Featured Review
4.5 from 10 reviews

The recipe is so good, but best of all the portion size is perfect. I love lasagna but often don’t make it because it makes so much. This was the right amount!

Erika
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A Perfectly Portioned Lasagna Recipe for 2!

We have a lot of love for lasagna here at the PWWB House, but my go-to recipes – Christmas Eve Lasagna and Lasagna Bolognese – are really designed to feed a crowd.

Since I’m typically cooking for our cozy family of 2, making an entire pan of lasagna feels like a lot of work for an average dinner (and it leaves us stuck with leftovers for days 😩).

So, I set out to create the perfect solution: an EPIC small batch lasagna recipe.

A baked lasagna for two fills a loaf pan that rests atop a light pink textured surface. A white linen napkin is placed underneath the loaf pan and the lasagna has been garnished with grated parmesan cheese and fresh chopped herbs. The loaf pan is surrounded by a few ceramic bowls with gold forks resting inside, a gold fork for serving, a small white dish filled with grated parmesan cheese, and another small white dish filled with fresh parsley. this Recipe for Later!
Small batch lasagna is so delicious and just the right size. As a bonus, it’s easy to prep ahead of time for a quick and easy meal.

Rather than starting with a large baking dish, I grabbed my favorite loaf pan and – much to my delight! – realized that it would be the perfect snug fit for a standard sheet of lasagna.

All that was left to do was fill the lasagna loaf pan with decadent layers: al dente pasta, hearty Italian sausage meat sauce, and creamy spinach ricotta cheese.

While it might be smaller in size, it definitely doesn’t skimp on flavor. The result is rich, gooey, and super luscious – everything you want from a comforting lasagna dinner. It’s the perfect small batch dinner to feed two hungry adults for date night, Valentine’s Day, or any chilly winter evening with just the right amount of leftovers.

Turn this small lasagna recipe into a feast by pairing it with Garlic Bread and a Mixed Greens Salad to balance all the richness. All you need is a glass of your favorite wine and you have the perfect dinner for two!

Lasagna for two ingredients arranged on a light pink surface and white cutting board: Italian sausage, diced bell pepper, diced celery, yellow onion, garlic, dried oregano, dried basil, tomato paste, white wine, crushed tomatoes, fresh spinach, whole milk ricotta cheese, grated parmesan, shredded mozzarella, and oven-ready lasagna sheets.
Small yet mighty, this lasagna for two is layered with amazing flavor and texture: al dente pasta, hearty meat sauce, creamy ricotta cheese, and ooey-gooey mozzarella.

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Easy Lasagna Meat Sauce

This easy pasta sauce is an absolute dream for rich and hearty sausage lasagna. It’s inspired by our well-loved Sausage and Peppers Pasta recipe, which is designed to pack in tons of restaurant-worthy flavor in no time. It takes 30 minutes, tops!

Italian sausage meat sauce fills a large gray Staub cast iron skillet that sits atop a light pink surface. A wooden spoon rests inside of the skillet.
Italian sausage, white wine, and tons of aromatics build richness without requiring hours of simmering like a bolognese or marinara sauce.
Wilted spinach, ricotta cheese, parmesan cheese, kosher salt & pepper fill a small white bowl that sits atop a light pink surface. A gold spoon rests inside of the bowl.
The spinach ricotta filling is a beautifully creamy mixture of whole milk ricotta, wilted fresh spinach and grated parmesan cheese.
1

Brown the veggies and sausage. Sauté the bell peppers, celery, and onion until soft, then add the sausage. You can use either bulk ground sausage or sausage links with the casings removed. Either way, break the sausage into fine crumbles as it cooks with the veggies. This step builds the foundation of flavor in the entire sauce – don’t rush it!

2

Deglaze. Stir in garlic, oregano, basil, and tomato paste then deglaze the pan with white wine and scrape up the browned bits on the bottom of the pan. Why? ⇢ These browned bits (aka fond) are full of flavor!

3

Simmer the sauce. Allow the wine to reduce, then add the crushed tomatoes and simmer for about 15 more minutes over medium heat. That’s it!

Make Ahead Lasagna for Two

Whether you’re making a big or small batch, lasagna still requires a few key components. To make assembly quicker and easier, prep the meat sauce and spinach ricotta ahead of time. Another great option? Assemble your lasagna on a slow, cozy Sunday, then bake it later in the week. This not only saves time but lets the flavors develop even more as they sit—a big bonus!

Check out the Recipe Notes, below, for more guidance.

How to Make Lasagna for Two

Gather the prepared meat sauce, pasta sheets, spinach ricotta and cheese to get ready for the small batch lasagna assembly. Then the layering can begin! Smart layering is key to any successful lasagna, big or small.

