Lasagna

Loaf Pan Lasagna

by

This weeknight lasagna is made in a small amount, which means it can easily serve two people and can be prepared in half the time as a larger batch. Lasagna made with a loaf pan is piled with chunky bits of sausage and tomato sauce that is rustic yet very easy to prepare.

In order to have a cause to create this creamy lasagna with chunky sausage and a rustic tomato sauce, you do not need to invite an entire soccer team over to your house. I was able to reduce the size of the mega-version of lasagna by using the loaf pan, which has become my new best buddy.

With this Loaf Plan Lasagna, you can easily prepare a small amount that is sufficient to feed one, two, or three individuals.

We are all aware that lasagna is a comfort food that requires a significant amount of time and labor, as well as a large pan that needs to be cleaned. Imagine, however, that it is a Wednesday, and you have only around thirty minutes to prepare supper. You are in a situation where you really need to get over that hurdle.An economy of scale in this scenario implies spending fewer minutes at the stove and having leftovers that are more manageable.My opinion is that this is a win-win situation!

How to Make Loaf Pan Lasagna

With this recipe for Loaf Pan Lasagna, you can make two large serves for individuals who are extremely hungry, but it is actually closer to three normal dishes, which means that you will have a delicious little leftover in the refrigerator for lunch the following day.

There is no difference between a large lasagna and a loaf pan-size lasagna; the quantity of ingredients used is the same. The ingredients are layered in a manner that is quite similar to the previous method, and the baking time is very similar as well.When it comes to the preparation of this dish, you will get the most value for your time. Constructing the components requires less time and work due to the fact that they are quite small.

Simply sauté some ground Italian sausage (I use chicken sausage links and remove the casing, but you can use pig or turkey if you like). This is all that is required to cook it. After combining some ricotta and Parmesan cheese, add the sausage to a tomato sauce that is simple and delicious. Next, put the ingredients in the loaf pan using noodles that do not require boiling. What is it about that that you do not like?

Top it off with a little more cheese and bake for 40 minutes. It’s not instant lasagna, but for this homemade favorite, it’s pretty close.

How to Make Chunky Tomato Sauce

Because I use whole canned tomatoes to make my go-to tomato sauce, I don’t need to keep a large variety of canned tomatoes on hand. This allows me to save money. When compared to diced or pureed tomatoes, I believe that whole canned tomatoes have a more tender texture and a more vibrant flavor.

In the event that I purchase the truly exceptional ones (San Marzano, which originates from Italy), they can be broken down in the pan with a potato masher, making them ideal for a rustic-style sauce. On the other hand, certain brands of tomatoes are relatively firm and require some assistance.

After you have opened the can, you should immediately fetch a huge pair of scissors and begin snipping and “chopping” inside of it.In order to prevent them from exploding all over the place, you are merely attempting to split them up into bits of a medium size and contain them within the can. After you have heated them in the pan, you may employ a potato masher to further break them up into smaller pieces.

If you absolutely must have a sauce that is completely smooth, then purée the tomatoes in a blender or food processor prior to simmering them with the sausage.However, the thick sauce that goes with the sausage is my favorite part of this meal.

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.
 

Tips to Make Ahead, Store and Freeze

  • To make one day ahead: Assemble the lasagna and refrigerate, covered with plastic wrap. Bake as directed, adding five to 10 minutes to the baking time.
  • To freeze for up to three months: Assemble the lasagna and cover with plastic wrap and then foil. Freeze. Preheat the oven to 375°F degrees. Remove plastic wrap and foil and place foil loosely over the top. Place it on a rimmed baking sheet, and bake for about one hour. Remove foil tent and continue baking 10 to 15 minutes, until lasagna is bubbling and cheese is browned.
  • To reheat leftovers: Cover the pan loosely with foil and bake at 350°F for 15 to 20 minutes, or until hot all the way through. A quick zap in the microwave also works for individual servings.

Ingredients

  • 2 tablespoons olive oil
  • 2 Italian chicken sausages (about 1/2 pound)
  • 1 (28-ounces) can whole, peeled tomatoes
  • 1 clove garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 large egg
  • 1 cup ricotta cheese
  • 1/3 cup finely grated Parmesan
  • Pinch ground nutmeg
  • Pinch ground black pepper
  • Oil or oil spray, for the loaf pan
  • 4 no-boil lasagna noodles
  • 1/2 cup shredded mozzarella

For garnish:

  • Chopped parsley

Method

  1. Cook the sausage:

    In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Either slice the sausage into rounds or remove the casing from the sausage by slicing lengthwise down the side and cook it like ground sausage.

