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Effortless Vegetable Lasagna for One

Dive into the flavors of vegetable lasagna for one, a perfectly portioned culinary delight that stands out with its customizable options. From adding a cheese layer for a gooey touch to spicing it up with red pepper flakes, this recipe not only satisfies your lasagna cravings but also offers a unique twist to traditional recipes.

Small baking pan with vegetable lasagna with grated parmesan and bechamel sauce.

This small-batch vegetable lasagna, tailored for individual delight, redefines convenience and taste. It’s the ultimate solution for anyone looking for a single serving of comfort without compromising on flavor.

Whether it’s a swift lunch break or a tranquil dinner at home, it fits seamlessly into your busy schedule.

Imagine a single-serve vegetable lasagna, brimming with the goodness of frozen artichoke hearts, spinach, onion, garlic, and layered between lasagna sheets, all embraced in a creamy bechamel sauce.

It’s the kind of meal that brings the comfort of home-cooked food to your table without the hassle of extensive preparation or a mountain of leftovers. And for those days when you crave something extra or have company, simply double the batch.

It’s perfect for freezing, ensuring you have a delicious mini lasagna ready whenever the craving strikes.

Say goodbye to the days of cooking too much and enjoy the perfect portion of lasagna, just for you.

🌟 Recipe Tips

  • Ingredient Preparation: Before you begin, ensure all your ingredients are prepped and ready to go. This means thawing your frozen artichoke hearts and spinach, chopping the onion, and mincing the garlic. Having everything on hand streamlines the process, making it efficient and stress-free.
  • Layering the Lasagna: Balance is key when layering your lasagna. Start with a thin layer of bechamel sauce at the bottom of the pan to prevent sticking. Then, alternate between the lasagna sheets, vegetables, and sauce. Remember, the final layer should be sauce topped with a sprinkle of cheese if you desire, to create a golden, crispy top when baked.
  • Sauce Consistency: The bechamel sauce is the heart of this dish. It should be creamy but not too thick. A well-made bechamel will envelop the vegetables and pasta, ensuring each bite is moist and flavorful.
  • Baking Time and Temperature: Stick to the recommended baking time and temperature. The goal is to cook the lasagna sheets thoroughly while melding all the flavors together without burning the top. If you notice the top browning too quickly, cover it with aluminum foil for the remainder of the baking time.
  • Resting the Lasagna: Once out of the oven, let your lasagna rest for a few minutes. This allows it to set, making it easier to serve without falling apart.
  • Doubling the Recipe: If you plan to double the recipe for later use, remember to cool the lasagna completely before freezing. Wrap it well to prevent freezer burn. When you’re ready to enjoy it again, thaw it in the refrigerator before reheating.

🥘 Ingredients & Substitutes

Lasagna sheets, bechamel sauce, frozen spinach and artichokes.
  • Frozen Artichoke Hearts are a key ingredient, offering a unique, slightly nutty flavor and a tender bite to the lasagna. If you’re out of artichoke hearts, consider using frozen or canned asparagus or hearts of palm as a substitute. These alternatives maintain a similar texture and absorb the flavors of the sauce and spices well.
  • Frozen Spinach adds a pop of color and a dose of healthy greens. Its role is to bring a fresh, earthy taste. No spinach in the freezer? Swap it with kale or Swiss chard. These leafy greens will still provide that lush green color and a slightly different but delicious taste profile.
  • Onion forms the flavor base, giving a subtle sweetness and aroma when cooked. If you’re short on onions, try using shallots or leeks. They offer a similar texture and a slightly milder, yet still savory, flavor to the dish.
  • Garlic is the flavor enhancer, bringing its unmistakable aroma and taste. If fresh garlic isn’t an option, garlic powder or minced jarred garlic can work in a pinch. They still deliver that essential garlic flavor without the need for fresh cloves.
  • Bechamel Sauce is the creamy, velvety layer that binds the lasagna together. If making bechamel from scratch seems daunting, a ready-made white sauce or even a light alfredo sauce can be an easy alternative, still offering that creamy texture and rich flavor.
  • Lasagna Sheets are the structural element, providing layers and texture. If you don’t have traditional lasagna sheets, try using thinly sliced eggplant or zucchini as a low-carb, gluten-free alternative. They layer nicely and absorb the flavors of the sauce and vegetables.

