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Enjoy a tasty Mini Lasagna, ideal for one or two servings. This small lasagna, packed with classic flavors, cooks in only 30 minutes. It’s made with just 2 lasagna noodles in a small baking dish, perfect for those times when you want the richness of traditional lasagna without making a large batch. This recipe is a great solution for satisfying lasagna cravings without the leftovers.
If you’re a fan of lasagna, don’t miss our variety of single serving and small batch options: Lasagna Soup, Lasagna Rollups, Sheet Pan Lasagna, Zucchini Lasagna, and Vegetable Lasagna. Each recipe is perfectly portioned, ideal for one or two people to enjoy!
Why You’ll Love This Lasagna Recipe
- Perfectly Portioned: This Mini Beef Lasagna is designed to serve one or two people, so there’s no worry about having too many leftovers.
- Quick and Easy: With a total baking time of just 30 minutes, this lasagna can be on your table in no time, making it perfect for busy weeknights.
- Versatile: Offering various substitutions and alternatives, this recipe can be tailored to suit different tastes and dietary needs.
- Classic Taste: Even with its reduced size, this lasagna doesn’t compromise on flavor, delivering all the beloved tastes of a traditional lasagna.
- Great for Special Occasions: Its elegant presentation and delicious taste make it an impressive meal for date nights or intimate gatherings without excessive preparation.
What Is Lasagna?
Lasagna is a beloved Italian dish, layering pasta, meat, cheese, and sauce, then baked until golden.
For our small lasagna recipe, we shrink the classic into a smaller serving size, using fewer noodles and a 5×5 inch baking dish. This recipe offers all the traditional flavors in a portion perfect for one or two, ensuring a satisfying meal without excess leftovers.
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Ingredients
- Lasagna noodles: The structural base of your mini lasagna. If you need a gluten-free option, many brands offer gluten-free lasagna noodles. The size of your baking dish will determine how many layers you are able to add. In the pictures shown, I’m using a 5×5-inch baking dish and I can get one layer of filling between the noodles. You can also break the lasagna noodles in half to create a second layer for the lasagna.
- Olive oil: Used for sautéing the onions and garlic, it adds a subtle richness. Substitute with other cooking oils like avocado, canola or vegetable oil, or even 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: Infuses the dish with aromatic flavor. Fresh minced garlic is ideal, but 1/8 teaspoon of garlic powder works in a pinch.
- Ground beef: Provides protein and meaty texture. Ground turkey, chicken, or plant-based meat substitutes like cooked lentils or textured vegetable protein (TVP) can be used as well. If you’ve got extra ground beef, consider using it in Baked Ziti or Stuffed Peppers.
- Italian seasoning, salt, and pepper: Spices are necessary and add an incredible amount of flavor. Although we recommend using the amounts shown in this recipe, feel free to add additional amounts if you feel it necessary.
- Tomato or Marinara sauce: Acts as the base of the lasagna, providing moisture and rich tomato flavor. Use your favorite brand or use our small batch tomato sauce recipe.
- Mozzarella cheese: Melts beautifully, creating that gooey, cheesy layer. A shredded Italian cheese blend or even provolone can be used instead.
- Ricotta cheese: Delivers creaminess to the layers. Cottage cheese or soft tofu can be a good substitute, especially if you desire a lower-fat option. If you’ve got leftover ricotta, consider using it in a small batch of Ricotta cookies or Spinach Manicotti.
- Parmesan cheese: Offers a salty, nutty flavor that adds complexity. Grana Padano or Pecorino Romano can be used as a substitute if Parmesan is not available.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Vegetarian Lasagna: Replace the ground beef with a mixture of finely chopped spinach, mushrooms, and zucchini. Combine these vegetables with ricotta cheese for a rich and wholesome vegetarian filling.
- 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: Utilize vegan cheese substitutes and plant-based meat alternatives like lentils or textured vegetable protein (TVP) to create a fully vegan version of this comforting dish.
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 two lasagna noodles as per the instructions on their package. Once cooked, drain them and set them aside.
- In a small skillet, cook the ground meat with chopped onions, minced garlic, and seasonings. Stir in the tomato sauce and let it simmer.
- Layer the lasagna by lining a small baking pan or oven-safe dish with the noodles as shown in the pictures. Top with the meat mixture, sauce, and cheeses.
- Gently fold the noodles over the top of the meat layer.
- Finish by topping it with more sauce, a layer of Mozzarella cheese, and a sprinkle of Parmesan cheese. Bake in the oven for 30 minutes.
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Expert Tips
- Size Matters: Using a 5×5 inch baking dish creates the perfect mini lasagna with two noodles. If your cooking vessel is deeper or longer, you might be able to add another lasagna noodle. However, be cautious not to use a dish that is much larger than the one suggested, as it could result in a dryer lasagna.
- Baking Time: Monitor your lasagna as it bakes, especially if you are adapting the dish size or number of layers. Oven temperatures can vary, and slight adjustments in baking time might be needed to achieve that golden, bubbly perfection.
