“Lasagna For Two”

When I first began cooking meals for my family, one of my Mom’s favorite things was my lasagna. At the time Dad would never eat it because he is meat and potatoes guy and lasagna wasn’t in his meal plan. I will say that has changed these days. So I would prepare my lasagna for my Mom, sister and I. Never had to be a special occasion just why don’t you make lasagna today, Michelle. Of course I would head to the store to get the ingredients. Saturday or Sunday were perfect days for the three of us. However, as the years went by and I was on my own I needed to cut my recipe down to serve just me. Enter my Lasagna For Two.

We throw away too much food which does not make me happy. So instead of always freezing leftovers and forgetting about them, I needed to find a way to make a smaller pan just for me. I still make a large pan of lasagna when serving more than two people. But my Lasagna For Two can be made on a weeknight in no time. If there was a will and way I was bound and determined to find it. So I did.

Lasagna For Two

Lasagna For Two

Made with the same great ingredients as a full-size recipe, my Lasagna For Two is simply cut in half. Incorporate lean ground beef with onion, garlic, tomatoes, and tomato sauce. The sauce takes about 20 – 25 minutes to prepare. While your sauce is cooking, make your ricotta cheese filling. Grab no cook lasagna noodles, mozzarella cheese, and Parmesan cheese.

The greatest part of my Lasagna For Two is the fact it’s made in a standard loaf pan. I know you’re saying a loaf pan. Yes, a loaf pan. This recipe goes together so fast you’ll be amazed. Once your lasagna is layered in the loaf pan, cover with foil, pop it in the oven and bake for 30 minutes. Remove foil and bake an additional 20 – 25 minutes. How easy is that? While your lasagna is baking, toss together a salad. Once lasagna is removed from the oven, let sit and prepare some garlic toast to go along with your Lasagna For Two.

Lasagna For Two

So when you want to change up your weeknight meal plan, try my Lasagna For Two. My husband loves the fact I can make lasagna during the week. I love it too because we may or may not have leftovers. I usually save the leftover for him. Lasagna always tastes so good the next day. If cooking for one, then you have leftovers for yourself and this lasagna freezes extremely well. So grab these simply ingredients and your loaf pan for a perfect pan of lasagna. Simple and delicious! Ciao!

Lasagna For Two

Lasagna For Two

 

Lasagna for Two

1 T. Olive oil

1/2 cup chopped onion

3 garlic cloves, finely minced or crushed

10 oz. ground sirloin

2 T. heavy cream

1 – 14.5 oz. can crushed tomatoes

1 – 8 oz. can tomato sauce

1/2 t. granulated sugar

Kosher salt and black pepper to taste

2/3 cup part-skim ricotta cheese

1/2 cup grated Parmesan cheese plus 2 T. for topping

3 T. chopped fresh basil

1 large egg, slightly beaten

1/8 t. kosher salt

1/8 t. black pepper

5 no-boil lasagna noodles

1 2/3 cups shredded mozzarella cheese

To prepare meat sauce: Preheat oven to 400 degrees. Heat oil in a large skillet over medium-high heat. Add in onion, cooking about 5 minutes until soft and translucent. Stir in garlic and cook for about 1 minute. Stir in ground beef, breaking up large pieces until no pink remains, about 5 minutes. Pour in heavy cream, cooking for 2 minutes. Stir in tomatoes, tomato sauce, and sugar. Bring to simmer, cooking for about 10 minutes until blended and sauce thickens. Add in salt and pepper to taste.

To prepare cheese filling: In a medium mixing bowl combine ricotta, 1/2 cup Parmesan cheese, basil, egg, salt and pepper.

To assemble lasagna: Using a large loaf pan (10x5x3), spread in 1/2 cup meat sauce. Place one noodle on sauce, spread 1/4 cheese filling over noodle, sprinkle 1/3 cup mozzarella cheese on cheese filling and top with 1/2 cup sauce on cheese. Repeat 3 more times ending with a noodle, any remaining sauce, 1/3 cup mozzarella and 2 T. Parmesan cheese.

Cover loaf pan with non-stick foil or foil sprayed with non-stick cooking spray. Place on a small sheet pan in case of leaks.

Bake for 30 minutes covered, removing foil and baking for an additional 20 – 25 minutes until cheese starts to turn brown and hot throughout. Let lasagna sit for 15 – 20 minutes to set before serving.

Garlic toast and salad go wonderfully with this lasagna.

 

Note: Try another recipe variation by adding 1/2 t. dried Italian seasoning to meat sauce and omitting 3 T. fresh basil and adding in 3 T. fresh parsley instead.