👩‍🍳 Directions

To start, we need to prepare the vegetable base for the lasagna. Peel and finely chop the onion and garlic.

The frozen spinach requires no preparation, but the artichoke hearts should be cut into equally small pieces.

Heat 2 teaspoons of olive oil in a pan and add the chopped garlic and onion. Cook for 3 minutes over medium heat.

Frying chopped onions and garlic in melted butter in a frying pan on the stove.

Now, add the spinach and artichokes. Cover and cook over low heat until the spinach defrosts and you can comfortably mix all the ingredients.

Taste and adjust the seasoning with salt and pepper to your liking, then cover again and cook for another 7 minutes.

Frying chopped onions, garlic, spinach dip, and artichokes in melted butter in a frying pan on the stove.

While the vegetable base is cooking, prepare the lasagna sheets and the baking dish.

Quick Note:

If your sheets fit the size of your baking dish, assembly will be straightforward. However, I had to cut with the knife each lasagna sheet slightly to fit my baking dish. You can use these trimmed pieces as an intermediate pasta layer, so the lasagna’s shape isn’t affected.

Now, let’s preheat the oven to 350°F (175°C) and let’s start assembling our lasagna.

Spread a bit of bechamel sauce at the bottom of the dish, then place a lasagna sheet. Add ⅓ of the vegetable mixture, followed by the trimmed lasagna pieces.

Cover these with more bechamel sauce, then add another lasagna sheet, more vegetable base, Parmesan, and bechamel sauce.

Repeat until you’ve used up all the ingredients. Save a little Parmesan to sprinkle on top for a golden crust.

Step-by-step assembling lasagna with vegetables for a single serve.

Quick Note:

The final layer should be bechamel sauce.

Now, add ⅓ cup of water with a little salt to prevent the lasagna from drying out during baking.

Pouring water in a baking pan with mini vegetable lasagna.

Finish by sprinkling a little Parmesan on top, and it’s ready to bake.

Small baking pan with vegetable lasagna with grated parmesan and bechamel sauce.

Bake the lasagna for about 30-40 minutes at 350°F (175°C), covered with parchment paper to avoid drying out the top layer.

Serve hot, accompanied by a glass of white wine for an authentic Italian taste.

Small baking pan with vegetable lasagna with grated parmesan and bechamel sauce.

🍴 How to Double the Recipe:

Doubling this recipe for vegetable lasagna for one is straightforward and ideal for meal prep or entertaining. To double the recipe, simply use twice the amount of each ingredient: double the frozen artichoke hearts, spinach, onion, garlic, bechamel sauce, and lasagna sheets.

When assembling, opt for a larger baking dish or prepare two separate dishes to accommodate the increased volume. Adjust the layering accordingly to ensure each lasagna has equal amounts of vegetables, sauce, and pasta.

Keep an eye on the baking time; it may need a few extra minutes due to the larger size, but be careful not to overbake. Once baked, you can immediately serve one lasagna and freeze the other for a future meal, offering convenience and homemade comfort.

🍽️ Servings & Variations

Garden Salad Side

  • Components: Enhance your vegetable lasagna with a fresh garden salad consisting of mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing.
  • Presentation: Serve the salad in a small bowl or on the side of the plate. Add a sprinkle of feta cheese or croutons for an extra layer of flavor and texture. Place the lasagna beside the salad, letting the vibrant colors of the greens and tomatoes complement the creamy tones of the lasagna.
  • Occasion: Perfect for a refreshing and balanced lunch or dinner, especially in the warmer months or when you desire a lighter meal.

