Lasagna for Two (Small Batch Lasagna)

A small batch lasagna recipe, perfectly portioned for 2! Assembled in a loaf pan, this Lasagna for Two boasts beautiful layers of al dente pasta, rich & hearty Italian sausage meat sauce, & creamy spinach ricotta cheese. Simply bake until bubbling & cheesy, this luscious & decadent mini lasagna is perfect for date night, Valentine’s Day, or whenever you don’t feel like prepping a giant pan of lasagna!

Make-Ahead & Freezer-Friendly.

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. The plate sits atop a light pink textured surface and white linen napkin rests in front of the plate.

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 & Eggplant Lasagna – 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 (& it leaves us stuck with leftovers for days 😩). So, I set out to create the perfect solution: an EPIC small batch lasagna recipe.

Rather than starting with a large baking dish, I grabbed my favorite loaf pan & – 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, & creamy spinach ricotta cheese.

While it might be smaller in size, it definitely doesn’t skimp on flavor. The result is rich, gooey, & 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.

Small Batch Lasagna Recipe Highlights

If you have a cozy family of two, you will love this small lasagna recipe! It’s…

RICH & HEARTY. The lasagna loaf pan is layered with al dente pasta, luscious meat sauce, creamy spinach ricotta, & gooey mozzarella cheese. Bake until golden & bubbling for a seriously decadent lasagna for two!

BUILT FOR TWO. Skip the giant casserole dish & assemble your lasagna in a loaf pan for the perfect double portion. Great for date night or whenever you don’t feel like leftovers!

MAKE-AHEAD FRIENDLY. Like most lasagnas, this small lasagna recipe is easy to prep ahead of time for a quick & easy meal. Great from the freezer too!

A small lasagna with big flavor – what’s not to love about that?! ♡ Read on to learn more about how to make Lasagna for Two, or jump straight to the recipe & get cooking!

Key Ingredients

Small yet mighty, this lasagna for two is layered with amazing flavor & texture: al dente pasta, hearty meat sauce, creamy ricotta cheese, & ooey-gooey mozzarella. Once these 4 key components are prepped, lasagna assembly is easy-breezy!

Note: Full ingredients list & measurements provided in the Recipe Card, below.

To get started, you need…

  • Italian sausage meat sauce – In lieu of ground beef, this homemade lasagna meat sauce uses Italian sausage to easily build rich flavor. Feel free to use spicy or mild sausage, or a mixture of each! Once it’s browned, simply marry it together with some aromatic veggies (onion, celery, bell pepper), garlic, dried herbs, white wine, & crushed tomatoes to create a quick tomato sauce with loads of flavor.
  • Spinach ricotta filling – A beautifully creamy mixture of whole milk ricotta, wilted fresh spinach & grated parmesan cheese.
  • Oven-ready lasagna sheets – Lasagna sheets are slightly wider than standard lasagna noodles & fit into a loaf pan really well. Plus, since they’re oven ready, there’s no need to boil & drain them beforehand. You can find lasagna sheets from brands like Creamette & Barilla or buy fresh pasta sheets from the grocery store. Bonus points if you make your own!
  • Cheese – The secret to an ooey-gooey slice of lasagna! I suggest low-moisture mozzarella for ultimate meltiness & grated parmesan for plenty of flavor.
Must-Have Equipment

Lasagna Loaf Pan

No need for a giant casserole pan here! Instead, we’re making mini lasagna in a loaf pan since it’s the perfect size for two. We tested this small lasagna recipe using an 8.5 x 5 loaf pan roughly 3 inches in depth (the kind you’d use to make banana bread or meatloaf). You could also use a standard 9 x 5 loaf pan & the results will be wonderful too. You’ll love how loaf pan lasagna gives a kitchen staple another fun use!

Easy Lasagna Meat Sauce

This easy pasta sauce is an absolute dream for rich & hearty sausage lasagna. It’s inspired by our well-loved Sausage & Peppers Pasta recipe, which is designed to build tons of restaurant-worthy flavor in no time. Key ingredients like Italian sausage, white wine, & tons of aromatics build richness without requiring hours of simmering like a bolognese or marinara sauce. It takes 30 minutes, tops!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.


