Lasagne for Two

Perfectly sized lasagne for a romantic meal.
Lasagne for Two

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

unbaked lasagne
lasagne pan
Lasagne Slice
Method:

  1.  Preheat oven to 375°F.
  2. Cook noodles and drain.
  3. 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.
  4. In a small bowl, whisk together a lightly beaten egg with ricotta and Parmesan.
  5. 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.
  6. Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
  7. Let sit for about 10-15 minutes before you cut into it.

Yield: 2-3 Servings
Time: 75-90 minutes
Lasagne Sliced
Lasagne in Pan

You might also like:

Chicken and Penne with Creamy Red Pepper Sauce

Spaghetti Squash Tetrazzini

Marinara Sauce

Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home

Shared with:

5 Comments

  1. 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.

    Like

  2. teresa schuller says:

    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…=)

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s