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By Adrianna Adarme
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Feb 14, 2024
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This Lasagna for Two Recipe 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! Serve this with my Aperol Spritz and the Best Caesar Salad.
Table of Contents
- Ingredients You’ll Need for Lasagna For Two
- How to Make this Lasagna for Two Recipe
- Recipe Tip
- More Cozy Dinner Recipes
- More Cozy Recipes
- Lasagna for Two Recipe Recipe
Everyone knows that I love Italian food. I want Spaghetti and Meatballs for dinner all the time. Tiramisu is my favorite dessert. And please bury me in between the layers of lasagna.
So, don’t get me wrong, I *love* lasagna but I don’t always want to make a huge batch of it because I’m not THAT big of a fan of leftovers. This makes the ideal amount for two people. Will you end up with leftovers? Only a teeny amount. Maybe a slice or two extra.
Ingredients You’ll Need for Lasagna For Two
- Lasagna Sheets – I have made this a few ways: one time with no-boil lasagna sheets and with regular sheets that need to be pre-boiled. The one pictured is with the pre-boiled sheets. Both work great. Obviously the no-boil is just one less step.
- Sofrito – Celery, carrot and yellow onion. This is the base of our bolognese.
- Ricotta – I love to think the ricotta out so it’s a bit more spreadable.
- Mozzarella – You need that to add to the layers of lasagna. We want cheese pulls and flavor.
For the rest of the ingredients, please see the recipe index card below!
How to Make this Lasagna for Two Recipe
This recipe is super easy but here’s how I like to make it:
- Make the bolognese! It’s super simple and classic. It has onion, carrots, celery, garlic, spices, crushed tomatoes, tomato paste that all simmers together for about an one and a half hours. It really marries all the flavors together which is essential to developing a delicious ragu.
- Cook the noodles. I like to cook the noodles. Whenever I cook no-cook lasagna noodles, I find they aren’t as delicious. I always like to cook my noodles a minute or two under so they’re nice and al dente.
- Layer the lasagna. This recipe uses a thinned out ricotta mixture and mozzarella. I like to smear ricotta on, add the sauce and then add a liberal handful of mozzarella. Repeat with the layering.
- Freeze if you like! This is a good place to freeze the lasagna for later, if you like. See below in the *notes* section of the recipe card for detailed instructions.
- Bake it! Cover it with foil and bake it for about 30 minutes, and until the top of the cheese is nicely melted. Remove the foil and place it under the broiler for about 2 minutes, being sure it doesn’t burn. Wait for 10 minutes AND then slice the lasagna for perfect slices.
Recipe Tip
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.
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4.88 from 8 votes
Lasagna for Two Recipe
By Adrianna Adarme
Prep: 10 minutes mins
Cook: 1 hour hr 20 minutes mins
Total: 1 hour hr 30 minutes mins
Servings: 2
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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!
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:
Medium Dutch Oven Pot | Silicon Spatula | Cutting Board | Chef’s Knife | 8×5-inch Loaf Pan |
Nutrition
Serving: 4g | Calories: 266kcal | Carbohydrates: 10g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5687IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: Italian
Like this Recipe? Please below!
This post was originally published on February 9th, 2015. It has been since updated with new information and formatting.
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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!
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