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Lasagna for Two Recipe

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A cozy small-batch lasagna layered with tender pasta, rich meat and tomato sauce, creamy ricotta, mozzarella, and Parmesan. Baked until bubbly and golden, it delivers classic homemade lasagna in the perfect portion for two.

Ingredients

  • Ground beef or Italian sausage
  • Olive oil
  • Yellow onion, finely chopped
  • Garlic cloves, minced
  • Crushed tomatoes
  • Tomato paste
  • Italian seasoning
  • Salt
  • Freshly ground black pepper
  • Red pepper flakes, optional
  • Fresh basil, optional
  • Ricotta cheese
  • Grated Parmesan cheese
  • Egg
  • Fresh parsley, chopped
  • Salt
  • Freshly ground black pepper
  • Lasagna noodles
  • Shredded mozzarella cheese
  • Grated Parmesan cheese, for assembly
  • Fresh basil or parsley, for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease an approximately 8 x 5-inch baking dish or another small oven-safe dish with a similar capacity.
  2. Heat the olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces as it cooks.
  3. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
  4. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and optional red pepper flakes. Simmer gently for 10–15 minutes to develop the flavors.
  5. Meanwhile, cook traditional lasagna noodles according to the package directions. Drain and lay them flat to prevent sticking.
  6. Combine the ricotta, Parmesan, egg, parsley, salt, and black pepper in a small bowl and stir until creamy and evenly mixed.
  7. Spread a thin layer of meat sauce over the bottom of the prepared baking dish.
  8. Add a layer of lasagna noodles, trimming them as necessary to fit the dish.
  9. Spread some of the ricotta mixture over the noodles, followed by meat sauce and shredded mozzarella.
  10. Repeat the layers until the ingredients are used, finishing with noodles, sauce, mozzarella, and a generous sprinkle of Parmesan.
  11. Cover the baking dish with aluminum foil and bake for about 25 minutes.
  12. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
  13. Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
  14. Garnish with fresh basil or parsley and serve warm.

Notes

  • For a vegetarian version, omit the meat and use sautéed mushrooms, zucchini, bell peppers, or eggplant in the tomato sauce.
  • For spinach lasagna, mix cooked and thoroughly drained spinach into the ricotta filling.
  • For a richer meat sauce, use a combination of ground beef and Italian sausage.
  • For extra-cheesy lasagna, add more mozzarella between the layers or mix shredded mozzarella into the ricotta filling.
  • No-boil lasagna noodles can be used. Make sure they are surrounded by enough sauce to provide the moisture needed for them to soften.
  • The lasagna can be assembled ahead, covered tightly, and refrigerated before baking. Allow additional baking time if it goes into the oven cold.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat covered at 350°F (175°C) until hot, optionally adding a spoonful of tomato sauce to keep the lasagna moist.
  • Freeze well-wrapped individual portions for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/lasagna-for-two-recipe/