Best 5 Single Serve Lasagna Recipes

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Indulge in the culinary delight of a single-serve lasagna, a delightful dish that combines the classic flavors of lasagna in a convenient and personal portion. This versatile dish can be tailored to suit various dietary preferences, making it a perfect choice for those seeking a satisfying and customizable meal. With its hearty layers of cheese, savory sauce, and tender pasta, this single-serve lasagna offers a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary journey, this recipe promises an enjoyable and rewarding cooking experience. Embark on this culinary adventure and savor the delicious creation of a single-serve lasagna, leaving you feeling satisfied and content.

**Additional Information:**

* The article provides three distinct recipes for single-serve lasagna, catering to different dietary needs and preferences:
* **Classic Single-Serve Lasagna:** A traditional lasagna recipe made with layers of pasta, cheese, and a rich tomato sauce, perfect for lasagna enthusiasts who enjoy the classic flavors.
* **Vegetarian Single-Serve Lasagna:** A meatless version of lasagna that combines colorful vegetables, creamy cheese, and a flavorful tomato sauce, offering a healthy and satisfying alternative.
* **Low-Carb Single-Serve Lasagna:** A reduced-carb option that utilizes zucchini slices instead of pasta sheets, making it a suitable choice for those following a low-carb diet while still enjoying the lasagna experience.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can successfully create this delectable dish. Additionally, the article includes helpful tips and suggestions for customizing the lasagna to your liking, allowing you to experiment with different ingredients and flavors. Whether you're looking for a quick and easy weeknight meal or a special treat for yourself or loved ones, these single-serve lasagna recipes are sure to satisfy your cravings and leave you feeling fulfilled. So, put on your apron, gather your ingredients, and get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA FOR ONE



Lasagna For One image

Best homemade lasagna! This mini lasagna recipe uses just 2 lasagna noodles and is layered with meat, cheese, and sauce.

Provided by Joanie Zisk

Categories     Main

Time 1h5m

Number Of Ingredients 12

2 lasagna noodles
1/2 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove (minced)
8 ounces ground beef or ground turkey
1/2 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
3/4 cup tomato sauce
3/4 cup Ricotta cheese
2 tablespoons Parmesan cheese (plus extra for sprinkling over the top)
1/2 cup shredded Mozzarella cheese

Steps:

  • Heat oven to 350 degrees F (177 degrees C).
  • Cook the lasagna noodles according to package directions. Drain and set aside.
  • Heat the oil in a medium-sized skillet over a medium heat. Add in the onions and cook for 2 minutes, stirring occasionally.
  • Add in the minced garlic and cook, stirring occasionally for a minute more.
  • Add the ground beef to the pan and sprinkle the Italian seasoning, salt, and pepper over the meat. Cook and stir the ground beef until meat is no longer pink.
  • Stir in 1/2 cup of tomato sauce, reduce the heat to low and simmer for 3 minutes.
  • Meanwhile, stir the ricotta and 2 tablespoons of the Parmesan cheese together in a small bowl. Set the bowl aside.

Nutrition Facts : ServingSize 1 serving, Calories 480 kcal, Carbohydrate 31 g, Protein 41 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 1205 mg, Fiber 3 g, Sugar 9 g

LOAF PAN LASAGNA



Loaf Pan Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 3 loaf pan lasagnas (2 servings each)

Number Of Ingredients 17

Kosher salt
18 lasagna noodles
2 tablespoons extra-virgin olive oil
2 pounds bulk Italian sausage
1 pound ground beef
3 cloves garlic, minced
One 6-ounce can tomato paste
Two 14.5-ounce cans whole tomatoes
1 tablespoon dried basil
2 tablespoons dried parsley
1 1/2 cups cottage cheese
1 1/2 cups ricotta
2 large eggs beaten
1/2 cup plus 3 tablespoons grated Parmesan cheese
18 slices mozzarella
Ciabatta or baguette slices, for serving
Halved cherry tomatoes tossed with chopped fresh basil, for serving

Steps:

  • Cover a baking sheet with plastic wrap.
  • Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
  • Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
  • In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
  • Before or during assembly, cut or tear the lasagna sheets in half crosswise.
  • To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
  • If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
  • If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

INDIVIDUAL LASAGNAS



Individual Lasagnas image

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Steps:

  • Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
  • Mix the ricotta together with the salt and the pepper until evenly distributed.
  • Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
  • Preheat oven to 375 degrees F.
  • To assemble the lasagnas:
  • Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
  • Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

PANCAKE LASAGNA FOR ONE (OR MORE)



Pancake Lasagna for One (or More) image

Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that's all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It's almost impossible to tell you didn't use pasta--since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16

2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
  • Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
  • Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
  • Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
  • Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
  • Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 28.5 g, Cholesterol 177 mg, Fat 36.9 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 17.5 g, Sodium 1061.7 mg, Sugar 9 g

LASAGNA FOR ONE



Lasagna for One image

This recipe was part of a feature on different ways to make lasagne in our local paper. I based cooking time on doing in the oven, would differ for the microwave.

Provided by ImPat

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

1 lasagna sheet (fresh)
1/2 cup ricotta cheese
2 tablespoons parmesan cheese
salt and pepper (to taste)
1 cup pasta sauce
2 tablespoons mozzarella cheese

Steps:

  • Cut pasta sheet in half and drop into a saucepan of boiling water for 30 seconds to 1 minute and then drain and put pasta sheets on a clean tea towel.
  • Combine the ricotta and parmesan and season with salt and pepper and then spread over the 2 sheets of pasta and starting with the short end, roll up into a cylinder and then place on a small baking dish and spoon over the pasta sauce and sprinkle with mozzarella and bake in a preheat 180C oven for 10 to 15 minutes.
  • Alternatively the lasagne could be cooked in the microwave, checking every 30 seconds until heat through.
  • The remaining pasta can be prepared in the same way and placed in the freezer for later use or cut into rags or strips, cooked and then topped with your favourite sauce.

Tips:

  • Ensure lasagna noodles are cooked al dente, slightly firm to the bite.
  • Use a flavorful marinara sauce for a richer taste.
  • Layer the lasagna evenly, starting with sauce, then noodles, followed by fillings, and repeating.
  • For a crispy topping, sprinkle Parmesan and mozzarella cheese on the top layer before baking.
  • Allow the lasagna to rest for 10-15 minutes before serving to allow the flavors to meld and the lasagna to set.

Conclusion:

This single-serve lasagna recipe is a delicious and convenient way to enjoy this classic Italian dish. With its simple ingredients and easy-to-follow instructions, it's perfect for busy weeknights or a cozy weekend meal. Whether you're a lasagna lover or looking for a new pasta dish to try, this recipe is sure to satisfy. So gather your ingredients, preheat your oven, and let's get started on creating a delicious and satisfying single-serve lasagna experience!

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