Lasagna for Two Recipe

Dinner, Homemade

This Lasagna for Two Recipe is a classic lasagna but made for two people in a loaf pan. This is convenient when you want lasagna but don’t want to make a huge amount for tons of people!

Lasagna for Two Recipe

It’s time for this Lasagna for Two Recipe!

So, usually in, oh I dunno mid-January, is when everything on Pinterest begins to be heart-shaped and red. Pancakes, jell-o, cookies, meringues, you name it. And every single time, my internal knee-jerk reaction is to whisper:


I can’t help it. I’m just not a huge fan of Valentine’s day, but over the years I’ve realized it doesn’t have to be a lame holiday. There are tons of ways to have a perfectly enjoyable Valentine’s Day without it being dumb and annoying.

Lasagna for Two Recipe

First step: Don’t buy champagne (grocery stores usually mark it up during V-Day anyway). Drink a pét-nat instead. Or beer. I love beer.

Third step: If you’re going to buy the cheesy candy from the drug store, buy it the day after when it’s 50% off. Duh.

Lasagna for Two Recipe

And lastly, fourth step: STAY HOME. Cook dinner for you and your man/girl or friends. Restaurants where prix fixe menus exist and they put heart-shaped confetti on the tables makes me want to vom.

Why Lasagna for Two Is Amazing?

A few months ago, Josh and I were craving lasagna. We wanted layers and layers of cheese and bolognese and carbs. But what we didn’t want was a bunch of leftovers so when I was going through my baking dishes to decide which one we should and use none of them worked (all of my small ones are round), I noticed my loaf pan just whispering my name, dying to be put in the game. I’m so glad we figured out how to make this Lasagna for Two recipe.

Lasagna for Two Recipe

The clouds parted in the sky! AHHHH!! It’s the perfect size for lasagna sheets (though they do need to be put side-by-side and overlapped by a bit).

We started a homemade bolognese, put it on low and allowed it to simmer for an hour while we went on a hike with Amelia. When we came home, we opened a bottle of wine, layered that bitch and put it in the oven. It was a glorious dinner for two.

We couldn’t eat the entire loaf pan but the leftovers were manageable (I’d say we ate a bit more than half), which meant the next day we had just enough for lunch. Dinner perfection.

How to Make this Lasagna for Two Recipe

This recipe is super easy but here’s how I like to make it:

  1. Make the ragu! It’s super simple and classic. It has onion, carrots, spices, crushed tomatoes, tomato paste that all simmers together for about 45 minutes. It really marries all the flavors together which is essential to developing a delicious ragu.
  2. Cook the noodles. I like to cook the noodles. Whenever I cook no-cook lasagna noodles, I find they aren’t as delicious. I always like to cook my noodles a minute or two under so they’re nice and al dente.
  3. Layer the lasagna. This recipe uses ricotta and mozzarella. I like to dot the ricotta on, add the sauce and then add a liberal handful of mozzarella. Repeat with the layering.
  4. Freeze if you like! This is a good place to freeze the lasagna for later, if you like. See below in the *notes* section of the recipe card for detailed instructions.
  5. Bake it! I like to bake it for about 30 minutes, and until the top of the cheese is nicely melted.

Lasagna for Two Recipe

Lasagna for Two Recipe

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Serving Size: 2
Calories: 266kcal
This Lasagna for Two is a classic lasagna but made for two people in a loaf pan. This is convenient when you want lasagna but don't want to make a huge amount for tons of people!


  • 2 tablespoons olive oil
  • 2 peeled and minced shallots
  • 1 carrot, (peeled and diced)
  • Kosher salt
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon dried Italian seasoning*
  • 1/4 teaspoon crushed red pepper
  • 3/4 pound (90%/10%) ground beef
  • 1 (15-ounce) can crushed San Marzano tomatoes
  • Water
  • 2 tablespoons tomato paste
  • 1/2 pound dried lasagna sheets
  • 1/2 cup fresh ricotta
  • 1 cup shredded low-moisture mozzarella


To Make the Sauce:

  • In a dutch oven or medium pot, set over medium heat, heat the olive oil. When hot, add the shallots, diced carrot and a pinch of salt; cook until translucent, about 2 to 3 minutes. Next, mix in the garlic cloves, Italian seasoning and crushed red pepper; cook for an additional minute, until very fragrant. Add the ground beef and break it up with a spoon into crumbles. Cook for about 5 to 7 minutes, mixing occasionally, until browned.
  • Pour in the crushed tomatoes. Add about 3/4 cup water (you can eyeball this measurement) to the empty tomato can and swish it around, picking up any leftover tomatoes from the side of the can, and pour it in the pot. Next, stir in the tomato paste. Bring the sauce to a simmer and then immediately turn the heat down to low. Cover the pot and allow the sauce to simmer and merry for 30 to 40 minutes.
  • Uncover the pot, give it a taste test, and adjust the salt according to your liking. Allow the sauce to simmer for an additional 10 minutes, uncovered.