Rustic Garlic Bread

  • Components: Accompany your lasagna with slices of rustic garlic bread. You’ll need a baguette, garlic, butter, and parsley.
  • Presentation: Slice the baguette diagonally, spread with garlic butter, and toast until golden. Arrange the slices around the lasagna, garnished with a sprinkle of chopped parsley.
  • Occasion: Ideal for a cozy dinner, especially on chilly evenings. The warm, aromatic bread pairs beautifully with the lasagna, creating a comforting and satisfying meal.

Wine Pairing

  • Components: Pair your lasagna with a glass of light red wine, such as Pinot Noir, or a crisp white wine like Sauvignon Blanc.
  • Presentation: Serve the wine in an appropriate glass, alongside the lasagna. The elegance of the glassware adds a sophisticated touch to the meal.
  • Occasion: Suitable for a special dinner or a relaxed evening in. The wine elevates the dining experience, making it feel like a treat or celebration.

Dessert Finish

  • Components: Conclude with a simple, elegant dessert like a scoop of gelato or a few pieces of dark chocolate.
  • Presentation: Serve the dessert in a small bowl or on a dessert plate, possibly with a sprig of mint or a dusting of cocoa powder for the chocolate.
  • Occasion: Perfect for when you want to indulge in a full-course meal or impress a guest. The light dessert provides a sweet ending without overwhelming after the hearty lasagna.

❄️ Storage


If you have leftovers or a second lasagna from doubling the recipe, cool it to room temperature first. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will stay fresh in the fridge for up to 3-4 days. Remember, the sooner you consume it, the better it will taste.


For longer storage, freezing is an excellent option. Once cooled, wrap the lasagna securely in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. Properly stored, it can last in the freezer for up to 2 months. Label it with the date to keep track.

Considerations for Storage: Moisture is the enemy. Ensure the lasagna is cool and dry before wrapping it up for storage. This helps prevent ice crystals from forming during freezing and keeps it from becoming soggy when reheated.

Thawing and Reheating

When you’re ready to enjoy your frozen lasagna, transfer it to the refrigerator to thaw overnight. For reheating, remove any plastic wrap and replace the foil. Heat it in a preheated oven at 350°F (175°C) until it’s thoroughly warmed through, which can take about 30 minutes from the fridge or slightly longer from the freezer. You can also reheat individual portions in the microwave, using a microwave-safe dish. Cover with a microwave-safe lid or paper towel and heat on medium power, checking periodically, until hot.

By following these storage instructions, you can enjoy your vegetable lasagna for one at its best, whether it’s the next day or a few weeks later. This way, you’re always just a few steps away from a delicious, home-cooked meal.

🤔 FAQs

Can I Use Fresh Vegetables Instead of Frozen?

Absolutely! Fresh vegetables can be a great alternative to frozen ones in this recipe. If you choose to use fresh artichokes and spinach, make sure to clean them thoroughly and slightly precook them (blanching for spinach and steaming for artichokes) before incorporating them into your lasagna. This step ensures they are tender and free of excess moisture.

What Can I Do with Leftover Ingredients?

For leftover ingredients like artichoke hearts and spinach, consider incorporating them into other meals. They can be great additions to omelets, salads, or sandwiches. For unused lasagna sheets, you can break them into pieces and use them in soups or as homemade crackers after baking them with some seasonings.

Can I Substitute the Bechamel Sauce with Something Else?

Certainly! If you prefer not to use bechamel sauce, you can substitute it with a ready-made white sauce or a light alfredo sauce. These alternatives will still give you a creamy texture and rich flavor. For a healthier option, consider using a blend of Greek yogurt and cheese.

What Size Baking Dish Should I Use for a Single Serving Lasagna?

For a single serving of lasagna, a small baking dish around 6×6 inches or a similar size is ideal. This size is perfect for one portion and ensures even cooking and layering of your ingredients.

📔 Recipe Card:

Small baking pan with vegetable lasagna with grated parmesan and bechamel sauce.

