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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.