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Lasagna for Two Recipe

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4.1 from 158 reviews

This hearty Lasagna for Two recipe offers a rich, comforting meal perfectly portioned for a smaller household. Featuring a flavorful homemade beef and vegetable tomato sauce, creamy ricotta layers, and gooey mozzarella cheese, this dish combines classic Italian flavors with simple preparation. The sauce simmers slowly to develop depth, while the lasagna assembles quickly with no-boil sheets and bakes to bubbling perfection for a cozy, satisfying dinner.

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (80%/20% lean to fat ratio)
  • 1/2 yellow onion, peeled and roughly chopped
  • 2 carrots, peeled
  • 1 rib celery, trimmed
  • 3 garlic cloves, peeled
  • Kosher salt, to taste
  • 1 teaspoon oregano
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • About 3/4 cup water (used to rinse tomato can)
  • 1/4 cup finely grated Parmesan-Reggiano cheese
  • 1/4 cup heavy cream

Ricotta Mixture

  • 3/4 cup fresh ricotta cheese
  • 2 tablespoons heavy cream
  • Handful fresh basil leaves, minced
  • Pinch kosher salt

Assembly

  • 1/2 pound no-boil lasagna sheets
  • 2 cups shredded low-moisture mozzarella cheese

Instructions

  1. Make the Sauce: Heat the olive oil in a Dutch oven or medium pot over medium heat until hot. Add the ground beef and break it up with a spoon into small pieces. Meanwhile, in a food processor, pulse the onion, carrots, celery, and garlic cloves until finely minced. When the beef is mostly browned, add the minced vegetables and cook with the beef until the vegetables are translucent, about 2 to 3 minutes.
  2. Season and Add Tomato Paste: Stir in oregano, crushed red pepper, and about 1 teaspoon kosher salt. Mix in the tomato paste thoroughly with the meat and vegetables, allowing it to caramelize slightly for depth of flavor.
  3. Add Tomatoes and Water: Pour in the crushed tomatoes. Rinse the empty tomato can with about 3/4 cup water, swishing it around to pick up the remaining tomatoes, and add this to the pot as well.
  4. Simmer the Sauce: Bring the sauce to a simmer, then immediately reduce heat to low. Cover the pot and let the sauce gently simmer and meld its flavors for approximately 1 1/2 hours, stirring occasionally to prevent sticking.
  5. Finish the Sauce: Remove the lid and taste the sauce, adjusting salt as needed. Stir in the heavy cream and finely grated Parmesan-Reggiano cheese. Set the sauce aside to cool slightly before assembling the lasagna.
  6. Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese, 2 tablespoons heavy cream, minced fresh basil, and a pinch of kosher salt. Mix well to make a creamy filling.
  7. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  8. Assemble the Lasagna: Using an 8 x 5-inch loaf pan, place two no-boil lasagna sheets on the bottom, slightly overlapping. Spread a thin layer of the ricotta mixture over the pasta, then add a generous layer of the bolognese sauce followed by a handful of shredded mozzarella cheese. Repeat these layers until you reach the top of the pan, finishing with a final layer of pasta, some sauce, and a generous amount of mozzarella cheese. Cover the pan with aluminum foil.
  9. Bake the Lasagna: Place the foil-covered lasagna in the preheated oven and bake for 15 to 20 minutes until heated through and the cheese has melted.
  10. Broil the Top: To achieve a bubbly, browned cheese topping, remove the foil and switch your oven to broil. Place the lasagna under the broiler for 2 to 3 minutes, watching carefully to prevent burning.
  11. Garnish and Serve: Remove from oven and garnish with fresh basil leaves. Let the lasagna rest a few minutes before slicing and serving.

Notes

  • No-boil lasagna sheets save time by eliminating the need to pre-cook pasta.
  • Simmering the sauce low and slow intensifies the flavors and tenderizes the meat.
  • Keep a close eye during broiling to avoid burning the cheese topping.
  • You can substitute ground turkey or chicken for ground beef for a lighter version.
  • Use fresh Parmesan-Reggiano for best flavor impact.

Find it online: https://recipethrive.com/lasagna-for-two-recipe/