a small 5×5-inch dish there isn’t room for the additional moisture without the lasagne overflowing or turning soupy. Stick with regular lasagna noodles boiled to al dente.
Let the lasagna cool completely, then cover it and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 to 15 minutes or microwave individual portions until hot.
Yes. Freeze the lasagna in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge, then let it sit at room temperature for 30 minutes before baking according to the recipe instructions.
Yes. Double all ingredients and bake in a 6×8-inch or 7×7-inch baking dish. Add 5 to 10 minutes to the bake time since the larger dish will take longer to heat through.
Many traditional lasagna recipes include egg to bind the ricotta, but in a small lasagna the filling sets up fine without it. The folded noodles hold the ricotta in place, and a 15-minute rest after baking gives the cheese time to firm up on its own.
One serving of lasagna is roughly 2.5 by 4 inches, or about 1 cup. This mini lasagna recipe makes two servings of that size, or one very generous portion if you’re especially hungry.
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 lasagna for one or any recipe on One Dish Kitchen, please let me know how you liked it by rating the recipe and leaving a comment below.
If you take a picture, 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
- Heat the oven to 350°F (177°C).
- Boil two lasagna noodles according to the package instructions. Once cooked, drain and set them aside.
- Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, for about 2 minutes.
- Stir in the minced garlic and cook for 1 minute, stirring occasionally.
- Add the ground beef to the skillet. Sprinkle with Italian seasoning, salt, and pepper. Cook, breaking up the meat, until no longer pink.
- Stir in 1/2 cup of tomato sauce, reduce the heat to low, and let it simmer for 3 minutes.
- In a small bowl, mix the ricotta with 2 tablespoons of Parmesan cheese. Set aside.
- 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 over the filling to cover it completely.
- Top with the remaining sauce, mozzarella, and Parmesan cheese.
- 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
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.
Haven’t made this yet just a question, what difference would there be to use “no cook” noodles? I’ve used with Instant Pot and think they would work great instead of boiling a pot of water for 2 noodles.
I developed this recipe using cooked lasagna noodles, so that’s what I recommend for best results. No-boil noodles need more liquid to soften properly, and in a small dish like this, adding extra liquid could cause it to overflow or affect the texture.
Will be making the lasagna for 1 tonight. let you know how it turned out. Fingers crossed 🤞.
How fun — enjoy your lasagna night! We hope it turns out perfectly for you. Come back and let us know how it went!
This looks good. what size psn would you suggest if one were to double the recipe?
If doubling the recipe, bake in a 6×8 inch or a 7×7 inch baking dish.