Cooking For Two Crescent Lasagna Food

SMALLER LASAGNA FOR TWO

Steps:

• Preheat oven to 375°F.
• Cook noodles and drain.
• Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
• In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
• In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
• Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
• Let sit for about 10-15 minutes before you cut into it.

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.

LOAF PAN LASAGNA

Steps:

• Cover a baking sheet with plastic wrap.
• Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
• Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
• In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
• Before or during assembly, cut or tear the lasagna sheets in half crosswise.
• To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
• If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
• If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

CRESCENT LASAGNA (COOKING FOR TWO)

Steps:

• In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in onion, parsley, basil, oregano, garlic, pepper and tomato paste; cook 5 minutes, stirring occasionally, until hot.
• Meanwhile, heat oven to 375°F. In small bowl, mix Parmesan and cottage cheeses; blend well. Unroll dough into long rectangles on ungreased cookie sheet. Firmly press edges and perforations to seal.
• Spoon half of meat filling in 3-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese mixture over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over filling.
• Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
• Bake 23 to 27 minutes or until deep golden brown.

LASAGNA FOR TWO

Steps:

• Heat oven to 350°F.
• Mix ricotta, egg, Parmesan and parsley.
• Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

CRESCENT ROLL LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
• Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
• Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
• Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
• Bake in the preheated oven until golden, 20 to 25 minutes.

LASAGNA CUPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

CRESCENT LASAGNA

Steps:

• 1. Brown sausage and ground beef in skillet, stirring until crumbly; drain.
• 2. Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
• 3. Simmer for 5 minutes.
• 4. Mix ricotta cheese, egg, and Parmesan cheese in a bowl .
• 5. Unroll dough; place on cookie sheet, overlapping edges. Seal perforations and edges.
• 6. Spread half the meat mixture in center. Layer cheese mixture and remaining meat mixture over top.
• 7. Top with shredded Mozzarella cheese. Fold in edges to enclose filling.
• 8. Brush with milk; sprinkle with sesame seeds. Bake at 375 degrees F. for 20 to 25 minutes or until deep golden brown.

LASAGNA CRESCENT ROLLS

Steps:

• 1. Heat oven to 375 degrees. In a skillet, brown ground beef. Drain meat when done. To the beef,add the chopped onion, parsley flakes, garlic, basil, oregano, salt and tomato paste. Simmer 5 minutes. Mixture will be thick. You can add 1-2 tablespoons of water if you like.
• 2. In a bowl, combine the egg, cottage cheese and Parmesan cheese.
• 3. Unroll the crescent rolls. You will form a rectangle from each can by pressing the perforations together. When finished, you will have two rectangles. Put one rectangle on an ungreased cookie sheet.
• 4. Spread 1/2 of the meat mixture on top of the crescent rolls. Top with the egg, cottage cheese and Parmesan cheese mixture.
• 5. Spoon remaining meat on top of egg and cheese mixture. Finish with putting the mozzarella cheese on top.
• 6. This next step is a bit tricky. You will now place the second rectangle over the top of the meat and cheese and seal all of the edges.
• 7. Brush the top of the lasagna with a little milk so the top will brown nicely.
• 8. Bake in a 375 degree oven for 25-30 minutes.

MOM'S BEEF LASAGNA

Steps:

• In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

LASAGNA FOR TWO

Steps:

• Preheat oven to 400°F.
• In a large skillet over medium heat, heat oil until shimmering. Add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). Cook until soft, 3-5 minutes. Add garlic and stir until fragrant, 30-60 seconds. Add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes.
• Add cream, bring to a simmer and cook until dry, about 2 minutes. Add drained tomatoes, reserved juice, and tomato sauce. Bring to a simmer and cook until flavors are blended, 3-5 minute Add salt and pepper to taste.
• In a bowl, stir together ricotta, 1 oz (1/2 c) grated Parmesan, basil, egg, salt and pepper.
• Spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). Place 1 noodle in pan. Cover noodle with one-third of the cheese mixture. Sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce.
• Repeat the process, starting with another noodle, twice more. Place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. Sprinkle with the remaining 2 T Parmesan.
• Spray a piece of foil with non-stick spray and cover pan tightly. Place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. Remove foil and bake until cheese begins to brown, another 10 minutes, or so. Let cool at room temperature 20 minutes before slicing and serving.

CRAFTY CRESCENT LASAGNA

Steps:

• Brown sausage and ground beef in skillet, stirring until crumbIy; drain.
• Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
• Simmer for 5 minutes.
• Mix cottage cheese, egg, and Parmesan cheese in a bowl .
• Unroll dough; place on cookie sheet, overlapping edges.
• Seal perforations and edges.
• Spread half the meat mixture in center.
• Layer cheese mixture and remaining meat mixture over top.
• Top with shredded Mozzarella cheese.
• Fold in edges to enclose filling.
• Brush with milk; sprinkle with sesame seeds.
• Bake at 375 degrees fahrenheit for 20 to 25 minutes or until deep golden brown.
• Yields 6-8 servings.
• Kelli McEldonny, Grove, OK District Vl , Division I.

CRESCENT ROLL LASAGNA

Steps:

• Fry ground beef or turkey and drain.
• Add spaghetti sauce & onion and heat.
• Spray 13 x 9 pan with vegetable oil spray.
• Put meat mixture in bottom of pan.
• Layer sour cream over meat.
• Next layer Cheddar cheese.
• Open crescent rolls, pinch together, and layer over top.
• Sprinkle with Parmesan Cheese.
• Bake at 350 degrees for 30 minutes or until crescent rolls are light brown.