Cooking a whole pan of lasagna when you live alone can feel like signing up for a week of leftovers. Between juggling work deadlines and trying to eat well, the last thing anyone wants is to face the same meal night after night. And let’s be honest – most lasagna recipes seem designed to feed a small army.
That’s why this single-serving vegetable lasagna is such a game-changer: it’s perfectly portioned for one person, packed with good-for-you veggies, and lets you enjoy all the comfort of homemade lasagna without dealing with days of leftovers.
Why You’ll Love This Vegetable Lasagna
- Perfect single serving – No more week-long leftovers! This recipe is perfectly portioned for one person, making it ideal for solo dining or when you’re craving lasagna but don’t want to make a huge pan.
- Veggie-packed goodness – Loaded with zucchini, bell peppers, and onions, this lasagna helps you get your daily vegetables in a cheesy, delicious way.
- No waste recipe – The ingredients are perfectly measured for one serving, so you won’t end up with half-used ingredients sitting in your fridge.
- Classic Italian flavors – With three kinds of cheese, Italian herbs, and marinara sauce, you’ll get all the traditional lasagna flavors you love in a smaller package.
What Kind of Zucchini Should I Use?
For this single-serving lasagna, you’ll want to look for a small to medium zucchini that feels firm and heavy for its size. The best ones are about 6-8 inches long and have smooth, unblemished dark green skin. While both regular green zucchini and yellow summer squash will work in this recipe, the classic green variety tends to hold its shape better when cooked. When shopping, avoid any zucchini that feels soft or has nicks and cuts, as these are signs it’s past its prime. If you can only find larger zucchini, just use half of it and save the rest for another meal.
Options for Substitutions
This single-serving lasagna recipe is pretty flexible and can work with quite a few substitutions:
- Vegetables: Feel free to swap the zucchini and bell peppers with other vegetables you have on hand – mushrooms, spinach, eggplant, or yellow squash all work great. Just make sure to cut them in similar sizes for even cooking.
- Ricotta cheese: If you don’t have ricotta, you can use cottage cheese (drain and blend it first for a smoother texture) or a mix of cream cheese and Greek yogurt (use equal parts of each).
- Mozzarella cheese: You can substitute mozzarella with provolone, fontina, or even mild cheddar. Each will give a slightly different flavor but will still melt nicely.
- Italian herbs: No Italian seasoning blend? Mix together some dried basil, oregano, and thyme. Or use fresh herbs – just double the amount called for.
- Lasagna noodles: Regular lasagna noodles work best, but you can use no-boil noodles too – just add 2-3 tablespoons extra sauce since they need more liquid to cook properly.
Watch Out for These Mistakes While Cooking
The biggest challenge when making single-serving lasagna is overcooking the vegetables, which can make them too soft and watery – roast them just until they’re tender-crisp to maintain their texture and prevent excess moisture in your final dish. A common error is not properly draining the cooked lasagna noodles, which can lead to a soupy bottom layer – give them a quick pat with paper towels before assembling your layers. To avoid a dry lasagna, don’t skimp on the marinara sauce between layers, but also be careful not to oversaturate – about 2-3 tablespoons per layer is perfect for this smaller portion. For the best cheese pull and golden-brown top, place your lasagna under the broiler for the final 2-3 minutes of cooking, but keep a close eye on it as the cheese can go from perfectly melted to burnt very quickly.
What to Serve With Vegetable Lasagna?
Since this single-serving lasagna is already packed with veggies and cheese, you’ll want some simple sides that complement without overwhelming the dish. A light Caesar salad or mixed greens with a drizzle of olive oil and balsamic vinegar makes the perfect partner. If you’re extra hungry, warm garlic bread or breadsticks are always welcome additions – they’re great for soaking up any extra sauce on your plate. For a complete Italian-inspired meal, you could also start with a small cup of minestrone soup or end with a scoop of gelato for dessert.
Storage Instructions
Keep Fresh: This single-serving lasagna can stay fresh in the fridge for up to 3 days. Just cover your baking dish with plastic wrap or transfer the leftovers to an airtight container. It’s perfect for making ahead and enjoying over a couple of meals!
Freeze: If you want to save it for later, this lasagna freezes really well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 2 months – just remember to label it with the date!
Reheat: When you’re ready to eat your leftover lasagna, pop it in the microwave for 2-3 minutes until heated through. For better results, you can reheat it in the oven at 350°F for about 15-20 minutes – this helps keep the top nice and crispy. If it’s frozen, thaw it overnight in the fridge first.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 30-35 g
- Carbohydrates: 60-70 g
Ingredients
- 1 small zucchini (approximately 5 ounces), sliced into 1 to 1 ½-inch pieces
- 1 small red bell pepper (roughly 4 ounces), chopped into 1 to 1 ½-inch pieces
- ½ cup chunky chopped onions (about a quarter of a small yellow onion)
- 1 tablespoon olive oil
- ½ teaspoon italian herbs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- 2 lasagna noodles
- ¾ cup marinara sauce
- ¾ cup ricotta cheese
- 3 tablespoons parmesan cheese, separated
- ½ cup grated mozzarella cheese
Step 1: Roast the Vegetables
Preheat your oven to 425° F (220° C).
Arrange the chopped zucchini, red peppers, and onions on a baking sheet.
Drizzle them with olive oil and sprinkle with Italian seasoning, salt, pepper, and garlic powder.
Use your hands to toss and ensure all vegetables are evenly coated with oil and seasonings.
A pro tip is to cut the vegetables into uniform pieces, about one to one and a half inches, to ensure even cooking.
Roast the vegetables in the oven for 25 minutes.
Step 2: Cook the Lasagna Noodles
While the vegetables are roasting, fill a large pot with water and bring it to a boil.
Add the lasagna noodles to the boiling water and cook them for 6-8 minutes until they are al dente.
Stir occasionally to prevent them from sticking together.
Once cooked, drain the noodles and set them aside for later assembly.
Step 3: Prepare the Sauce and Cheese Mixture
After removing the roasted vegetables from the oven, transfer them to a bowl and stir in ½ cup of tomato sauce.
In another small bowl, combine the ricotta cheese with 2 tablespoons of Parmesan cheese, stirring until well blended.
Step 4: Assemble the Lasagna
Lightly grease a small baking dish, preferably using a size that provides a base area of about 24-25 square inches.
Spread 2-3 tablespoons of tomato sauce on the bottom of the dish.
Place the lasagna noodles in the dish, leaving the noodles to hang over the sides.
Layer the vegetable and sauce mixture on top of the noodles.
Spoon the ricotta mixture over the vegetables and cover with half of the mozzarella cheese.
Fold the noodles over the filling.
Step 5: Add Final Layers and Bake
Top the folded noodles with the remaining tomato sauce, mozzarella, and Parmesan cheeses.
Place the baking dish on a rimmed baking sheet to catch any potential overflow.
Bake in the oven for 30 minutes or until the cheese is fully melted and bubbling.
Step 6: Let It Rest and Serve
Once baked, remove the lasagna from the oven and cover it.
Allow it to rest for about 10 minutes.
This resting period helps the lasagna set and makes it easier to slice.
After resting, slice the lasagna and serve hot.
Enjoy your delicious homemade vegetable lasagna!