    When the oil shimmers, add the sausage to the pan, and cook for about 6 minutes or until browned. Use a cooking utensil to break the sausage up as you cook it. Transfer to a plate.

  2. Snip the tomatoes:

    Open the can of tomatoes and use a large pair of scissors to snip and break them up in the can into chunky pieces. You will mash them a little more in the skillet.

  3. Make the sauce:

    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. 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.

    Use a potato masher to break up the tomatoes into smaller pieces (this is easiest to do when tomatoes soften in the heat). You are aiming for a chunky sauce.

    Add the sausage back to the pan and cook for 10 minutes. Taste, and add more salt and sugar, if you like.

    A skillet is filled with chunky tomato sauce and sliced italian sausage.
  4. Make the ricotta mixture:

    Meanwhile, in a small bowl, stir the egg, ricotta, Parmesan, nutmeg, and pepper together.

    Small glass bowl with ricotta, parmesan, spices and an egg inside.
    A small glass bowl with grated parmesan and ricotta inside.
  5. Preheat the oven to 400°F:

    Brush or spray a 4×8-inch loaf pan with oil.

  6. Assemble the lasagna:

    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.

    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. Spread with remaining ricotta and spoon 1/2 cup tomato-sausage sauce over it, using up all of the remaining sausage pieces in this layer.

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

    A lasagna noodle is atop chunky tomato sauce and sliced sausage in a glass loaf pan.
    A glass loaf pan with ricotta cheese dotted on top sliced sausage and tomato sauce in a glass loaf pan for small batch lasagna.
    A glass loaf pan with uncooked noodle resting on top the layers of noodles, cheese and tomato sauce.
    Unbaked loaf pan lasagna with sausage in a glass loaf pan sitting on top a baking sheet.
  7. Bake the lasagna:

    Place the loaf pan on a baking sheet. 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.

    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. If it’s uneven, use the back of a spoon to press the top layer lightly to make it level in the loaf pan and submerge the noodles in the sauce.

    Turn the oven down to 375°F. Return lasagna to the oven and continue to bake for 15 minutes, or until the sauce bubbles and the cheese is golden brown. (If you like stretchy rather than browned cheese, check after 10 minutes.)

    Tented foil covering small batch lasagna on a baking sheet.
    Overhead view of small batch lasagna baked in a glass loaf pan and sitting on a baking sheet.
  8. To serve:

    Allow the lasagna to rest for 10 minutes before serving. Sprinkle with chopped parsley, if you like.

FAQ

What is Loaf Pan Lasagna?

Loaf Pan Lasagna is a smaller-scale version of traditional lasagna, prepared in a loaf pan instead of a larger baking dish. It features layers of lasagna noodles, meat sauce, cheese, and sometimes vegetables or other fillings, compacted into a loaf shape for easier portioning and serving. This recipe is perfect for smaller households or individuals who want to enjoy lasagna without making a large batch.

How do I assemble Loaf Pan Lasagna?

To assemble Loaf Pan Lasagna, start by cooking your lasagna noodles according to package instructions and preparing your desired meat sauce and cheese mixture. Grease the loaf pan with cooking spray or olive oil, then begin layering the ingredients. Start with a thin layer of meat sauce on the bottom of the pan, followed by a layer of lasagna noodles, a layer of cheese mixture, and repeat until the pan is filled, finishing with a layer of cheese on top. Press down gently between layers to compact the lasagna.

Can I customize the fillings in Loaf Pan Lasagna?

Yes, Loaf Pan Lasagna is highly customizable, allowing you to tailor the fillings to your preferences. While the classic version typically includes meat sauce and cheese, you can add vegetables such as spinach, mushrooms, or roasted peppers for extra flavor and nutrition. You can also experiment with different types of cheese or substitute ground beef with Italian sausage or ground turkey for a variation in flavor.

How long does Loaf Pan Lasagna need to bake?

The baking time for Loaf Pan Lasagna can vary depending on your oven and the thickness of the lasagna layers. Generally, it takes about 30 to 40 minutes in a preheated oven at 375°F (190°C). To ensure that the lasagna is fully cooked, insert a knife or toothpick into the center of the loaf—if it comes out clean and the cheese is bubbly and golden brown, the lasagna is ready.

Can I make Loaf Pan Lasagna ahead of time?

Yes, Loaf Pan Lasagna is a great make-ahead dish. You can assemble the lasagna in the loaf pan, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the assembled lasagna (unbaked) for up to 3 months. When ready to bake, allow refrigerated lasagna to come to room temperature for about 30 minutes before baking, or bake frozen lasagna directly from the freezer, adding extra baking time as needed.

 

 

Leave a Comment