This small-batch weeknight lasagna comfortably serves two and is ready in half the time as a larger batch. Loaf Pan Lasagna is layered with chunky pieces of sausage and rustic-but-quick tomato sauce.

Photography Credit: Sally Vargas | Banner Art Credit: Elena Resko

Lasagna on a weeknight? Tell me more!

You don’t need to invite an entire soccer team over to have a reason to make this cheesy lasagna with chunky sausage and a rustic tomato sauce. I’ve downsized the mega-version of lasagna, thanks to my new best friend: the loaf pan!

This Loaf Plan Lasagna is the perfect small-batch size to feed one, two, or three people.

We all know lasagna is comfort food that comes with a hefty time and labor price tag and a big pan to wash. But consider a Wednesday, when you really need to get over that hump, and you only have about 30 minute to prepare dinner. Economy of scale in this case means fewer minutes at the stove and manageable leftovers. Sounds like a win-win in my book!

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HOW TO MAKE LOAF PAN LASAGNA

This recipe for Loaf Pan Lasagna makes two big servings for very hungry people, but really closer to three normal servings, so there’s a nice little leftover in the fridge for next day’s lunch.

A loaf pan size lasagna is just like a big one with a smaller volume of ingredients. You layer the ingredients in much the same way, and the baking time is close to the same. Where you really save time with this dish is on the prep time. Making the components takes less time and effort because of its small size.

To prepare it, just sauté some ground Italian sausage (I use chicken sausage links and remove the casing, but you can use pork or turkey if you’d rather). Add the sausage to an easy, tasty tomato sauce; mix up some ricotta with Parmesan, and then layer everything in the loaf pan with no-boil noodles. What’s not to like about that?

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

I make my favorite go-to tomato sauce with whole canned tomatoes, so I don’t have to have too many different types of canned tomatoes on hand. I also think whole canned tomatoes are softer and taste fresher than diced or pureed tomatoes.

If I buy the really good ones (San Marzano, from Italy), they break down in the pan with a potato masher—just right for a rustic style sauce. However, some brands of tomatoes are fairly firm and need some help.

Once you open the can, use a large pair of scissors and get right in there to snip and “chop.” You are just trying to break them up into medium-size pieces and contain them in the can so they don’t spurt all over. Once you heat them in the pan, you can break them up even more with a potato masher.

If you simply must have smooth sauce, then puree the tomatoes in a food processor or blender and simmer with the sausage. But for this recipe, I like the chunky sauce with the sausage.

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.

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.

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.

MORE COOKING FOR TWO RECIPES