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You can feed a family lasagna for dinner and still have some left over. But what do you do when you live alone? Or just want a couple of servings? The solution is less complicated than you think. All you have to do is use a bread loaf pan instead of a larger baking dish!

I came across this idea during quarantine in 2020. I loved it so much that I have made it several times since then. No two have been the same, and that is part of the reason why I love it. You can use a meat sauce, make it vegetarian, make it super cheesy or opt for super saucy. With all of the variations, this is a meal you won’t grow tired of.

This particular recipe calls for making a quick meat sauce. It starts with some turkey Italian sausage and a seasoned tomato sauce. You can absolutely use a canned tomato sauce (like Raos), but I am a fan of making my own pasta sauce. Another component of this lasagna is the ricotta cheese filling. I spruce it up with some fresh spinach, shredded mozzarella and a couple of spices. An egg is added to the cheese mixture to act as a binder.

I think the least fun part about making lasagna is the boiling and handling of the pasta sheets. I’ve eliminated that from this recipe by using oven-ready, no-boil pasta sheets. I was skeptical but they really do work. Not only do they save you time but they taste just as good. After you assemble the lasagna, you will cover it and pop it in the oven (or toaster oven) to cook. You’ll want to remove the foil for the last 5-10 minutes of cooking to garnish with parsley, if you’d like, and brown the top layer of cheese.

Let the lasagna rest for about 10 minutes before serving otherwise it won’t hold together and will fall apart. Trust me on this. I know from being impatient myself (check out the YouTube video below). Serve as is or alongside your favorite salad.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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5 from 1 vote

Loaf Pan Lasagna

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keywords: Italian, lasagna

Servings: 2

Ingredients

• 2 links turkey Italian sausage removed from casings
• 1 tbsp extra virgin olive oil
• 2 cups tomato sauce seasoned
• 1.5 cups ricotta cheese
• 1 cup fresh spinach roughly chopped
• 5/6 cup shredded mozzarella divided into 1/3 and 1/2
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 large egg
• 4 no-boil lasagna pasta sheets
• salt to taste
• pepper to taste
• chopped parsley for garnish optional

Instructions

• Preheat oven to 375 degrees F.

Lasagna Fillings

• In a large sauté pan over medium heat, add 1 tbsp extra virgin olive oil.
• Remove the turkey Italian sausage from their casings and add to the hot pan. Crumble with a wooden spatula and cook all the way through until browned.
• Add tomato sauce to the sausage and stir to combine. Season with salt and pepper to taste. Reduce hit to medium low and let simmer while you prepare the ricotta filling.
• Add ricotta cheese to a medium sized bowl and stir in chopped spinach and 1/3 cup shredded mozzarella. Stir until well combined.
• Stir in garlic powder and dried oregano.
• Crack one egg into the bowl and mix one final time until the egg is well combined with the cheese mixture.

Assemble the Lasagna

• Spoon approximately 1/3 cup of the sausage tomato sauce in the bottom of a nonstick loaf pan.
• Place a no-boil, oven-ready lasagna sheet on top of the sauce.
• Spread 1/2 cup of the ricotta and spinach mixture over the lasagna sheet. Top with approximately 1/3 cup of the sauce.
• Repeat the lasagna sheet, ricotta and sauce layers two more times.
• Place the 4th and final past sheet on top of your layers. Top with the remaining sauce and sprinkle with 1/2 cup of shredded mozzarella.

Cooking the Lasagna

• Loosely cover the loaf pan with foil.
• Bake in the oven for 30 minutes.
• Remove the loaf pan from the oven, take off the foil and bake for an additional 5-10 minutes.

Serving the Lasagna

• Allow the lasagna to sit for about 10 minutes. This will give it time to cool and the ingredients time to set a bit.
• Cut into 2-3 pieces and serve warm.

Video