Petite Lasagna for 2 or 3

Total Time
Prep 20 mins
Cook 30 mins

When I came upon this recipe I was very happy. I always have leftover lasagna and most of it would get thrown out. Not anymore!! With only three in this family this is perfect for us.

Ingredients Nutrition


  1. Heat oven to 350ºF.
  2. Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
  3. Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
  4. In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
  5. Cut 1 of the lasagna noodles in half lengthwise.
  6. Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
  7. Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
  8. Repeat layers, starting with noodles and ending with mozzarella cheese.
  9. Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.
Most Helpful

This was delicious! I used my toaster oven pan instead of the recommended dish. The only changes made to the recipe was using the sausage instead of beef, and I used 8 noodles (2 1/2 lengthwise for 3 layers) because of the shape of my pan. On top of the last layer of noodles was a little sauce and mozzarella, so 3 layers instead of 2. I cooked it for 35 minutes, which was just enough.

Lena S. September 26, 2013

I made this recipe as written and I think it was very good but I would change one thing. I don't think it has enough ricotta in it. I had trouble spreading 3/4 cup of ricotta between two layers. I will probably make it again and double the ricotta. I trimmed the noodles to fit my loaf pan. I love the size of it and it was very flavorful.

RyansJMUmom March 21, 2011

My husband raved about this recipe! So glad to find a "small" version. I used lean ground turkey, low sugar spaghetti sauce (about 1 1/2 cups) w/ added oregano & basil. I tried the "perfect pasta w/ no waiting/watching" for whole wheat lasagna noodles & it took 10 min for al dente! I also used fat free cottage cheese since I had no ricotta; about 1/2 cup w/ about 3 tbsp parmesan to thicken it up. The loaf pan worked great; next time I'll trim the noodle ends to fit the pan. Thank u so much for sharing!!!

LUVMY2BOYS October 07, 2009