Small Batch Lasagne

Italian Inspired Recipes, Recipes by Gina / Thursday, October 19th, 2017

I absolutely love just about any Italian food. My mom was definitely not a cook. I started trying out things on my own way before the internet was available. My first attempts at Spaghetti were very, very basic. It is actually amazing what you can achieve with a can of tomato paste and spices. Luckily, I’ve come a long way from those days…. I am also no longer cooking for a small army and neither my hubby or my oldest really enjoy leftovers. The freezer – hahaha, more like the land of the lost in my household. Everyone always talks about using the leftovers and freezing the rest, but my family can’t be the only oddballs out there. Depending on your personal appetites (I can put away a good bit of lasagne) and family size you might possibly have some left over for a lunch or two. And that’s it. Nothing to toss and feel guilty about. Nothing for the deep dark recesses of the freezer. A hallelujah in my book. It calls for leftovers from my homemade Spaghetti Time recipe, one of the few things I like to make a big batch of. It actually is formulated so that I will have leftovers just for this dish. Make it in the same week – two meals – BOOM done!!! If not using my spaghetti sauce recipe, you can just get 2 jars of your favorite sauce and add some hamburger meat. Still yummy! This is made in my favorite Pyrex casserole dish. It is an 8×6 inch glasses dish. It is about 2 and 1/2 inches deep. Whatever pan you use, make sure it is deep enough to prevent bubbling over. To save time, I use the no-cook style noodles. It is so much easier and they come in the perfect size for this dish. If you aren’t fond of them, by all means – boil up some of your favorite ones. Serve with a salad and your favorite garlic bread. Enjoy!

5 from 1 vote

Small Batch Lasagne

A Small batch of ooey gooey goodness.  Sauteed beef, home-made sauce, noodles, and plenty of cheese. Made in a smaller version.  

Course Main Course
Cuisine Casserole, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Gina


  • 6 cups Spaghetti Sauce with meat
  • 6 Lasagne Noodles oven ready
  • 2 cups Mozzarella Cheese 8 oz freshly grated
  • 1/8-1/4 cup Parmesan Cheese freshly grated
  • 8 oz Ricotta cheese !/2 15oz container


  1. Pre-heat oven to 375 degrees

  2. Divide mozzarella cheese into 1 cup and the remaining cup in thirds.

  3. Mix mozzarella, ricotta, and parmesan cheeses until well blended. Reserve about a tablespoon of the parmesan for the top.

  4. Put about 1 and 1/2 cups of sauce in bottom of an 8x6 inch deep sided oven safe casserole dish.

  5. Place 2 of the noodles on top of the sauce.

  6. Top with about 1 and 1/2 cups of the sauce.

  7. Top with 1/3 cup of the cheese mixture and sprinkle with 1/3 cup of the shredded mozzarella.  

  8. Repeat 2 more times.  Sprinkle reserved parmesan on top of the final layer of mozzarella.

  9. Cover tightly with aluminum foil and bake for about 35 minutes

  10. Remove from oven and blot any excess grease with a paper towel.

  11. Cook uncovered for another 5-10 minutes until the cheese begins brown and get bubbly.  I prefer my cheese to be pretty toasty, but everyone has different tastes!

  12. Remove and let sit for about 15 minutes, allowing the flavors to finish blending into the ultimate deliciousness.

Recipe Notes

I have a Pyrex dish that is my go-to for this dish. It's 8x6 inches and about 2 and 1/2 inches deep. It works perfectly. You definitely need your pan to be at least 2 and 1/2 inches deep to prevent bubbling over. Feel free to substitute your favorite jarred spaghetti if you do not have any leftover sauce. Add about a pound of browned ground beef and you will be good to go.

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