Lasagna for Two Recipe

Introduction

This lasagna for two is a perfect portion for a cozy dinner without leftovers. With a rich tomato sauce, creamy cheese filling, and tender noodles, it’s a classic comfort dish made simple and satisfying.

Ingredients

• 1 (14.5-ounce) can low-sodium diced tomatoes
• 1 tablespoon olive oil
• 1 small onion, chopped fine
• Pinch of salt
• 2 garlic cloves, minced
• 8 ounces ground sirloin
• 2 tablespoons heavy cream
• 1 (8-ounce) can low-sodium tomato sauce
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, plus 2 tablespoons grated
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1/8 teaspoon pepper
• 4 no-boil lasagna noodles (I used Barilla)
• 1 cup grated whole-milk mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and move an oven rack to the middle position.
2. Step 2: Puree the canned diced tomatoes in a blender or food processor until smooth, then set aside.
3. Step 3: Heat olive oil in a large skillet. Add the chopped onion and a pinch of salt, sautéing until tender. Stir in minced garlic and cook for 30 seconds.
4. Step 4: Add ground sirloin to the skillet and cook until browned. Stir in heavy cream and cook until it evaporates, about 1 to 2 minutes.
5. Step 5: Add the pureed diced tomatoes and tomato sauce to the skillet. Bring the mixture to a simmer and let it cook for about 15 minutes while preparing the filling.
6. Step 6: In a medium bowl, whisk together ricotta, 1/2 cup Parmesan, chopped basil, egg, and pepper until smooth.
7. Step 7: Spread 1/2 cup of the sauce in the bottom of a loaf pan. Lay one lasagna noodle on top, spread a third of the ricotta mixture over it, then sprinkle with 1/4 cup mozzarella. Top with another 1/2 cup sauce.
8. Step 8: Repeat the layering two more times: noodle, ricotta mixture, mozzarella, and sauce.
9. Step 9: Place the final noodle on top and cover with the remaining sauce, the rest of the mozzarella, and 2 tablespoons Parmesan cheese.
10. Step 10: Spray a piece of foil with non-stick cooking spray and cover the loaf pan tightly. Place the pan on a baking sheet to catch any spills, and bake for 25 to 30 minutes until the sauce bubbles.
11. Step 11: Remove the foil and bake for an additional 10 minutes or until the cheese is browned to your liking.
12. Step 12: Remove from the oven and let cool for at least 20 minutes before serving. This helps the lasagna set and makes it easier to slice.

Tips & Variations

• For a vegetarian version, substitute ground sirloin with cooked lentils or chopped mushrooms.
• Use fresh basil if available for a brighter flavor, or substitute with 1 teaspoon dried basil.
• To save time, prepare the sauce a day ahead — the flavors deepen beautifully overnight.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce while simmering.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or in a 350°F oven covered with foil for 15-20 minutes. For longer storage, freeze the lasagna tightly wrapped for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of no-boil noodles?

Yes, but you’ll need to cook them according to the package instructions before assembling the lasagna. The no-boil noodles save time and also absorb sauce during baking.

What can I substitute for ricotta cheese?

You can use cottage cheese blended with a little milk to create a similar creamy texture, or try mascarpone cheese for a richer alternative.

Lasagna for Two Recipe

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★★★★★

4.4 from 103 reviews

This Lasagna for Two recipe is a perfect, hearty Italian meal designed for a smaller household. It features a rich meat and tomato sauce layered with creamy ricotta, Parmesan, and mozzarella cheeses using no-boil noodles. The dish is baked until bubbly and golden, making a comforting and satisfying dinner with just the right portions.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 (14.5-ounce) can low-sodium diced tomatoes
• 1 tablespoon olive oil
• 1 small onion, chopped fine
• Pinch of salt
• 2 garlic cloves, minced
• 8 ounces ground sirloin
• 2 tablespoons heavy cream
• 1 (8-ounce) can low-sodium tomato sauce

Cheese Filling

• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, plus 2 tablespoons grated for topping
• 3 tablespoons chopped fresh basil
• 1 large egg
• 1/8 teaspoon pepper

Assembly

• 4 no-boil lasagna noodles (such as Barilla)
• 1 cup grated whole-milk mozzarella cheese

Instructions

1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and position a rack in the middle. This ensures even baking of the lasagna.
2. Prepare Sauce Base: In a blender or food processor, puree the canned diced tomatoes until smooth, then set aside.
3. Sauté Aromatics and Brown Meat: Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking until tender. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground sirloin and cook until browned completely.
4. Finish Sauce: Stir in the heavy cream and cook until mostly evaporated, about 1 to 2 minutes. Add the pureed diced tomatoes and canned tomato sauce. Bring the mixture to a simmer and let it cook gently while you prepare the cheese filling, approximately 15 minutes, allowing flavors to blend.
5. Make Cheese Filling: In a medium bowl, whisk together the ricotta cheese, 1/2 cup grated Parmesan, chopped fresh basil, egg, and pepper until smooth and well combined.
6. Assemble Lasagna: Spread 1/2 cup of the meat sauce in the bottom of a loaf pan. Place one no-boil lasagna noodle on top. Spread one third of the ricotta mixture over the noodle, then sprinkle with 1/4 cup of grated mozzarella. Top with another 1/2 cup of meat sauce. Repeat layering two more times with noodles, ricotta, mozzarella, and sauce. Finally, lay the last noodle on top, cover it with the remaining sauce, mozzarella cheese, and the last 2 tablespoons of Parmesan.
7. Cover and Bake: Spray a piece of foil with non-stick cooking spray and tightly cover the loaf pan to prevent moisture loss. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 25 to 30 minutes until the sauce is bubbling around the edges.
8. Bake Uncovered: Remove the foil and continue baking for about 10 more minutes until the cheese on top turns golden brown and bubbly.
9. Cool and Serve: Remove the lasagna from the oven and let it cool for at least 20 minutes to allow it to set, which makes slicing easier and enhances flavor development. Serve warm.

Notes

• Using no-boil noodles saves prep time and ensures the pasta layers cook perfectly while baking.
• Allowing the lasagna to cool after baking helps it firm up and makes serving easier.
• Low-sodium tomato products help control salt content in the dish.
• Heavy cream added to the sauce enriches flavor and smoothness.
• You can substitute ground sirloin with ground beef or turkey for variation.
• Chopping fresh basil adds fresh herbaceous notes, but dried basil can be used as a substitute (reduce quantity).

Keywords: lasagna for two, easy lasagna recipe, no-boil noodles, Italian dinner for two, ground sirloin lasagna