Air Fryer Lasagna Lasagna For Two Food

AIR FRYER LASAGNA - LASAGNA FOR TWO

Steps:

• Cook spinach and drain thoroughly.
• In skillet, brown the Italian sausage, breaking it up into small chunks and cooking it thoroughly.
• Add the marinara to the skillet and heat until hot.
• In a separate bowl, combine egg, spinach, cottage cheese, parmesan, and 2.5 cups mozzarella, reserving half a cup of mozzarella.
• Put about half the sausage-and-marinara mixture in the cooking dish, tamping it down to make it as solid as possible.
• Take the first sheet of oven-safe lasagna noodles and break it into pieces to form a layer that fits over the marinara mixture. You will have to piece it together, but do not overlap the pieces.
• Cover the lasagna with a layer of the spinach, egg, and cheese mixture, tamping it down firmly.
• Add another layer of oven-safe lasagna noodles.
• Add the rest of the marinara mixture.
• Add another layer of oven-safe lasagna noodles.
• Add the rest of the spinach mixture.
• Add half a cup of mozzarella on top.
• Cover the top with foil (to keep the loose mozzarella from flying into the air fryer coils).
• Preheat the air fryer to about 325 degF for about 3 minutes.
• Add the container to the air fryer drawer and cook for 20 minutes at 325 degF.

LOAF PAN LASAGNA FOR TWO

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
• Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
• Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.