The first layer of a lasagna for two which includes Italian sausage meat sauce, a lasagna sheet, and more Italian sausage meat sauce fills a small metal loaf pan that sits atop a light pink surface. The loaf pan is surrounded by a bowl of spinach ricotta filling, a bowl of shredded mozzarella cheese, a small pinch bowl filled with grated parmesan cheese, lasagna sheets, and a light colored linen napkin.
Alternate between layers of lasagna sheets with meat sauce…
The second layer of a lasagna for two which includes a lasagna sheet and spinach ricotta filling fills a small metal loaf pan that sits atop a light pink surface. The loaf pan is surrounded by a bowl of spinach ricotta filling, a bowl of shredded mozzarella cheese, a small pinch bowl filled with grated parmesan cheese, lasagna sheets, and a light colored linen napkin.
…and lasagna sheets topped with spinach ricotta.
An assembled small batch lasagna is made inside of a loaf pan. The loaf pan sits atop a light pink surface and is surrounded by a bowl that was filled with spinach ricotta filling, a bowl of shredded mozzarella cheese, a small pinch bowl filled with grated parmesan cheese, lasagna sheets, and a light colored linen napkin.
On the last layer, finish with a generous sprinkle of cheese.

The best lasagna noodles ⇢ Lasagna sheets are slightly wider than standard lasagna noodles and fit into a loaf pan really well. Plus, since they’re oven ready, there’s no need to boil and drain them beforehand. You can find lasagna sheets from brands like Creamette and Barilla or buy fresh pasta sheets from the grocery store. Bonus points if you make your own!

The best way to layer lasagna in a loaf pan is to spread some meat sauce on the bottom to prevent any sticking. From there, add the loaf pan lasagna components as follows…

  1. One lasagna sheet. If you have to break the pasta to make it fit then do so, but most lasagna sheets neatly fit into a standard loaf pan.
  2. More sausage meat sauce, spread into an even layer.
  3. Another lasagna sheet layered with spinach ricotta.
  4. Repeat steps 1-3 using the remaining sauce and ricotta mixture. You should end up with 4 layers of meat sauce and 3 layers of spinach ricotta. Top the last layer with one more lasagna sheet and a generous sprinkle of both mozzarella and parmesan cheese.

Then bake the lasagna for 45-50 minutes until it’s gooey and bubbling! A few baking tips…

  • Cover the loaf pan with aluminum foil to ensure an even bake. Be sure to spritz the foil with nonstick cooking spray to prevent the melty cheese from sticking to the foil.
  • Place the loaf pan lasagna on a sheet pan to capture any sauce or cheese that bubbles over!
  • Finish the lasagna under the broiler for the ultimate golden-brown finish. Be sure to remove the foil and keep an eye on it so it doesn’t burn!
A slice of lasagna for two made in a metal loaf pan is lifted out of the pan revealing all of its layers. The loaf pan rests atop a light pink textured surface and white linen napkin has been placed underneath the loaf pan.
Allowing the lasagna to rest for 15 minutes after taking it out of the oven is the key to a picture-perfect lasagna slice. This helps all the juicy, gooey richness meld together!
A serving of lasagna sits atop a brown ceramic plate alongside a gold fork and salad greens. The plate is surrounded by a white linen napkin and a small dish filled with grated parmesan cheese. The lasagna has been garnished with fresh chopped herbs and grated parmesan cheese.
After resting the lasagna, finish it with a generous sprinkling of fresh basil or parsley, then cut into it and taste!

I can’t wait for you to try this Lasagna for 2! Whether it’s date night or a weeknight dinner, Chris and I love prepping an easy small batch of lasagna and we hope it’s the perfect fit for your cozy family too.

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A side angle shot of a slice of lasagna that sits atop a brown ceramic plate. The lasagna has been garnished with fresh chopped herbs and grated parmesan.

Lasagna for Two (Small Batch Lasagna Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Optional Overnight Rest: 12 hours
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: serves 2 generously 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Baked
  • Cuisine: Italian
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Description

We LOVE a good ol’ lasagna night here at the PWWB House, but since most recipes are designed to feed a crowd, making an entire pan of lasagna feels like a big undertaking for our cozy family of two (and results in more leftovers than we know what to do with!).

This small batch lasagna recipe is the perfect solution. It’s assembled in a loaf pan, which fits standard lasagna sheets beautifully and has enough height to build picture-perfect layers of pasta, meat sauce, and cheese.

