Name: Loaf Pan Lasagna for Two (or Three)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 8 ounces (225 grams) lean ground beef ((or sweet pork, chicken, or turkey sausage meat)); ½ cup chopped onion; Kosher salt and freshly ground black pepper; 4 cloves minced garlic; 2 ½ cups canned crushed tomatoes or ground peeled tomatoes, or marinara sauce; 1 cup (250 grams) ricotta cheese; 1 cup (100 grams) shredded mozzarella cheese (divided); 2 tablespoons (12 grams) grated Parmigiano-Reggiano cheese; 1 large egg; 4 no boil (oven ready) lasagna noodles ((Barilla brand noodles fit perfectly in this size loaf pan)); Chopped fresh flat-leaf parsley or basil (for garnish (optional))

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If you love cheesy, meaty lasagna, but don't want to make a huge pan of it, then this recipe for Loaf Pan Lasagna for Two (or Three) is perfect for you!

A slice of lasagna on a white plate next to a ceramic loaf pan of lasagna.

Sometimes you're craving a comforting slice of lasagna, but don't have a large family or aren't throwing a party. You can still satisfy that craving with this simple homemade lasagna!

Loaf pan lasagna is great and so easy to make with less fuss (and less leftovers). The sauce is flavorful with just the right ratio of ground beef to tomato, and the ricotta filling is creamy with extra cheese pulls from the addition of mozzarella. Having mozzarella in both the filling and sprinkled on top yields a perfectly cheesy lasagna that is just irresistible.

Note that you need a generous amount of sauce when using no boil (oven ready) lasagna noodles, since the wetness of the filling helps cook the noodles in the oven. The resulting lasagna is a bit saucy, but that's just the way I love it!

Ingredient notes

Ingredients for loaf pan lasagna on a beige background.

No Boil (Oven Ready) Lasagna Noodles: I generally prefer the thickness and texture of other dry lasagna noodles more, as they are thicker and have more of a bite than the Barilla oven ready noodles, which are thinner in comparison and are designed to be thin and flat to mimic homemade noodles. The Barilla noodles happen to be the perfect dimensions for making loaf pan lasagna (each noodle fits perfectly in the pan), so I tend to use these noodles for loaf pan lasagna, but generally prefer thicker lasagna noodles for lasagna otherwise. You could use another brand and break or cut the noodles to fit if you prefer.
Meat: I used lean ground beef for the sauce, however you could also use sweet pork, chicken or turkey sausage (casings removed).
Tomatoes: Use either canned crushed tomatoes or canned ground peeled tomatoes, or use prepared marinara sauce (either homemade or good quality jarred sauce). The latter will have more flavor to start, for either of the former options, just make sure to add enough seasoning when preparing the meat sauce.
Ricotta Cheese: You may use whole milk or part-skim ricotta cheese for this mini lasagna for two.
Mozzarella Cheese: You may use regular or part-skim shredded mozzarella cheese for this recipe. Use the firmer style mozzarella you would use for pizza rather than the softer fresh mozzarella.
Egg: Don't skip the egg. It really helps hold the cheese filling together.

Closeup of lasagna topped with melted cheese and chopped parsley.

How to make it

Preheat the oven to 375°F. Grease and set aside a 9-by-5-inch loaf pan.

In a large skillet, heat olive oil over medium-high heat. Add the ground beef and onion along with some salt and pepper, stirring to break the meat apart into small pieces. Cook for about 5 minutes or until the beef is no longer pink.

Ground beef and chopped onions cooked in a stainless steel skillet.

Add the garlic, stir for another minute, then add the tomatoes, stirring to combine evenly. Heat until the sauce is bubbling and heated through. Taste and adjust seasoning as needed, then set aside. You should have about 3 cups of sauce.

Tomato-based meat sauce in a stainless steel skillet.

Meanwhile, in a medium mixing bowl combine the ricotta cheese, ½ cup of the shredded mozzarella, the Parmigiano-Reggiano, the egg and a big pinch of salt. Stir until smooth (PHOTOS 1-2).

Ricotta cheese lasagna filling in a metal bowl before and after mixing together.

Next, assemble the loaf pan lasagna.

A ceramic loaf pan, a bowl of ricotta filling, dry lasagna sheets, and tomato sauce.

Spread ⅔ cup sauce into the bottom of the loaf pan (PHOTO 3). Top with a no boil lasagna noodle (PHOTO 4), spread ⅓ of the ricotta mixture over the noodle (PHOTO 5), then add ⅔ cup sauce (PHOTO 6).

Step-by-step assembly of a loaf pan lasagna with meat sauce and ricotta filling.

Repeat with another noodle, ⅓ more of the ricotta, and ⅔ cup sauce 2 more times. Finish with the last lasagna noodle and the remaining ⅔ cup sauce.

The top layer of meat sauce in a small lasagna.

Top with ½ cup shredded mozzarella to finish.

Shredded mozzarella cheese sprinkled over the top of a small casserole.

Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes uncovered until bubbly, and the mozzarella on top is lightly browned at the edges.

Let it rest for at least 15 minutes at room temperature to set before cutting and serving. Garnish with chopped parsley or basil, if desired.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Loaf pan lasagna next to a stack of lasagna noodles and a bulb of garlic.

Expert tips

Although you could use a metal loaf pan, I like using a pretty ceramic loaf pan for this lasagna for two. It is reminiscent of other ceramic casserole dishes one might use for a full size lasagna, and it's also easier to clean than metal!

As is evident in the photos, the sauce can get very bubbly around the edges! Rather than placing the loaf pan on a metal sheet pan (which can slow down the cooking process and take longer to cook), place the loaf pan on a piece of foil set on the oven rack to catch any drips.

Use this general method to create other loaf pan lasagnas with different flavor profiles! You can swap out the homemade meat sauce for another sauce (use less than 3 cups if it is meatless, otherwise you'll have too much liquid/sauce), layer in some veggies like sautéed mushrooms or sliced cooked eggplant, etc.

Closeup of a slice of lasagna with meat sauce on a white plate.

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