Lasagna holds a steady spot at most American dinner tables, especially on weekends when families gather over shared meals. And we badly want to create lasagna at times, but we don’t want the hassle – that’s why I came up with this carry out lasagna recipe that’s perfect for a carry out.
Personally, I like this carry out lasagna recipe when I’m pairing it with garlic bread or plain Caesar salad. The prep feels speedy, especially if I already have sauce on hand or extra pasta from a previous batch. What makes this version different is how I layered flavor into the sauce, cooked the noodles to a firm bite, and portioned it well enough for a single-serve reheat.
What is Carry Out Lasagna?
This lasagna that’s designed for a carry out is a simplified, layered pasta dish that fits in a to-go container without losing structure. Talking about lasagna – the name “lasagna” comes from the Greek word “lasanon,” which refers to a cooking pot, and Italians later adapted it to mean both the pasta and the dish itself.
This carry out lasagna version keeps the usual format: pasta, ricotta, mozzarella, sauce, and herbs stacked into a baked casserole. It became popular across the United States because it’s easy to store, transport, and reheat without falling apart.
Outside of Italy and the US, many also prepare this for events, small gatherings, or weekend family meals when oven-baked comfort food is needed. And when I say comfort food, it needs speedy prep with the way how world works these days! I’m absolutely sure that this carry out lasagna recipe is speedy but remains flavorful.
Ingredients of Carry Out Lasagna
For the Pasta:
- Lasagna noodles (1 box, 16 oz) – These sheets form the layers and stay firm even after baking. I use the full box for this batch.
- Water (8 cups) – Needed for boiling the noodles. It helps them move freely while cooking.
- Salt for the pasta (1 tablespoon) – Salts the noodles while they cook. This is the only time they absorb seasoning.
For the Meat Sauce:
- Ground beef (1 1/2 lbs) – This is the base for the meat layer. It holds the dish together and gives it weight.
- Olive oil (3 tablespoons) – Helps brown the meat and soften the aromatics. I usually heat this first before anything else goes in.
- Yellow onion, diced (1 medium) – Adds gentle sweetness to the sauce. It also builds a solid flavor foundation with the meat.
- Garlic, minced (1 teaspoon) – Blends right into the sauce. This gives the tomato mixture more bite without overpowering.
- Crushed tomato (28 oz can) – Thick and juicy. This holds the body of the sauce with a rich, even base.
- Tomato sauce (8 oz can) – Smooth and slightly thinner. It helps round out the crushed tomatoes for a pourable texture.
- Tomato paste (6 oz can) – Concentrated and bold. This keeps the sauce from being too loose after baking.
- Italian seasoning (2 teaspoons) – Adds a well-rounded herbal tone. This mix typically includes oregano, basil, thyme, and rosemary.
- Fresh basil, chopped (1 cup) – Brings natural sweetness to the sauce. I only use fresh for this—it lifts the tomato flavor.
- Parsley, chopped (1/2 cup) – Gives the sauce some lightness. You can also sprinkle more over the finished lasagna.
- Salt for the sauce (1 1/2 teaspoons) – Adjusts the acidity in the tomatoes. I always taste and adjust halfway through simmering.
- Ground black pepper (1/4 teaspoon) – Adds a subtle kick to balance the herbs and tomatoes.
For the Cheese Layers:
- Ricotta cheese (16 oz) – Soft and creamy. I spread this between layers to balance the tang from the sauce.
- Mozzarella cheese, shredded (8 oz) – Melts quickly and stretches nicely. It gives that familiar top layer everyone expects.
- Parmesan cheese, shredded (1 cup) – Adds a sharp touch. I use this in the middle and on top of the final layer.
How This Carry Out Lasagna Stands Out
Most versions of carry out lasagna focus too much on shortcuts. For example, some rely heavily on pre-packaged ingredients and skips fresh herbs entirely. I know that’s speedy, but I always make sure not to compromise quality. My version uses fresh basil and parsley, a carefully reduced tomato base, and well-timed baking so each layer holds shape even after reheating. I also went with a single-serve size because it stays neater when packed and doesn’t fall apart like family-style trays often do. Compared to traditional Italian lasagna, which usually uses béchamel or homemade pasta sheets (which is really good but not speedy), this method leans more classic quick American, but I stay true to oven baking and proper layering. You won’t get soggy leftovers or thin sauce in this carry out lasagna.
