Petite Lasagna for 2 or 3
Perfectly portioned for an intimate dinner, this Petite Lasagna for 2 or 3 delivers all the classic comfort of a hearty Italian dish in a smaller, oven-friendly format. Layers of tender lasagna noodles are nestled between a rich and savory meat sauce—made with your choice of ground beef or Italian sausage—and a creamy ricotta mixture seasoned with Italian herbs. Topped with melted mozzarella and a sprinkle of Parmesan, this compact baked lasagna is ideal for cozy weeknights or a romantic date night at home. Quick to assemble and baked to golden, bubbly perfection, this mini lasagna is proof that great things come in small packages.
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Recipe Information
Ingredients
- 0.5 pound Ground beef or Italian sausage
- 0.5 unit Small onion, finely chopped
- 1 clove Garlic, minced
- 1.5 cups Marinara sauce
- 0.75 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 unit Egg
- 1 teaspoon Dried Italian seasoning
- 4 sheets Lasagna noodles
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet over medium heat, cook the ground beef or Italian sausage with the chopped onion until the meat is browned and the onion is softened. Add the minced garlic and cook for another minute. Drain any excess grease, then stir in the marinara sauce. Remove from heat and set aside.
In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, Italian seasoning, salt, and black pepper. Mix well until smooth.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set on a clean surface to cool slightly.
Lightly grease a small baking dish (approximately 8x5 inches or similar). Spread a thin layer of the meat sauce on the bottom of the dish.
Cut the lasagna noodles to fit the dish if necessary. Lay one or two noodles (depending on size) over the sauce to create the first layer.
Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and a sprinkle of shredded mozzarella. Repeat the layers: noodles, ricotta mixture, meat sauce, and mozzarella.
For the final layer, lay down noodles, the remaining meat sauce, and top generously with mozzarella and a light sprinkle of Parmesan cheese.
Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake for 25 minutes covered.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 784 mg | 60% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
