This small-batch weeknight lasagna comfortably serves two and is ready in half the time as a larger batch.

Sally Vargas

Lasagna on a weeknight?

Ive downsized the mega-version of lasagna, thanks to my new best friend:the loaf pan!

Vertical view of small batch of loaf pan lasagna with sausage on a plate garnished with chopped parsley and a fork on the left. Above the plate is the loaf pan with some of the lasagna missing. A partial view of a bowl of lettuce and a tumbler of white wine is visible.

Sally Vargas

This Loaf Plan Lasagna is the perfect small-batch size to feed one, two, or three people.

I also thinkwhole canned tomatoes are softer and taste fresher than diced or pureed tomatoes.

However, some brands of tomatoes are fairly firm and need some help.

Vertical view of small batch lasagna with a piece missing inside the glass loaf pan. Behind is a stack of white plates with the slice of lasagna on top. Two tumblers and a small bowl of lettuce are visible at the top of the image.

Sally Vargas

Use a cooking utensil to break the sausage up as you cook it.

Transfer to a plate.

You will mash them a little more in the skillet.

Horizontal view of white plate with slice of small batch lasagna and garnished with chopped parsley. A partial view of the baked lasagna in the glass pan is to the right of the plate. Above the plate to the left is a small bowl of lettuce and a tumbler. A fork is on the left of the plate.

Sally Vargas

In the same skillet you used to brown the sausage, heat 1 tablespoon oil over medium heat.

Add the sliced garlic and oregano.

Cook for 30 seconds, or until the garlic sizzles.

A skillet is filled with chunky tomato sauce and sliced italian sausage.

Sally Vargas | Banner Art Credit: Elena Resko

Add the tomatoes with their juices, salt, and sugar.

Bring to a simmer and cook for 2 to 3 minutes or until the sauce is hot.

You are aiming for a chunky sauce.

Small glass bowl with ricotta, parmesan, spices and an egg inside.

Sally Vargas | Banner Art Credit: Elena Resko

Add the sausage back to the pan and cook for 10 minutes.

Taste, and add more salt and sugar, if you like.

Brush or spray a 4x8-inch loaf pan with oil.

A small glass bowl with grated parmesan and ricotta inside.

Sally Vargas | Banner Art Credit: Elena Resko

In the bottom of the loaf pan, ladle about 1/2 cup tomato-sausage sauce.

Top with 1 noodle.

Spread with 1/2 cup sauce, and then spread 1/3 mounded cup of the ricotta mixture over it.

A lasagna noodle is atop chunky tomato sauce and sliced sausage in a glass loaf pan.

Sally Vargas | Banner Art Credit: Elena Resko

Place a second noodle on top of the ricotta mixture.

Spread 1/3 mounded cup ricotta mixture over it, and top with 1/2 cup tomato-sausage sauce.

Place a third noodle on top of the sauce.

A glass loaf pan with ricotta cheese dotted on top sliced sausage and tomato sauce in a glass loaf pan for small batch lasagna.

Sally Vargas | Banner Art Credit: Elena Resko

Place a fourth noodle on top of the sauce and spoon the remaining sauce on top.

Sprinkle with the mozzarella.

Place the loaf pan on a baking sheet.

A glass loaf pan with uncooked noodle resting on top the layers of noodles, cheese and tomato sauce.

Sally Vargas | Banner Art Credit: Elena Resko

Fold a large piece of foil in half and fold it in half again.

Make a tent over the loaf pan (so it does not stick to the cheese.)

Bake for 25 minutes.

Unbaked loaf pan lasagna with sausage in a glass loaf pan sitting on top a baking sheet.

Sally Vargas | Banner Art Credit: Elena Resko

Remove the pan from the oven and remove the foil tent.

Check to see if the lasagna is uneven or if it peaks in the middle.

Turn the oven down to 375F.

Tented foil covering small batch lasagna on a baking sheet.

Sally Vargas | Banner Art Credit: Elena Resko

(If you like stretchy rather than browned cheese, check after 10 minutes.)

Allow the lasagna to rest for 10 minutes before serving.

Sprinkle with chopped parsley, if you like.

Overhead view of small batch lasagna baked in a glass loaf pan and sitting on a baking sheet.

Sally Vargas | Banner Art Credit: Elena Resko