Lasagna For Two
This Lasagna for Two recipe makes two scaled down casseroles baked in loaf pans. Have one now and freeze the other for an easy meal on a busy day.
Servings: 6
Calories: 537kcal
Ingredients
- 2 tablespoons olive oil divided
- ½ small zucchini diced (about ¾ cup)
- ½ small yellow summer squash diced (about ¾ cup)
- 1 cup diced yellow onion
- 1 cup diced cremini mushrooms (about 5 mushrooms)
- 1 teaspoon minced garlic
- ½ cup fresh basil chopped
- 1 teaspoons salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 pound 90% lean ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 15 ounces part skim ricotta cheese
- 2 eggs
- 1 tablespoon dried parsley
- 26 ounces marinara sauce divided
- 8 no-boil lasagna sheets (½ of a 9-ounce package), divided
- 2 cups shredded part-skim or whole mozzarella cheese divided
- 1 cup shredded Parmesan cheese divided
Instructions
- Preheat oven to 350 degrees F.
- Add 1 tablespoon olive oil to a 12-inch skillet and place over MEDIUM heat. Add the diced onion, zucchini, and yellow squash. Cook and stir for about 3 minutes, until barely fork tender. Add the mushrooms and minced garlic and season with ½ teaspoon salt and ¼ teaspoon pepper. Add the basil and cook and stir for one minute. Vegetables should be slightly softened but not mushy. Transfer the vegetables to a plate and set aside.
- Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon olive oil and place over MEDIUM heat. Add the ground beef and cook, stirring, breaking the meat up with your spoon, until no pink remains. Drain the grease from the pan and return it to the heat. Add the thyme and oregano, remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 1 minute then remove from heat and set aside.
- In a small mixing bowl, combine the ricotta, eggs, and parsley and set aside.
Assemble the Lasagnas
- Add about ¼ cup of marinara sauce each to the bottom of two 8- x 4-inch loaf pans and spread it out. Place one no-boil lasagna sheet over the sauce in each pan.
- Spoon about ⅓ cup of ricotta mixture over each lasagna sheet and spread it out with the back of your spoon.
- Layer about ½ cup of the meat mixture evenly over the ricotta in each pan (½ cup per pan).
- Spoon ¼ cup of the cooked vegetables over the meat in each pan (¼ cup per pan).
- Sprinkle each with ¼ cup mozzarella and about 2 tablespoons Parmesan.
- Pour ¼ cup of marinara sauce over the top of each lasagna and place another lasagna sheet on top of it all, pressing down lightly to compress it into the pan a bit.
- Repeat layers two more times, ending with the 4th and final lasagna sheet. Divide the remaining marinara sauce between the two pans, pouring it directly over top of 4th lasagna sheet. Sprinkle each lasagna evenly with remaining mozzarella and Parmesan.
- Spray 2 pieces of foil with cooking spray and place, oil side down, over the assembled lasagnas. Cover tightly and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes or until bubbly.
- Remove from the oven and allow to sit about 10 minutes before cutting and serving.
Notes
Freezer Instructions
Assemble lasagna and cover uncooked lasagna tightly with foil. When ready to bake, allow the lasagna to thaw overnight in refrigerator. Remove the outer layer of foil and bake as directed, adding about 10 or 15 minutes to baking time.
If baking from frozen, increase the baking time about 30 to 40 minutes.
Storing Leftovers
Cover leftovers and refrigerate for up to 4 days. Like most lasagna, this one is very good when reheated after refrigerating. Heat individual servings in the microwave just until warmed though.
Nutrition
Serving: 0.333lasagna | Calories: 537kcal | Carbohydrates: 31g | Protein: 46g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 1501mg | Potassium: 1041mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 746mg | Iron: 5mg