Picture a lasagna—layers of pasta, meat, cheese, and tomato sauce, all baked together in a casserole—so delicious that you wanted to take it home or carry it out for your next hangout. So, why not create a carry-out or small batch lasagna? This recipe is assembled lasagna in containers, making it perfect for takeout.
This recipe makes up to six servings of lasagna, which means you’ll need at least six containers, each with a 3-cup capacity, to store the portions. You can assemble the ingredients in each container and keep them in the freezer for up to 10 days. When you’re ready to enjoy it, simply thaw it before baking. How convenient is that?
Small Batch Lasagna Ingredients
Special Tools
- 6 pieces of 3-cup rectangular Pyrex food containers – The main containers for the small batch lasagna.
- Aluminum foil – Used to cover the lasagna noodles during the first bake.
Sauce Ingredients
- 1 1/2 lbs ground beef – 85% lean beef is perfect for this lasagna recipe. The slightly higher fat content (15%) ensures the meat remains juicy and tender.
- 1 box 16 oz lasagna noodles – Layers that hold everything together. Boil them until al dente so they don’t become too soft in the casserole.
- 8 cups water – Used to boil the noodles. It helps soften the pasta, allowing it to absorb the sauce while baking.
- 1 medium yellow onion, diced – Adds sweetness and depth to the sauce. Chop it finely to ensure even distribution.
- 1 teaspoon minced garlic – Enhances the savory profile of the sauce. Mince it finely so it blends well. Without garlic, the sauce would be missing an essential note.
- 1 28 oz can crushed tomato – No need to cook down fresh tomatoes; this canned option saves time.
- 1 8 oz can tomato sauce – Provides a smooth, rich consistency to the tomato sauce.
- 1 6 oz can tomato paste – Thickens the sauce and adds concentrated tomato flavor. Stir it in to avoid clumps.
- 16 oz Ricotta cheese – Creamy and soft, it adds richness and smoothness to the layers. Use whole-milk ricotta for the best texture.
- 8 oz shredded Mozzarella cheese – Offers a melt-in-your-mouth texture and mild flavor. It creates that satisfying gooey cheese layer. Without it, the dish would lack the characteristic cheesy stretch.
Other Ingredients
- 1 cup shredded Parmesan cheese – Adds a sharp, nutty flavor. It also helps crisp up the top layer.
- 1/2 cup chopped parsley – A fresh, herbaceous garnish that brightens the flavor. Chop it finely for a more even mix.
- 1 cup chopped fresh basil – Provides a fragrant, slightly peppery taste that complements the sauce. Use fresh basil, as dried doesn’t offer the same flavor.
- 2 teaspoons Italian seasoning – A blend of herbs that enhances the overall flavor of the dish. Use it sparingly to avoid overpowering the other ingredients.
- 1 1/2 teaspoons salt for the sauce – Add it gradually to taste. Without salt, the pasta would taste flat and underseasoned.
- 1 tablespoon salt for the lasagna pasta – Used in the water when boiling the noodles to enhance the pasta’s flavor.
- 1/4 teaspoon ground black pepper – Adds mild heat and depth to the sauce. Freshly ground pepper will provide the best flavor.
- 3 tablespoons olive oil – Used to sauté the onions and garlic, adding richness to the sauce. This oil complements the Italian seasoning well.
How to Cook Lasagna
Cooking the Meat Sauce
Start by heating olive oil in a pan, then add the ground beef. Brown the meat thoroughly to develop flavor. Once browned, add the diced onion and minced garlic, and cook for about 5 minutes, stirring occasionally, until softened and aromatic. Next, pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir everything together, and bring the sauce to a boil. Let it simmer for 3-5 minutes, allowing the flavors to combine. Then, add 1 1/2 teaspoons of salt, black pepper, fresh basil, Italian seasoning, and parsley. Cover the pan and let it cook over medium heat for 40 minutes, stirring occasionally.
Preparing the Lasagna Noodles
While the sauce is cooking, bring 8 cups of water to a boil in a pot. Add 1 tablespoon of salt to the water, then drop in the noodles. Cook them for 8 to 9 minutes, or until they are tender but firm. Afterward, drain the noodles and set them aside. This helps them hold up well during assembly, preventing them from becoming too soft or soggy.
