Smaller Lasagna for Two
Perfectly portioned for an intimate evening, this "Smaller Lasagna for Two" recipe is a scaled-down twist on the classic Italian favorite, making it ideal for cozy dinners or a date night at home. Layered with tender lasagna noodles, a rich and savory ground beef sauce infused with garlic, oregano, and basil, and a creamy ricotta and Parmesan filling, this dish strikes the perfect balance between hearty and indulgent. Topped with bubbly, golden mozzarella cheese, it’s baked to perfection in just 40 minutes. Designed to fit a small baking dish, this lasagna is quick to prep, easy to assemble, and ensures minimal leftovers—making it as efficient as it is delicious. Serve it with a sprinkle of fresh parsley for a bright, aromatic finish. Whether you're craving comfort or convenience, this recipe is your go-to for homemade lasagna tailored to two.
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Recipe Information
Ingredients
- 4 sheets Lasagna noodles
- 0.25 pounds Ground beef
- 1 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1.5 cups Crushed tomatoes
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Dried basil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Ricotta cheese
- 1 large Egg
- 0.25 cups Grated Parmesan cheese
- 0.75 cups Shredded mozzarella cheese
- 1 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain them and set aside on parchment paper to prevent sticking.
In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer on low for 10 minutes while you prepare the other ingredients.
In a small mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until creamy.
In a small loaf pan or a baking dish sized for two servings (approximately 5x7 inches), spread a thin layer of the meat sauce to coat the bottom.
Place one lasagna noodle over the sauce. Spread one-third of the ricotta mixture over the noodle, followed by one-third of the shredded mozzarella, and then a layer of meat sauce.
Repeat the layering process (noodle, ricotta, mozzarella, meat sauce) two more times, finishing with a layer of meat sauce on top.
Sprinkle the remaining shredded mozzarella on top as the final layer of cheese.
Cover the dish with aluminum foil (making sure the foil does not touch the cheese). Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 19.0 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1490 mg | 115% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1656 mg | 35% | |
*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.
