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loaf pan lasagna

Lara's Loaf Pan Lasagna

A smaller-small lasagna recipe. Great for small families - or eat one and share one.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian


  • 1 pound sweet Italian chicken sausage casings removed (I use the ones from Trader Joe's)
  • 3 cups marinara sauce I use the organic one from Trader Joe's, with basil
  • 2 cups ricotta cheese (I do take some time to make mine with milk/cream treated with lactase - https://smittenkitchen.com/2011/06/rich-homemade-ricotta/)
  • 2 eggs
  • ½ cup parmesan cheese grated, divided use
  • 8 no-boil lasagna noodles
  • 2 cups mozzarella shredded


  • Brown the sausage in a large skillet; drain and add marinara sauce.
  • With a fork, beat the eggs in medium bowl, then add ricotta cheese and 1/4 cup parmesan cheese.
  • Lightly grease two loaf pans with non-stick spray.
  • Layer the ingredients in each pan, beginning with sauce, then a noodle, the ricotta mixture, and then the mozzarella.
  • Reserve about 1 cup of the sauce mixture to spread on top, followed by additional mozzarella and remaining parmesan cheese.
  • Cover with foil.
  • To bake immediately - bake, covered in foil for 45-55 minutes, at 350 degrees; remove foil and broil for ~ 5 minutes.
  • To store - wrap foil in plastic wrap and seal tightly. Freeze. To bake, defrost overnight in the refrigerator, remove plastic wrap, and then bake as directed above.
Keyword make ahead meal, quick and easy dinner recipe