How to Cook Carry Out Lasagna
- Brown the beef and aromatics – Heat 3 tablespoons of olive oil in a large pan. Add 1 1/2 lbs of ground beef and cook until fully browned. Stir in 1 diced medium yellow onion and 1 teaspoon of minced garlic. Let this cook for 5 minutes until the onion softens and mixes well with the meat.
- Simmer the tomato sauce – Pour in 1 can (28 oz) of crushed tomatoes, 1 can (8 oz) of tomato sauce, and 1 can (6 oz) of tomato paste. Stir well and bring the mixture to a boil, then lower the heat. Add 1 1/2 teaspoons of salt, 1/4 teaspoon ground black pepper, 2 teaspoons Italian seasoning, 1 cup chopped fresh basil, and 1/2 cup chopped parsley. Cover and simmer for 40 minutes, stirring every now and then to prevent burning at the bottom.
- Boil the lasagna noodles – In a separate pot, boil 8 cups of water. Once it reaches a steady boil, add 1 tablespoon of salt followed by the noodles from a 16 oz box. Cook for 8 to 9 minutes until al dente, then drain and lay them flat so they don’t stick or tear.
- Preheat the oven – Turn your oven on to 375°F. Do this while the sauce finishes cooking. That gives you enough time to get the cheeses ready and your assembly station set. Preheating ensures even baking later on.
- Assemble the layers – Use a 3-cup rectangular Pyrex container. Spread a bit of meat sauce on the bottom, then add a layer of lasagna noodles. Spoon in some of the 16 oz Ricotta cheese, then sprinkle a portion of the 8 oz Mozzarella and 1 cup shredded Parmesan. Repeat the layers until you fill the dish, topping with more Mozzarella, Parmesan, and parsley.
- Bake in two stages – Cover the dish with foil and bake for 20 to 26 minutes. After that, remove the foil and return it to the oven for another 20 minutes to let the top firm up. This gives the cheese time to melt and the top to lightly brown. Allow it to rest outside the oven before slicing.
- Cool or store properly – Serve it warm, or let it cool completely before covering and refrigerating. This small-batch size works well for packed meals. It reheats without losing shape, especially if warmed in the oven instead of a microwave. I usually keep extras in the same Pyrex container to avoid extra cleanup. Enjoy your carry out lasagna!
What to Have with Carry Out Lasagna
Carry out lasagna usually lands on the table with something simple but satisfying on the side. Most Americans pair it with garlic bread, which adds crunch and soaks up the sauce left on the plate. Another common companion is Caesar salad, served chilled and crisp, which brings freshness to each bite of the rich pasta. Roasted broccoli and steamed green beans are also popular, especially when you want something lighter but still filling, and then there’s my recipe for chicken with broccoli for a side that has greens but with more protein-packed flavor.
Carry Out Lasagna
Ingredients
For the Meat Sauce:
- 1 1/2 lbs ground beef
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 1 can (28 oz) crushed tomato
- 1/2 cup parsley, chopped
- 1 1/2 teaspoons salt, for the sauce
- 1/4 teaspoon ground black pepper
- 1 8 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 2 teaspoons Italian seasoning
- 1 cup fresh basil, chopped
For the Pasta:
- 1 box 16 oz. lasagna
- 8 cups water
- 1 tablespoon salt, for the lasagna pasta
For the Cheese Layers
- 16 oz. Ricotta cheese
- 8 oz. Mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
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 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 can (28 oz) 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 parsley, 2 teaspoons Italian seasoning, 1 1/2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 cup 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 16 oz. lasagna, 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. Mozzarella cheese, 1 cup Parmesan cheese, 1/2 cup 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!
Equipment
- Oven
Recipe Notes
- Avoid overcooking the noodles. Lasagna noodles continue to soften while baking. If you boil them beyond 9 minutes, they’ll tear during layering and turn mushy after baking.
- Let the sauce simmer without rushing it. You’ll need at least 40 minutes to reduce the tomato mix properly. A thick sauce prevents the lasagna from falling apart once sliced and packed.
- Use fresh herbs instead of dried for stronger flavor. Fresh basil and parsley release more fragrance and give the sauce more depth. If you substitute with dried, use only one-third of the amount.
- Cool the lasagna fully before storing. Hot lasagna in containers causes steam buildup that ruins the top layer. I leave mine uncovered on the counter for 15 to 20 minutes before sealing and chilling.
- Choose the right container size. A 3-cup rectangular Pyrex or similar dish works best. Too deep or too wide, and the layers won’t stay even or bake consistently.
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