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5 from 3 votes

Lasagna for Two Recipe

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!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: italian lasagna, lasagna for two, lasagna in a loaf pan, lasagna small
Servings: 2
Calories: 266kcal
Cost: $9


  • 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


Serving: 4g | Calories: 266kcal | Carbohydrates: 10g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5687IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 1mg