Recipe By Chef John
Published Apr 14th
Prep 30m Cook 25m Additional 20m Ready In 1h 15m
Servings 4 single-serve lasagnas Calories 559.1

Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that’s all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It’s almost impossible to tell you didn’t use pasta–since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.

Recipe Ingredients

  • 2 large eggs
  • ½ teaspoon kosher salt
  • 1 teaspoon olive oil
  • ½ cup cold water
  • ½ cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 ½ cups full-fat ricotta cheese, well drained
  • kosher salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 tablespoon finely sliced fresh basil
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 1 ½ cups prepared marinara sauce
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
  • 1 teaspoon finely sliced fresh basil

Cooking Directions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
  2. 2 Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
  3. 3 Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
  4. 4 Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
  5. 5 Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
  6. 6 Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.

Nutrition Facts

  • Calories 559.1
  • Carbohydrate 28.5 g
  • Cholesterol 177 mg
  • Fat 36.9 g
  • Fiber 2.9 g
  • Protein 28.1 g
  • Saturated Fat 17.5 g
  • Sodium 1061.7 mg
  • Sugar 9 g

Chef's Notes

This recipe makes 4 single-serve lasagnas. If you'd like to just make one, cook all 4 pancakes, but freeze 3 for later use. Then use 1/4 of the amounts of the filling and lasagna ingredients to make your single-serve lasagna; You can use mozzarella instead of Monterey Jack and any pasta sauce you like, like a meaty Bolognese. And you can add spinach, mushrooms, or anything else you'd like to the layers; Use Chef John's Homemade Ricotta Cheese recipe for a fresh take on this filling.


  1. One of the easiest dishes I have made! I had the dishes for it,too now I know what to use them for! It was very easy clean up,just right for two people.
  2. I'll NEVER make traditional lasagna again. I've made this dish at least a dozen times and it's always delectable. I never dreamed lasagna would be on my regular rotation list... but here I am. Skip the Jack cheese and go w/ traditional mozzarella. Ricotta isn't available in my pueblo, so I sub with Goat cheese, - Read more ...
  3. Was tasty, I did extra layers and made three,{had three small casserole dishes}. My wife loved it, I found the pancake a bit eggy for me. Will make again as you know happy wife happy life.
  4. Love that I can make just a couple of servings of Lasagna! And some canalloni with the leftovers. I made a pork ragu for the sauce. Of course there is ricotta cheese in it. I used store bought and plan to try to make my own ricotta cheese later.
  5. This was absolutely delicious. I made the stack six layers tall instead of three, making two jumbo servings instead of four. Thanks Chef John!!!
  6. It reminded me more of cannelloni than lasagna with the crepe, but it was excellent. I used a basic homemade red sauce with sausage and it was perfect. Making the crepes and freezing them makes this a great weeknight dinner as well.
  7. Because I didn't do individuals but rather a small pan, I had to go back and modify this recipe so I could make heads-tails of it; was very confusing to me. I did make double the pancake batter and thus I had enough for 3 full layers and a top. Wish I had had time - Read more ...
  8. This is a definite keeper! We usually have a sauce made and if not it's easy and punch to whip one up. It was an absolute perfect portion. The only con I could find is that you can't go back for seconds!!
  9. I had NEVER thought to use crepes as a layer in a lasagne, but since I've been Paleo for 7 years, this caught my attention. I subbed in my own flour and made the crepes, then layered it with my own ingredients. It was stupendous! I cannot thank Chef John enough for giving me this - Read more ...

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