Small Batch 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.

SMALL BATCH LASAGNA

Steps:

• 1. Over medium heat, brown the sausage. Remove from pan and drain on a paper towel and set aside. Wipe out the skillet.
• 2. Return the skillet to medium heat and add the onion, shallot, garlic and butter. Cook until the onions are softened, about 7-8 minutes.
• 3. Add the chopped tomatoes and tomato sauce. Rinse the tomato sauce can with about 1/2 cup of water and add it to the skillet. Add the garlic powder and 1 teaspoon of the Pasta Sprinkle (or Italian seasoning).
• 4. Cook until the tomatoes are broken down and the mixture is thickened. Add back the sausage, stir and remove from heat.
• 5. In a large bowl, add the ricotta cheese, mozzarella cheese and 1 teaspoon of Pasta Sprinkle. Mix well.
• 6. Spray a 6 1/2 x 9 inch pan with Pam. Spoon half of the tomato mixture into the pan.
• 7. Layer 2 lasagna noodles over the tomato mixture.
• 8. Spoon half of the cheese mixture over the noodles.
• 9. Layer with 2 lasagna noodles.
• 10. Repeat with the rest of the tomato mixture, 2 lasagna noodles and the rest of the cheese mixture. Sprinkle on the parmesan cheese. Use the last teaspoon of Pasta Sprinkle over the top.
• 11. Place lasagna on a baking sheet and bake at 350 for 50-60 minutes. Let rest 5-ish minutes before cutting.

LASAGNA ROLLUPS

Steps:

• PREHEAT oven to 350°F
• Boil Lasagna noodles.
• Brown meat in skillet on medium-high heat; drain.
• Add half of the sauce to the meat and stir.
• In medium bowl mix egg, ricotta cheese, 1/4 cup of the Parmesan cheese and 1 cup of the mozzarella.
• Spread each noodle with 2 heaping tablespoonfuls of the cheese mixture. Leave end of noodle almost dry.
• Spread a layer of meat mixture over the cheese.
• Roll up each noodle starting at one of the short ends (away from the dryer edge). As you roll them up, the some of the filling will spread to the dry end.
• At this point you can freeze them. . . .or.
• Place a small amount of sauce on the bottom of an 8-inch square baking dish. Place roll-ups seam side down. Pour remaining sauce mixture over noodles. Cover with foil and bake.
• BAKE 45 minute or until hot and bubbly.
• The last 15 minutes, take off the foil and sprinkle the remaining cheeses on top. Continue baking for the rest of the 45 minutes. so cheese melts.
• From frozen:.
• Either let thaw overnight in the refrigerator and bake as directed above, or you can bake straight from the freezer, just add another 15 - 20 minutes of cooking time (until heated through). If you're only doing 2 or 3, a loaf pan is great!

SIMPLE LASAGNA

Steps:

• In a small bowl, combine the ricotta cheese, Parmesan cheese and egg; set aside. Spread 1/3 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Top with one noodle. Spread 1/3 cup sauce to edges of noodle. Top with a third of reserved cheese mixture and 1/3 cup mozzarella cheese. Repeat layers twice. Top with remaining noodle and sauce., Cover and bake at 400° for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese; bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

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.