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
