hearty lasagna for two
For years of dabbling with recipes and having TONS of leftovers that ended up going to waste, I finally had a moment of clarity. Cook what you need!! This recipe is awesome because it takes a family favorite like Lasagna and creates a smaller batch that can be handled by a smaller family, a single person or couple. This recipe does still make a lot, hence the name Hearty. It can comfortably allow 8 servings, in an 8x8 pan. So you can divide it in half if you wish, layering in a loaf pan to get 4, or freeze for lunches or dinner on a different night.
Blue Ribbon Recipe
Barbara is sooo right – This is a wonderfully hearty recipe. In fact, it could easily serve 8! Mmmmmm....
prep time
20 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- DADS PERFECT SAUCE (WILL MAKE MORE THAN USED IN LASAGNA)
- 3/4 pound ground beef
- 1/2 pound ground turkey sausage, or sweet sausage
- 1/2 cup chopped onion
- 2 cloves smashed garlic with peel off
- 1 can crushed tomatoes (28oz)
- 1 can tomato paste (12oz)
- 1 can tomato sauce (15oz)
- 1/2 cup water
- 2 tablespoons sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon italian seasoning
- 3/4 tablespoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- CHEESE MIX
- 8 ounces ricotta cheese
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon dried parsley
- ADDITIONAL INGREDIENTS
- 6 - lasagna noodles, rinsed with warm water
- 1 package mozzarella cheese/provolone cheese mix shredded or sliced (2 cups shredded)
- 1/4 cup plus 2 tbsp of parmesan cheese.
How To Make hearty lasagna for two
-
Step 1In Crock pot, cook meat, onion and garlic on a high temp until meat starts to brown and onions and garlic have sweated, but not burned. Stir in crushed tomatoes, paste, sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 3/4 tbsp salt, pepper and 1 tsp of dried parsley. Let this come up in temperature, cover and simmer for approx 2 1/2 hrs. -
Step 2Prepare noodles by breaking noodles to fit an 8x8 baking pan. Set aside until ready to assemble after sauce has simmered. Once it has simmered long enough, turn off Crock pot rinse the noodles with warm water, no need to cook the noodles. Preheat oven to 375° F.
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Step 3Prepare cheese mixture by adding ricotta cheese, egg, 1 tsp parsley and 1/4 tsp salt. Add 1 tbsp of the Parmesan cheese and mix to combine.
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Step 4To Assemble: With a 1/2 c measuring cup, or ladle, place one or 1 1/2 scoops of sauce on the bottom of the 8x8 pan. Place one layer of your pre-measured noodles on the sauce. Spread or dollop the ricotta mixture on top of the noodles and try to spread it best you can. Sprinkle or place the Mozzarella/Provolone cheese mixture on top of that. Next, another layer of the sauce, then sprinkle the Parmesan cheese over that. You repeat this (starting with another layer of noodles) until all of the ricotta is gone. I did two good layers with about 1-1 1/2 cups sauce in each layer, and 2 hand fulls of the shredded cheese mix, to give you an idea. Once you have completed the last layer with Parmesan, I sprinkle a little extra, if any, of the shredded cheese on there too. Cover this tight with foil. PLACE ON BAKING SHEET, this probably will bubble over slightly. Into the 375° oven for 25 minutes. Very carefully, remove the foil at this point, and continue to bake for an additional 25 minutes or so. Remove from oven and let lasagna cool for 15 minutes or so. Meanwhile, you can store the remaining sauce in a freezer container, make an additional lasagna (8x8 pretty aluminum pan, just be careful as it will be heavy, may want to use a baking sheet until the freezer sets it up) and freeze it for a later day or keep in the fridge for spaghetti, pizza, bread stick dipping sauce or whatever you want to use this for.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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