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loaf pan lasagna

(1 rating)
DSNjustpinchme avatar
Recipe by
Debbie Sue
@DSNjustpinchme
Southwest, FL

We love lasagna, but a 9 x 13 pan is just too much for two people. So, I only make it for company. But a 5 x 9 loaf pan size works out great! Hubby and I get a nice meal with enough left over for another meal. The bonus meal!!! All the work is done! Reheats great! Stays moist!

(1 rating)
yield 4 serving(s)
prep time 50 Min
cook time 1 Hr
method Bake

Ingredients For loaf pan lasagna

  • 1/2 lb
    ground mild Italian sausage
  • 1
    small onion, chopped
  • 1 clove
    garlic, pressed
  • 1 jar
    chunky pasta sauce, divided (24 oz)
  • 6
    lasagna noodles, cooked
  • 1 c
    ricotta or cottage cheese
  • 1
    egg
  • 1 tsp
    Italian seasoning
  • 2 Tbsp
    freshly grated Parmesan cheese
  • 1 heaping c
    freshly shredded mozzarella cheese, divided

How To Make loaf pan lasagna

  • 1
    Preheat the oven to 375 degrees F. Cook the Italian sausage, onion, and garlic together in a large pan. Drain the grease. Add 1 1/2 cups of pasta sauce, stir to mix, and remove from heat. Set aside.
  • 2
    Meanwhile, bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain. Trim the noodles to fit in the pan lengthwise. Set aside.
  • 3
    In a bowl, mix the ricotta cheese, egg, Italian seasoning, and Parmesan cheese together. Set aside. Shred mozzarella cheese and divide into thirds.
  • 4
    Spread 1/4 cup of plain pasta sauce (without the meat) into the bottom of a 5 x 9 loaf pan. Place 2 noodles on top. Spread half of the ricotta filling onto the noodles. Then top with half of the meat sauce and sprinkle with 1/3 of the mozzarella.
  • 5
    Top with 2 more noodles and repeat the layers. Cover the noodles with the balance of the mozzarella cheese and drizzle with plain pasta sauce (without meat). You might not use all the sauce.
  • 6
    Cover the loaf pan with foil and place it on a baking sheet (just in case it should bubble over). Bake for 45 minutes. Remove the foil and bake for another 15 minutes. Let rest for 10 minutes before cutting.
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