Effortless Vegetable Lasagna for One

Enjoy a perfect portion of Vegetable Lasagna for One, a convenient, flavorful meal with layers of vegetables and bechamel sauce.
5 from 2 votes
Prep Time 20 mins
Baking time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 1
Calories 591 kcal


  • 2 teaspoons Olive Oil
  • 1 Onion small
  • 1 Clove Garlic
  • 2 Artichokes
  • 3 pieces Spinach frozen
  • salt
  • Black Pepper
  • 1 ½ cup Bechamel Sauce
  • 3 Lasagna Sheets
  • 2 tablespoons Parmesan


  • Prepare the Vegetables: Peel and finely chop the onion and garlic. No need to prep the frozen spinach, but cut the artichoke hearts into small pieces.
  • Cook the Base: In a pan, heat 2 teaspoons of olive oil. Add garlic and onion, cook for 3 minutes over medium heat. Add spinach and artichokes, cover, and cook on low until spinach defrosts. Mix well.
    2 teaspoons Olive Oil, 1 Onion, 1 Clove Garlic, 3 pieces Spinach, 2 Artichokes
  • Season: Taste and adjust with salt and pepper. Cover and cook for 7 more minutes.
    salt, Black Pepper
  • Prep the Lasagna Sheets: Prepare lasagna sheets and baking dish. Trim the sheets to fit if necessary, using trimmed pieces in the middle layers.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Assemble the Lasagna: Spread a bit of bechamel sauce in the dish. Place a lasagna sheet, then ⅓ of the vegetable mix. Add trimmed lasagna pieces, more sauce, another sheet, more vegetables, Parmesan, and sauce. Repeat until ingredients are used.
    1 ½ cup Bechamel Sauce, 3 Lasagna Sheets, 2 tablespoons Parmesan
  • Top Layer: Finish with bechamel sauce. Sprinkle a little Parmesan on top.
  • Add Water: Pour ⅓ cup of water with a pinch of salt over the lasagna to prevent drying.
  • Bake: Cover with parchment paper and bake for 30-40 minutes at 350°F (175°C).
  • Serve: Serve hot, optionally with a glass of white wine for an authentic touch.


  • Cheese Options: For an extra touch of flavor, consider adding a layer of grated Parmesan or mozzarella cheese between the layers or on top of the lasagna before baking. This will give a deliciously melty and golden crust.
  • Spice It Up: If you enjoy a bit of heat, feel free to add a pinch of red pepper flakes or some freshly ground black pepper to the vegetable layers. This can add a nice warmth to each bite.
  • Herb Infusion: Fresh herbs like basil, oregano, or thyme can be added to the vegetable mix or sprinkled on top before serving. They will infuse the lasagna with aromatic flavors, enhancing the overall taste.
  • Microwave Reheating: If you’re reheating a single serving and prefer to use a microwave, cover the lasagna with a microwave-safe lid or paper towel. Heat on medium power for 1-2 minutes, checking and stirring (if possible) to ensure even heating.
  • Non-Dairy Alternatives: For a dairy-free version, use plant-based milk for the bechamel sauce and opt for vegan cheese substitutes. Ensure the lasagna sheets are dairy-free as well.
  • Portion Control: This recipe is perfect for portion control, making it a great choice for those keeping an eye on their meal sizes. It’s a full, balanced meal in one single serving, helping you manage your dietary intake with ease.
  • Wine Pairing Note: If you’re enjoying this dish with wine, a light-bodied red like Pinot Noir or a crisp white such as Sauvignon Blanc complements the flavors of the vegetables and creamy sauce beautifully.


Calories: 591kcalCarbohydrates: 101gProtein: 24gFat: 12gSaturated Fat: 3gCholesterol: 7mgSodium: 413mgPotassium: 1333mgFiber: 19gSugar: 10gVitamin A: 395IUVitamin C: 40mgCalcium: 282mgIron: 5mg
Keyword Lasagna, Pasta, Vegetable
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Recipe Rating

One Comment

  1. 5 stars
    Tried it tonight! Was absolutely delicious!