Lasagna

What? Did I just hear a collected groan and harrumph of disbelief in being able to make a delicious lasagna for one? Well, you are partially correct. This recipe is perfect for two… or one with a nice serving as leftovers. Normally I do not like leftovers, but there are a few dishes I make exceptions for – goulash, schnitzel, and lasagna among my favorites. This recipe is a little more involved than my typical quick and easy style, but this dish deserves the extra effort. But in all honesty, the toughest part may be finding a small baking dish. I use a 7x5x1.5 (3 cup) size Pyrex baking dish. Once you have that small baking dish, just think of how wonderful it will be to sit down to the beautifully melted cheese, the robust flavored tomato sauce, and tender sheets of pasta of your very own homemade lasagna. So skip the frozen versions and make your own. Your taste buds will thank you!

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Lasagna

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Serves: 2

Ingredients

2 hot Italian sausage, casing removed
2 tsp olive oil
1 tsp minced dried onion
½ tsp minced dried garlic
1 tsp basil
½ tsp oregano
a few grinds of fresh ground black pepper
1 tbsp tomato paste
1 14½ oz can diced tomatoes (I prefer fire roasted) OR 1 14½ oz can tomato sauce
8 oz ricotta cheese
2 oz mozzarella cheese plus 1 oz
1½ oz Parmesan cheese
1 egg
1 tbsp red wine vinegar OR balsamic vinegar
6 Barilla No Bake lasagna noodles
canola spray

Instructions

Preheat the oven to 375 degrees.

Prepare the sauce

In a small saucepan over Medium heat, add the olive oil.
Add the sausage and break apart while cooking.
Add the black pepper, onion, garlic, basil, and oregano to the sausage.
Cook the sausage until no longer pink, approximately 5 - 6 minutes.
Add the tomato paste and cook into the sausage approximately 1 - 2 minutes.
Add the diced tomatoes and vinegar, stirring to combine.
As the sauce begins simmer heavily, reduce the heat to Low/Low-Medium and cover.
Simmer gently for at least 10 minutes.

Prepare the cheese

In a small bowl, add the ricotta, 2 ounces of mozzarella, Parmesan, and egg.
Mix together until will combined.
Set aside until sauce is ready.

Build the lasagna.

Cover a baking sheet with foil.
Spray the baking dish with canola spray.
Add ½ cup of sauce to the bottom of the baking dish.
Place 2 lasagna noodles over the sauce.
Spread ¾ cup of sauce over the noodles.
Place approximately ½ the cheese mixture over the sauce in small dollops.
Place 2 noodles over the sauce and cheese.
Spread ¾ cup of sauce over the noodles.
Place the remaining cheese mixture over the sauce in small dollops.
If there some cheese mixture is left, it can be placed on the top layer in the center under the mozzarella.
Place last 2 noodles over the sauce and cheese.
Spread remaining sauce over the noodles.
If any cheese mixture is left, use small dollops to line the center of the sauce.
Spread the remaining 1 ounce of mozzarella cheese over the sauce.

Bake

Place a foil tent over the lasagna making sure the sauce, noodles and cheese are not touching.
Bake for 30 minutes, rotating halfway through.
If you desire a browned cheese top, remove the foil tent and broil for 3 - 5 minutes until desired doneness.
Allow the lasagna to rest for at least 5 minutes before cutting and serving.
Garnish with fresh basil, Italian parsley, and/or additional Parmesan cheese.

Notes

Carefully break the ends off the lasagna noodles in order for them to fit your dish.

Preheat the oven to 375 degrees.
Prepare the sauce
In a small saucepan over Medium heat, add the olive oil. Add the sausage and break apart while cooking.

Add the black pepper, onion, garlic, basil, and oregano to the sausage.

Cook the sausage until no longer pink, approximately 5 – 6 minutes.

Add the tomato paste and cook into the sausage approximately 1 – 2 minutes.

Add the diced tomatoes and vinegar, stirring to combine.

As the sauce begins simmer heavily, reduce the heat to Low/Low-Medium and cover. Simmer gently for at least 10 minutes.
Prepare the cheese
In a small bowl, add the ricotta, 2 ounces of mozzarella, Parmesan, and egg.

Mix together until will combined.

Set aside until sauce is ready.
Build the lasagna
Cover a baking sheet with foil. Spray the baking dish with canola spray. Add 1/2 cup of sauce to the bottom of the baking dish.

Place 2 lasagna noodles over the sauce.

Spread 3/4 cup of sauce over the noodles. Place approximately 1/2 the cheese mixture over the sauce in small dollops.

Place 2 noodles over the sauce and cheese. Spread 3/4 cup of sauce over the noodles. Place the remaining cheese mixture over the sauce in small dollops. If there some cheese mixture is left, it can be placed on the top layer in the center under the mozzarella.

Place last 2 noodles over the sauce and cheese.

Spread remaining sauce over the noodles. If any cheese mixture is left, use small dollops to line the center of the sauce.

Spread the remaining 1 ounce of mozzarella cheese over the sauce.

Bake and serve
Place a foil tent over the lasagna making sure the sauce, noodles and cheese are not touching. Bake for 30 minutes, rotating halfway through. If you desire a browned cheese top, remove the foil tent and broil for 3 – 5 minutes until desired doneness. (Oops, I let mine get a little too crispy! LOL)

Allow the lasagna to rest for at least 5 minutes before cutting and serving. Garnish with fresh basil, Italian parsley, and/or additional Parmesan cheese.