Brown the veggies & sausage. Sauté the bell peppers, celery, & 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!


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


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

Easy Small Batch Lasagna Meal Prep

Whether you’re prepping a big or small batch lasagna, the recipe still requires several components. An easy way to make your lasagna assembly nice & quick is to have everything ready to go (aka as our favorite meal prep method – mise en place)! Make the Italian meat sauce, prep the spinach ricotta mixture, & store both in the fridge for 3-4 days. When you’re ready for dinner, simply grab your loaf pan & the lasagna components, & get started. Less time prepping, more time enjoying! 🙌🏼

How to Make Lasagna for Two

Gather the prepared meat sauce, pasta sheets, spinach ricotta & 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.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

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 & ricotta mixture. You should end up with 4 layers of meat sauce & 3 layers of spinach ricotta. Top the last layer with one more lasagna sheet & a generous sprinkle of both mozzarella & parmesan cheese.

Then bake the lasagna for 45-50 minutes until it’s gooey & 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 & keep an eye on it so it doesn’t burn!

Make-Ahead Lasagna for Two

Lasagna is one of the best things to assemble on a slow Sunday & bake off later in the week. Not only does it save time but lasagna flavors also get better the longer they sit – a big bonus! Simply assemble the mini lasagna in a loaf pan & keep it in your fridge for up to 4 days. When you’re ready to enjoy, you can pop it straight in the oven – easy!

Serving & Storage Suggestions

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.

Ever wonder how to get a picture-perfect lasagna slice? ⇢ The key is giving it a moment to rest after it comes out of the oven. This helps all the juicy & gooey richness meld together! After 15 minutes, finish it with a generous sprinkling of fresh basil or parsley, then cut into it & taste!

Small batch lasagna is perfect for one-on-one moments like date night, Valentine’s Day, or just a cozy winter supper. This recipe yields two very generous portions, though you can also get 3 or 4 out of it if you add a few sides.

Turn this small lasagna recipe into a feast by pairing it with garlic bread & a classic Caesar salad to balance all the richness. All you need is a glass of your favorite wine & you have the perfect dinner for two!

I can’t wait for you to try this Lasagna for 2! Whether it’s date night or a weeknight dinner, Chris & I love prepping an easy small batch of lasagna & 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 & 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 from 5 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


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 (& 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 & has enough height to build picture-perfect layers of pasta, meat sauce, & cheese.

The meat sauce used here is based on our popular Spicy Italian Sausage & 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 & 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 & freeze beautifully, & you can never go wrong with garlic bread, roasted broccoli, or a Caesar salad. ♡ Happy cooking!


  • 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 & 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 & ground black pepper, to season


  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 & shimmering, add the bell peppers, celery, & onion. Season with ½ teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & 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 & 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 & simmer the Italian sausage sauce: Add the garlic, oregano, basil, & tomato paste to the skillet, stirring to coat the sausage & 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 & fragrant. Remove from the heat & 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 & 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 & 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 & 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, & 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 & 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 & spinach ricotta filling, each separated by a lasagna sheet. You should have 4 layers of meat sauce & 3 layers of ricotta. Nestle one last lasagna sheet over top, finish the lasagna with a sprinkling of the shredded mozzarella & 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 & bake for 45-50 minutes, or until the small batch lasagna is bubbling and the cheeses appear well melted. Carefully remove the foil & 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 & 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, & serve: Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing into individual pieces & 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.


  • Ingredient & Equipment Notes:
    • Lasagna: This small batch lasagna recipe was tested & developed using oven-ready lasagna sheets – Creamette & 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 & 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 & assemble the lasagna later, this approach is for you. Simmer the meat sauce (Steps 1-3) & 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 & 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 & serve picture-perfect pieces! At dinnertime, simply preheat & 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, & Freezing:
    • Storage & 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 & 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! – & 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.

Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.


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  1. 2.12.24
    Sherry said:

    Hi Jess,
    Would you send me the recipe for Lasagna for Two? When I go to print it out and select large print or any size print, it comes out way too small to read.
    Looks Delicious!

    • 2.13.24
      Emma @ Plays Well With Butter said:

      Hi Sherry, I’ll email a copy to you now!

  2. 11.30.23
    G said:

    Hi! I loved this recipe!

