Lasagna for Two
This small-batch lasagna recipe is perfectly portioned for two! My lasagna for two recipe features layers of homemade vodka sauce, pesto bechamel, burrata, mozzarella, and parmesan. It’s baked to absolute gooey perfection and is a cheese-lover’s dream come true!
This mini lasagna baked in a loaf pan is perfect for smaller holiday gatherings or an intimate Valentine’s Day or date night, or whenever the craving hits and you don’t feel like prepping a huge pan of lasagna!
Table of Contents
Vodka Sauce & Burrata Lasagna for Two
In recent years, we’ve started embracing Christmas Eve Lasagna for the holidays instead of my childhood tradition of prime rib. Since it’s usually just myself and my husband in our cozy 2-person household, prime rib feels like a lot. Most lasagna recipes feel like a lot, too!
I wanted to continue to embrace this new little tradition in a much smaller way and so this incredible lasagna for two recipe was born. While this lasagna might be small, it absolutely packs all the flavor into a small package!
Layers of homemade vodka sauce, pesto bechamel, and lots of gooey cheese make this decadent lasagna truly memorable. It also uses no-boil noodles which makes this dinner even simpler and easier to throw together on a whim.
If you love lasagna but feel overwhelmed with leftovers, this recipe is for you!
Lasagna Components
This recipe is basically a love letter to pasta alla vodka and burrata. Instead of a classic marinara sauce, we’re swapping in a super rich and flavorful homemade vodka sauce and honestly I’m obsessed with it. I make my vodka sauce with pancetta and it adds the perfect smoky and meaty flavor that makes the sauce extra special.
There are lots of lasagna recipes that use a layer of ricotta, but truth be told, it’s just not my favorite! I am a team-bechamel girly all the way. For our creamy layer, we make a quick homemade bechamel sauce and stir in store bought pesto and it’s perfection!
Instead of taking the labor-intensive step of boiling noodles, we’re using no-boil noodles here and they’re honestly just as good! I like to use the no-boil noodles that flare at the edges, but that’s purely from an aesthetic standpoint because any will work.
Finally, instead of just using mozzarella, we’re adding gooey burrata and some freshly grated parmesan to our lasagna and it just takes the cheesy factor over the top.
How to Make Vodka Burrata Lasagna for Two
I recommend using a high-quality nonstick loaf pan here for best results! I do not recommend using glass.
Tools Needed
Step-by-Step Photos & Instructions
- Prep the loaf pan. Lightly grease a 10 x 5 loaf pan (1.5 lbs) and set it on a foil-lined baking sheet. Set aside. Remove the burrata from their containers and lay them out on paper towels to drain off any excess water. Refrigerate until ready to assemble.
- Make the vodka sauce. Heat the olive oil in a medium saucepan over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until the pancetta is crispy. Use a slotted spoon to remove the crispy pancetta from the pan and transfer to a small bowl. Add the shallot and garlic to the pan and cook for 2-3 minutes, until the shallots are soft. Then, add in the tomato paste, oregano, and red pepper flakes and cook for another 2-3 minutes, stirring often, until the tomato paste has darkened. Add the crushed tomatoes, crispy pancetta, and sugar and bring to a simmer for 15 minutes, until the sauce has reduced slightly. Stir in the vodka off the heat then add the cream and simmer for 10 more minutes. Season to taste with salt and pepper.
- Make the bechamel. While the vodka sauce simmers, melt the butter in a small saucepan over medium heat. Once the butter is melted and foamy, add the flour and whisk to form a paste. Continue to whisk while cooking for another 2 minutes, to cook out the raw flour flavor. While whisking, stream in the warmed whole milk with the nutmeg. Continue to whisk while the sauce simmers for 4-6 minutes, until very thick. Remove from the heat, stir in the pesto, and season to taste with salt and pepper.
- Layer the lasagna. Ladle a thin layer of vodka sauce into the prepared loaf pan. Add a layer of lasagna noodles. Break them as needed so that they fit in the pan and don’t significantly overlap. Spread 3/4 cup of the vodka sauce over the noodles and add about 1/3 of the mozzarella over the top, then top with more noodles. Spread 1/2 of the bechamel over the noodles, then tear apart a piece of burrata and lay it over the bechamel. Sprinkle 1/3 of the parmesan cheese over the top. Repeat each of the layers one more time. Spread the remaining vodka sauce over the top of the final layer of noodles and wrap with foil. Reserve the remaining mozzarella and parmesan for later.
- Bake. Bake covered for 40 minutes. Remove the foil and top with the mozzarella and parmesan and bake for another 20 minutes, until the lasagna is bubbling and the cheese is melted. Let the lasagna cool for 30 minutes before serving.
What to Serve with Lasagna for Two
If I’m having pasta for dinner, you better know that I’ll be having a cold and crisp salad to go along with it! My favorite is my little gem caesar salad, but a loaded wedge or fattoush salad never go amiss either. Any one of these salads pairs perfectly with pasta and Italian food in general.