The meat sauce used here is based on our popular Spicy Italian Sausage and Peppers Pasta, a recipe that was designed to result in restaurant-worthy richness in less than 30 minutes. Feel free to use spicy or mild sausage, or a combination of both to best suit your tastes. While the sauce simmers, you’ll have just enough time to mix up a creamy layer of ricotta cheese and wilted spinach.

While it isn’t necessary, if time permits, I highly suggest assembling the lasagna the day before you plan to serve it. An overnight rest in the refrigerator allows the lasagna to soak up any excess moisture, making it much easier to cut into picture-perfect slices.

This recipe yields 2 very generous portions, though I suggest stretching it out into 3-4 portions with a couple of simple sides. Leftovers reheat and freeze beautifully, and you can never go wrong with garlic bread, roasted broccoli, or a Caesar salad. ♡ Happy cooking!

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Ingredients

Scale
  • nonstick cooking spray
  • Italian sausage meat sauce, below
  • spinach ricotta filling, below
  • 8 ounces oven-ready lasagna sheets (see Recipe Notes)
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan

for the Italian sausage meat sauce:

  • 1 pound hot or mild Italian sausage
  • 1 tablespoon olive oil
  • 1 large bell pepper, diced (approx. ½ cup diced)
  • 1 small stalk celery, diced (approx. ¼ cup diced)
  • 1 small yellow onion, diced (approx. ½ cup diced)
  • 3 cloves garlic, finely chopped or grated
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 3 tablespoons tomato paste
  • ¾ cup dry, unoaked white wine
  • one 14-ounce can crushed tomatoes
  • kosher salt and ground black pepper, to season

for the spinach ricotta filling:

  • 4 ounces fresh spinach (approx. 4 cups packed)
  • 1 cup whole milk ricotta
  • 2 tablespoons grated parmesan
  • kosher salt and ground black pepper, to season

Instructions

  1. Begin the Italian sausage meat sauce – soften the vegetables: Add the olive oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the bell peppers, celery, and onion. Season with ½ teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, 4-5 minutes.Diced bell peppers, onions, and celery are softened inside of a large gray Staub cast iron skillet. The skillet sits atop a light pink background and wooden spoon rests inside of the skillet.
  2. Brown the sausage: Once softened, push the veggies to the outer edges of the skillet and add the Italian sausage to the center, such that it’s surrounded by the veggies. Brown the sausage 5-7, using a wooden spoon to break it into bite-sized crumbles as it cooks.Diced and softened bell peppers, onions, and celery are combined with browned Italian sausage crumbles inside of a large gray Staub cast iron skillet. The skillet sits atop a light pink background and wooden spoon rests inside of the skillet.
  3. Build and simmer the Italian sausage sauce: Add the garlic, oregano, basil, and tomato paste to the skillet, stirring to coat the sausage and vegetable mixture. Cook 2-3 minutes, until fragrant. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, add in the crushed tomatoes. Reduce the heat to medium-low to maintain a gentle simmer. Simmer, stirring occasionally, for 15 minutes until slightly thickened and fragrant. Remove from the heat and set aside for lasagna assembly.Italian sausage meat sauce fills a large gray Staub cast iron skillet that sits atop a light pink surface. A wooden spoon rests inside of the skillet.
  4. Prepare the spinach ricotta filling: Meanwhile, as the meat sauce simmers, prepare the spinach ricotta filling. To wilt the spinach, spread it over a large dinner plate and microwave until it’s softened, about 1 minute. (Alternatively, if you do not have a microwave, you can wilt the spinach in a skillet over medium-high heat for 2-3 minutes.) Finely chop the wilted spinach, then transfer to a medium bowl with the ricotta & parmesan cheeses. Season with ½ teaspoon salt and ground black pepper as desired, then fold everything together, mixing to combine well. Set aside for lasagna assembly.Wilted spinach, ricotta cheese, parmesan cheese, kosher salt & pepper fill a small white bowl that sits atop a light pink surface. A gold spoon rests inside of the bowl.
  5. Lasagna for two assembly: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Spray a medium piece of foil with nonstick cooking spray and set aside. Spray a 9×5 or 8.5×5 loaf pan with nonstick cooking spray. Place the Italian sausage meat sauce, spinach ricotta filling, shredded mozzarella cheese, and grated parmesan cheese within arm’s reach for assembly.
    1. Layer 1: Spread about ¼ cup of the meat sauce over the bottom of the loaf pan – just enough to coat the bottom and prevent sticking. Place a lasagna sheet over top, breaking the pasta as needed to ensure it fits in the pan. Spoon ¼ of the remaining Italian sausage over top, spreading it into an even layer.
    2. Layer 2: Place a lasagna sheet over top Layer 1. Spoon about ⅓ of the spinach ricotta filling over top, spreading it into an even layer.
    3. Layers 3-7: Repeat Layers 1-2, creating alternating layers with the remaining meat sauce and spinach ricotta filling, each separated by a lasagna sheet. You should have 4 layers of meat sauce and 3 layers of ricotta. Nestle one last lasagna sheet over top, finish the lasagna with a sprinkling of the shredded mozzarella and grated parmesan cheeses. Cover the lasagna with the prepared foil, taking care to avoid pressing it against the cheesy top.
  6. Bake the lasagna for two: Place the loaf pan on top of a small baking sheet, then transfer to the preheated oven and bake for 45-50 minutes, or until the small batch lasagna is bubbling and the cheeses appear well melted. Carefully remove the foil and turn the oven’s broiler on high. Broil the lasagna on the center rack for about 5-10 minutes, keeping a close eye on it as it broiled to make sure it doesn’t burn, until it’s as bubbly and golden brown as you like.A close up shot of baked lasagna for two inside of a loaf pan that rests atop a light pink textured surface. A white linen napkin is placed underneath the loaf pan and the lasagna has been garnished with grated parmesan cheese and fresh chopped herbs.
  7. Rest, slice, and serve: Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing into individual pieces and serving. Enjoy!Two servings of lasagna are served atop brown ceramic plates alongside gold forks and salad greens. The plates are surrounded by a white linen napkin, a small dish filled with grated parmesan cheese, another small dish filled with chopped herbs, and a small wooden pinch bowl filled with dried herbs.