    I omitted the white wine in the sauce and it was still good. My only question is that my lasagna flavor was excellent but why was it falling apart? In the sense that it was not firm – can you please provide any feedback?

    I really like how this recipe DOES NOT use egg!!


    • 12.1.23
      Erin @ Plays Well With Butter said:

      Hi G! So glad to hear that you loved this recipe, thank you so much for taking the time to comment – it means so much!

      As for your question on why the lasagna was falling apart, were you able to allow the lasagna to rest for a full 10-15 minutes after removing from the oven? Allowing the lasagna to take a bit of time to cool can really help create a beautiful clean slice. Let us know! 🙂

  3. 11.13.23
    Jennifer W said:

    This was phenomenal – so delicious. I think it is the best lasagna I have ever had. Certainly the best I have ever made myself. I would love to know how to scale this up and what type of pan would be best to use – this is entertaining worthy. And unlike a lot of lasagna recipes, it doesn’t take hours to prepare, very approachable prep! A true 5 start recipe!!!

    • 11.14.23
      Emma @ Plays Well With Butter said:

      Hi Jennifer, so happy to hear this recipe turned out great for you! We love this one, too. You can definitely scale this recipe up! If you were to double it, it would fit well in an 8×8 or 9×9 baking dish. 🙂

  4. 11.6.23
    Grace said:

    My first time making this recipe and making lasagna in general was a few months ago, and it was such an amazing success! I often get overwhelmed with cooking, and it is just me and my boyfriend in the house. This was the perfect size for our small family and tonight I will be making it again. My boyfriend is so excited, I am nervous I won’t make it as good this time 😉

    • 11.6.23
      Emma @ Plays Well With Butter said:

      Hi Grace, we’re so happy to hear the lasagna turned out great for you, and that you’re making it again! Enjoy!!

  5. 9.25.23
    Diana said:

    Terrible! I followed directions exactly, and my lasagna turned out crunchy and dry! I should have never used “oven ready” noodles and should have boiled them regardless. And I had all the noodles covered in sauce and the dish covered in foil as directed. And it took more like an hour and a half, not 30 minutes to prep. So disappointed as this was my first time making lasagna. Now after all that time and effort I couldn’t even eat it. Waste of money and time and ruined my Sunday. I had to throw it all in the trash.

    • 9.25.23
      Erin @ Plays Well With Butter said:

      Hi Diana, we’re so sorry to hear about your experience with this recipe and your first time making lasagna. This recipe was thoroughly tested & has been successfully made & enjoyed by other readers so we’d love to help troubleshoot & figure out what may have happened.

      It’s great that you covered the noodles in the sauce & covered the dish in foil as directed – these steps do help ensure a well baked lasagna! Could you share a bit about the size of the dish (eg. loaf pan) you used and the brand of oven ready noodles?

  6. 9.4.23

    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!

    • 9.5.23
      Emma @ Plays Well With Butter said:

      That’s exactly why we set out to create this recipe!! Glad to hear it was the perfect amount for you, too 🙂

  7. 2.22.23
    Michelle said:

    WOW this was wonderful. And I’m picky on lasagna. The creamy layers were perfect – creamy, not congealed. And the amount was great, looking forward to freezing a serving for a rainy day.

    I did cheat and use premade sauce, but added the seasonings and wine in the order suggested. It was phenomenal!

    • 2.22.23
      Erin @ Plays Well With Butter said:

      Hi Michelle! Sounds like it turned out perfect – so glad you loved it & thank you so much for taking the time to leave a comment! 🙂

  8. 2.20.23
    vivian said:

    I made this for my husband and daughter (I don’t eat meat) and they liked it very well. I could not fit it all into my loaf pan, so I froze the extra meat sauce to use for a second lasagna at a later date. It was a good Sunday night dinner, with leftovers that will last for a few more meals. Thanks for the recipe!

  9. 2.15.23
    Sara said:

    This is the perfect size lasagna for my little family of 2. Was perfect for dinner plus 1 day of leftovers. It does take a little time to prep and assemble, but the make ahead option was great!

    • 2.17.23
      Erin @ Plays Well With Butter said:

      So glad to hear it, Sara! Thanks so much for taking the time to leave a review – we’re so glad it was a hit!