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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
A beefy, saucy single serving lasagna seasoned with Italian herbs, layered with creamy ricotta, and baked until the cheese is bubbling and golden.
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.
Looking for more easy dinner ideas for one? Start here with our 35 favorite single serving dinners.
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
If your mini lasagna isn’t turning out quite right, here is how to fix common issues like watery filling, dried-out noodle edges, or noodles that stick together after draining.
Why is my lasagna watery?
The ricotta or the sauce had too much liquid. If your ricotta looks loose in the container, drain it in a fine mesh strainer for 10 minutes before mixing. If your tomato sauce is thin, simmer it an extra 2 to 3 minutes with the beef to cook off liquid before assembling. Also let the baked lasagna rest the full 15 minutes after it comes out of the oven. Cutting too soon releases steam and liquid that would otherwise absorb back into the noodles and set.
Why did the folded noodle edges come out hard and dry?
Any pasta that pokes up above the sauce dries out in the oven. When you fold the noodles over the filling, tuck the edges down so they stay 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. The cheese and sauce act as a shield that keeps the noodles soft.
Why did my lasagna noodles stick together after draining?
Two noodles sitting in a colander will glue themselves together while you finish the meat sauce. 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.
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. Two folded noodles per person keeps the same layered structure.
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.
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.
Yes. Small curd cottage cheese works as a 1:1 swap for the ricotta. Drain it in a fine mesh strainer for 10 minutes first, because cottage cheese has more liquid than ricotta and will make the lasagna watery if you skip that step. The texture will be slightly grainier than ricotta, but the flavor is mild and blends into the filling well.
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 ½ cup of tomato sauce, reduce the heat to low, and let it simmer for 3 minutes. Set the remaining ¼ cup of sauce aside for assembly.
- 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.
can I use sour cream instead of ricotta cheese?
Sour cream wouldn’t be the best substitute here since ricotta gives the lasagna its structure and creamy texture. If you don’t have ricotta, cottage cheese is a much better option and works very well in this recipe.
Thanks for the instructions for a “mini” lasagna. I am using a glass loaf pan and it will be just enough for two. I used barilla “oven ready” lasagna noodles and homemade meat sauce. Didn’t have ricotta, so I used cottage cheese, mixed with mozz and parm. My mother always used cottage cheese, so it will be okay, but I like ricotta more. Sometimes my budget doesn’t allow for a full on tray of lasagna, but this will provide a great dinner for tomorrow night. All the same ingredients, just adjusted for a smaller dish.
I’m so glad this was helpful for you. A glass loaf pan works well for this, and cottage cheese is a classic option.
do you use the real parm or the green canister? please answer me.
I always use real Parmesan cheese in this recipe and in all of my recipes. The grated cheese in the green canister contains added ingredients that keep it from clumping, and those can also keep it from melting smoothly. Freshly grated Parmesan melts better and gives the dish a richer flavor, so that’s what I recommend.
I recently found this recipe which is a perfect serving for my husband and me. We love the delicious flavor and it’s fast and easy to prepare. Thank you for the meals for one or two.
This was a wonderful tasty dish brimming with flavors. The only tweaks I made was adding fresh spinach leaves as I layered it, and as I didn’t want it swimming in too much sauce, I drained a can of fire-roasted diced tomatoes, and mixed that with a tomato PASTE to give it a bit more richness. And it was wonderful! I love it being a dish for two, as a pan of lasagna is too much when there’s only me. I had enough for not just Sunday dinner, but will finish it up on Monday. I’ll definitely be making this again.
I’m so glad you enjoyed the lasagna! Your additions sound wonderful, and I love how you made it your own.
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.
No boil noodles work fine, even though this recipe isn’t compatible. I used Barilla Oven ready noodles, and they worked well. There are many ways to make lasagna, and this is a great starting point.
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.
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.
I always wanted a dish for one person!
Looking forward to making these for my mom who is recently widowed. My special gift to her. Thank you so much!
I’m a bit confused – do I put sauce first in my pan, then noodles, then another layer of sauce?
Thanks
Sandi
Yes, Sandi. Put a little sauce in the bottom of the pan first. This prevents the lasagna noodles from sticking to the pan.
I just made this and it’s cooling before I refrigerate it until dinner. It smells divine!
I have enough of the original ingredients to make another one as there is 1/2 lb. of meat left over. Can’t wait to serve it tonight.
I’m in love with these recipes! One dish is the way to go for me, and you’re helping me to save so much food. Better to make smaller dishes than hope I’ll actually eat the leftovers. The only thing is I guess I should’ve watched the video for this dish. When I read “tomato sauce” I actually used just plain tomato sauce. It’s baking right now. It all tasted great during assembly, so I’m sure it’ll be fine. Just wishing I had known it was calling for pasta sauce, not plain tomato sauce. Thanks, though, for all these fabulous recipes!!! Has been a game changer!!
My 5×5 baking dish looks tiny when compared to these pics. Are your pics enlarged? I’ve measured my dish multiple times and it’s 5×5. But making this lasagna in my dish did not go well. The dish was too small
Can you send me a picture of the baking dish you are using and the name brand of the dish to joanie@onedishkitchen.com
No, our photos are not enlarged. The 5×5 inch baking dish we use, recommend, and now provide for purchase on our website has a base area of 25 square inches and measures 5-inches x 5-inches and is 1 ¾-inches deep. It holds 22 fluid ounces.
Thanks for the response. I’ve taken pictures and sent an email with the pics.
Just loved it .. so tasty and easy to assemble. Perfect for a single old gal like myself .. !! I could only eat half of it so I’ll reheat the remainder for tomorrow … thanks for posting!!
