Perfectly sized lasagne for a romantic meal.
I love lasagne. But since I am an empty nester now, finding times I can bake that and use it effectively has become more difficult. But I remain undeterred, and have scaled the recipe back for enough to feed about 2-3 people, or four with a smaller portion. And that is easy enough to handle, I think! It also makes it perfect for a romantic meal, paired with a nice dry red wine. I prefer a Cab with this but I am biased about that.
There may be a little leftover, but that is easily rewarmed for a lunch the next day. I don’t really like to freeze large quantities of lasagne because it just seems to dry and lose quality.
This recipe I had posted in a couple of other places before I had the blog busy. I know someone said they must have small loaf pans because they needed two. Every time I make this it is just right for my pan, but if you have extra, you can just bake it in an extra pan, or perhaps some ramekins for little mini-lasagne (kids might enjoy that!)
I do hope you enjoy- I have linked my marinara sauce recipe to the ingredients list but you can feel free to use whatever recipe for that you like, or even jarred spaghetti sauce for convenience.
~Sue
Smaller Lasagne for Two
Ingredients
- 6 lasagna noodles, cooked according to your package directions
- 8 ounces lean ground beef
- 1/2 cup freshly minced onion
- 2 -4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt
- black pepper
- 1 tablespoon olive oil
- 15 ounces marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup freshly grated Parmesan cheese
- 8 ounces sliced mozzarella cheese
Method:
- 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.
Yield: 2-3 Servings
Time: 75-90 minutes
You might also like:
Chicken and Penne with Creamy Red Pepper Sauce
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What a great recipe for me Sue, as there is just us two for most of the year! Lovely images too! Karen
Thanks Karen! The size is perfect for us as well, being empty-nesters now. ~s
I made lasagna before and it was a big fail. Since then, I have not attempted to make one. But the pictures of yours are just so pretty that I am inspired to make lasagna very soon. You are now in my favorites, so I am very obligated and encouraged to make it. Thank you.
Thanks so much! ~Sue
What an excellent dish!…there really is enough for 4 people…I made it for me and the hubby and there was plenty for lunch the next day…it’s very easy to prepare…I made it as posted with no changes…=)
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I love this idea! We always enjoy lasagna and this is such a romantic and fun way to prepare it.
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Was so looking forward to making this, only made lassagna once, years ago. This was delicious!!! Made enough for 3. Didn’t use ricotta but I had cottage cheese which l blended until smooth. Used 8 oz shredded mozzarella. Will Definitely make again!! Thank you for recipie!!!
Glad you liked it. When I first started making this in the late 70’s we always used cottage cheese since we didn’t often see ricotta and both ways are loved.
We are empty nesters too. I have made this a few times now…and I’m experimenting. I made it tonight with sweet Italian sausage instead of beef…..YUMMY!! I just don’t think it can come out wrong.
All the other lasagna recipes Ive made in the past doesn’t call for pre-cookimg the lasagna noodles first. Can Iget away with not cookin the noodles first for this recipe?
If the type noodles you are using require cooking, those will need to be boiled. Some noodles are called no-boil because they are precooked and dried, sort of like the difference between regular and minute rice.
Using the no-boil is going to require a bit extra of sauce- just make sure your pan is big enough so it doesn’t overflow. I can’t vouch for how firm it will set up because if you use too much sauce it will be sloppy and not enough and it might not get done. So just be prepared for that.
This recipe has been successfully tested multiple times using the regular noodles, cooked to box directions.
Can this recipe be made in advance (earlier in the day) and then cooked later or would it be better to cook right away and just reheat later?
I would just bake it and reheat- let it sit on the counter to warm up a bit first so the inside isn’t too cold, and cover with nonstick foil to keep the top from browning too much.
I just don’t like freezing this one and reheating because it is never as good, but have reheated leftovers of lasagne plenty of times. If the top does brown too much, a little extra mozz will lighten that up and no one has ever complained about extra cheese anyway.
I have frozen this recipe before, and it was great. Just wrap it really well, and do not keep in the freezer for too long.