To Cook the Lasagna Noodles:

  • Meanwhile, bring a large pot of salted water to a boil. Add the sheets of lasagna and cook according to the packages directions, usually this is around 8 to 9 minutes. Drain and toss with a teaspoon of olive oil so the pasta sheets don’t stick.

To Assemble the Lasagna:

  • Preheat your oven to 350 degrees F. To assemble the lasagna, grab your 8 x 5-inch loaf pan. Place two sheets of lasagna pasta on the bottom of the loaf pan, overlapping them slightly. Spread around a thin layer of bolognese, top with a few dots of ricotta and a handful of mozzarella. Repeat the layering process until you’ve reached the top. The top layer should be pasta, a bit of sauce and a good amount of mozzarella cheese.
  • Transfer to the oven to bake for 15 to 20 minutes. To get the top layer of cheese all burnt and bubbly, turn on the broiler. Place the lasagna underneath the broiler for 2 to 3 minutes, watching it the entire time. Allow to stand for a few minutes before slicing (it’ll be crazy hot!). Top with some Parmesan, if you like, and some fresh basil.


To Freeze: 
Lasagna freezes incredibly well. If you'd like to freeze this, I'd suggest assembling it completely, not baking it, wrapping it in a few sheets of plastic wrap (or preparing it in a container that has a freezer-safe lid) and then wrapping it in one sheet of foil. Placing it in the freezer for up to 3 months. Bake from frozen, adding 5 to 10 minutes more, than the suggested time above. 
Medium Dutch Oven Pot | Silicon Spatula | Cutting Board | Chef's Knife | 8x5-inch Loaf Pan
CourseMain Course
Keyworditalian lasagna, lasagna for two, lasagna in a loaf pan, lasagna small
Nutrition Facts
Lasagna for Two Recipe
Amount Per Serving (4 g)
Calories 266 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 205mg9%
Potassium 342mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 5687IU114%
Vitamin C 7mg8%
Calcium 167mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make this, let me know on Instagram!

Looking for more pasta recipes? Here are some of my other favorites: 

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Leave a Reply

  • Reply Belinda @themoonblushbaker February 9, 2015 at 12:44 am

    I fully support your step 3! I hate spending more than necessary on candy ( esp. if it is not chocolate)

    I think breakfast in bed with homemade breads or a loving dinner with delicious lasagna is all you need for the 14th. Thank you for sizing it down too!

  • Reply Minna February 9, 2015 at 1:20 am

    Hahaha! This made me laugh “DIEDIEDIEDIE.” The loaf pan is a brilliant idea for lasagna! Thanks so much for sharing- hope your holiday is filled with this yummy lasagna, half-priced candy and rebellion against Hallmark 😉

  • Reply [email protected] February 9, 2015 at 4:23 am

    Totally with you on Valentine’s day. It can be so annoying. I love your guide to having the perfect one though. This lasagna looks delicious!

  • Reply Steph February 9, 2015 at 5:51 am

    I 100% agree with you on what makes the best valentine’s day and love this recipe! I never thought to make lasagna in a loaf pan before. xoxoxo

  • Reply Linda Crawford February 9, 2015 at 6:19 am

    I don’t hate Val’s Day. What’s so bad about expressing your affection? But I, too, have been extolling the virtues of the loaf pan lately. There are several different sizes available and I think I have at least three different ones. (Don’t judge – I worked at Michael’s.) You can make different kinds of breads using the frozen balls of dough, such as Cinnamon-Pecan Bread, Garlic Bread, Cheesy Bread, but bake them in a loaf pan instead of a Bundt pan and you have fewer leftovers. When your children leave home and there’s just the two of you it’s difficult to make good eats, like lasagna, without having leftovers for days and days. Thanks for this idea!

