Kittencal's Lasagna For Two

Prep Time
Cook Time
1h 35m
Ready In

"When it comes to comfort food, there's just nothing better than pasta and cheese. Whether you prefer a sausage meat or a vegetarian lasagna this recipe makes the most of this classic. If you chose a sausage lasagna brown 1/2 to 3/4 pound Italian sausage meat, add in the sauce then simmer for about 20 minutes, you can even add some into the cheese mixture, in that case brown 1 1/4 pounds of Italian sausage or more if you like. Use for the recipe in place of the meatless spaghetti. I use my own recipe that I keep made up in freezer containers. Please be aware that all amounts listed are only a guideline you can go ahead and increase/decrease to suit you taste. Prep time does not include cooking noodles. This will make two very large servings or 3 smaller. To save time mix up your ricotta mixture 1-2 days ahead cover tightly and refrigerate. Photo showing unbaked."

Original recipe yields 3 servings


  • Serving Size: 1 (575.3 g)
  • Calories 958.7
  • Total Fat - 55.4 g
  • Saturated Fat - 31.1 g
  • Cholesterol - 255.4 mg
  • Sodium - 3074 mg
  • Total Carbohydrate - 36.4 g
  • Dietary Fiber - 5.8 g
  • Sugars - 15.2 g
  • Protein - 78.1 g
  • Calcium - 2368.4 mg
  • Iron - 3 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.3 mg

Step 1

Preaheat oven to 375 degrees F, (bottom oven rack) Grease an 8 x 4-inch loaf pan.

Step 2

In a small bowl, combine ricotta cheese with Parmesan cheese, egg, garlic, black pepper and 1/3 cup (or a little more) shredded Kraft Italiano cheese set aside.


Step 3

1) Spread 1/3 cup sauce into bottom of loaf pan. 2) Top with one or two noodles. 3) Spread 1/3 cup sauce to edges of noodle. 4) Top with a third of the ricotta cheese mixture, then 1 cup shredded cheese. 6) Repeat layers twice. 7) Lastly, top with remaining noodle/s and sauce (leave the remaining 1 cup shredded cheese for after baking).

Step 4

Place the filled loaf pan on a baking sheet (your pan will be very full you will need a baking sheet to catch any spills).

Step 5

Cover and bake for about 1 hour (or until a knife inserted in the middle of the lasagna comes out burning hot. Uncover then sprinkle with remaining 1 cup shredded cheese, return to oven and bake uncovered for 10 minutes longer or until cheese is semi-browned and bubbly or to your liking.

Step 6

Let stand for 10 minutes before cutting.

Tips & Variations

  • One 8x4 inch loaf pan



I halved the recipe and used a small square ramekin dish and did four layers of pasta (I used fresh pasta) and did as per recipe and thoroughly enjoyed with a simple garden salad and a slice of garlic/herb bread. Thank you Kittencal , made for Alphabet Soup tag game.

review by:
(13 Sep 2018)