Assembling the Lasagna in Small Batches
Preheat your oven to 375°F. Begin assembling the lasagna by spreading a layer of the meat sauce at the bottom of a 3-cup rectangular Pyrex container. Add a layer of noodles, followed by a generous spread of Ricotta cheese. Sprinkle Mozzarella and Parmesan cheeses on top, and then pour another layer of meat sauce over the cheeses. Repeat the layering with another set of noodles, cheeses, and sauce. If desired, sprinkle some chopped parsley for added freshness.
Baking the Lasagna
Cover the Pyrex container with aluminum foil and bake for 20 to 26 minutes. Afterward, remove the foil and continue baking for an additional 20 minutes to achieve a golden top. Once baked, remove it from the oven and let it cool slightly before serving. Enjoy your perfectly layered small batch lasagna ready for carry-out!
Small Batch Lasagna
Ingredients
- 1 1/2 lbs ground beef
- 1 box 16 oz. lasagna
- 8 cups water
- 1 medium yellow onion diced
- 1 teaspoon minced garlic
- 1 28 oz can crushed tomato
- 1 8 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 16 oz. Ricotta cheese
- 8 oz. shredded Mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/2 cup chopped parsley
- 1 cup chopped fresh basil
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt for the sauce
- 1 tablespoon salt for the lasagna pasta
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
Instructions
- Heat olive oil in a pan and then add the beef. Cook until brown.3 tablespoons olive oil, 1 1/2 lbs ground beef
- Add onion and garlic. Stir and cook for 5 minutes.1 medium yellow onion, 1 teaspoon minced garlic
- Pour the crushed tomato and tomato sauce, and then add the tomato paste. Stir and let boil. Cook for 3 to 5 minutes.1 28 oz can crushed tomato, 1 8 oz. can tomato sauce, 1 6 oz. can tomato paste
- Add 1 1/2 teaspoons salt, pepper, basil, Italian seasoning, and parsley. Cover and cook in medium heat for 40 minutes while stirring occasionally.1/2 cup chopped parsley, 2 teaspoons Italian seasoning, 1 1/2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 cup chopped fresh basil
- Meanwhile, prepare the lasagna by boiling 8 cups of water in a cooking pot. Add 1 tablespoon salt then add the lasagna. Cook for 8 to 9 minutes. Remove the lasagna and let it drain.1 box, 8 cups water, 1 tablespoon salt
- Preheat the oven to 375 F.
- Assemble the small batch carry-out lasagna on a 3-cup rectangular Pyrex food container first by spreading the meat sauce at the bottom. Top it with lasagna, then spread Ricotta cheese over it. Sprinkle some Mozzarella and Parmesan cheeses on top. Pour another layer of meat sauce over the cheese. Follow-up with another layer of lasagna and add a layer of Mozzarella and Parmesan cheeses on top. Sprinkle chopped parsley if desired.16 oz. Ricotta cheese, 8 oz. shredded Mozzarella cheese, 1 cup shredded Parmesan cheese, 1/2 cup chopped parsley
- Cover the individual food storage with aluminum foil. Bake for 20 to 26 minutes. Remove the foil and continue to bake for 20 minutes more.
- Remove from the oven. Enjoy!
Video
Notes
Common Mistakes to Avoid
- Overcooking or Undercooking the Noodles – Make sure to cook the lasagna noodles al dente. Overcooking can make them too soft and mushy, while undercooking will leave them tough and chewy. Follow the package instructions carefully.
- Using Too Much Sauce – While sauce is essential, too much can make the lasagna soggy and hard to layer properly. Aim for a balance where the sauce complements the noodles and cheese without overwhelming them.
- Not Draining Excess Liquids – If your meat or sauce has too much liquid, it can cause the lasagna to become watery. Drain excess fat from the meat and reduce the sauce to a thicker consistency before layering.
- Skipping the Resting Time – Allow your lasagna to rest for about 10-15 minutes after baking. This helps the layers set and makes it easier to slice without falling apart.
Nutrition
Best Sides to Pair with Lasagna
While garlic bread is a classic side for lasagna, switching things up with popcorn chicken is a great option, especially for a small batch. Its bite-sized pieces perfectly complement the flavors of lasagna. For an even more exciting twist, try pairing it with oven-fried chicken wings while the oven is still hot—crisp and delicious. Make your lasagna even better by pairing it with the sides you love most!
nice. easy to prepare