Equipment

Notes

  • Ingredient and Equipment Notes:
    • Lasagna: This small batch lasagna recipe was tested and developed using oven-ready lasagna sheets – Creamette and Barilla are widely available brands that works great here! Lasagna sheets are slightly wider than standard lasagna noodles, so they fit into the loaf pan really well without needing to break pieces to create an even layer. Oven-ready lasagna also comes with the benefit of not requiring boiling prior to assembly. If you prefer to use fresh pasta – go for it! You can make homemade pasta sheets with just a couple of staple ingredients. Many conventional grocery stores also carry fresh pasta sheets these days – look for them near other refrigerated pastas. If you’re working with fresh pasta, you also do not need to boil the noodles ahead of time – just assemble as detailed in Step 5 of Recipe Notes, above.
    • Baking dish: This small batch lasagna recipe was tested and developed using an 8.5×5 loaf pan roughly 3 inches in depth, though a standard 9×5 loaf pan will work wonderfully too.
  • Make-Ahead Small Batch Lasagna: Since there are a couple of different components involved in this small batch lasagna recipe, prepping it ahead of time is a great option for weeknight cooking or an effortless date night. There are 2 make-ahead approaches you can take depending on the amount of time you have to prep:
    • Make-Ahead Approach #1 – Prepping components in advance. If you prefer to prep individual components and assemble the lasagna later, this approach is for you. Simmer the meat sauce (Steps 1-3) and prepare the spinach ricotta filling (Step 4). Store in separate airtight containers in the refrigerator for 3-4 days, until you’d like to assemble and bake your small batch lasagna.
    • Make-Ahead Approach #2 – Assemble the lasagna in advance. Assemble the small batch lasagna in full (Steps 1-5), then store in the refrigerator for up to 4 days. As a bonus, the lasagna soaks up any excess liquid as it sits, making it much easier to slice and serve picture-perfect pieces! At dinnertime, simply preheat and bake according to Step 6, noting you may have to add 5-10 minutes of baking time to ensure the lasagna warms through.
  • Storage, Reheating, and Freezing:
    • Storage and Reheating: This small batch lasagna recipe yields 2 very generous portions or up to 4 smaller portions. Leftovers store incredibly well – the flavors of the sauce richen even more with time. Allow the lasagna to cool completely, then transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
    • Freezer Instructions: Leftover small batch lasagna is also very freezer-friendly. Transfer cooled leftovers to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! – and freeze for up to 3 months. To thaw, place the frozen lasagna in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat in the microwave until warmed through.

Nutrition

  • Serving Size:
  • Calories: 624
  • Sugar: 10.7 g
  • Sodium: 1200.8 mg
  • Fat: 25.3 g
  • Saturated Fat: 10.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 62.3 g
  • Fiber: 8.6 g
  • Protein: 34.3 g
  • Cholesterol: 82.5 mg
Two servings of small batch lasagna are served atop brown ceramic plates alongside gold forks and salad greens. The plates are surrounded by a white linen napkin, a small dish filled with grated parmesan cheese, another small dish filled with chopped herbs, and a small wooden pinch bowl filled with dried herbs.

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