Lasagna for Two Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
2
-
Calories
266 kcal
-
Course
Main Course
-
Cuisine
Italian
Lasagna for Two Recipe
Description
Lasagna for Two Recipe begins by sautéing ground beef and a finely minced vegetable mix to build the base of the Bolognese sauce, which simmers gently with tomato paste, crushed tomatoes, oregano, and red pepper flakes for depth and mild heat. The sauce is enriched with Parmesan and heavy cream for balance. Ricotta mixed with cream, fresh basil, and salt forms a smooth cheese layer. The layering of no-boil lasagna sheets, meat sauce, ricotta blend, and mozzarella creates tender, cohesive layers when baked.
The simmering method develops a rich, hearty flavor while keeping the texture soft and moist. This portion is designed for two servings, convenient for home cooks looking for a freshly baked lasagna without leftovers.
After baking, allowing the lasagna to rest for 10 minutes helps firm up the layers, making slicing clean and mess-free. The dish freezes well if assembled but not baked, providing easy meals when thawed and baked later.
Ingredients
To Make the Bolognese:
- 1 tablespoon olive oil
- 1 pound ground beef (I used 80%/20%)
- 1/2 yellow onion peeled and roughly chopped
- 2 carrot peeled
- 1 rib celery trimmed
- 3 garlic peeled, cloves
- kosher salt
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) crushed tomatoes
- water
- 1/4 cup parmesan-reggiano cheese finely grated
- 1/4 cup heavy cream
To Make the Lasagna:
- 3/4 cup ricotta cheese fresh
- 2 tablespoons heavy cream
- Handful basil minced, fresh leaves
- Pinch kosher salt
- 1/2 pound lasagna sheets no-boil
- 2 cups mozzarella cheese low-moisture, shredded
Instructions
To Make the Sauce:
- In a dutch oven or medium pot, set over medium heat, heat the olive oil. When hot, add the ground beef. Mash into small pieces. Meanwhile, in a food processor, add the onion, carrot, celery and garlic cloves. Pulse until finely minced. When the ground beef is mostly cooked, add the onion mixture and cook until translucent, about 2 to 3 minutes.
- Next, mix in the oregano and crushed red pepper, along with about 1 teaspoon of salt. Add in the tomato paste and mix. Pour in the crushed tomatoes. Add about 1/2 cup of water to the empty can and swish it around to pick up any leftover sauce.
- Pour in the crushed tomatoes. Add about 3/4 cup water (you can eyeball this measurement) to the empty tomato can and swish it around, picking up any leftover tomatoes from the side of the can, and pour it in the pot.
- Bring the sauce to a simmer and then immediately turn the heat down to low. Cover the pot and allow the sauce to simmer and merry for about 1 1/2 hours.
- Uncover the pot, give it a taste test, and adjust the salt according to your liking. Add in the heavy cream and Parmesan-Reggiano. Set aside.
To Assemble the Lasagna:
- Preheat your oven to 350 degrees F. To assemble the lasagna, grab your 8 x 5-inch loaf pan. Place two sheets of lasagna pasta on the bottom of the loaf pan, overlapping them slightly. Spread around a thin layer of ricotta mixture. bolognese and a handful of mozzarella. Repeat the layering process until you’ve reached the top. The top layer should be pasta, a few spoonfuls of sauce and a good amount of mozzarella cheese. Cover with a sheet of foil.
- Transfer to the oven to bake for 15 to 20 minutes. To get the top layer of cheese all burnt and bubbly, turn on the broiler. Place the lasagna underneath the broiler for 2 to 3 minutes, watching it the entire time.
- Garnish with fresh basil.
Notes
- Let the baked lasagna rest for 10 minutes before slicing to ensure neat, stable pieces.
- For freezing, assemble the lasagna without baking, wrap tightly in plastic and foil, and store up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
- Use a medium Dutch oven for sauce preparation to allow even simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 266kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 205mg | 9% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5687IU | 114% |
| Vitamin C | 7mg | 8% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
