21
Submitted by PalatablePastime
"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."
photo by Andrew Purcell 
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
2-3
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ingredients
- 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
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directions
- 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.
Questions & Replies
-
How do I print the recipe? I don't see a print icon.
candbw
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Appears that the lasagna was made in a bread pan? Or ? Also, does anyone know how to print a recipe without having the nutritional values included? Sometimes, I need the nutritional values, especially with sweet recipes, but, it takes up alot of printer ink and paper when I have to get it on every recipe? Any help I'd appreciate.
luvadacook
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Can I make this ahead and keep in the refrigerator overnight? Would you change any of the baking times or temps?
Michelle U.
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What size loaf pan for the lasagna for 2?
loricain55
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Reviews
-
We must have the worlds smallest loaf pans... could explain a lot about my bread making abilities lol This was awesome! Made 2 loaf pans for us so we got 2 dinners and a lunch out of it. Will gladly make this again. Thank you again Sue for a great recipe, we really enjoyed it.
morningfeather
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I think this recipe is a great starting point for a small lasagna for two, and I love how well the lasagna noodles fit the loaf pan. Next time, I think I'll do the layers differently so that the ricotta mixture and mozzarella are more evenly spread throughout the dish, but that is the only thing I would change. Thanks for a great recipe!
ransomedbyfire
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Delicious! Made enough for 3 very big helpings or four medium size. I used oven ready lasagna noodles and low fat cottage cheese. Will be my go to recipe from now on.
Judy B.
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This is our go to lasagna recipe, so easy! I use ground turkey to keep it leaner and top with fresh basil and it always hits the spot. Oh and I also add a ton of chopped spinach to the ricotta. We get 4 servings out of it and it's great for leftovers (when there's just two of us). I made it one evening for 4 people and everyone had enough, I served it with salad and bread. Make it and enjoy :)
wrenn07
-
I've made this three times. It ain't fancy but it's good and easy. Two of the three times, I used cottage cheese in lieu of ricotta and no one noticed the difference. Once, I wilted and chopped up half a bag of baby spinach languishing in my fridge and stirred that into the cottage cheese mixture...also very good. My family of three gets a generous dinner out of it as well as some leftovers for lunch.
sarah.cliatt
see 14 more reviews
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Tweaks
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I didn’t use onions or garlic (I use a sauce with lots of flavor) and it was still delish! Thank you for sharing your recipe with us!
Anonymous
-
-
Felt like there wasn’t enough sauce or meat so I added some whipping cream to the sauce and a layer of mushrooms.
Vanessa C.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
- 419 Followers
- 1416 Recipes
- 42 Tweaks
I am a longtime member since 2002.While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.comI may occasionally post something extra I have here.If you have questions, you can always contact me at contact@palatablepastime.com
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