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!
4no boil (oven ready) lasagna noodles(Barilla brand noodles fit perfectly in this size loaf pan)
Chopped fresh flat-leaf parsley or basilfor garnish (optional)
Instructions
Preheat the oven to 375°F with the rack in the center, and place a piece of foil on the oven rack (in case of drips). Grease and set aside a 9-by-5-inch loaf pan.
In a large skillet, heat the 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.
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. Set aside. You should have about 3 cups of sauce.
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.
Spread ⅔ cup sauce into the bottom of the loaf pan. Top with a no boil lasagna noodle, spread ⅓ of the ricotta mixture over the noodle, then add ⅔ cup sauce. 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. Top with ½ cup shredded mozzarella to finish.
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.
Notes
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!
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 quite thin 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. You could use another brand and break or cut the noodles to fit if you prefer.
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.