PETITE LASAGNA
Store-bought spaghetti sauce simplifies preparation of this loaf-size lasagna from Kathy Coble of Missouri City, Texas. With a salad on the side, a serving of this Italian-style casserole makes a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Cook over low heat for 5 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta cheese, Parmesan cheese, parsley and Italian seasoning. Drain noodles., Spread 1/4 cup meat sauce in a greased 8x4-in. loaf pan. Trim noodles to fit pan. Place two noodles over meat sauce; layer with a third of the cheese mixture, a third of the remaining meat sauce and 1/3 cup mozzarella cheese. Repeat layers twice, using noodle trimmings in top layer. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 856 calories, Fat 36g fat (20g saturated fat), Cholesterol 247mg cholesterol, Sodium 1400mg sodium, Carbohydrate 74g carbohydrate (23g sugars, Fiber 6g fiber), Protein 59g protein.
GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS
I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
- Preheat the oven to 350 degrees F.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
INDIVIDUAL LASAGNAS
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 5 individual lasagnas
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
- Mix the ricotta together with the salt and the pepper until evenly distributed.
- Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
- Preheat oven to 375 degrees F.
- To assemble the lasagnas:
- Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
- Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.
THREE-CHEESE SKILLET LASAGNA
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
- Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
- Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
- Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 690 g, Fat 34 g, Fiber 4 g, Protein 34 g
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)
Perfect for when you don't want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
- Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
- Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 8 g, TransFat 1 g
SMALLER LASAGNA FOR TWO
Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.
Provided by PalatablePastime
Categories Cheese
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 14
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.
PETITE LASAGNA FOR 2 OR 3
When I came upon this recipe I was very happy. I always have leftover lasagna and most of it would get thrown out. Not anymore!! With only three in this family this is perfect for us.
Provided by Nikki Kate
Categories Meat
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
- Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
- In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
- Cut 1 of the lasagna noodles in half lengthwise.
- Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
- Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
- Repeat layers, starting with noodles and ending with mozzarella cheese.
- Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.
Nutrition Facts : Calories 460.1, Fat 28.4, SaturatedFat 14.7, Cholesterol 176.4, Sodium 706.4, Carbohydrate 14.4, Fiber 2.2, Sugar 7.7, Protein 35.4
LASAGNA BAKE FOR TWO
No longer is lasagna only for a crowd-this recipe is made for two. Your own personal serving means cheesy, bubbly cooked edges (that's the best part)!
Provided by My Food and Family
Categories Home
Time 50m
Yield 2 servings, 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook noodles as directed on package, omitting salt.
- Meanwhile, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
- Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with 1 noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
LAZY LASAGNA FOR 2
One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
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