LAZY LASAGNA FOR 2
One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.
Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
SMALLER LASAGNA FOR TWO
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.
Provided by PalatablePastime
Categories Cheese
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 14
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.
LASAGNA FOR TWO
Did you know you can make a Lasagna for Two? This recipe proves you don't have to make a full pan of lasagna for a delicious restaurant-style night-in. Make this Lasagna for Two for date night, to share with a friend or to have a serving for leftovers.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix ricotta, egg, Parmesan and parsley.
- Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
LOAF PAN LASAGNA FOR TWO
There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
- Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
- Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.
LASAGNA BAKE FOR TWO
No longer is lasagna only for a crowd-this recipe is made for two. Your own personal serving means cheesy, bubbly cooked edges (that's the best part)!
Provided by My Food and Family
Categories Home
Time 50m
Yield 2 servings, 1-3/4 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook noodles as directed on package, omitting salt.
- Meanwhile, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
- Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with 1 noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
EASY LASAGNA II
My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!
Provided by Joanie Heger
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g
ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)
Perfect for when you don't want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
- Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
- Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 8 g, TransFat 1 g
LASAGNA FOR TWO
Adapted from a recipe in Cooking For Two 2009 from America's Test Kitchen. If you're feeling ambitious, you can make your own ricotta (try recipe #413789 for a fast way); you will need about 1 1/2 quarts of milk to make the necessary ricotta. Do not use fat-free ricotta (or skim milk, if making your own).
Provided by DrGaellon
Categories Cheese
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 588.1, Fat 40.9, SaturatedFat 20.8, Cholesterol 204.3, Sodium 1722.3, Carbohydrate 24.2, Fiber 5, Sugar 13.9, Protein 34
LASAGNA WITH TWO SAUCES
It's a shame that Suzanne Dole only fixes Lasagna with Two Sauces on an annual basis. The satisfying casserole is loaded with great flavor. "Please help me make over this luscious lasagna," writes the Claremont, New Hampshire cook. "It's one of our favorites, but with these ingredients, we can only enjoy it once a year."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally., Cook lasagna noodles according to package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened., In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 517 calories, Fat 32g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 1069mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.
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