LASAGNA RECIPE FOR TWO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SMALLER LASAGNA FOR TWO RECIPE - FOOD.COM



Smaller Lasagna for Two Recipe - Food.com image

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.

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 2-3 serving(s)

Number Of Ingredients 14

6 uncooked lasagna noodles (I use low-glycemic Dreamfield's)
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

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.

Nutrition Facts : Calories 1389.7, FatContent 73, SaturatedFatContent 35.5, CholesterolContent 335, SodiumContent 2111.6, CarbohydrateContent 96.4, FiberContent 9.5, SugarContent 26.6, ProteinContent 83.6

THE BIG LASAGNA RECIPE - NYT COOKING



The Big Lasagna Recipe - NYT Cooking image

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Provided by Samin Nosrat

Total Time 2 hours 30 minutes

Yield One 9-by-13-inch lasagna (8 to 12 servings)

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (if using fresh spinach)
1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed
Fine sea salt
2 pounds whole-milk or part-skim ricotta (about 4 cups)
6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)
3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)
20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
Fine sea salt
Freshly ground black pepper
Ground nutmeg (optional)
4 1/2 cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)
Fine sea salt
1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)
1 1/2 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Steps:

  • Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
  • While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
  • Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
  • Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
  • Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
  • Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
  • If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
  • Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
  • Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
  • Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
  • Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
  • Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
  • Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
  • Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
  • Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
  • For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
  • After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

More about "lasagna recipe for two recipes"

SMALLER LASAGNA FOR TWO RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 1389.7 per serving
  • Let sit for about 10-15 minutes before you cut into it.
See details


BEST LASAGNA RECIPE - HOW TO MAKE LASAGNA FROM SCRATCH
This lasagna recipe is super simple to make, and so flavorful. It's perfect for potlucks and other large gatherings. You'll never need another lasagna recipe!
From thepioneerwoman.com
Reviews 4.7
Total Time 1 hours
Category パン, comfort food, dinner, main dish, meat
Cuisine Comfort Food, Italian
  • Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain.  To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
See details


THE BIG LASAGNA RECIPE - NYT COOKING
Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine american
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.
See details


30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of ...
From foodnetwork.com
See details


WORLD'S BEST LASAGNA | ALLRECIPES
The two things I wish I'd have known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if you like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe makes …
From allrecipes.com
See details


NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
I made this tonight, following the basic recipe but substituting my "go to" homemade sauce (from the World's Best Pasta Sauce" recipe on this site but eliminated the water for this recipe). I used 3 zucchinis, the first two I brushed with egg and coated in Italian …
From allrecipes.com
See details


LASAGNA FOR TWO RECIPE (CLASSIC LASAGNA) - A COZY KITCHEN
Feb 09, 2015 · In a dutch oven or medium pot, set over medium heat, heat the olive oil. When hot, add the shallots, diced carrot and a pinch of salt; cook until translucent, about 2 to 3 minutes.
From acozykitchen.com
See details


EXTRA-EASY LASAGNA RECIPE | MYRECIPES
Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason.
From myrecipes.com
See details


LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
Sep 20, 2021 · Wrap casserole dish with assembled lasagna well with plastic wrap AND foil. Can stay frozen for up to two months. Reheating Baked Lasagna: unwrap lasagna completely. Cover with fresh foil and bake at 350 degrees until thoroughly warm. Pro Tips for the Best Lasagna Recipe Ever. The best lasagna …
From laurenslatest.com
See details


ZUCCHINI LASAGNA: NO-NOODLE KETO RECIPE - HEALTHY RECIPES BLOG
Sep 23, 2021 · Related recipes; Recipe card; Ingredients. These are the ingredients you'll need to make this tasty lasagna. The exact measurements are listed in the recipe card below. For the zucchini layer: Fresh zucchinis, olive oil spray, kosher salt, black …
From healthyrecipesblogs.com
See details


THE BEST KETO LASAGNA - DELICIOUS RECIPE - DIET DOCTOR
Sep 02, 2016 · I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe.
From dietdoctor.com
See details


BEST LASAGNA RECIPE 2022 ️ - JOJO RECIPES
After hundreds of Lasagna recipes tested by our expert team, we chose the best Lasagna recipe of 2022! Learn how to make in 5 easy steps! The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna.
From jojorecipes.com
See details


