LOAF PAN LASAGNA FOR TWO
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
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.
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.
MAKE-AHEAD MEXICAN LASAGNA FOR TWO
If you're cooking for two, this gooey Mexican casserole recipe may become your new fave. It makes two 2-serving lasagnas-one to eat, and one to freeze!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings or 2 lasagnas, 2 servings each
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Add VELVEETA, seasonings and water; stir. Cook 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans and tomatoes; cook 3 min., stirring occasionally.
- Line two 9x5-inch loaf pans with Reynolds Wrap® Heavy Duty Aluminum Foil, letting foil extend 6 inches over each side of pan. Spread 1/2 cup meat mixture onto bottom of each prepared pan; top with 2 tortilla halves and 1 cup of the remaining meat mixture. Repeat layers. Sprinkle with shredded cheese. Fold ends of foil over lasagna to cover lasagna. (If freezing for later use, use foil handles to remove lasagna from pan. Bring up foil sides. Double fold top and ends to seal packet. Freeze up to 3 months.)
- Bake lasagna 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 36 g
REALLY EASY MAKE AHEAD LASAGNA FOR TWO
I love lasagna but am not too crazy about freezing the leftovers. I also hate boiling the noodles so I made this recipe for a fast and yummy lasagna for DH and myself. It is made the day before so it simplifies the meal the next day. It can serve four but around here ,,,, mmmmm.... uhhhh, oh well...... This is as easy as can be and the ingredients can be what you like.
Provided by Secret Agent
Categories One Dish Meal
Time 1h20m
Yield 1 casserole with leftovers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
- Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic).
- layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
- Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full.
- Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
- Cover with plastic wrap and store in the refrigerator for up to 2 days.
- To Bake:.
- Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.
Nutrition Facts : Calories 523.3, Fat 25.6, SaturatedFat 14.3, Cholesterol 82.6, Sodium 951.4, Carbohydrate 44, Fiber 4.2, Sugar 11.3, Protein 28.4
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- Generously coat the bottom of a large saute pan with olive oil and place over MEDIUM heat. Add diced onion, zuchinni, and yellow squash. Cook and stir for about 3 minutes. Add minced garlic and season to taste with salt and pepper. Cook and stir for another 2 minutes. Add basil and cook and stir for one minute. Vegetables should be slightly softened but not mushy. Transfer vegetables to a plate and set aside.
- Wipe the pan clean with a paper towel. Lightly coat the bottom of the pan with olive oil and place over MEDIUM heat. Add the ground beef and cook and stir, breaking the meat up with your spoon, until no pink remains. Drain the grease from the pan and return it to the heat. Add thyme and oregano and season to taste with salt and pepper. Cook and stir for 1 minute then remove from heat and set aside.
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