Small Lasagna | Triumph Dining

Loaf Pan LasagnaNow that the weather is colder here in the Midwest I’m more inclined to cook or bake something for dinner. When the weather is cool, salads aren’t as appealing.

For me, comfort food means reaching for Tinkyada or Maninis gluten-free lasagna noodles. They both taste great in lasagna but I think it’s still a pain to make. A whole 9×13 pan full of lasagna also is way too much food for my family. Even freezing half a pan is messy.

This week I came up with a great solution, an ah-ha moment for me. Rather than using one 9×13 pan for the lasagna I bought disposable loaf pans. The width of the pans was almost perfect for one noodle and the depth let me add enough layers to be able to give everyone a sizable slice at dinner. The loaf pans meant we ate it for one meal and avoided leftovers. I was able to create four of these: two for the freezer for some other cold night, one to send to a friend and one for us for dinner that same night. Since everything was cooked already I put them in the freezer to be taken out and baked later.

I use the same recipe each time but modify it based on what I have on hand or what I feel like. This time I sautéed onion, garlic, spinach, mushrooms and leftover green beans for a veggie lasagna.


– 1 container gluten-free lasagna pasta cooked based on directions on package

– 2 jars gluten-free pasta sauce of choice

– 16 oz. ricotta cheese

– 2 cups shredded parmesan cheese or other cheese of choice

– Veggies, meat, seasonings of choice


Start with a light layer of pasta sauce on the bottom of the pan so the noodle doesn’t stick. Then layer the cooked pasta, ricotta cheese, veggies or (pre-cooked) meat, sprinkle shredded cheese, sauce – repeat until you run out of ingredients. Top the whole thing with sauce and shredded cheese.

To make it faster I mixed my veggies, shredded cheese and seasonings with the ricotta to be able to apply that layer at once.

Bake at 350 degrees F until cheese is melted and edges are bubbling.

6 thoughts on “Small Lasagna | Triumph Dining”

  1. I have found most of the info presented , whether it be resturants, bakeries, or personal receipes are from the mid-west to East coast. While I appreciate the few recipes, I live in the far south part of Arizona. I need info closer and even from Tucson , Az as we do some shopping there. Places where my husband is able to eat without fear etc. Thank you

  2. Why are you wasting time precooking the lasagne noodles? Make the lasagne the night before, using raw, uncooked noodles, which are MUCH easier to work with, let it sit in the fridge for 24 hours and then bake as usual. Comes out great, noodles never get soggy and you’ve made the GF life a little simpler.

  3. In our large family, we have a number of food-sensitivites. I make the GF lasagne in individual portions. One lasagne noodle ends up folded to enclose 2 “piles” of meat, sauce, & cheeses, and the top is “topped” with sauce and cheese. The finished noodle, viewed from the side, is either an S shape, or G shape. (There are goat and sheep cheeses that can be substituted for cow cheeses. Check the spaghetti sauce labels–some contain cheeses.)

  4. Convenient yes. For an Italian, no. We make sauce and season our own ingredients. Sure it will make someone happy though..

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