No dinner is complete without dessert and there’s something about lasagna that just makes me want to have chocolate after! My skillet brookie, marbled cheesecake brownies, or chocolate whiskey cake would all be the perfect sweet endings to a decadent meal.
Make Ahead & Storage Instructions
If you have leftover Lasagna for Two, store it in an airtight container in the refrigerator for up to 5 days. Reheat at 325 F in the oven until warmed through. Pro Tip: Cut your cold lasagna into thick slices and pan fry them in a bit of butter for a next-level way to enjoy leftovers.
Freezing Uncooked Lasagna:
Assemble your lasagna in an oven-safe loaf pan and cover it generously with plastic wrap. When you’re ready to eat, defrost the lasagna the night before so that it thaws evenly. Bake as directed afterwards.
Freezing Cooked Lasagna:
If you have any leftovers, you can freeze it in portions by wrapping individual slices in plastic wrap and storing them in an airtight container. Make sure to let it cool before freezing.
When you want to reheat it, defrost a few hours ahead then reheat in the oven at 400 degrees F for about 10 minutes.
Make ahead instructions: You can make and store the vodka sauce up to 3 days in advance. The bechamel is best made and used right away.
To make the lasagna ahead of time, assemble all the components and layer them in your loaf pan. Wrap the pan in foil and store in the fridge for up to 3 days before baking as directed.
This small-batch Vodka & Burrata lasagna is perfect for date night at home or when you want lasagna without a ton of leftovers! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Italian-Inspired Recipes to Try
Braised Beef Ragu
Italian Wedding Soup
Ricotta Meatballs
Pink Sauce Pasta
Caprese Orzo Salad
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Lasagna for Two (Vodka Sauce & Burrata)
Ingredients
Vodka Sauce
- 1 tablespoon olive oil
- 4 oz pancetta, diced
- 2 shallots, minced
- 3 garlic cloves, thinly sliced
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 oz crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup vodka
- 3/4 cup heavy cream
- Kosher salt and freshly ground pepper
Pesto Bechamel
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 1/4 cups whole milk, warmed
- Pinch of freshly grated nutmeg
- 3 tablespoons prepared pesto
Lasagna Ingredients
- 10-12 oven-ready or no-boil lasagna noodles
- 2 burrata balls
- 2 cups whole milk mozzarella, shredded
- 3/4 cup grated parmesan cheese
Instructions
- Prep the loaf pan. Lightly grease a 10 x 5 loaf pan (1.5 lbs) and set it on a foil-lined baking sheet. Set aside. Remove the burrata from their containers and lay them out on paper towels to drain off any excess water. Refrigerate until ready to assemble.
- Make the vodka sauce. Heat the olive oil in a medium saucepan over medium-low heat. Add the diced pancetta and cook, stirring occasionally, until the pancetta is crispy. Use a slotted spoon to remove the crispy pancetta from the pan and transfer to a small bowl. Add the shallot and garlic to the pan and cook for 2-3 minutes, until the shallots are soft. Then, add in the tomato paste, oregano, and red pepper flakes and cook for another 2-3 minutes, stirring often, until the tomato paste has darkened. Add the crushed tomatoes, crispy pancetta, and sugar and bring to a simmer for 15 minutes, until the sauce has reduced slightly. Stir in the vodka off the heat then add the cream and simmer for 10 more minutes. Season to taste with salt and pepper.
- Make the bechamel. While the vodka sauce simmers, melt the butter in a small saucepan over medium heat. Once the butter is melted and foamy, add the flour and whisk to form a paste. Continue to whisk while cooking for another 2 minutes, to cook out the raw flour flavor. While whisking, stream in the warmed whole milk with the nutmeg. Continue to whisk while the sauce simmers for 4-6 minutes, until very thick. Remove from the heat, stir in the pesto, and season to taste with salt and pepper.
- Preheat an oven to 350 F.
- Layer the lasagna. Ladle a thin layer of vodka sauce into the prepared loaf pan. Add a layer of lasagna noodles. Break them as needed so that they fit in the pan and don’t significantly overlap. Spread 3/4 cup of the vodka sauce over the noodles and add about 1/3 of the mozzarella over the top, then top with more noodles. Spread 1/2 of the bechamel over the noodles, then tear apart a piece of burrata and lay it over the bechamel. Sprinkle 1/3 of the parmesan cheese over the top. Repeat each of the layers one more time. Spread the remaining vodka sauce over the top of the final layer of noodles and wrap with foil. Reserve the remaining mozzarella and parmesan for later.
- Bake. Bake covered for 40 minutes. Remove the foil and top with the mozzarella and parmesan and bake for another 20 minutes, until the lasagna is bubbling and the cheese is melted. Let the lasagna cool for 30 minutes before serving.
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