Post by wilderness on Jan 16, 2017 11:55:09 GMT -5
Just Enough Lasagna
wellenuffalone.blogspot.com/2008/12/just-enough-lasagna.html
From Birdy: Use an 8x4" loaf pan--the Barilla noodles fit perfectly in this. They are thin and delicate--very close to homemade. It will sort of work in a 9x5" pan but the filling spreads out. Double the recipe for an 8x8" pan. Italics are my comments.
"This is my favorite self-indulgent meal ever. Usually single folk only get lasagna in restaurants or at holidays when we are at other people's homes. With a loaf-pan sized lasagna we can have it anytime we want it. It can even be frozen cooked or uncooked IN the pan for eating later."
LASAGNA
2 or 3 servings
3 sheets no-boil lasagna (I use Barilla and do not recommend any other brand)
1 (4 ounce) Italian sausage
1 (4 ounce) ground meat patty (beef or turkey)
1 small onion, minced
1 garlic clove minced
1 tablespoon oil
1 - 1¼ cup pasta sauce (I use a 14 oz. jar of Classico Basil and Garlic Sauce)
1 cup ricotta cheese
1 egg
1 teaspoon sugar (I don't use this)
[dash cinnamon] (or this)
¼ cup shredded mozzarella (or 1-2 slices)
cooking spray
MEAT FILLING:
Saute onion & garlic in oil, 1 minute.
Add crumbled ground meat and sausage removed from casing.
Saute until all the pink is gone from the meat, about 3-4 minutes.
Add ¼ cup pasta sauce to pan and turn heat to low.
Saute another minute or two until it loses some moisture.
CHEESE FILLING:
Blend the egg with the Ricotta, add sugar & cinnamon.
PREHEAT oven to 350°
ASSEMBLY
Spray the loaf pan with cooking spray
Pour a few tablespoons of sauce on the bottom of the loaf pan.
Layer 1 piece of lasagna, a couple of tablespoons sauce, half the meat mixture, half the cheese mixture, another piece of lasagna, more sauce, meat & cheese.
Top with last slice of lasagna, sauce and mozzarella.
BAKING
Bake covered with foil for 45 minutes. Remove cover last 5 minutes to brown.
Let stand 8-9 minutes before serving.
Better reheated!
wellenuffalone.blogspot.com/2008/12/just-enough-lasagna.html
From Birdy: Use an 8x4" loaf pan--the Barilla noodles fit perfectly in this. They are thin and delicate--very close to homemade. It will sort of work in a 9x5" pan but the filling spreads out. Double the recipe for an 8x8" pan. Italics are my comments.
"This is my favorite self-indulgent meal ever. Usually single folk only get lasagna in restaurants or at holidays when we are at other people's homes. With a loaf-pan sized lasagna we can have it anytime we want it. It can even be frozen cooked or uncooked IN the pan for eating later."
LASAGNA
2 or 3 servings
3 sheets no-boil lasagna (I use Barilla and do not recommend any other brand)
1 (4 ounce) Italian sausage
1 (4 ounce) ground meat patty (beef or turkey)
1 small onion, minced
1 garlic clove minced
1 tablespoon oil
1 - 1¼ cup pasta sauce (I use a 14 oz. jar of Classico Basil and Garlic Sauce)
1 cup ricotta cheese
1 egg
1 teaspoon sugar (I don't use this)
[dash cinnamon] (or this)
¼ cup shredded mozzarella (or 1-2 slices)
cooking spray
MEAT FILLING:
Saute onion & garlic in oil, 1 minute.
Add crumbled ground meat and sausage removed from casing.
Saute until all the pink is gone from the meat, about 3-4 minutes.
Add ¼ cup pasta sauce to pan and turn heat to low.
Saute another minute or two until it loses some moisture.
CHEESE FILLING:
Blend the egg with the Ricotta, add sugar & cinnamon.
PREHEAT oven to 350°
ASSEMBLY
Spray the loaf pan with cooking spray
Pour a few tablespoons of sauce on the bottom of the loaf pan.
Layer 1 piece of lasagna, a couple of tablespoons sauce, half the meat mixture, half the cheese mixture, another piece of lasagna, more sauce, meat & cheese.
Top with last slice of lasagna, sauce and mozzarella.
BAKING
Bake covered with foil for 45 minutes. Remove cover last 5 minutes to brown.
Let stand 8-9 minutes before serving.
Better reheated!