- Let It Rest: After removing the lasagna from the oven, give it a few minutes to rest before slicing. This allows the layers to settle and the flavors to meld, making for a cleaner, more flavorful cut. Patience pays off with a more satisfying serving experience!
Serving Suggestions
Serving this Mini Beef Lasagna is a joy! Here’s how you can make it even more special:
- Side Salad: A simple Caesar salad with homemade dressing complements the dish beautifully.
- Crusty Bread: French bread is perfect for soaking up any leftover sauce on your plate.
- Sautéed Vegetables: Add some fresh sautéed green beans for a well-rounded meal.
Storing Leftover Lasagna
Storing Leftovers: Place any leftover lasagna in an airtight container and refrigerate for up to 4 days, keeping it fresh and tasty.
Reheating Instructions:
- Oven Method: Preheat your oven to 350° F. Cover the lasagna loosely with foil and warm it in the oven for about 15 to 20 minutes, or until heated through.
- Microwave Method: If you’re in a hurry, you can reheat the lasagna in the microwave. Just place it in a microwave-safe dish and warm for about 1 minute, or until it reaches your desired temperature.
These methods ensure that your lasagna remains moist and delicious even after being stored. Enjoy your leftovers as much as the fresh dish!
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Frequently Asked Questions
For this mini lasagna recipe, we recommend using a 5×5-inch baking dish, giving you a base area of 25 square inches for the perfect lasagna thickness.
Other alternative baking dishes that can be used include:
A 4×6-inch dish for a similar thickness.
A 6×6-inch dish, though keep in mind this will yield a thinner lasagna.
A 6-inch round dish, offering a different shape but still working well.
These baking dishes and more can be found on our Store page, making it easy for you to select the right one for your kitchen.
Yes. Store the lasagna in an airtight container in the freezer for up to 3 months.
Thaw the lasagna in the refrigerator overnight. When you are ready to enjoy it, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30 minutes before baking. Bake as directed in the recipe.
Absolutely, replace the beef with a mixture of sautéed vegetables.
Yes, assemble and refrigerate, then bake when ready.
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:
Nutritional Insight: Mini Beef Lasagna Servings
When it comes to nutritional value, understanding the breakdown is essential, especially for those keeping track of their daily intake.
The nutrition details provided in the recipe box below are an approximation, determined by an online nutrition calculator. These figures can serve as a helpful guide but may vary based on specific brands or preparation methods used.
Our mini beef lasagna recipe calls for 8 ounces of ground beef and is ideally crafted to yield 2 satisfying servings. Whether you’re enjoying this dish solo or sharing it with a loved one, this compact yet flavorful meal strikes the perfect balance. Feel free to adjust portions as needed to align with your dietary goals or preferences.
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
Equipment
Ingredients
- 2 lasagna noodles
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 garlic clove minced
- 8 ounces ground beef , or ground turkey
- 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 oven to 350 degrees F (177 degrees C).
- Cook the lasagna noodles according to package directions. Drain and set aside.
- Heat the oil in a medium-sized skillet over a medium heat. Add in the onions and cook for 2 minutes, stirring occasionally.
- Add in the minced garlic and cook, stirring occasionally for a minute more.
- Add the ground beef to the pan and sprinkle the Italian seasoning, salt, and pepper over the meat. Cook and stir the ground beef until meat is no longer pink.
- Stir in 1/2 cup of tomato sauce, reduce the heat to low and simmer for 3 minutes.
- Meanwhile, stir the ricotta and 2 tablespoons of the Parmesan cheese together in a small bowl. Set the bowl aside.
To Assemble The Lasagna
- Spread 3 tablespoons of the sauce into the bottom of a lightly greased small baking dish. Line the bottom of the baking dish with noodles.
- Top the noodles with the meat sauce, followed by the Ricotta mixture, and 1/2 of the shredded Mozzarella.
- Fold the noodles over the meat mixture to cover.
- Top with the remaining sauce, Mozzarella cheese, and Parmesan cheese.
- Place the baking dish on a large baking sheet (to catch any spillage) and place in the oven to bake for 30 minutes or until cheese on top has melted.
Video
Notes
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- Size Matters: Using a 5×5 inch baking dish creates the perfect mini lasagna with two noodles. If your cooking vessel is deeper or longer, you might be able to add another lasagna noodle. However, be cautious not to use a dish that is much larger than the one suggested, as it could result in a dryer lasagna.
-
- Baking Time: Monitor your lasagna as it bakes, especially if you are adapting the dish size or number of layers. Oven temperatures can vary, and slight adjustments in baking time might be needed to achieve that golden, bubbly perfection.
-
- Let It Rest: After removing the lasagna from the oven, give it a few minutes to rest before slicing. This allows the layers to settle and the flavors to meld, making for a cleaner, more flavorful cut. Patience pays off with a more satisfying serving experience!
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.