Haven’t had lasagna in years because I don’t need a freezer full of it. Finally tried this recipe and it is A+ for easy and yummy. Especially since there is enough to get that yummy leftover for one! Thanks much for working it out to perfection.
Terrific recipe.
Very good! Definitely more than one serving, but that only means I don’t have to cook the 2nd night 😁. Learning how to cook after my husband passed, this recipe is easy enough even for me. Thanks!!!!
I always add an egg to ricotta cheese when making lasagna so I wondered how this would be without the egg
Thank you
Hi Judy, when I make a large lasagna I often add an egg to the ricotta too. Since this is a much smaller lasagna, adding the egg makes the filling too watery so we’ve chosen to leave it out. You won’t miss it at all.
Love this recipe. Most of your recipes I can adjust for 2.
I am a Nurse and when Covid first lurked it’s ugly head, my husband went to our daughters as we weren’t sure what to expect. My husband is vulnerable.
I spent 6 months by myself and your recipes sustained me. I love to cook and you helped me find a wonderful way to cook great food just for me
Thank you so much, Jane. I’m so happy to know our recipes have been helpful.
I just can’t wait to make this and I love your recipes for one,my husband passed in September and cooking has been a bit of a struggle for me since his passing. Thank you so much for all your delicious recipes.
I’m so sorry for your loss, Michele and hope our recipes will be helpful to you.
I have not made this yet, but am so grateful to have found this site and subscribe. My husband also passed away (in Sept 2021) and as someone who enjoys cooking I have been struggling to cook for one. Thank you One Dish Kitchen! I look forward to more recipes like this.
I love this recipe. I love lasagna but hate the time for building each layer in the old fashion recipes. This will go into the dinner rotation. You may have put Stouffer’s lasagna out of business. 🙂
Thank for a great recipe.
Delicious!
I used a loaf sized pan and added an extra layer.
I went totally lazy and used, no bake lasagna noodles (sized perfectly for the loaf pan), pre made jarred sauce, and pre made meatballs.
It made a good four servings… perfect for me and my husband with leftovers… which I think we might be fighting over today!
Thank you for the recipe! I’m always looking for small batches!
I’m so happy you both enjoyed the lasagna. Thank you so much for your feedback.
Joanie can this be made in a round 5 inch pyrex baking dish?
A 5-inch round would be about 20% smaller than the 5×5-inch square dish so it may not be large enough to hold everything. A 6-inch round would be better.
Had this tonight, and it tasted good. I used mild Italian sausage instead of the ground meat. Plus I had to use fried onions because I did not have a fresh onion. I do need to learn to cook with dried onions so not to use to much, but that’s my “problem.” 🤓
I’m so glad you enjoyed the lasagna. Thank you for your feedback.
These look cute, but it seems like a lot of work. Why not just bake one big size lasagna, bake it and cut it into individual portions and freeze for later. Just thaw it and reheat.
You could absolutely do that. This recipe is for those who don’t want to deal with too many leftovers.
Glad to have a single serving recipe for one of my favorites. But 8 oz. of meat sounds like a lot (excessive?) for one serving. Considering this entree’s contribution to my daily nutritional needs, I’d cut that to 3 – 5 oz. since cheeses add protein too.
I would like to make 4 of these single servings and freeze before baking. What temp and how long should all four at once bake from frozen? Or should I thaw first? Thank you for sharing this recipe.
Hi Dana, I have not baked four mini lasagnas at the same time. I would definitely recommend thawing them first before reheating. Are these going to be cooked and then frozen. If so you just want to heat them and melt the cheese so I would suggest heating them in a 350F oven for at least 25 minutes and keep an eye on them so they don’t overbake.
AWESOME and so easy even my husband can do it.
Very tasty and a nice light salad just made it perfect.
Thanks for your wonderful recipes
Jane
This is a perfect idea due to what’s going on in our world right now. I work for a small company and there is a few of us still required to go into work during the Covid 19 pandemic. Our company is providing lunch everyday but with a little extra prep time this allows us to have our own individual lasagna loafs and not touch anyone else’s food. Thank you for the recipe.
I would like to make this recipe for 2. Would an 8×8 pan work if I double it?
Yes, it should work just fine.
Enjoy!
I’am looking forward to finding recipes meant for 1.
I think this is just great !! Perfect for passing on too Senior indepedant housing can’t wait to see more!!!
Thank you so much, Janet.
Great tasting little lasagna. It actually fed my husband too. Most the time he is on a special diet due to health reasons so that’s why your site is a blessing. I fix his meals and then I can treat myself if I don’t want what he is eating. Him being an alfredo pasta person I was shocked he like it that well, but he enjoyed this one. Thanks for making recipes for one and maybe even two.
I’m so happy you both enjoyed the lasagna, Linda. Thank you so much for letting me know!
Looking at recipe I would make it into layers with sauce, meat, cheese and another layer of noodle topped with another layer of meat sauce and cheese.
I made this lasagna last night and it was wonderful. It will definitely go into our dinner rotation along with other recipes of yours I have tried. Your recipes are a saving grace for me because our family recipes are all geared toward a large family….6 children, my husband and me. Now that everyone is grown and gone I was having a hard time cooking for two until I found your blog. Thank you….thank you….thank you!
MK
I love how comforting this recipe is! I’ll be making it again and again!
wow amazing recipe i love this also
I love this recipe, thank you!
This looks so cute! I love the idea of making one serving so helpful
That is one adorable tiny lasagna! Love the idea of being able to make just one, or it would be fun to make multiples for a dinner party.