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The BEST Homemade Mini Lasagna Recipe for One

In this easy-to-follow recipe, I’ll guide you through creating a mouthwatering Classic Lasagna tailored to your taste and just the right size for one. With simple ingredients and plenty of flavor, this homemade lasagna is the ultimate comfort food. Let’s dive into this hearty meal that’ll satisfy your lasagna cravings without tons of leftovers.

For more classic dinners for one, you may enjoy this tasty Mom’s meatloaf or a hearty beef stew.

Homemade lasagna on white plate with black fork.

Click the recipe link at the top of the page to go straight to the printable recipe card which includes ingredient amounts with a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.

You need the following ingredients:

No boil lasagna noodles, ground beef, cheeses, and spice on a white wood table.

▢ olive oil ▢ onion ▢ garlic clove ▢ ground beef ▢ sour cream ▢ tomatoes diced ▢ tomato sauce ▢ ricotta cheese ▢ parmesan cheese ▢ mozzarella cheese ▢ fresh basil ▢ egg white ▢ salt and black pepper ▢ no-boil lasagna noodles

How To Make Lasagna for One

  1. Preheat oven to 400 degrees F. Heat the olive oil In a medium saucepan over medium heat. Add the diced onion and saute until soft and translucent, about 3-4 minutes
  2. Add the garlic and cook stirring constantly for about 20 seconds, just until fragrant. Add the ground beef and cook until fully cooked and no longer pink, this takes about 3-4 minutes.
  3. Stir in the sour cream, diced tomatoes, and tomato sauce, and bring the mixture to a low boil.
  4. In a medium bowl mix together the Parmesan, ricotta, basil, and the egg white.
  5. Spread 1/3 of the ricotta mixture on the bottom of a small casserole dish.
  6. Place one no-boil lasagna noodle over the cheese mixture and layer another 1/3 of the ricotta mixture over the lasagna noodles. Sprinkle a bit of Mozzarella and top with 1/4 cup of the meat sauce.
  7. Repeat the layering of no-boil noodles, ricotta, mozzarella, and meat sauce two more times one more time and top with the remaining sauce and mozzarella.
  8. Cover the baking dish tightly with aluminum foil. Bake for 20-25 minutes, until bubbly. Remove foil and bake an additional 5-7 minutes until cheese is browned. Let cool for 10-15 minutes before serving.

Helpful Tips

  • You can simplify even further by using your favorite marinara sauce and adding g=cooked ground beef. Bertolli makes a small 8-ounce jar of marinara which is perfect for one person.

Making a Classic Lasagna for one is easier than you might think, and the results are worth it. With simple ingredients and a straightforward cooking process, you can enjoy all the flavors of traditional lasagna in a single serving. This hearty meal is perfect for when you want a taste of homey comfort food without the hassle of making a full-sized lasagna.

Next time you’re in the mood for a classic lasagna, whip up this single serving recipe. You’ll be treated to an abundance of flavor, plenty of cheese, and a satisfying meal that will have you coming back to this recipe time and time again.

Ingredient Substitutes

  • No sour cream, then substitute heavy cream or plain Greek yogurt.
  • If you don’t want to use egg, my favorite substitute is sour cream, you can also increase the amount of ricotta cheese.
  • Ground turkey can be substituted for the ground beef.

