Lasagna For Two

Name: Lasagna For Two
Yield: Serves 2
Cuisine: Italian
Ingredients: 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; 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)

72 comments

Appears in Cook's Country June/July 2011

It's a perfect dish for a crowd but too much work for feeding just two. We'd have to find a way to cut back the labor, not just the proportions.

SERVES2

TIME1¼ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Sheet pans of lasagna are known to feed a crowd, but surely there’s a way to scale down this classic to serve just two. The first piece of the puzzle was as close at hand as our baking shelves—a loaf pan. The tidy loaf yielded two generous ...

This is a members' feature.