Homemade Lasagna For Two

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This delicious Lasagna for Two recipe is made with tender lasagna noodles, Italian sausage, marinara sauce, and a combination of cheese and seasonings!

A SCALED DOWN PASTA DINNER RECIPE

Transform your favorite lasagna recipe into a smaller portion where you can serve just a few rather than a a whole army of people. While I know it is fairly easy to cut most recipes in half to serve a smaller amount of people, sometimes it’s nice to have the work done for you so you don’t have to think about it, right? This delicious homemade lasagna recipe is easy to customize to your tastes. Also, if you’re in the mood for more meals for two, try my Polish Casserole for Two or another Italian inspired dinner, Baked Ziti for Two.

A plate with a serving of Lasagna for Two.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Can I use no boil noodles?

Sure, I don’t see why not. However, if you like a saucier lasagna, I’d suggest adding a little water the marinara sauce (about 1/4-1/3 cup) so it helps give the noodles extra moisture to cook properly without getting dried out.

Is there a way to make this lasagna more budget friendly?

Absolutely. You don’t have to use the brands I have pictured. To save on cost, any of the store brands of all of these ingredients will work just fine. You could also make this meatless to save on the cost of meat.

How many servings does this lasagna make?

This recipe makes about regular sized 4 servings or you can use 2 servings now and have two for leftovers for the next day. It’s hard to get a recipe to be exactly two servings while still using a baking dish that most people own (which is an 8×8-inch or 9×9-inch baking dish) so I do my best to make the most of the ingredients without wasting any while also using a dish that is convenient for most people.

Can I double this recipe?

Sure, you can double this then place it in a 9x13x3-inch baking dish. You’ll need to adjust the baking time.

I like onions and green peppers, when do I add those in?

Dice up a small sweet onion and one bell pepper. Add it in while you are cooking the sausage. This will help soften it up a bit before combining with the marinara sauce.

Can I make this ahead of time?

Yes, you can make and bake this up to 3 days in advance. This makes a great meal prepping dish! Just prepare and cover with aluminum foil and place it into the refrigerator until ready to bake. Note: You will probably have to add a few more minutes to the cooking time since the dish will be cold.

How to keep leftover Lasagna for Two?

Keep leftovers safely in the fridge for up to 3 days, or freeze for up to 3 months.
Reheat leftovers in the oven covered with foil or use the microwave.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

lasagna noodles – see my FAQ’s above about using no boil noodles.
ground Italian sausage – you can use mild or a spicier version depending on your tastebuds. You could also use ground pork, ground beef or ground turkey or a ground meat substitute.
marinara sauce– I really love Rao’s sauces. If you love additional garlic flavor, get the roasted garlic version. But, I understand that they can be on the expensive side of sauces. I try to buy it on sale at Costco and then stock up. Use what you enjoy and can afford. Or even make a Homemade Marinara Sauce if you want to go all out.
ricotta cheese – or small curd cottage cheese, which tends to be a bit cheaper than ricotta cheese. It still has the delicious flavors you want in lasagna and can even add a bit of extra creaminess. I think a lot of people who think ricotta makes their lasagna taste more “dry” should definitely try cottage cheese. It adds creaminess but it doesn’t taste like cottage cheese when it’s all done.
large egg – this acts a binder for all the cheeses to help keep it all from running out when you slice into it. At least that is what the experts say so that is what I have always done. I’m not sure that is always the case or maybe I am just too eager to slice into my lasagna! Honestly, if you don’t have any eggs on hand, don’t worry about it. Just skip it, it won’t affect the taste of your lasagna.
grated parmesan cheese – I am just using the green bottle stuff here but please feel free to grate it fresh.
shredded mozzarella cheese – use the bagged stuff or freshly shred it. Again, it’s all what you enjoy and how much effort you want to put into this.
dried Italian seasoning and garlic powder – this is just really going to add another layer of flavor to this dish. Feel free to use your favorite combination of flavors. You could even use some of the jarred garlic as well.

Lasagna noodles, mozzarella cheese, marinara sauce, ricotta cheese, ground Italian sausage, egg, parmesan cheese, Italian seasoning, and garlic powder.

HOW TO MAKE LASAGNA FOR TWO

Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside. Prepare the lasagna noodles per the directions on the back of the box. Drain well and place on a large sheet tray that has been sprayed with cooking spray. Lightly spray the noodles so they don’t stick to each other and set aside.

In a large skillet over medium-high heat, brown and crumble the sausage until there is no pink left, stirring occasionally, 8-10 minutes. Drain any excess fat.

collage of two photos: a few laid out cooked lasagna noodles; a skillet of ground Italian sausage.

Stir in the marinara and bring to a simmer, then take off the heat. In a medium bowl, stir together the ricotta, egg, parmesan, half of the mozzarella, Italian seasoning, and garlic powder.

collage of two photos: marinara sauce and ground sausage in a skillet; a mixing bowl with ricotta, egg, parmesan, half of the mozzarella, Italian seasoning, and garlic powder.

Add a heaping ½ cup of the sauce to the bottom of the prepared baking dish and spread it out. Add three of the lasagna noodles on top of the sauce; you will need to cut them to fit, and they may overlap a little.

collage of two photos: a casserole dish with marinara sauce; three lasagna noodles on top of sauce in a dish.

Spread ⅓ of the ricotta mixture over the noodles. Add another heaping ½ cup of sauce on top and spread it out.

collage of two photos: ricotta cheese mixture on top of noodles and sauce in a baking dish; more marinara sauce spread on top of ricotta.

Add another layer of noodles, then ⅓ of the ricotta, and another\ heaping ½ cup of sauce. Repeat one more time. You will have enough noodles to make one more top layer. Then, top everything with the remaining sauce you have.

collage of two photos: final layer of cooked lasagna noodles on top; final layer of marinara sauce on top.

Sprinkle the remaining mozzarella on top. Cover with nonstick foil or spray a piece of foil with cooking spray and place on top of the casserole dish. Bake for 40 minutes, until bubbly and the cheese is melted.

collage of two photos: shredded mozzarella cheese on top of lasagna; fully baked lasagna in casserole dish.

An optional step, to brown the cheese, place the broiler on high, and keep an eye on it so it doesn’t burn. This is perfect if you like those crispy edges on your lasagna! Allow it to sit for 15 minutes before slicing and serving.