WORLD'S BEST LASAGNA - ALLRECIPES
The two things I wish I'd have known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if you like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe …
From allrecipes.com
See details


NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
I made this tonight, following the basic recipe but substituting my "go to" homemade sauce (from the World's Best Pasta Sauce" recipe on this site but eliminated the water for this recipe). I used 3 zucchinis, the first two …
From allrecipes.com
See details


LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
Sep 20, 2021 · Wrap casserole dish with assembled lasagna well with plastic wrap AND foil. Can stay frozen for up to two months. Reheating Baked Lasagna: unwrap lasagna completely. Cover with fresh foil and bake at 350 degrees until thoroughly warm. Pro Tips for the Best Lasagna Recipe Ever. The best lasagna …
From laurenslatest.com
See details


THE BEST KETO LASAGNA - DELICIOUS RECIPE - DIET DOCTOR
Sep 02, 2016 · I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe.
From dietdoctor.com
See details


30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of ...
From foodnetwork.com
See details


WORLD'S BEST LASAGNA | ALLRECIPES
The two things I wish I'd have known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if you like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe makes …
From allrecipes.com
See details


NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
I made this tonight, following the basic recipe but substituting my "go to" homemade sauce (from the World's Best Pasta Sauce" recipe on this site but eliminated the water for this recipe). I used 3 zucchinis, the first two I brushed with egg and coated in Italian …
From allrecipes.com
See details


LASAGNA FOR TWO RECIPE (CLASSIC LASAGNA) - A COZY KITCHEN
Feb 09, 2015 · In a dutch oven or medium pot, set over medium heat, heat the olive oil. When hot, add the shallots, diced carrot and a pinch of salt; cook until translucent, about 2 to 3 minutes.
From acozykitchen.com
See details


EXTRA-EASY LASAGNA RECIPE | MYRECIPES
Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason.
From myrecipes.com
See details


LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
Sep 20, 2021 · Wrap casserole dish with assembled lasagna well with plastic wrap AND foil. Can stay frozen for up to two months. Reheating Baked Lasagna: unwrap lasagna completely. Cover with fresh foil and bake at 350 degrees until thoroughly warm. Pro Tips for the Best Lasagna Recipe Ever. The best lasagna …
From laurenslatest.com
See details


ZUCCHINI LASAGNA: NO-NOODLE KETO RECIPE - HEALTHY RECIPES BLOG
Sep 23, 2021 · Related recipes; Recipe card; Ingredients. These are the ingredients you'll need to make this tasty lasagna. The exact measurements are listed in the recipe card below. For the zucchini layer: Fresh zucchinis, olive oil spray, kosher salt, black …
From healthyrecipesblogs.com
See details


THE BEST KETO LASAGNA - DELICIOUS RECIPE - DIET DOCTOR
Sep 02, 2016 · I was able to make a 3-layer lasagna 9x9 lasagna, and a two layer bread pan size lasagna. Noodle macros per serving: 275 calories, 18g fat, 15g protein under 4g net carbs per serving (I would say it made 6 VERY generous servings). This will be my permanent keto lasagna noodle recipe.
From dietdoctor.com
See details


BEST LASAGNA RECIPE 2022 ️ - JOJO RECIPES
After hundreds of Lasagna recipes tested by our expert team, we chose the best Lasagna recipe of 2022! Learn how to make in 5 easy steps! The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese. The Most Amazing Lasagna Recipe is the best recipe for homemade Italian-style lasagna.
From jojorecipes.com
See details


LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
Dec 06, 2018 · Lasagna Recipe: Lasagna is the perfect meal – it keeps, reheats and freezes really well and it is so nice to have something in the fridge to enjoy throughout the week. Also, think: Meal Planning! It also works well for kids lunches – I pack a serving in my …
From natashaskitchen.com
See details


EASY CHEESE LASAGNA RECIPE • LOVE FROM THE OVEN
Jan 13, 2020 · How to Make Lasagna. In a large bowl, combine the cheeses with the eggs and parsley, reserving one cup of the mozzarella for later. To assemble the lasagna, place about 1 and 1/2 cups of spaghetti sauce in the bottom of the prepared baking …
From lovefromtheoven.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »