Baked Mini Lasagna with Ricotta and Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender mini lasagna noodles, creamy ricotta, and tangy tomato sauce baked until golden, with a melty cheese finish that kids adore. This italian-inspired kid friendly ready in about 55 minutes blends mini lasagna noodles, ricotta cheese, marinara sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small onion, finely diced, and 2 cloves garlic, minced, and cook for 5 minutes until the onion is translucent and fragrant — do not brown the garlic.
  2. Step 2: Stir in 1/4 tsp dried oregano and season with salt and black pepper to taste. Remove from heat and set aside.
  3. Step 3: In a small bowl, mix 1 cup ricotta cheese until smooth. Spread 1/2 cup marinara sauce evenly in the bottom of a 9x13-inch baking dish.
  4. Step 4: Arrange 6 oz mini lasagna noodles in a single layer over the sauce. Spread 1/2 cup ricotta mixture evenly over the noodles, then top with 1/2 cup marinara sauce and 3 oz shredded mozzarella cheese.
  5. Step 5: Repeat layers: another 6 oz noodles, remaining ricotta mixture, 1/2 cup marinara sauce, and 3 oz mozzarella. Cover with the final layer of noodles, the remaining 1/2 cup marinara sauce, and the remaining 3 oz mozzarella.
  6. Step 6: Sprinkle 1/2 cup grated parmesan cheese over the top. Cover with aluminum foil and bake for 25 minutes until the edges are bubbling.
  7. Step 7: Remove foil and bake for 10 more minutes until the cheese is golden and bubbly.
  8. Step 8: Let rest for 5 minutes to set before serving.

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Frequently asked questions

How long does Baked Mini Lasagna with Ricotta and Tomato Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Mini Lasagna with Ricotta and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Mini Lasagna with Ricotta and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mini Lasagna with Ricotta and Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Mini Lasagna with Ricotta and Tomato Sauce?

Italian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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