Lasagna for Two
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
-
Sauce
- 14.79 ml olive oil
- 1 small onion, minced (about 1/2 cup)
- 0.61 ml table salt or 1.23 ml kosher salt, plus more to taste
- 2 garlic cloves, minced finely
- 226.79 g meatloaf mix
- 29.58 ml heavy cream
- 411.06 g can diced tomatoes, drained and 1/4 c juice reserved
- 59.14 ml tomato juice, drained from can as above (included for calorie count)
- 226.79 g can tomato sauce
- ground black pepper, to taste
-
Filling etc
- 113.39 g whole milk ricotta cheese (about 1/2 cup) or 113.39 g part-skim ricotta cheese (about 1/2 cup)
- 28.34 g parmesan cheese, grated (about 1/2 cup)
- 29.58 ml chopped fresh basil
- 1 large egg, lightly beaten
- 0.61 ml table salt or 1.23 ml kosher salt
- 0.61 ml ground black pepper
- 4 no-boil lasagna noodles
- 113.39 g whole-milk mozzarella cheese, shredded (about 1 cup)
- 29.58 ml grated parmesan cheese
directions
- Preheat oven to 400°F.
- In a large skillet over medium heat, heat oil until shimmering. Add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). Cook until soft, 3-5 minutes. Add garlic and stir until fragrant, 30-60 seconds. Add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes.
- Add cream, bring to a simmer and cook until dry, about 2 minutes. Add drained tomatoes, reserved juice, and tomato sauce. Bring to a simmer and cook until flavors are blended, 3-5 minute Add salt and pepper to taste.
- In a bowl, stir together ricotta, 1 oz (1/2 c) grated Parmesan, basil, egg, salt and pepper.
- Spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). Place 1 noodle in pan. Cover noodle with one-third of the cheese mixture. Sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce.
- Repeat the process, starting with another noodle, twice more. Place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. Sprinkle with the remaining 2 T Parmesan.
- Spray a piece of foil with non-stick spray and cover pan tightly. Place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. Remove foil and bake until cheese begins to brown, another 10 minutes, or so. Let cool at room temperature 20 minutes before slicing and serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!