This 2‑Serving Loaf Pan Lasagna is perfect for anyone craving big lasagna flavor in a small‑batch recipe. In this post, I’m sharing two versions: a traditional meat lasagna layered with rich sauce and cheese, and a meat‑free zucchini lasagna that’s lighter but just as satisfying. Both bake beautifully in a loaf pan, making them ideal for small households, date nights, or easy meal prep.

A few Amazon products I use in the recipes are:

Nordicware Sheet Pan Set https://amzn.to/4ln38CR

Hotec Silicone Spatula Set https://amzn.to/4otSsVK

Pampered Chef Garlic Press https://amzn.to/3JaixZD

Acacia Wood Prep Bowls https://amzn.to/40WuWqe

As an Amazon Affiliate I do earn a small commission when you shop through my links. Thank you for shopping using my links I appreciate your support.

Here are the recipes:

2 Serving Zucchini Lasagna

Created by Stacey

Print Recipe

Ingredients

2 Zucchini sliced thin
1 C Ricotta
1 Egg
1 Clove of Garlic
1 t Oregano
1 t Basil
¼ t Salt
¼ t Pepper
2 C Marinara Sauce
1/4 C Parmesan Cheese
2 C Italian Blend Shredded Cheese or 7 Slices of Mozzarella Cheese

Instructions

Remove the excess water from the zucchini by either sauteing it in a pan or salting the zucchini and allowing it to sit for 30 minutes. If you are doing the salted option, you can wash your zucchini and then pat it dry to remove any excess salt.
Preheat the oven to 375
Pat the zucchini dry using a paper towel to remove the excess liquid.
Mix the Ricotta with the egg, oregano, basil and one garlic clove minced.
Layer the lasagna in a greased loaf pan starting with the marinara sauce on the bottom and ending the layers with marinara and cheese on top.
Cook covered with foil at 375 for 30 minutes then uncovered for 15 minutes. Note if the cheese on top is not melted you can cook a little longer or broil it for a minute or two to melt the cheese.
Enjoy!