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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. It’s the perfect solution when you’re craving comfort food without the leftovers.
If you love lasagna, be sure to explore our collection of single serving and small batch recipes. From hearty Lasagna Soup and easy-to-make Lasagna Rollups to a versatile Sheet Pan Lasagna, Zucchini Lasagna, and Vegetable Lasagna, each dish delivers the classic flavors you love in portions perfect for one or two. These recipes, including this small lasagna, make it simple to enjoy a comforting meal without leftovers!
Why You’ll Love This Recipe
- Lasagna for Two: This mini beef lasagna is just the right size for one or two servings, eliminating excess leftovers.
- Quick to Make: With a short baking time, it’s a great option for weeknight dinners.
- Customizable: Easily adapt this recipe with your favorite ingredients to suit your preferences.
- Classic Flavor: Delivers all the rich, comforting taste of traditional lasagna in a smaller, approachable size.
- Ideal for Small Gatherings: Perfect for date nights or a simple dinner, offering a homemade touch without extra effort.
This mini lasagna recipe takes everything you love about traditional lasagna—layers of tender noodles, rich meat sauce, creamy ricotta, and gooey cheese—and scales it down to a manageable size. Using a 5×5-inch baking dish, this recipe is tailored for one or two servings, making it ideal for smaller households or those who don’t want leftovers. It’s the perfect way to enjoy all the comforting flavors of lasagna without the hassle of a large pan.
RELATED: Single Serving Comfort Food Recipes
Ingredients
If you have any ingredients leftover from this small lasagna recipe, check out our Leftover Ingredients Recipe Finder.
- Lasagna noodles: The foundation of your mini lasagna. For gluten-free options, many brands offer gluten-free lasagna noodles. The size of your baking dish determines the number of layers you can create. In a 5×5-inch dish (as shown), you’ll typically get one layer of filling between the noodles. Break the noodles in half for a second layer if desired.
- Olive oil: Used for sautéing onions and garlic, it adds subtle richness. Substitute with avocado, canola, vegetable oil, or butter if preferred.
- Onions: Adds sweetness and depth to the sauce. Yellow or white onions are typical, but shallots or green onions can also be used for different flavor profiles.
- Garlic: Fresh minced garlic is ideal for its aromatic flavor. In a pinch, use 1/8 teaspoon of garlic powder instead.
- Ground beef: Provides hearty protein and texture. Swap it with ground turkey, chicken, or plant-based alternatives like cooked lentils or textured vegetable protein (TVP). Leftover ground beef? Try it in Cheeseburger Soup, Baked Ziti or Stuffed Peppers.
- Italian seasoning, salt, and pepper: Essential spices that add flavor to the dish.
- Tomato or Marinara sauce: The flavorful base that keeps the lasagna moist. Use your favorite store-bought brand or try our small batch tomato sauce recipe.
- Mozzarella cheese: Creates that gooey, melty layer everyone loves. An Italian cheese blend or provolone can work as substitutes.
- Ricotta cheese: Adds creaminess to the layers. Cottage cheese or soft tofu can replace ricotta for a lighter option. Use leftover ricotta in Ricotta cookies or Spinach Manicotti.
- Parmesan cheese: Adds salty, nutty flavor for depth. Grana Padano or Pecorino Romano are excellent alternatives if Parmesan isn’t available.
Recipe Variations
- Vegetarian Lasagna: Swap the ground beef for a mix of finely chopped spinach, mushrooms, and zucchini. Combine the vegetables with ricotta cheese for a hearty, flavorful vegetarian option.
- Spicy Sausage Lasagna: Instead of regular ground beef, use spicy Italian sausage for a bolder flavor profile. Complement the spice with a robust marinara sauce.
- Vegan Lasagna: Make it plant-based by using vegan cheese and meat substitutes like lentils or textured vegetable protein (TVP). This variation offers all the comforting flavors without any animal products.
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, 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.
Serving Suggestions
Serve this mini 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.
Cottage cheese or mascarpone can be used as a substitute for ricotta.
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.
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.