Lasagna For Two

By cserumga

Ingredients

• SAUCE
• 1 tablespoon olive oil
• 1 small onion, chopped fine
• Salt and pepper
• 2 garlic cloves, minced
• 8 ounces meatloaf mix
• 1 (14.5-ounce) can diced tomatoes, drained, with 1/4 cup juice reserved
• 1 (8-ounce) can tomato sauce
• FILLING, NOODLES, AND CHEESE
• 4 ounces whole-milk or part-skim ricotta cheese
• 1 ounce Parmesan cheese, grated (1/2 cup), plus 2 tablespoons
• 3 tablespoons chopped fresh basil
• 1 large egg, lightly beaten
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 no-boil lasagna noodles
• 4 ounces whole-milk mozzarella cheese, shredded (1 cup)

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 400 degrees.

2. For the sauce: Heat oil in large saucepan over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat into small pieces, until no longer pink, about 4 minutes.

3. Stir in tomatoes, reserved juice, and tomato sauce and cook until slightly thickened, about 2 minutes (sauce should measure about 3 cups). Season with salt and pepper to taste.

4. For the filling, noodles, and cheese: Combine ricotta, 1/2 cup Parmesan, basil, egg, salt, and pepper in bowl. Cover bottom of 8 1/2 by 4 1/2-inch loaf pan with 1/2 cup sauce. Top with 1 noodle and spread one-third of ricotta mixture evenly over noodle. Sprinkle with 1/4 cup mozzarella and cover with 1/2 cup sauce. Repeat twice, beginning with noodle and ending with sauce. Top with remaining 1 noodle, remaining 1 cup sauce, remaining 1/4 cup mozzarella, and remaining 2 tablespoons Parmesan.

5. Cover pan tightly with foil sprayed with vegetable oil spray and bake until bubbling around the edges, 25 to 30 minutes. Discard foil and continue to bake until browned, about 10 minutes. Cool on wire rack for 20 minutes. Serve.