Loaf Pan Lasagna Perfect for a Small Family

Are you a fan of Lasagna? I’ve been making Lasagna for my guys forever and a day, usually in the winter because let’s face it pasta is a bit heavy in the summer. Especially a Lasagna.

I don’t know about you, but when we have Lasagna, we end up eating it for a week in leftovers. The only time we don’t is when I make a Lasagna to share at a family gathering. I can remember one family gathering when ten of us gathered around our table and I placed a pan of Lasagna center stage. As we served it up, my brother-in-law took his plate, looked at it and asked “Did you make this yourself?” The look on my face – it was one of those I can’t believe you said that moments. I mean, have you ever eaten one of those lasagnas you find in the frozen food section? I’m not sure what those are, but I do know it’s not lasagna. I’ve never understood not making your own. If you can make a spaghetti, you can make a lasagna.

When I make a typical lasagna, it is 3 layers of pasta sheets, meats and cheeses. Nine lasagna noodles go into a big lasagna. Here is a small bread loaf pan lasagna with just one less noodle. So believe me when I say it’s oh so filling. And oh so delicious. Both the meat sauce layers and the cheese layers are reduced, but not the flavors. The lasagna cuts into six small squares for easy plating. So perfect for a small family.

Loaf Pan Lasagna
8 Lasagna Noodles
1/4 small White Onion, finely diced
4 Garlic Cloves, minced
2 tablespoons fresh Parsley, snipped
1/2 tablespoon Olive Oil
1/4 teaspoon crushed Red Pepper Flakes
4 oz (1/4 lb) Ground Beef
8 oz (1/2 lb) Mild Italian Sausage
2 tablespoons Heavy Cream
1 (14 oz) can Diced Italian Tomatoes
2 tablespoons Tomato Paste
Salt to taste
Black Pepper to taste
1/2 cup Whole Ricotta Cheese
1/2 cup grated Parmesan cheese
1/2 cup Mozzarella Cheese
1 large Egg lightly beaten
1-1/2 cup shredded Italian Cheese Blend

Heat oven to 400 degrees. Bring a pot of salted water to a boil. Cook Lasagna Noodles al-dente according to package directions. Drain, lay out flat to cool.

While the pasta cooks, peel and finely dice onions, set aside. Peel and finely mince garlic, set aside. Snip parsley, set aside.

Heat oil in a large pan over medium heat. Add onion with a pinch of salt. Sweat for 5 minutes. Stir in garlic and red chili flakes. Cook for 30 seconds, just until fragrant. Stir in ground meats, breaking into small pieces as it browns. Season meat mixture with a little salt and pepper. Cook until no longer pink, for about 6 minutes. Stir in cream, diced tomatoes with their juice, and tomato paste. Bring to a simmer; cook for 2 minutes. Taste and adjust seasoning to taste. Let simmer until ready to assemble.

In a bowl, combine Ricotta, Parmesan, and Mozzarella cheeses together with the egg. Season with a pinch of Italian Seasoning. Add parsley, mix to blend.

To assemble the lasagna, first spray loaf pan with cooking spray. Lay 1 Lasagnas noodle in the bottom of a loaf pan. With a sharp knife, trim noodle to fit in the bottom of the pan. Use this as a guide, cut all lasagna noodles to the same length.

Place 2 noodles, slightly overlapping in the bottom of the pan. Spread 1/3 of the meat sauce over noodle, followed by cheese mixture, then another noodle layer. Repeat this layering two more times, ending with the cheese mixture. Top with remaining 2 lasagna sheets, then a thick layer of the Italian Cheese Blend.

Spray foil to cover the pan with cooking spray, then cover pan tightly with the foil. Bake in the heated oven for 30 minutes, or until the sauce is bubbly around the edges. Remove the foil; turn oven to broil and continue to cook another 5 minutes until the cheese is lightly brown in spots. Let cool for about 6 minutes for the lasagna to settle before slicing. Cut into 6 squares. The smaller squares will make serving easier.

One square is perfect to a lighter appetite, two squares will satisfy even the most hungry diner. There are four layers of pasta, three of meat and another four of cheese. There’s a lot going on in those squares. For a beautiful meal, serve with a salad and maybe some wine. Enjoy!

Blessed are they who hope in the Lord

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

11 thoughts on “Loaf Pan Lasagna Perfect for a Small Family”

  1. Loaf pan is a great idea! According to my father-in-law who is from Italy what you made would be considered a North Italian Lasagna. Southern Italians are or used to be poor so they didn’t add meat to lasagnas.


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