  • Reply Johanna February 9, 2015 at 7:09 am

    What a great idea!!! And even more so when you’re from Germany, because here we don’t pre-cook Lasagna sheets. Which is good on the one hand, because one step less, but on the other makes it hard to arrange them in the pan. They musn’t overlap (or they won’t cook) and they never ever fit the size of the pan 🙂 So while one is trying to cut the dry noodles they happily crack and go flying through the whole kitchen. In the end it never matters because the result tastes just fine, but it still makes me crazy 🙂 So FOR SURE I will try using a loaf pan. Thinking about it’s format it might just work perfectly!

    And PS: I’m almost sure there is no difference between German and US Lasagna sheets, so I’m sure you could do yours without precooking and I could do mine with.. So where the hell does this “cultural difference” come from???

    • Reply Adrianna Adarme February 9, 2015 at 12:04 pm

      That’s so interesting re: the lasagna sheets in Germany. Here we do have no-boil lasagna sheets but I never tend to use them. I find that I prefer being able to boil them. Does the label so “no-boil”?

      • Reply Johanna February 10, 2015 at 2:53 am

        Yes, it explicitly says “no boil”. I will have to ask my husband to bring a package of lasagna noodles from the USA so we can compare ingredients.
        I believe they’ll turn out exactly the same, with only difference being the cooking time for the assembled lasagna. Ours needs a rather runny sauce so the pasta can soak it up, and it also takes a good while in the oven (at least 40 minutes).

  • Reply Catherine February 9, 2015 at 7:34 am

    Oh my gosh! You read my heart and mind. I live alone and I am single so making a big lasagna is a daunting thing. Yet I kept thinking it would go well in a loaf pan (great minds think alike). I just wasn’t sure ratios and now I totally have a recipe for a single person’s decadence. This will be so manageable and MUCH better than the sad freezer lasagna I settled for not too long ago.

    • Reply Adrianna Adarme February 9, 2015 at 12:04 pm

      Girl, then this recipe is for you! You’ll have just the right amount of leftovers!

  • Reply Abbie February 9, 2015 at 8:42 am

    LASAGNA IN A LOAF PAN!!!! YOU ARE A GENIUS!!!! Also post V-Day candy applies to ALL holiday candy! Christmas/halloween/easter – the day OF is usually the best pickins. Don’t ask me how I know that about Christmas, I know I should have better things to do 😉

  • Reply Allison February 9, 2015 at 9:32 am

    This is so smart to make a smaller lasagna! Though lasagna freezes so well I still make a pan that could serve about 16 people and freeze all the leftovers. It’s great for easy lunches and dinners during the week.

  • Reply Emily @ Life on Food February 9, 2015 at 9:42 am

    I love these mini lasagnas. We never go out for Valentine’s Day. We had two horrible experiences and have been staying home ever since. Now it is tradition and we have the best time.

  • Reply Megan | Hint of Vanilla February 9, 2015 at 10:05 am

    I’m not a Valentines Day lover, either. I used to be a waitress so V-day just meant a really busy and annoying night at work. Now that I work in a patisserie, it means 3 weeks of 12 hour days in order to prep hundreds of heart shaped cakes and cookies and crap. Not that I’m bitter or anything!! I haven’t been able to spend an actual Valentines day with my boyfriend, ever. It’s usually a few days before or after, or not at all. So when everyone is getting excited over V-Day, I just kind of grumble in the corner…

    • Reply Adrianna Adarme February 9, 2015 at 12:06 pm

      Yes, I understand this completely. I used to work in a restaurant too and Valentine’s day was the absolute worst. And I wouldn’t make nearly as much money vs. a regular night bc it was all couples just sitting there for hours on end. Hahha.

  • Reply Meredith February 9, 2015 at 11:36 am

    Valentine’s day is ok…? but I def feel the barf factor when people are taking it super seriously. Especially one’s single pals. I mean- we just went through the whole riggamarole of holiday madness! People need a break already. So I look forward to it being over. March through October- favorite time o’ year. Ain’t no one on sugar stress putting mondo expectations on others.

    That’s my beef. And yes, LOAF IT. Tell someone you LOAF them. hawhaw haw

  • Reply joelle (on a pink typewriter) February 9, 2015 at 11:55 am

    This looks delicious (and WAY more manageable than my traditional Italian family’s recipe for a giant tray of lasagna). Can you use the “oven ready” (aka no boiling needed) pasta for this?

