This Small Batch Lasagna recipe is saucy, cheesy and easy to throw together. Oven-ready noodles are stacked between 4 layers of meat sauce, mozzarella and creamy ricotta. Will serve 6.

I think it’s safe to say, we’re all craving comfort food.

When stocking up to stay in (way before our governor gave the executive order) I grabbed ingredients to make lasagna. I remembered I had lasagna noodles at home already so I just needed meat, a few cheeses and sauce. At the time our grocery store was completely out of all beef, so I bough Italian-style turkey sausage in its place, which truthfully is delicious! When I got home I realized the ingredients weren’t enough for a full pan of lasagna.

Which gave me the idea for a small batch lasagna recipe. I cut my traditional recipe in half and it was so easy without a ton of leftovers. I made garlic bread and it was perfect on a cloudy, chilly day.

To Make This Small Batch Lasagna You Will Need:

• olive oil
• yellow onion
• garlic
• kosher salt
• turkey italian sausage (can be substituted with regular italian sausage or ground beef or turkey)
• red pepper flakes (optional)
• marinara – homemade or store-bought (no judgement!)
• ricotta cheese
• egg
• parmesan cheese
• parsley
• oven ready (no boil) lasagna noodles – these save SO much time and less dishes to wash
• mozzarella cheese

Measure and add 1 teaspoon light olive oil, 1 diced yellow onion, 2 cloves minced garlic with a pinch of kosher salt to a large deep skillet. Stir and cook on medium heat until just soft, about 5 minutes.

To the softened onions and garlic, add in 1 pound of turkey (or pork) italian sausage or use lean ground beef or ground turkey. Use a wooden spatula to break it up.

Increase the heat to medium-high and cook until no longer pink and browned. Discard any liquids in the pan.

Meanwhile, add 1 (15 ounce) container or ricotta, 1 egg, 2 tablespoons parmesan, a pinch of kosher salt and some freshly ground black pepper.

Stir until thoroughly combined.

Once the sausage or meat is browned, pour in the marinara. I used 1 (28 ounce) jar and added it to a liquid measuring cup. Then added water until it reached 4 cups.

I like to add water to the sauce to make this lasagna extra saucy and to insure the no boil noodles fully cook.

Set up your lasagna station. Grab the sauce, cheeses, noodles and ricotta mixture.

Preheat your oven to 375° and lightly spray a 9×9 baking dish. An 8×8 will be too small for this small batch lasagna.

Add a cup of  the sauce to the bottom of your prepared dish.

Layer One:

Lay down 2 noodles, side by side and top with 1/3 of the ricotta mixture and spread it evenly.

Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER TWO:

Lay down 2 noodles (going the other direction), side by side and top with 1/3 of the ricotta mixture and spread it evenly.

Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER THREE:

Lay down 2 more noodles (going the opposite direction) side by side and top with the remaining 1/3 of ricotta mixture and spread it evenly.

Then top with 1/4 of the sauce. (no cheese)

LAYER FOUR:

Place the final 2 noodles (going the opposite direction) side by side and top with the last of the sauce.

Sprinkle with the remaining mozzarella cheese

Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes.

The sauce should be bubbling and the cheese a deep golden brown.

Smells incredible.

Allow it cool for a few minutes before slicing and serving. Top with minced fresh parsley or torn basil.

This small batch lasagna recipe is saucy, delicious, quick and easy. And bonus! Feeds a family of 4 to 6!

For More Lasagna Recipes Click Here!

Enjoy! And if you give this Small Batch Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

Yield: 6

Small Batch Lasagna

This Small Batch Lasagna recipe is saucy, cheesy and easy to throw together. Oven-ready noodles are stacked between 4 layers of meat sauce, mozzarella and creamy ricotta. Will serve 6.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• kosher salt
• 1 pound turkey Italian sausage
• 4 cups marinara*
• 15 ounces ricotta cheese
• 1 large egg
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon parsley
• 8 no-boil (oven ready) lasagna noodles
• 2 cups freshly grated mozzarella cheese

Instructions

1. Preheate your oven to 375° and grease a 9x9 baking dish.
2. Add olive oil, onion and garlic with a pinch of kosher salt to a deep sided skillet. Heat on medium-low, stir and cook 5 minutes or until softened.
3. Increase the heat to medium-high and add in the ground meat or sausage. Use a wooden spatula or spoon to break up the sausage. Stir often until no longer pink and the meat is browned.
4. Drain off any liquids or grease before pouring in the marinara and remove off of the heat. No need to simmer.
5. Meanwhile, in a medium bowl combine the ricotta, egg, 2 tablespoon parmesan cheese and parsley. Season with a pinch of kosher salt and some freshly ground black pepper. Stir to combine.
6. Spread a few spoonfuls of sauce on the bottom of the prepared baking dish.

LAYER ONE:

1. Lay down 2 noodles, side by side and top with 1/3 of the ricotta mixture and spread it evenly.
2. Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER TWO:

1. Lay down 2 noodles (going the other direction), side by side and top with 1/3 of the ricotta mixture and spread it evenly.
2. Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER THREE:

1. Lay down 2 more noodles (going the opposite direction) side by side and top with the remaining 1/3 of ricotta mixture and spread it evenly.
2. Top with 1/4 of the sauce. (no cheese)

LAYER FOUR:

1. Lay down the final 2 noodles (going the opposite direction) side by side and top with the last of the sauce.
2. Sprinkle with the remaining mozzarella cheese and parmesan.
3. Bake uncovered for 30 to 40 minutes or unitl bubbly and the cheese is golden brown.

Notes

For store-bought marinara use 1 (28 ounce) jar and pour it into a 4 cup liquid measuring cup. To it add enough water to reach 4 cups. Stir to combine.

If making homemade marinara you'll need 4 cups.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 742Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 157mgSodium: 1721mgCarbohydrates: 71gFiber: 6gSugar: 11gProtein: 48g