Top Questions About Making Lasagna

  1. Can I use no-boil lasagna noodles for traditional lasagna? Yes, you can use no-boil lasagna noodles, but you might need to adjust the amount of sauce and baking time. Make sure to follow the instructions on the package for best results.
  2. Can I make lasagna ahead of time and refrigerate or freeze it? Yes, you can assemble lasagna ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze it for longer storage. Just be sure to cover it well with foil or plastic wrap to prevent freezer burn.
  3. Do I need to cook the meat before adding it to the lasagna?Yes, it’s important to cook the meat before adding it to the lasagna. This ensures it’s fully cooked and safe to eat once the lasagna is baked.
  4. Can I substitute cottage cheese for ricotta cheese in lasagna? Yes, you can substitute cottage cheese for ricotta cheese if you prefer. Some people enjoy the slightly tangier flavor, while others prefer the traditional ricotta.
  5. What’s the best way to layer lasagna?The typical lasagna layering order is: sauce, noodles, cheese mixture, meat (if using), and repeat until you’ve used all your ingredients. Finish with a layer of sauce and a generous sprinkle of cheese on top.
  6. How long should I bake lasagna, and at what temperature?Lasagna is typically baked at 375°F (190°C) for about 25-30 minutes, covered with foil. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
  7. Can I make vegetarian or vegan lasagna? You sure can make vegetarian lasagna by using a variety of vegetables, spinach, or mushrooms in place of meat. For vegan lasagna, you can substitute dairy-free cheese and plant-based ricotta and meat alternatives.
  8. How can I add extra flavor to my lasagna? Use a flavorful sauce, seasoning the cheese mixture with herbs and spices, and incorporating ingredients like garlic, onions, and herbs into your sauce.
  9. Can I reheat leftover lasagna? Yes, reheat leftover lasagna in the oven or microwave. To keep it moist and flavorful, add a splash of water before reheating, and cover it to prevent drying out.
Lasagna in a white casserole dish on waffle kitchen towel.

Lasagna for One

classic meat lasagna recipe scaled down for one person.
5 from 1 vote
Print Pin Rate
Course: Dinner for One
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 1 person
Calories: 581kcal
Author:Sydney Dawes

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup onion diced
  • 1 garlic clove minced
  • 6 ounces ground beef
  • 1 tablespoon sour cream
  • ¾ cup tomatoes diced
  • ¼ cup tomato sauce
  • ¼ cup Ricotta cheese
  • ¼ cup Parmesan grated
  • 2 tablespoon basil fresh chopped
  • 1 egg white
  • dash of salt
  • teaspoon black pepper
  • 3 no-boil lasagna noodles
  • ½ cup mozzarella cheese shredded

Instructions

  • Preheat oven to 400 degrees F
  • Heat the olive oil In a medium saucepan over medium heat. Addd the onion and saute until soft and translucent, about 3-4 minutes
  • Add the garlic and cook stirring constantly for about 20 seconds, just until fragrant.
  • Add the ground beef and cook until no longer pink. this takes about 3-4 minutes.
  • Stir in the sour cream, tomatoes, and tomato sauce, bring the mixture to a low boil. Stir to mix, about 1-2 minutes.
  • In a medium bowl mix together the Parmesan, Ricotta, basil and egg.
  • Spread 1/3 of the ricotta cheese mixture on the bottom of a small casserole dish.
  • Place one noodle over the cheese mixture and continue layering with noodle, cheese mixture, and sauce, and mozzarella. Repeat until you've used all your ingredients
  • Cover the baking dish tightly with aluminum foil. Bake for 20-25 minutes, until bubbly. Remove foil and bake an additional 5-7 minutes until cheese is browned.
  • Let cool for 10-15 minutes before serving.

Notes

  • You can simplify even further by using your favorite marinara sauce and adding g=cooked ground beef. Bertolli makes a small 8-ounce jar of marinara which is perfect for one-person.
  • No sour cream, then substitute heavy cream or plain Greek yogurt.
    If you don’t want to use egg, my favorite substitute is sour cream, you can also increase the amount of ricotta cheese.
  • Ground turkey can be substituted for the ground beef.
  • Reheat leftover lasagna in the oven or microwave. To keep it moist and flavorful, add a splash of water or sauce before reheating, and cover it to prevent drying out.

Nutrition

Serving: 1casserole | Calories: 581kcal | Carbohydrates: 23g | Protein: 33g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 653mg | Fiber: 2g | Sugar: 4g
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