    • Reply Adrianna Adarme February 9, 2015 at 12:01 pm

      Yes you totally can, but I’ve used those in the past and I believe they need a longer baking time than what I suggested, so just follow they’re directions and tent the lasagna with foil if needed! x

  • Reply Maggie February 9, 2015 at 2:27 pm

    Quick question- this looks amazing and likely just replaced my vday dinner plans.. Is that garlic going in to the pan in as a whole cloves or chopped/minced?

  • Reply Sheila February 9, 2015 at 4:10 pm

    This lasagna recipe came at the perfect time. Just took a job as a personal chef to a couple w/ a preference for no leftovers. They love Italian and this is fabulous. I spent all day with my cookbooks but this is better. Post more corgi pictures, please!

    • Reply Adrianna Adarme February 9, 2015 at 5:50 pm

      I’m not a big leftovers person either so I understand this. Hope they like it. And I promise I’ll post more Amelia photos! Haha.

  • Reply Elyse February 9, 2015 at 5:43 pm

    just discovered your blog! I totally agree with the valentines blah. Dinner at home with a nice bottle of red is all I ever want! Plus this year I have convinced the husband to do the cooking and I will sort the cocktails, not a heart shaped piece of confetti in sight! Perfect!

  • Reply [email protected] February 9, 2015 at 8:11 pm

    I am so with you on the heart-shaped crap! Just…ugh. And I’m pretty tired of all the Valentine’s gift guides going around the blogs lately, to be honest. It’s just a cliche at this point. I work on Saturday so I have no idea what we’ll do afterward. Maybe institute a no-devices policy and play some board games, haha.
    Oh, and of course the lasagna looks amazing. Great idea to put it in the loaf pan!

    • Reply Adrianna Adarme February 9, 2015 at 9:46 pm

      Dude, I love the no-devices policy! Sounds like such a good idea!

  • Reply Erin @ The Spiffy Cookie February 10, 2015 at 6:36 am

    This looks so much better than the lasagna for two I’ve made before. I’ll def have to remember this next time I need a smaller portion!

  • Reply abby - little city adventures February 10, 2015 at 2:20 pm

    This is genius!!

  • Reply Beauty Follower February 11, 2015 at 12:22 pm

    So delicious!

  • Reply Sierra February 11, 2015 at 2:02 pm

    I’m sorry if I missed it, but what temperature do you bake at?

    • Reply Adrianna Adarme February 11, 2015 at 7:06 pm

      Ahh! Sorry about that. It’s in now! 350 degrees F.

  • Reply Lee February 11, 2015 at 3:34 pm

    Omg I just want some lasagna right now!!! I’m planning to make this with my mom eventually since we love lasagna 😉


  • Reply bev @ bevcooks February 11, 2015 at 5:23 pm

    “layered that bitch and put it in the oven.” Aaaaaaaand this is why I love you.

    • Reply Adrianna Adarme February 11, 2015 at 5:27 pm

      Hahah! This is how I speak in normal life. ¯\_(ツ)_/¯

    • Reply Dean Shepherd November 10, 2019 at 3:56 am

      5 stars
      I know that Adrianna said she “…likes corgis, pancakes and cute things.”, but I don’t think she meant you should use a corgi in the recipe too.

      Or did she? I mean, if the Queen likes them…Hmm. I might try it.

      By the way, my wife can’t tolerate garlic or onion, so I had to split the cooking container in two with a vertical slice of Lasagna – like a bulkhead in a ship. I put a black olive on the top on my side so that I didn’t serve her my side by mistake.


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  • Reply Amy Basso February 13, 2015 at 2:02 pm

    How ingenious! Perfect for my husband and I! Casseroles are always waaaaay too huge for the two of us! Love the idea of cooking it in a loaf pan.

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  • Reply home_audio April 17, 2015 at 4:43 am

    I love lasagna but unfortunately I can’t make it looks good when put it on the dish. It always looks smash and I’m so unhappy. But in the end it doesn’t matter how it looks, most important is how it taste 😀

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  • Reply Judy Uhl January 20, 2020 at 12:11 pm

    This looks perfect for my sister and brother in law. She is having eye surgery next month. If i assemble it and they pop it in the oven from the fridge should they add about 5 mins to cooking time? Thanks! Judy

    • Reply Adrianna Adarme January 20, 2020 at 12:19 pm

      yes that should work perfectly! she might need 5 more minutes. i would advise them to check it 5 minutes before just to make sure it’s not getting overcooked. 🙂