Downsizing recipes is not always an easy task, especially for classics like lasagna.

How do you take a 9-inch-by-13-inch baking dish of lasagna that would serve six or more and scale it down to two or maybe three servings?

You could cut the ingredients by half and boil just a few noodles. But you’d need a small baking dish.

Or you could make one large pan of lasagna, cut it into portions and freeze them. But you’d need room in the freezer for them — and you’d need to remember they’re in there.

Or you can make today’s Lasagna Loaf recipe.

What I found with those no-boil lasagna noodles is that they fit just right in a standard, 8-inch-by-4-inch loaf pan and bake up nicely. A key to using no-boil noodles, which are pre- cooked and dried, is to cover them with enough sauce so that they cook properly and there are no crunchy parts.

Many recipes say you can use any lasagna noodles without boiling them first; they just need adequate moisture to cook them.

I used Hot Lean Turkey Italian sausage for this recipe. It has about half the fat grams compared with other store brands of hot Italian pork-style sausage. Just remove the sausage meat from the casing and brown in a skillet before using. You can also use mild turkey Italian sausage or your favorite sausage or beef filling.

Be sure to let the lasagna rest for at least 15 minutes once it’s baked. It will be easier to cut and hold its shape better.

You can assemble lasagna, today’s included, a day ahead. Cover it tightly with plastic wrap and refrigerate. Then be sure to bake it from its chilled state. Do not bring it to room temperature beforehand.

To freeze an unbaked lasagna, tightly wrap with plastic wrap and then with foil. It will keep for about two months. To bake a frozen pan of lasagna, remove it from the freezer the night before and refrigerate to thaw. Remove the foil and plastic wrap, and then replace the foil. Bake as directed.