Mini Lasagna for One
A cozy single-serving lasagna made with layers of no-boil noodles, homemade beef and tomato sauce, creamy ricotta, Parmesan, and melted mozzarella. It has all the comfort of traditional lasagna without making a full-size pan.
Servings: 1 person
Calories: 581kcal
Equipment
- 1 5 x 7 casserole dish
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
- ⅙ teaspoon black pepper
- 3 no-boil lasagna noodles
- ½ cup mozzarella cheese shredded
Instructions
- 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.
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.
Nutrition
Serving: 1 casserole | Calories: 581kcal | Carbohydrates: 23g | Protein: 33g | Fat: 40g | Sodium: 653mg | Fiber: 2g | Sugar: 4g
