Prep 20 mins
Cook 55 mins
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.
- 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
- 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
- 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.
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!
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.
This recipe is perfect for two with enough left over for lunch. It was really delicious and easy to make. To save time, I bought ready-for-the-oven noodles. I also used sausage and tomato sauce instead since that's what I had on hand. I added about 8 oz of diced tomatoes and a small can of sliced black olives too.