Simple Lasagna for Two: Easy Recipe

Lasagna is a great dish is for a big group or for a family meal, but it's way too much effort for just two people. America's Test Kitchen figured out how to simplify the prep and reduced the servings.

Lasagna for TwoPhoto byAmerica's Test Kitchen

A large pan of lasagna is great if you feeding a big group or want left overs. By the way lasagna does freeze well. But if you are in the mood for lasagna, but not too much of it, there’s definitely a way to make a smaller version for just two people.

A loaf pan worked perfectly. It made two nice-sized pieces and fitting those no-boil lasagna noodles that are super easy.

Ingredients you will need:

For the SAUCE

• 1 tablespoon olive oil
• 1 small onion, chopped fine
• Salt and pepper
• 2 garlic cloves, minced
• 8 ounces meatloaf mix
• 1 (14.5-ounce) can diced tomatoes, drained, with 1/4 cup juice reserved
• 1 (8-ounce) can tomato sauce

For the FILLING, NOODLES, AND CHEESE

• 4 ounces whole-milk or part-skim ricotta cheese
• 1 ounce Parmesan cheese, grated (1/2 cup), plus 2 tablespoons
• 3 tablespoons chopped fresh basil
• 1 large egg, lightly beaten⅛ teaspoon salt⅛ teaspoon pepper
• 4 no-boil lasagna noodles
• 4 ounces whole-milk mozzarella cheese, shredded (1 cup)

RECIPE NOTES: If your store doesn't have meatloaf mix, you can use a mix of equal parts 85% lean ground beef and ground pork instead. Just make sure to spray the inside of the foil with some vegetable oil to keep it from sticking.

How to make lasagna for two:

Move the oven rack to the center and preheat the oven to 400 degrees.

For the sauce: In a large saucepan, warm up some oil over medium heat until it starts to shimmer. Toss in the onion along with 1/8 teaspoon of salt and sauté until it softens, which should take about 3 to 5 minutes. Then, add the garlic and cook it for around 30 seconds until it smells amazing. Next, add the meatloaf mix and cook it, breaking the meat into smaller bits, until it’s no longer pink, which should take about 4 minutes.

Mix in the tomatoes, the juice you set aside, and the tomato sauce. Let it cook for around 2 minutes until it thickens a bit (you want the sauce to be about 3 cups). Add salt and pepper to your liking.

For the filling, noodles, and cheese: Mix together ricotta, 1/2 cup of Parmesan, basil, egg, salt, and pepper in a bowl. Start by spreading 1/2 cup of sauce on the bottom of an 8 1/2 by 4 1/2-inch loaf pan. Place 1 noodle on top, then spread one-third of the ricotta mixture over it. Add 1/4 cup of mozzarella and pour on 1/2 cup of sauce. Do this two more times, starting with a noodle and finishing with sauce. Finally, add the last noodle, pour on the remaining 1 cup of sauce, sprinkle with the last 1/4 cup of mozzarella, and top it off with the remaining 2 tablespoons of Parmesan.

Wrap the pan snugly with foil that’s been sprayed with some vegetable oil, then pop it in the oven until you see it bubbling around the edges, which should take about 25 to 30 minutes. Take off the foil and let it bake a bit longer until it’s nice and brown, around 10 minutes. Let it cool on a wire rack for 20 minutes before serving.

This recipe was created by America's Test Kitchen.