Lasagna for Two Recipe

4.88 from 8 votes

This Lasagna for Two is a classic lasagna but made for two people in a loaf pan. This is convenient when you want lasagna but don't want to make a huge amount for tons of people!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: Italian

Diet: Kosher

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

1 loaf pan

Ingredients

To Make the Bolognese:

1 tablespoon olive oil
1 pound ground beef (I used 80%/20%)
1/2 yellow onion peeled and roughly chopped
2 carrots peeled
1 rib celery trimmed
3 garlic cloves peeled
Kosher salt
1 teaspoon oregano
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (28-ounce) crushed tomatoes
Water
1/4 cup finely grated Parmesan-Reggiano
1/4 cup heavy cream

To Make the Lasagna:

3/4 cup fresh ricotta
2 tablespoons heavy cream
Handful fresh basil leaves minced
Pinch kosher salt
1/2 pound no-boil lasagna sheets
2 cups shredded low-moisture mozzarella

Instructions

To Make the Sauce:

In a dutch oven or medium pot, set over medium heat, heat the olive oil. When hot, add the ground beef. Mash into small pieces. Meanwhile, in a food processor, add the onion, carrot, celery and garlic cloves. Pulse until finely minced. When the ground beef is mostly cooked, add the onion mixture and cook until translucent, about 2 to 3 minutes.
Next, mix in the oregano and crushed red pepper, along with about 1 teaspoon of salt. Add in the tomato paste and mix. Pour in the crushed tomatoes. Add about 1/2 cup of water to the empty can and swish it around to pick up any leftover sauce.
Pour in the crushed tomatoes. Add about 3/4 cup water (you can eyeball this measurement) to the empty tomato can and swish it around, picking up any leftover tomatoes from the side of the can, and pour it in the pot.
Bring the sauce to a simmer and then immediately turn the heat down to low. Cover the pot and allow the sauce to simmer and merry for about 1 1/2 hours.
Uncover the pot, give it a taste test, and adjust the salt according to your liking. Add in the heavy cream and Parmesan-Reggiano. Set aside.

To Assemble the Lasagna:

Preheat your oven to 350 degrees F. To assemble the lasagna, grab your 8 x 5-inch loaf pan. Place two sheets of lasagna pasta on the bottom of the loaf pan, overlapping them slightly. Spread around a thin layer of ricotta mixture. bolognese and a handful of mozzarella. Repeat the layering process until you’ve reached the top. The top layer should be pasta, a few spoonfuls of sauce and a good amount of mozzarella cheese. Cover with a sheet of foil.
Transfer to the oven to bake for 15 to 20 minutes. To get the top layer of cheese all burnt and bubbly, turn on the broiler. Place the lasagna underneath the broiler for 2 to 3 minutes, watching it the entire time.
Garnish with fresh basil.

Notes

Tips and Tricks:

Let it rest before slicing. This recipe is so easy to make. But my one suggestion is to let the lasagna rest for 10 minutes exactly before slicing into it. This is the way you get perfect slices that aren't slipping and sliding everywhere.
To Freeze: Lasagna freezes incredibly well. If you'd like to freeze this, I'd suggest assembling it completely, not baking it, wrapping it in a few sheets of plastic wrap (or preparing it in a container that has a freezer-safe lid) and then wrapping it in one sheet of foil. Placing it in the freezer for up to 3 months. Bake from frozen, adding 5 to 10 minutes more, than the suggested time above.

Equipment:

Nutrition