This easy Mini Lasagna Recipe for One has all the cheesy, saucy comfort of a full-size lasagna in a portion made just for one. Layers of no-boil noodles, homemade meat sauce, creamy ricotta, and mozzarella bake together in a small casserole dish for a cozy dinner without a week of leftovers.
It takes a little more effort than a quick skillet meal, but when you’re craving old-fashioned comfort food, this small lasagna is worth it.
For more classic dinners for one, you may enjoy this tasty Mom’s meatloaf or a hearty beef stew.
What Makes This Recipe Worth Making
- Made for one: No oversized pan and no endless leftovers, just one hearty sized meal or two smaller ones.
- No need to boil the noodles: No-boil lasagna noodles make assembly easier. This is a real time saver! I resisted these for the longest time, but they really do taste great.
- Classic comfort food: Beef, tomato sauce, ricotta, Parmesan, and mozzarella give you all the familiar lasagna flavors.
- Freezer friendly: Assemble it ahead and freeze it for an easy dinner later.
Ingredient Notes
- Ground beef: Six ounces is enough to make a hearty meat sauce without overwhelming the small casserole.
- No-boil lasagna noodles: These save a step and work especially well for a mini lasagna. Make sure the noodles are well covered with sauce so they soften as the lasagna bakes.
- Ricotta cheese: Adds the creamy layer you expect in traditional lasagna. Cottage cheese can be substituted if you prefer.
- Mozzarella and Parmesan: Mozzarella gives you the melty cheese layer while Parmesan adds a little extra flavor.
- Tomatoes and tomato sauce: These make the simple homemade meat sauce. For a shortcut, you can substitute your favorite marinara sauce.
- Fresh basil: Adds fresh Italian flavor to the ricotta mixture. If you don’t have fresh basil, a small amount of dried Italian seasoning can be used instead.
Helpful Recipe Notes
- Cover the casserole tightly during the first part of baking. The trapped steam helps soften the no-boil noodles.
- Let the lasagna rest for 10 to 15 minutes before serving. The layers will set and it will be much easier to eat.
- If your ricotta is particularly watery, drain off any excess liquid before mixing the filling.
- For the shortcut version, use prepared marinara mixed with the cooked ground beef instead of making the tomato sauce from scratch.
- Ground turkey or Italian sausage can be substituted for the ground beef.
Make Ahead and Freezing
You can assemble the mini lasagna up to 24 hours ahead, cover it tightly, and refrigerate it until you’re ready to bake.
To freeze it before baking, assemble the lasagna in a freezer-safe baking dish, wrap it well, and freeze. Thaw overnight in the refrigerator before baking according to the recipe directions.
Cooked lasagna can also be frozen. Let it cool completely, wrap it well, and freeze. Thaw overnight in the refrigerator and reheat covered so the noodles don’t dry out.
Next time you’re in the mood for a 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.
A Few Things You Might Ask
How long do you cook a mini lasagna?
For this mini lasagna, cover the baking dish and bake at 400°F for 20 to 25 minutes. Remove the foil and bake for another 5 to 7 minutes, until the sauce is bubbly and the cheese is lightly browned. Let it rest for 10 to 15 minutes before serving.
Can I use no-boil noodles in a small lasagna?
Yes. No-boil noodles work well in this recipe because they cook directly in the sauce. Be sure the noodles are surrounded by enough sauce and keep the dish tightly covered during the first part of baking so they soften properly.
Can I make lasagna for one ahead of time?
Yes. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also freeze the assembled lasagna for a future meal.
Mini Lasagna Step-by-Step Photos
- 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
- 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.
- Stir in the sour cream, diced tomatoes, and tomato sauce, and bring the mixture to a low boil.
- In a medium bowl mix together the Parmesan, ricotta, basil, and the egg white.
- Spread 1/3 of the ricotta mixture on the bottom of a small casserole dish.
- 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.
- Repeat the layering of no-boil noodles, ricotta, mozzarella, and meat sauce two more times and top with the remaining sauce and mozzarella.
- 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.
Mini Lasagna for One
Ingredients
Equipment
Recipe Directions
- Preheat oven to 400℉.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, until softened and translucent.
- Add the garlic and cook for about 20 seconds, stirring constantly, just until fragrant.
- Add the ground beef and cook for 3 to 4 minutes, breaking it apart as it cooks, until no longer pink.
- Stir in the sour cream, diced tomatoes, and tomato sauce. Bring the mixture to a gentle simmer and cook for 1 to 2 minutes, stirring to combine. Remove from the heat.
- In a small bowl, stir together the ricotta, Parmesan, basil, egg white, salt, and black pepper.
- Spread about one-third of the ricotta mixture over the bottom of a small casserole dish. Place one no-boil lasagna noodle over the ricotta.
- Spread another portion of the ricotta mixture over the noodle. Add a layer of meat sauce and sprinkle with some of the mozzarella.
- Add the second noodle and repeat with ricotta mixture, meat sauce, and mozzarella. Top with the third noodle, the remaining meat sauce, and the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil. Bake for 20 to 25 minutes, until hot and bubbly.
- Remove the foil and bake for another 5 to 7 minutes, until the cheese is melted and lightly browned.
- Let the lasagna rest for 10 to 15 minutes before serving so the layers have time to set.
Nutrition
Notes
- Using no-boil noodles: Keep the baking dish tightly covered during the first part of baking. The trapped steam and sauce help soften the noodles.
- Shortcut option: Instead of making the tomato sauce, combine cooked ground beef with your favorite prepared marinara sauce.
- Ricotta substitute: Cottage cheese can be substituted for the ricotta.
- Ground beef substitute: Ground turkey or Italian sausage can be used instead.
- No sour cream: Substitute heavy cream or plain Greek yogurt.
- Make ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
- Freezing: Assemble in a freezer-safe dish, cover well, and freeze. Thaw overnight in the refrigerator before baking.
- Reheating: Cover and reheat in the oven or microwave. Add a spoonful of sauce or a small splash of water if needed to keep the lasagna from drying out.