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.
MAKE-AHEAD MEXICAN LASAGNA FOR TWO
If you're cooking for two, this gooey Mexican casserole recipe may become your new fave. It makes two 2-serving lasagnas-one to eat, and one to freeze!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings or 2 lasagnas, 2 servings each
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Add VELVEETA, seasonings and water; stir. Cook 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans and tomatoes; cook 3 min., stirring occasionally.
- Line two 9x5-inch loaf pans with Reynolds Wrap® Heavy Duty Aluminum Foil, letting foil extend 6 inches over each side of pan. Spread 1/2 cup meat mixture onto bottom of each prepared pan; top with 2 tortilla halves and 1 cup of the remaining meat mixture. Repeat layers. Sprinkle with shredded cheese. Fold ends of foil over lasagna to cover lasagna. (If freezing for later use, use foil handles to remove lasagna from pan. Bring up foil sides. Double fold top and ends to seal packet. Freeze up to 3 months.)
- Bake lasagna 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 36 g
EASY LASAGNA III
Quick, easy lasagna that tastes great!
Provided by LIZ PEAK
Categories World Cuisine Recipes European Italian
Time 1h
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
- In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 39.7 g, Cholesterol 126.4 mg, Fat 20.3 g, Fiber 3.2 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 936.6 mg, Sugar 6.9 g
GRAMMY'S OVERNIGHT LASAGNA
My Grammy's version of lasagna. Prepared the day before and left in the fridge overnight, it pops quickly into the oven and is on the table in no time. Sometimes I'll gussy it up with herbs and spices, but there is something nice and simple and homey about how Grammy made it. Easily halved or doubled!
Provided by AuLait
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
- Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 43.5 g, Cholesterol 93.8 mg, Fat 24.4 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 11.6 g, Sodium 1339.2 mg, Sugar 11.2 g
MAKE-AHEAD LASAGNA
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
LASAGNA FOR TWO
Enjoy delicious, cheesy lasagna for two, made with easy to find, fresh ingredients! This lasagna recipe is perfectly portioned for little to no leftovers.
Provided by Isabel Laessig
Categories Main Dish
Time 1h15m
Number Of Ingredients 13
Steps:
- Place 2 tablespoons olive oil, 1/2 pound ground Italian sausage, and 1/2 cup diced yellow onion in a Dutch Oven or large saucepan over medium-high heat. Cook until the sausage browns and onions soften, about 5-8 minutes.
- Add 1/2 teaspoon minced garlic, a 14.5 ounce can crushed tomatoes, 1/3 cup water, 1 teaspoon Italian seasoning, and a pinch of salt and pepper to the sausage and onions.Bring to a boil, then reduce the heat to simmer. Cover and cook for 15 minutes.
- Preheat your oven to 350°F.In a medium bowl, whisk to combine 1 egg with 15 ounces ricotta cheese. Set aside until the meat sauce is done simmering.
- Cover the bottom of an 8″x 3 7/8″ deep loaf foil baking pan with 1/3 of the meat sauce mixture.
- Top with 1 sheet of lasagna, 1/3 of the ricotta cheese mixture, and a layer of mozzarella cheese (use about 1/4 of your 1 3/4 cups mozzarella).Repeat this process the same way three times.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Once 30 minutes is up, remove the foil and bake for another 10 minutes until the cheese browns and bubbles. Serve, and enjoy!
Nutrition Facts : Calories 1466 kcal, Carbohydrate 61 g, Protein 74 g, Fat 103 g, SaturatedFat 46 g, Cholesterol 353 mg, Sodium 1941 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
REALLY EASY MAKE AHEAD LASAGNA FOR TWO
I love lasagna but am not too crazy about freezing the leftovers. I also hate boiling the noodles so I made this recipe for a fast and yummy lasagna for DH and myself. It is made the day before so it simplifies the meal the next day. It can serve four but around here ,,,, mmmmm.... uhhhh, oh well...... This is as easy as can be and the ingredients can be what you like.
Provided by Secret Agent
Categories One Dish Meal
Time 1h20m
Yield 1 casserole with leftovers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
- Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic).
- layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
- Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full.
- Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
- Cover with plastic wrap and store in the refrigerator for up to 2 days.
- To Bake:.
- Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.
Nutrition Facts : Calories 523.3, Fat 25.6, SaturatedFat 14.3, Cholesterol 82.6, Sodium 951.4, Carbohydrate 44, Fiber 4.2, Sugar 11.3, Protein 28.4
MAKE-AHEAD LASAGNA
Looking for a classic Italian cuisine dinner? Then check out this cheesy beef lasagna casserole - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and chop the onion to measure 1/2 cup.
- In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
- Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
- In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
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THE BEST MAKE AHEAD LASAGNA - CULINARY HILL
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- In a large saucepan or Dutch oven over medium-high heat, add beef, sausage, and onion and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
- In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of uncooked noodles over the meat sauce (I do 3 full-size noodles lengthwise and then a partial noodle crosswise). Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Preheat oven to 375 degrees. Bake, covered with foil, for 25 minutes. Remove foil and bake an until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley before serving if desired.
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