This lasagne for two is wonderful for folks living alone, newlyweds and empty nesters, as well as families with small children. It would also be a wonderful treat to deliver to couples who are bringing home a new baby.
It doesn’t take up all of the real estate in the refrigerator, and is just as good as “regular-sized” lasagne, if not better.
The meat sauce in this lasagne (or is it lasagna?) is richly flavored, and the noodles are layered with three kinds of cheese.
You can use hot or mild Italian sausage for this lasagne (I used hot), or even ground beef or pork if you prefer a less spicy version.
All you need is a 9 x 5 x 3 inch bread pan. I used this one from USA pans. I use it constantly for baking bread, and really love it.
If I had to pick a favorite comfort food, it would probably be lasagne. Macaroni and cheese would be a close second, but, in the end, lasagne wins out. It’s spicy like pizza, there are carbs, but they’re balanced with meat sauce… plus, there’s lots and lots of cheese.
Serve this lasagne with a big salad and a bottle of chianti, and you’ve got dinner for two covered.
This recipe makes just about the right amount of lasagne to satisfy your craving for leftovers without causing leftover fatigue. We were actually able to stretch this pan of lasagne into dinner and lunch the next day.
If you have a large family or are throwing a party, this recipe easily doubles (use an 8 inch square pan) and quadruples (use a nine by 13 inch pan).
This month, the Fantastical Food Fight theme is pasta. The month of October is National Pasta Month! Be sure to check out the oodles of noodles from the rest of the participants after the recipe.
This recipe has been adapted from the book Comfort and Joy: Cooking for Two. It’s loaded with small batch meals for every day and special occasions. I love it.
lasagne, lasagna, Italian, pasta
Lasagne for Two Recipe
- 1 tablespoon olive oil
- 1 small brown onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 10 ounces Italian sausage (hot or mild)
- 1 (14 ounce) can of crushed tomatoes
- 2 tablespoons red wine
- 1/4 teaspoon salt
- Freshly ground black pepper
- Crushed red pepper
- 8 ounces ricotta cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 large egg, beaten
- 6 tablespoons grated Parmesan cheese, divided
- 5 ounces shredded mozzarella cheese
- 4 no cook lasagne noodles
- Italian parsley for garnish
- Spray a 9 inch by 5 inch by 3 inch loaf pan with spray oil.
- Heat your oven to 400 degrees F.
- In a 10 to 12 inch skillet, sauté the onion in the olive oil over medium heat for several minutes, until the onions just begin to brown on the edges. Add the garlic and stir for 30 seconds. Add the tomato paste, Italian seasoning, and oregano, and cook for about a minute.
- Side the onion mixture to the edge of the pan and add the sausage. Cook it, breaking it up with your wooden spoon, until lightly browned. Add the crushed tomatoes, wine, salt, pepper, and crushed red pepper to taste. Stir everything together and simmer over low heat for 10 to 15 minutes.
- In a small bowl, mix the ricotta, salt, pepper, egg, and 3 tablespoons of the Parmesan cheese.
- In the bottom of the pan, spread 1/2 cup of the meat sauce and top with one lasagne noodle. Top it with 1/3 of the ricotta mixture. Top with 1/3 of the mozzarella. Repeat two more times, ending with a lasagne noodle and the rest of the meat sauce. Top the whole thing with the remaining 3 tablespoons of Parmesan cheese.
- Cover the pan with foil and bake for 25 minutes. Remove the foil, and bake for an additional five minutes, until the cheese is bubbly and beginning to brown.
- Let the lasagne cool in the pan for 15 minutes before serving. Garnish with some chopped fresh flat-leaf parsley.
Karen’s Kitchen Stories