This hearty lasagna small batch recipe is perfect for those who want all the comforting flavors of classic lasagna without making a large quantity. Layers of rich meat sauce, creamy ricotta cheese, and tender pasta sheets come together in a smaller casserole that’s ideal for couples, small families, or meal prepping. This lasagna delivers big on flavor and satisfaction while being perfectly portioned for fewer servings.
What makes this small batch lasagna so special is its balance of hearty ingredients and manageable size. The homemade meat sauce is slow-simmered with garlic, tomatoes, and herbs to create a savory base, while the creamy cheese layers add richness and depth. This recipe is easy to assemble and bakes to bubbly perfection with golden, melted cheese on top — all without overwhelming your oven or fridge.
This easy small batch lasagna is versatile enough to customize with your favorite vegetables or substitute meats, making it a great go-to for busy weeknights or cozy weekends. Swap out the noodles for thinly sliced zucchini for a delicious low carb option. It also reheats beautifully, so leftovers make a convenient and delicious lunch or dinner option. Whether you’re cooking for two or just craving comfort food in moderation, this small batch lasagna recipe hits all the right notes.
Hearty Lasagna (small batch)
Course: Dinner, For Two, Small Batch4
servings30
minutes40
minutes300
kcalIngredients
One box oven-ready lasagna noodles
3/4 lb. Italian sausage
1/2 lb. ground beef
One jar favorite tomato sauce (24 oz)
Small can of crushed tomatoes
1/4 sweet onion, diced
1/4 red bell pepper, diced
One large clove garlic (or two small cloves), minced
1 and 1/2 cup ricotta cheese
3/4 cup grated mozzarella
1/4 cup grated parmesan
Oil for frying
Directions
- Preheat oven to 375 degrees F.
- With medium-high heat, warm 2 tablespoons oil in a large skillet and cook diced onion and diced red peppers for 2-3 minutes to soften, add minced garlic and continue to cook for another 30 seconds.
- Add Italian sausage and ground beef to the pan and cook until meats are fully browned. Strain out any excess oil/fat.
- Pour most of the sauce into the skillet, leaving about 1/3 cup in the jar. Then dd 1/4 cup of crushed tomatoes to the skillet and stir to mix.
- Season meat and sauce to liking and simmer on low for a few minutes.
- In a bowl mix the ricotta, mozzarella, and parmesan until mixed well.
- Lightly oil a 9×9 baking pan and spread the 1/3 cup of the saved sauce into the pan.
- Lay two oven-ready lasagna noodles so they lay side by side. Layer these two noodles with 1/3 of the meat and sauce. Then use 1/3 of the cheese mix, dropping small globs pretty evenly over the sauce.
- Lay another two noodles down and repeat using 1/3 sauce and then 1/3 of the cheese.
- This should be close to the top of the pan, so lay a final two noodles down and top with the remaining sauce and then evenly add the remaining cheese. Make sure any exposed top noodle is covered with sauce.
- Cover the top of the pan with foil and bake for 25 minutes.
- Then remove the foil and bake for an additional 5 or so minutes to brown up the top.
- Allow lasagna to rest for 10-15 minutes before serving.