Best Smaller Lasagna For Two 89256 Recipes

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LASAGNA FOR TWO



Lasagna for Two image

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

1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup POLLY-O Shredded Mozzarella Cheese

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

SIMPLE LASAGNA



Simple Lasagna image

Our Test Kitchen created tasty, cheesy homemade lasagna that couldn't be easier. This recipe even calls for no-cook noodles. Anyone can make this!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 3 servings.

Number Of Ingredients 6

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 jar (14 ounces) spaghetti sauce with meat
4 no-cook lasagna noodles
1-1/3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a small bowl, combine the ricotta cheese, Parmesan cheese and egg; set aside. Spread 1/3 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Top with one noodle. Spread 1/3 cup sauce to edges of noodle. Top with a third of reserved cheese mixture and 1/3 cup mozzarella cheese. Repeat layers twice. Top with remaining noodle and sauce., Cover and bake at 400° for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese; bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts :

LOAF PAN LASAGNA FOR TWO



Loaf Pan Lasagna for Two image

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

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground beef
1/2 teaspoon dried oregano
One (12-ounce) jar marinara sauce
1 large egg
1 cup (8 ounces) ricotta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan
5 sheets no-boil lasagna noodles

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 BOLOGNESE FOR TWO



Lasagna Bolognese for Two image

This classic lasagna might be small, but it packs big flavor. A slow-cooked meaty sauce, quick-cooking noodles, creamy mornay sauce and salty Parmesan are showcased in this hearty meal.

Provided by James Briscione

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 ounce pancetta, cut into small pieces
6 ounces meatball mix
Kosher salt and freshly ground black pepper
1 small carrot, peeled and grated
1 small onion, finely chopped
1 celery stalk, grated
2 medium cloves garlic, chopped
1 cup milk
One 15-ounce can crushed tomatoes
Pinch allspice
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup grated Parmesan
Pinch nutmeg
Kosher salt and freshly ground black pepper
8 no-boil lasagna noodles, broken in half

Steps:

  • Preheat the oven to 425 degrees F.
  • For the Bolognese: Heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until softened and browned, 2 to 3 minutes. Add the meatball mix with a teaspoon of salt and some pepper. Cook until the meat is no longer pink and has started to crisp up, about 5 minutes. Add the carrots, onions, celery, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just start to soften, 3 to 4 minutes. Add the milk, increase the heat to cook down the milk a bit, then add the allspice and tomatoes and stir to combine. Reduce the heat to a simmer and cook until creamy and thickened, 10 to 15 minutes.
  • Meanwhile, for the Mornay sauce: Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until a wet sand consistency is formed and smells lightly toasted. Pour in the milk, whisking constantly until thickened and there is no longer a flour taste, about 5 minutes. Add the Parmesan, nutmeg and a few grinds of pepper and whisk until melted and smooth. Season with salt. Remove from the heat until ready to use. (If a film forms on top, whisk vigorously to incorporate it back into the sauce.)
  • To build the lasagna: Add about 1/4 cup of the Bolognese sauce to a 6-inch oven-safe skillet. Layer 3 lasagna noodle halves on the bottom of the skillet and top with about 1/2 cup of sauce. Repeat until all the noodles have been used. Spoon a final layer sauce on top, then pour over the Mornay sauce being sure to leave a border around the edges. Place the pan on a baking sheet and bake until the noodles are softened and the Mornay sauce is slightly puffed and turning a golden brown, about 15 minutes.
  • Let cool for 10 minutes before serving.

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