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Lasagna for Two Recipe
5 from 12 votes

Lasagna for Two Recipe

This Lasagna for Two features a slow-simmered beef Bolognese sauce and a creamy ricotta mixture layered between no-boil lasagna sheets. The recipe balances Italian-seasoned meat sauce with smooth cheeses and fresh basil, producing a comforting yet manageable portion size ideal for small households or couples.

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

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 266

% 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.