Easiest-Ever Tomato & Cheese Lasagna for Two One-Pot Recipe
This simple one-pot recipe uses jarred marinara sauce and no-boil lasagna noodles for an easy and satisfying meal. Baked in a loaf pan, this dish is perfect for a cozy Italian-inspired dinner for two.
Equipment
- 8½ x 4½-inch loaf pan (A 9 x 5-inch loaf pan also works)
Ingredients
- 4 ounces mozzarella cheese shredded (1 cup), divided
- ¼ cup grated Parmesan cheese
- 4 ounces ½ cup whole-milk ricotta cheese
- 1½ cups jarred marinara sauce
- 3 no-boil lasagna noodles divided
Instructions
- Preheat oven to 375°F and adjust rack to the middle position. In a large bowl, combine ¾ cup mozzarella and Parmesan cheese. Gently fold in ricotta, leaving some clumps.
- Layer the lasagna: Spread ¼ cup marinara sauce in an 8½ x 4½-inch loaf pan. Place 1 noodle in the dish and top with ½ cup marinara sauce. Dollop half of the ricotta mixture over the sauce. Repeat the layering of noodles, sauce, and ricotta once more. Top with the remaining 1 noodle, ¼ cup sauce, and ¼ cup mozzarella (in that order). (You can refrigerate the assembled lasagna for up to 24 hours; increase covered baking time in Step 3 to 45 minutes if refrigerated.)
- Bake covered: Cover tightly with greased aluminum foil and bake until bubbling around the edges, about 20 minutes. Remove the foil and continue baking until the cheese is golden brown and spotty, about 15-20 minutes. Let cool for 10 minutes before serving.
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