There are few foods more comforting than delicious, homemade lasagna. But when you live alone or simply do not like sharing, coming up with a lasagna recipe specifically for one serving is preferable — nay, necessary. After all, most recipes detail how to make dishes for four or even six servings, which, if you're just cooking for yourself, would leave you with tons of leftovers that could end up going bad in your fridge. A recipe designed for just one serving is the best way to have the perfect serving of fresh, homemade lasagna whenever the craving hits.
This idea is also perfect if you get sick of eating the same thing night after night. Personally, I don't think I can ever get sick of eating lasagna... but you never know. Making a single serving meal lets you experiment with different ingredients, too. Even better, it helps you reduce how much food you waste. For starters, leftover ingredients can be used for this beauty. Second, you will not be left with an entire pan of lasagna, only to realize it has been two weeks since you last touched it.
So, that in mind, I set out to create a recipe for just one serving of lasagna that's easy enough to execute on a weeknight after work when you're tired and just want cheese and pasta.
For this recipe, I used a 5 x 5-inch oven-safe Pyrex container. A square shape works best, but use whatever single-serving bakeware you have on hand. This is also a simple vegetarian version, but you can easily add ground beef, chicken, or turkey if you want.
Ready to get cooking? Here's how to make a lasagna for one like a boss.
- 3 lasagna pasta sheets
- 1 cup pasta sauce
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese (plus more for topping)
- 1 teaspoon spices
- Optional: 1/4 to 1/2 cup vegetables or cooked meat
Before starting, bring a small pot of water to a boil. Pre-heat the oven to 350 degrees Fahrenheit.
1. Combine the mozzarella, ricotta, and spices in a bowl. (For this recipe, I used oregano, black pepper, and minced onion. Feel free to use whatever your taste buds like.)
2. Mix well. Set aside, and try not to eat it by the spoonful. (For a creamier ricotta filling, add one whole egg to this mixture.)
NOTE: If you're using meat or veggies, prepare them in a separate bowl. You can do half cup of meat, veggies, or a mix of both. This recipe is an awesome way to use up whatever you have in the refrigerator!
3. Cook the lasagna sheets and cut each one in half. For the third piece, cut in half lengthwise.
(To be honest, cutting lasagna sheets isn't an exact science and doesn't have to be perfect. These guidelines are meant for three pieces in a small square container in the style of a classic lasagna. If you have a bigger or smaller container, adjust accordingly.)
If you're using ramekins or a circular dish, take a tip from Shock Much and layer the sheets in a pinwheel pattern. After adding the filling, fold over the pasta.
5. Add one-third of the sauce and one-third of the ricotta mixture. Add the meat or vegetables, if you're using them. Bring in extra mozzarella cheese, if you have it on hand, because why not. CHEESE.
6. Add another layer of pasta.
7. Repeat until you have a glorious mini lasagna. Don't forget to top it off with sauce and more mozzarella, because cheese.
For a savory crunch, add a sprinkling of bread crumbs.
Look at that beauty.
8. Bake in the pre-heated oven for 15 to 20 minutes.
Pat yourself on the back, because you just made lasagna for just yourself. And then go eat it, because I'm sure that cheese smells too delicious to ignore.
Who said true love didn't exist?
Check out more Single Serving recipe ideas here for when your speed is less “entertaining my crew” and more “watching Netflix alone on my couch.”
