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Lasagna for Two Recipe

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4.3 from 76 reviews

This lasagna for two recipe offers a rich and hearty homemade Italian classic, featuring a savory beef and vegetable sauce layered with creamy ricotta, Parmesan, and mozzarella cheeses. Perfectly portioned for two, this comforting dish is slow-simmered for deep flavor and baked to bubbly perfection in a compact loaf pan.

  • Total Time: 1 hour 30 minutes
  • Yield: 2 servings

Ingredients

Sauce Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (80% lean, 20% fat)
  • 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
  • Approximately 3/4 cup water
  • 1/4 cup finely grated Parmesan-Reggiano
  • 1/4 cup heavy cream

Ricotta Mixture

  • 3/4 cup fresh ricotta
  • 2 tablespoons heavy cream
  • A pinch of kosher salt
  • Handful fresh basil leaves, minced

Assembly

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

Instructions

  1. Make the Sauce: Heat olive oil in a dutch oven or medium pot over medium heat. Add ground beef and break into small pieces with a spoon. Meanwhile, pulse onion, carrots, celery, and garlic in a food processor until finely minced. Once beef is mostly cooked, add vegetable mixture and cook until translucent, about 2-3 minutes.
  2. Add Seasonings and Tomatoes: Stir in oregano, crushed red pepper, and about 1 teaspoon kosher salt. Add tomato paste and mix thoroughly. Pour in crushed tomatoes and about 3/4 cup water from the tomato can, swirling it to capture all the remnants, then add to the pot.
  3. Simmer Sauce: Bring sauce to a simmer then reduce heat to low. Cover and let simmer gently for 1 1/2 hours, stirring occasionally for even cooking and melding of flavors.
  4. Finish Sauce: Uncover, taste, and adjust salt as needed. Stir in the heavy cream and finely grated Parmesan-Reggiano. Remove from heat and set aside.
  5. Prepare Ricotta Mixture: In a small bowl, combine ricotta, heavy cream, minced basil, and a pinch of kosher salt until smooth and creamy.
  6. Preheat Oven and Assemble: Preheat oven to 350°F (175°C). Using an 8 x 5-inch loaf pan, place two no-boil lasagna sheets on the bottom, slightly overlapping. Spread a thin layer of ricotta mixture, then spoon some bolognese sauce over, and sprinkle a handful of mozzarella. Repeat layers ending with pasta on top, a few spoonfuls of sauce, and a good layer of mozzarella cheese. Cover with foil.
  7. Bake: Bake covered for 15 to 20 minutes until heated through and cheese begins to melt.
  8. Broil for Finish: Remove foil and place lasagna under the broiler on low for 2-3 minutes, watching carefully, until the top cheese is bubbly and golden-brown.
  9. Serve: Garnish with additional fresh basil leaves before serving.

Notes

  • Use a food processor for the vegetables to create a finely minced mixture that blends seamlessly into the sauce.
  • Adjust the red pepper flakes to your preferred spice tolerance.
  • If no-loaf pan is unavailable, a small baking dish of similar size will work.
  • Broiling time can vary; watch closely to avoid burning the cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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