Loaf Pan Lasagna for Two (or Three)
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
3
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Calories
579 kcal
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Course
Main Course
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Cuisine
Italian
Loaf Pan Lasagna for Two (or Three)
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If you love cheesy, meaty lasagna, but don't want to make a huge pan of it, then this recipe for Loaf Pan Lasagna for Two (or Three) is perfect for you!
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Ingredients
- 1 tablespoon olive oil
- 8 ounces (225 grams) lean ground beef (or sweet pork, chicken, or turkey sausage meat)
- ½ cup chopped onion
- Kosher salt and freshly ground black pepper
- 4 cloves minced garlic
- 2 ½ cups canned crushed tomatoes or ground peeled tomatoes, or marinara sauce
- 1 cup (250 grams) ricotta cheese
- 1 cup (100 grams) shredded mozzarella cheese divided
- 2 tablespoons (12 grams) grated Parmigiano-Reggiano cheese
- 1 large egg
- 4 no boil (oven ready) lasagna noodles (Barilla brand noodles fit perfectly in this size loaf pan)
- Chopped fresh flat-leaf parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 375°F with the rack in the center, and place a piece of foil on the oven rack (in case of drips). Grease and set aside a 9-by-5-inch loaf pan.
- In a large skillet, heat the oil over medium-high heat. Add the ground beef and onion along with some salt and pepper, stirring to break the meat apart into small pieces. Cook for about 5 minutes or until the beef is no longer pink.
- Add the garlic, stir for another minute, then add the tomatoes, stirring to combine evenly. Heat until the sauce is bubbling and heated through. Taste and adjust seasoning as needed. Set aside. You should have about 3 cups of sauce.
- Meanwhile, in a medium mixing bowl combine the ricotta cheese, ½ cup of the shredded mozzarella, the Parmigiano-Reggiano, the egg and a big pinch of salt. Stir until smooth.
- Spread ⅔ cup sauce into the bottom of the loaf pan. Top with a no boil lasagna noodle, spread ⅓ of the ricotta mixture over the noodle, then add ⅔ cup sauce. Repeat with another noodle, ⅓ more of the ricotta, and ⅔ cup sauce 2 more times. Finish with the last lasagna noodle and the remaining ⅔ cup sauce. Top with ½ cup shredded mozzarella to finish.
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes uncovered until bubbly, and the mozzarella on top is lightly browned at the edges.
- Let it rest for at least 15 minutes at room temperature to set before cutting and serving. Garnish with chopped parsley or basil, if desired.
Notes
- Although you could use a metal loaf pan, I like using a pretty ceramic loaf pan for this lasagna for two. It is reminiscent of other ceramic casserole dishes one might use for a full size lasagna, and it's also easier to clean than metal!
- I generally prefer the thickness and texture of other dry lasagna noodles more, as they are thicker and have more of a bite than the Barilla oven ready noodles, which are quite thin in comparison and are designed to be thin and flat to mimic homemade noodles. The Barilla noodles happen to be the perfect dimensions for making loaf pan lasagna (each noodle fits perfectly in the pan), so I tend to use these noodles for loaf pan lasagna. You could use another brand and break or cut the noodles to fit if you prefer.
- Use this general method to create other loaf pan lasagnas with different flavor profiles! You can swap out the homemade meat sauce for another sauce (use less than 3 cups if it is meatless, otherwise you'll have too much liquid/sauce), layer in some veggies like sautéed mushrooms or sliced cooked eggplant, etc.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
41g
(14%)
Protein
41g
(82%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Monounsaturated Fat
3g
Cholesterol
114mg
(38%)
Sodium
463mg
(19%)
Potassium
741mg
(21%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 41g | 82% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 114mg | 38% |
| Sodium | 463mg | 19% |
| Potassium | 741mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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