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Two dishes of lasagna.
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Lasagna For Two

This Lasagna for Two recipe makes two scaled down casseroles baked in loaf pans. Have one now and freeze the other for an easy meal on a busy day.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 537kcal


  • olive oil
  • 1/2 small zucchini diced
  • 1/2 small yellow summer squash diced
  • 1/2 small yellow onion diced
  • 5 cremini mushrooms diced
  • 1 teaspoon minced garlic
  • 1/2 cup fresh basil chopped
  • Salt and pepper to taste
  • 1 pound ground beef
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • 1 15 ounce container part skim ricotta cheese
  • 2 eggs
  • 1 tablespoon dry parsley
  • 1 26 ounce jar marinara sauce
  • 1/2 9 ounce package no boil lasagna - 8 sheets total
  • 2 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated or shredded


  • Preheat oven to 350 degrees F.
  • Generously coat the bottom of a large saute pan with olive oil and place over MEDIUM heat. Add diced onion, zuchinni, and yellow squash. Cook and stir for about 3 minutes. Add minced garlic and season to taste with salt and pepper. Cook and stir for another 2 minutes. Add basil and cook and stir for one minute. Vegetables should be slightly softened but not mushy. Transfer vegetables to a plate and set aside.
  • Wipe the pan clean with a paper towel. Lightly coat the bottom of the pan with olive oil and place over MEDIUM heat. Add the ground beef and cook and stir, breaking the meat up with your spoon, until no pink remains. Drain the grease from the pan and return it to the heat. Add thyme and oregano and season to taste with salt and pepper. Cook and stir for 1 minute then remove from heat and set aside.
  • Mix together ricotta, eggs, and parsley in a small bowl.

Gather all the ingredients for layering within reach and layer as follows:

  • Place a sheet of uncooked lasagna at the bottom of two loaf pans, approximately 8" x 4", or slightly larger.
  • Spoon a scant 1/2 cup of ricotta mixture on to each lasagna sheet and spread out with the back of your spoon.
  • Sprinkle about 1/4 cup of meat mixture evenly over the ricotta.
  • Add a scant 1/4 cup of cooked vegetables to each pan.
  • Sprinkle each with 1/4 cup mozzarella and 1/8 cup Parmesan.
  • Pour 1/4 cup of marinara sauce over the top of both and place another lasagna sheet on top of it all, pressing down lightly to compress it into the pan a bit.
  • Repeat layers two more times, ending with the 4th and final lasagna sheet. Divide remaining marinara sauce between the two pans, pouring it directly over top of 4th lasagna sheet. Sprinkle each lasagna evenly with remaining mozzarella and Parmesan.
  • Spray 2 pieces of foil with cooking spray and place, oil side down, over the assembled lasagnas. Cover tightly and bake at 350 degrees for 30 minutes. Remove foil and bake another 10 to 15 minutes or till bubbly.
  • Remove from oven and allow to sit about 10 minutes before cutting and serving.


Make-ahead method: Assemble lasagna and cover uncooked lasagna tightly with foil as directed above. Wrap entire loaf pan in a second large piece of foil. Freeze for up to two months. When ready to bake, allow lasagna to thaw overnight in refrigerator. Remove outer layer of foil and bake as directed, adding about 10 or 15 minutes to baking time.


Serving: 0.333lasagna | Calories: 537kcal | Carbohydrates: 31g | Protein: 46g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 1501mg | Potassium: 1041mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 746mg | Iron: 5mg