Lasagna for Two Recipe

Introduction

This lasagna for two is a perfect cozy meal that doesn’t sacrifice flavor or satisfaction. Made in a small loaf pan, it layers rich ricotta, savory chicken sausage, and gooey mozzarella for a hearty dinner without the leftovers.

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• ¼ cup shredded Parmesan cheese
• ½ tsp. garlic powder
• ¼ tsp. salt
• A pinch of black pepper
• ½ tsp. Italian seasoning
• 1½ cups marinara sauce (two 8 oz. cans)
• 4 uncooked regular lasagna noodles*
• 2 cooked chicken sausage links (3 oz. each), finely chopped**
• ½ cup shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400°F. Brush or spray a 4×8-inch loaf pan with cooking oil.
2. Step 2: In a small bowl, whisk the egg. Stir in the ricotta, Parmesan, garlic powder, salt, and pepper. Set aside.
3. Step 3: Stir the Italian seasoning into the marinara sauce. Spoon one-fifth of the sauce (a little less than 1/3 cup) into the loaf pan and spread it evenly.
4. Step 4: Place one uncooked noodle on top of the sauce, breaking it if needed to fit the pan. Spoon another fifth of the sauce over the noodle and spread it out. Add one third of the ricotta mixture and spread evenly.
5. Step 5: Add the second noodle and spread one third of the ricotta mixture over it. Scatter half of the chopped sausage, then top with another fifth of the sauce, spreading or shaking the pan to distribute.
6. Step 6: Add the third noodle, then spread the remaining ricotta mixture over it. Top with the remaining sausage and one fifth of the sauce.
7. Step 7: Add the fourth noodle and cover it with the remaining sauce.
8. Step 8: Place the loaf pan on a baking sheet to catch any spills. Cover tightly with two layers of aluminum foil. Bake for 30 minutes.
9. Step 9: Remove from oven and take off the foil. It’s normal if the sauce isn’t bubbling strongly. If the top noodle isn’t fully submerged, gently press it down with a spatula.
10. Step 10: Sprinkle the shredded mozzarella cheese on top, return the lasagna uncovered to the oven, and bake for 15–20 minutes until the sauce bubbles and cheese melts. For a browned top, broil briefly at the end if desired.
11. Step 11: Remove from oven and let rest uncovered for 15 minutes.
12. Step 12: Run a knife around the edge of the pan to loosen the lasagna. Slice and serve warm.

Tips & Variations

• Use no-boil noodles if you prefer a quicker prep, adjusting sauce quantity to keep noodles moist.
• Swap chicken sausage with Italian sausage or a vegetarian alternative for different flavors.
• For extra richness, add a layer of sautéed spinach or chopped mushrooms before the ricotta layer.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked lasagna noodles instead of uncooked?

Yes, pre-cooked or no-boil noodles will work well and can save time. Just make sure your sauce is a little thinner to ensure they stay moist while baking.

How do I know when the lasagna is fully cooked?

The lasagna is done when the sauce is bubbling around the edges and the cheese on top is melted and slightly golden. If the noodles seem firm, bake a few minutes longer covered with foil.

Lasagna for Two Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This comforting Lasagna for Two recipe features layers of creamy ricotta, savory chicken sausage, and rich marinara sauce built in a loaf pan for a quick and perfect small-batch lasagna. It’s an easy baked pasta dish that delivers classic Italian flavors in a convenient size ideal for couples or solo servings.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 1 large egg
• 1 cup ricotta cheese
• ¼ cup shredded Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of black pepper

Sauce and Seasoning

• 1½ cups marinara sauce (two 8 oz. cans)
• ½ tsp Italian seasoning

Other

• 4 uncooked regular lasagna noodles
• 2 cooked chicken sausage links (3 oz. each), finely chopped
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 400°F. Lightly brush or spray a 4×8-inch loaf pan with cooking oil to prevent sticking.
2. Make Ricotta Mixture: In a small bowl, whisk the egg. Add ricotta, Parmesan, garlic powder, salt, and pepper; stir until well combined. Set aside.
3. Season Sauce: Stir the Italian seasoning into the marinara sauce thoroughly. Spoon one-fifth of the sauce (just under 1/3 cup) into the bottom of the loaf pan and spread it evenly.
4. Layer First Noodle and Ricotta: Place one uncooked lasagna noodle on top of the sauce, breaking it as needed to fit. Spoon another fifth of sauce on the noodle and spread. Add one third of the ricotta mixture evenly over the sauce.
5. Second Noodle and Sausage Layer: Add the second noodle, spread one third of the ricotta mixture on top, then sprinkle half of the chopped sausage evenly. Top with another fifth of sauce and spread out evenly.
6. Third Noodle and Remaining Ricotta: Place the third noodle and spread the remaining ricotta mixture on top. Scatter the remaining sausage pieces evenly and add another fifth of the sauce.
7. Top with Fourth Noodle and Sauce: Add the final noodle on top and cover it with the remaining fifth of the sauce.
8. Bake Covered: Place the loaf pan on a baking sheet to catch any overflow. Cover tightly with two layers of aluminum foil and bake for 30 minutes.
9. Remove Foil and Adjust Noodle: Carefully remove from oven and take off the foil. The sauce might not be bubbling strongly yet. If the top noodle is not fully submerged, press it down gently with a spatula.
10. Add Mozzarella and Continue Baking: Sprinkle shredded mozzarella evenly on top. Return the lasagna uncovered to the oven and bake for an additional 15-20 minutes until the sauce bubbles and the cheese melts. For browned cheese, broil briefly if desired.
11. Rest: Remove lasagna and let it rest uncovered for 15 minutes to set.
12. Serve: Run a knife around the edges to loosen the lasagna from the pan, slice, and serve warm.

Notes

• Use cooked chicken sausage links that are finely chopped for even distribution.
• If the top noodle doesn’t fit perfectly, break it gently to fit inside the loaf pan.
• Placing the loaf pan on a baking sheet helps catch any boiling over sauce for easier cleanup.
• Resting the lasagna before serving helps it set, making slicing easier.
• You can broil at the end for a nicely browned cheese top, but watch closely to avoid burning.
• Regular lasagna noodles are used uncooked; they will cook thoroughly in the oven with the sauce.

Keywords: lasagna for two, easy lasagna, small batch lasagna, chicken sausage lasagna, baked pasta, simple Italian recipe