An easy gluten-free vegan small-batch lasagna is an ideal dinner: classic red sauce and ricotta flavors in a lasagna portion made for two.
Recipe originally published July 25, 2010
TABLE OF CONTENTS: Jump to any section
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- Small Batch Lasagna For Two
- How To Make Vegan Lasagna
- Tips For The Best Vegan Lasagna
- Why Is My Lasagna Runny?
- Cheese Substitutes
- Other Ingredients For Lasagna
- Should Lasagna Be Covered While Baking?
- Make Ahead Tips: Meal Prep Lasagna
- How Long Does Vegan Lasagna Last?
- Can You Freeze Lasagna?
- Vegan Casserole Recipes
- Jump to recipe: Small Batch Lasagna
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Gluten free vegan lasagna
I’ve made a version of Sunday Sauce since college. The deep, tomato-forward flavors that pair with ricotta and pasta have always been comforting. Today my vegan meat sauce delivers that same richness and added nutrition, and it’s a key part of this small-batch lasagna.
I suspect this vegan lasagna will become a Sunday supper favorite in your kitchen too. For friends who usually eat meat, this version—where vegan ricotta, savory red sauce, and meaty crumbles all come together—competes with the traditional dairy-and-meat lasagna in flavor and comfort.
Small batch lasagna for two
Making lasagna in a smaller format makes it easy to enjoy more often. If you have vegan ricotta and a batch of sauce ready, this comes together quickly. The recipe yields about three servings—dinner for two and a lunch-sized portion for the next day.
Keep reading for tips on assembling the best lasagna and how to scale up to a full pan if you want more.
How to make small batch gluten free lasagna
Prepare the components ahead of time for the easiest assembly. When you’re ready to build the lasagna, set up a simple assembly station with your sauce, ricotta, noodles, and baking pan.
Our favorite gluten-free oven-ready noodles fit perfectly in a glass loaf pan. The assembly process is the same for small and larger sizes:
- Pour a thin layer of sauce into the glass pan so the noodle base sits on sauce rather than dry pan.
- Use oven-ready or no-boil gluten-free lasagna noodles so they soften in the sauce while baking.
- Spread vegan ricotta on each noodle using the back of a spoon or a spatula for even coverage.
- Stack layers: ricotta-covered noodle, sauce (and a few vegan meat crumbles if you like), another noodle, sauce—repeat until finished.
- Top with extra sauce and bake until noodles are tender and the dish is heated through. Garnish with fresh basil before serving.
Tips for the best lasagna
Whether you’re making a small loaf pan or a full-sized tray, these tips help you get the best texture and flavor:
- Make components ahead: Prepare the sauce and vegan ricotta a day in advance so assembly is quick.
- Fully cover noodles with sauce: This prevents them from drying out or becoming tough, whether you use boiled or no-boil noodles.
- Let it rest: After baking, let the lasagna sit for 15 minutes so it firms up and slices cleanly.
- Use a glass baking dish: Glass distributes and retains heat well and won’t react with acidic tomato sauce.
Why is my lasagna runny?
Runny lasagna usually comes from thin sauce or water-heavy ingredients. Common fixes:
- Thicken the sauce before assembling; a slightly reduced marinara holds better.
- Choose oven-ready noodles that absorb liquid during baking.
- Cook high-water vegetables like mushrooms or zucchini first to release and evaporate excess moisture.
- Drain or press homemade vegan ricotta to remove extra liquid.
- Salt and rest vegetables like eggplant or zucchini, then pat dry to remove moisture before layering.
- Rest the baked lasagna 15 minutes before slicing so excess liquid is reabsorbed and the structure sets.
What can I substitute for cheese in lasagna?
Many dairy-free cheeses melt and perform well in lasagna. You can use store-bought vegan cheeses or make homemade vegan ricotta. This small-batch version uses a vegan ricotta, but other options include skipping cheese entirely or using a creamy béchamel-style vegan sauce as a rich alternative.
Other ingredients for lasagna
Lasagna is flexible—swap or add ingredients to create endless variations. You can fold vegetables into the layers or build entirely different flavor profiles.
Some favorite additions:
- Fresh spinach
- Kale
- Roasted mushrooms
- Roasted butternut squash
- Eggplant
- Vegan béchamel sauce
Should lasagna be covered while baking?
Yes—at least for most of the bake time. Covering (foil) traps steam so the noodles cook through without drying. Remove the foil for the last 10–15 minutes to let the top brown and bubble for a desirable finish. Use tongs or oven mitts when removing foil to avoid hot steam.
Perfection.
Make ahead tips: meal prep lasagna
You can assemble lasagna completely ahead of time. Tightly cover with foil and refrigerate. When ready to bake, remove from the fridge about 30 minutes before baking so it loses some chill and then bake as directed.
How long does lasagna last?
This lasagna is best within three days refrigerated. Allow it to cool fully, then store in an airtight glass container in the refrigerator. Reheat in an oven-safe dish for best texture, or enjoy cold straight from the fridge.
Can you freeze lasagna?
Yes. Wrap individual baked portions in freezer-safe wrap or containers for longer storage. If assembling a whole lasagna to freeze, place it in a freezer-safe dish and freeze before baking; thaw fully before baking for best results.
Gluten free vegan casserole recipes
- Buffalo Jackfruit Enchiladas — quick, flavorful comfort food for weeknights or gatherings.
- Black Forest Skillet Crisp — a sweet stovetop crisp that’s great when you want dessert-style comfort.
- Roasted Veggie Quinoa Casserole — colorful and hearty, great for meal prep.
- Easy Bean and Rice Enchiladas — simple, satisfying, and pantry-friendly.
- Deep Dish Pizza Pot Pie — a pizza-like casserole that satisfies cravings.
- Shiitake Shallot Quiche — a savory slice perfect for brunch or breakfast.
- Cheesy Hatch Chile Enchiladas — rich, crowd-pleasing, and versatile for meals or delivery.
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Small Batch Gluten Free Lasagna
A small batch recipe for two makes a perfect dinner. Helpful tips for assembling and baking included.
1 hour
40 minutes
15 minutes
1 hour 55 minutes
Ingredients
- 1 batch Slow Cooker Marinara
- 1–2 boxes Gluten Free No Boil Lasagna Noodles
- 1 batch Vegan Ricotta
- ½ recipe Vegan Meat Crumbles (optional)
- Fresh basil, for garnish
Instructions
- Prepare all ingredients ahead of time, if possible.
- Preheat oven to 350 °F.
- Spread vegan ricotta evenly over lasagna noodles, edge to edge.
- Pour a small amount of marinara into the bottom of a glass loaf pan to cover the surface.
- Lay the first noodle over the sauce.
- Spoon sauce over the noodle and add some meat crumbles if desired.
- Repeat with ricotta-covered noodles, alternating noodles and sauce until stacked.
- Cover the top layer with sauce so all noodle surfaces are moist.
- Cover with foil and bake at 350 °F for 35–40 minutes, until noodles are cooked through.
- Remove foil and bake another 10 minutes to brown the top.
- Let the lasagna rest 15–20 minutes before serving.
Notes
dairy, egg, and gluten free; vegan
Nutrition Information:
Yield:
3
Serving Size:
1
Amount Per Serving:
Calories: 212
Total Fat: 11g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 0mg
Sodium: 329mg
Carbohydrates: 15g
Net Carbohydrates: 13g
Fiber: 2g
Sugar: 4g
Protein: 16g
Nutrition calculations vary by method and are for informational purposes only.
about Kristina:
Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vegan recipes. Trained in culinary techniques, she shares flavorful, vibrant vegan food.
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