Lasagna for Two Recipe
Introduction
This cozy lasagna for two is perfect when you want a comforting meal without leftovers. It layers tender noodles with a savory ricotta mixture, chicken sausage, and rich marinara sauce for a classic Italian experience in a smaller portion.
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
- Step 1: Preheat the oven to 400°F. Brush or spray a 4×8-inch loaf pan with cooking oil.
- Step 2: In a small bowl, whisk the egg. Stir in the ricotta, Parmesan, garlic powder, salt, and pepper. Set aside.
- 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.
- Step 4: Top the sauce with 1 uncooked noodle, breaking it if needed to fit. Spoon another fifth of the sauce over the noodle and spread it out. Add one third of the ricotta mixture and spread it evenly.
- Step 5: Place the second noodle on top. Spread one third of the ricotta mixture over it, then add half of the chopped sausage evenly. Top with another fifth of the sauce and spread to cover.
- Step 6: Add the third noodle, then spread the remaining ricotta mixture, the remaining sausage, and another fifth of the sauce over it.
- Step 7: Add the fourth noodle and top with the remaining sauce.
- Step 8: Place the loaf pan on a baking sheet to catch any spills. Cover tightly with two layers of aluminum foil and bake for 30 minutes.
- Step 9: Remove the foil carefully. If the top noodle isn’t fully submerged, press it down gently with a spatula.
- Step 10: Sprinkle the mozzarella cheese over the top. Return the lasagna uncovered to the oven and bake for 15-20 minutes until the sauce is bubbling and cheese is melted. Optionally, broil briefly for a browned top.
- Step 11: Remove from the oven and let rest uncovered for 15 minutes.
- Step 12: Run a knife around the edges to loosen the lasagna, then slice and serve.
Tips & Variations
- Use fresh herbs like basil or oregano instead of Italian seasoning for a fresher flavor.
- Swap chicken sausage for ground beef or turkey for a different protein option.
- If you prefer, boil noodles before assembling to ensure softness, though uncooked noodles work fine when baked longer with covered foil.
- Add a layer of sautéed vegetables like spinach or mushrooms for extra nutrition.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the microwave or oven until warmed through. This lasagna also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use no-boil noodles instead of regular lasagna noodles?
Yes, no-boil noodles work well in this recipe and can save you a step. Just be sure to cover the pan tightly so the noodles absorb enough moisture during baking.
What can I substitute for chicken sausage?
You can use ground beef, turkey, Italian sausage, or even a vegetarian sausage alternative depending on your preference. Just cook it beforehand and chop or crumble it similarly.
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Lasagna for Two Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
Description
This Lasagna for Two recipe offers a perfectly portioned, delicious Italian classic made with layers of ricotta, Parmesan, mozzarella, marinara sauce, chicken sausage, and uncooked noodles baked in a loaf pan. It’s easy to assemble and bakes to bubbly cheesy perfection in under an hour, ideal for a cozy dinner for two.
Ingredients
Scale
Cheese Mixture
- 1 large egg
- 1 cup ricotta cheese
- ¼ cup shredded Parmesan cheese
- ½ tsp garlic powder
- ¼ tsp salt
- A pinch of black pepper
Sauce & Seasoning
- 1 and ½ 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
- Cooking oil for greasing loaf pan
Instructions
- Prepare Pan and Oven: Preheat the oven to 400°F. Lightly brush or spray a 4×8-inch loaf pan with cooking oil to prevent sticking.
- Mix Cheese Filling: In a small bowl, whisk the egg. Add ricotta, Parmesan, garlic powder, salt, and black pepper; stir until combined. Set aside.
- Season Sauce: Stir Italian seasoning into the marinara sauce. Spread one-fifth of the sauce (about 1/3 cup) evenly in the bottom of the prepared loaf pan.
- Layer First Noodle and Cheese: Place one uncooked lasagna noodle on top of the sauce, breaking it if needed to fit the pan. Spread another fifth of the sauce over the noodle, then add one-third of the ricotta mixture and spread evenly.
- Layer Second Noodle and Sausage: Add the second noodle on top of the ricotta mixture. Spread one-third of the ricotta mixture over the noodle, then scatter half of the chopped chicken sausage evenly. Top with another fifth of the sauce and spread.
- Layer Third Noodle and Remaining Cheese and Sausage: Add the third noodle layer. Top with the remaining ricotta cheese mixture, the remaining sausage, and another fifth of the sauce.
- Final Noodle and Sauce Layer: Place the fourth noodle on top and cover with the remaining sauce.
- 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.
- Remove Foil and Adjust: Remove foil; the sauce might not be bubbling yet. Press the top noodle gently to submerge it in the sauce if needed.
- Add Mozzarella and Continue Baking: Sprinkle the shredded mozzarella on top. Return pan uncovered to the oven and bake 15-20 minutes until the sauce bubbles and cheese melts. Optional: broil briefly for browned cheese.
- Rest: Remove from oven and let the lasagna rest uncovered for 15 minutes to set.
- Serve: Run a knife along the edges to loosen the lasagna, slice, and serve warm.
Notes
- Using uncooked lasagna noodles simplifies preparation by eliminating the need to boil noodles beforehand.
- Cooking the sausage links before chopping ensures they are fully cooked and adds richness to the layers.
- Covering the loaf pan with foil during initial baking helps cook the noodles evenly without drying.
- Letting the lasagna rest after baking allows the layers to set, making slicing easier and cleaner.
- If you prefer a browned, crispy cheese topping, use the broiler briefly at the end of baking.
- You can substitute chicken sausage with other cooked sausage types or ground meat if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: lasagna recipe for two, easy lasagna, baked lasagna, chicken sausage lasagna, quick lasagna
