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Homemade Lasagna for Two

Homemade Lasagna for Two
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This recipe makes two small lasagnas, perfect for a cozy meal. You can assemble them ahead of time and bake when ready.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 (15 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain off any excess fat.
  2. Stir in onion and garlic. Cook until softened, about 3 minutes.
  3. Pour in crushed tomatoes, tomato sauce, and water. Stir in basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  4. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8×4-inch loaf pans or one 8×8-inch baking dish.
  5. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package directions for al dente. Drain and rinse with cold water to prevent sticking.
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  7. To assemble each lasagna: Spread a thin layer of meat sauce in the bottom of each loaf pan. Place 1 1/2 noodles over the sauce (you may need to break them to fit). Spread half of the ricotta mixture over the noodles. Top with 1/2 cup mozzarella cheese. Repeat layers, ending with meat sauce and mozzarella cheese.
  8. Cover the loaf pans with aluminum foil.
  9. Bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  10. Let stand for 5-10 minutes before serving.

Notes

  • For a vegetarian option, replace ground beef with cooked lentils or finely chopped mushrooms.
  • You can prepare these lasagnas a day ahead and refrigerate them. Add 5-10 minutes to the covered baking time if baking from cold.
  • Leftover lasagna keeps well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/homemade-lasagna-for-two/