Crescent Lasagna Cooking For Two 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.

LAZY LASAGNA FOR 2

Steps:

• Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

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 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 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.

CRAFTY CRESCENT LASAGNA

Steps:

• In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.
• Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices 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.

CRAFTY CRESCENT LASAGNA

Steps:

• Heat oven to 375.
• In large skillet, brown sausage and ground beef; drain.
• Stir in remaining meat ingredients; simmer uncovered 5 minutes, stirring occasionally.
• In small bowl, combine all cheese-filling ingredients; blend well.
• Unroll dough into 4 long rectangles.
• Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal.
• Press or roll out to form 15x13 inch rectangle.
• Spoon half of meat filling mixture in 6 inch strip lengthwise down center of dough to within 1 inch of each end.
• Spoon cheese-filling mixture over meat mixture; top with remaining meat mixture.
• Arrange mozzarella cheese slices over meat mixture.
• Fold shortest 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 at 375 for 23-27 minutes or until deep golden brown.
• To reheat Wrap loosely in foil; heat at 375 for 18-20 minutes.

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.

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.

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.