Lasagna for Two Using Barilla No-Cook Noodles

[nybirder]

We've been having a discussion about no-boil noodles elsewhere and I thought it would be good to pull this together in a thread. First of all, here is the link to Just Enough Lasagna for Two: thegardenersshed.proboards.com/thread/1868/lasagna

Part of this discussion also included using wonton wrappers for lasagna. Links for those:
thegardenersshed.proboards.com/thread/8841/minute-single-serving-lasagna-wrappers
thegardenersshed.proboards.com/thread/8843/turkey-mushroom-spinach-lasagna-wrappers
thegardenersshed.proboards.com/thread/8842/spinach-pesto-lasagna-wonton-wrappers

I am not familiar with using other brands of no-cook noodles but from I have heard, they may be a little thicker. I have only used Barilla. I started by using the Barilla recipe on the back of the box divided by 4 to fit in an 8"x4" loaf pan. You can use a 9"x5" pan but the filling may spread out more on the sides.

The Just Enough Lasagna posted above uses a 14.5 oz. jar of sauce for three noodles. It is nice and saucy. Barilla's original recipe uses 4 noodles and 12 oz. of sauce. 

I am going to post an easy lasagna for two from TOH which uses no-boil noodles. I will try to find my copy of the one from  America's Test Kitchen that makes its sauce from scratch as some other examples. I don't know how well these will work with other brands of noodles. One tip I've seen is to add a tbsp. or so around the edges of the lasagna before baking if you find it is a little too dry for you. The one I've posted here is nice and moist using three noodles.

Birdy

[nybirder]

Simple Lasagna for Two from TOH

Author: Originally published as Easy Lasagna in Cooking for 2 Winter 2009, p 48
Source: www.tasteofhome.com/recipes/simple-lasagna#ixzz3884ZqFj6

Servings: 3

Our Test Kitchen created tasty, cheesy homemade lasagna that couldn't be easier. This recipe even calls for no-cook noodles. Anyone can make this!

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 jar (14 ounces) spaghetti sauce with meat
4 no-cook lasagna noodles
1-1/3 cups shredded part-skim mozzarella cheese, divided

In a small bowl, combine the ricotta cheese, Parmesan cheese and egg; set aside. Spread 1/3 cup sauce in an 8-in. x 4-in. loaf pan coated with cooking spray. Top with one noodle. Spread 1/3 cup sauce to edges of noodle. Top with a third of reserved cheese mixture and 1/3 cup mozzarella cheese. Repeat layers twice. Top with remaining noodle and sauce.

Cover and bake at 400° for 25 minutes. Uncover; sprinkle with remaining mozzarella cheese; bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 3 servings.

Reviews:

5 stars - I actually got 4 servings out of this so it was perfect for two dinners. I used leftover homemade spaghetti sauce but like the idea that it can be made with jarred sauce. Also lends itself to adding extras such as extra meat, pepperoni, or veggies. Great recipe for a quick lasagna for 2!

Very simple and tasty. The only adjustment I made was adding lean ground beef. Leftovers are also very tasty.

Great recipe!!! I have also used regular noodles, just adjust baking time to 45-50 minutes. I have also used Prego Spaghetti Sauce with meatballs in it, tastes awesome!

Easy & delicious however I'll probably add 1/2# hamburger next time. The sauce w/meat I used really didn't have enough meat in it. I'd also throw in some onion. Will make it again though.

[nybirder]

Here is a from-scratch recipe for a two-person lasagna from America's Test Kitchens. Hopefully, these recipes will give you an idea of how to adapt your favorite lasagna to a smaller pan.

Lasagna for Two from America’s Test Kitchen
The Complete Cooking for Two Cookbook from the Editors at America’s Test Kitchen

Your household may consist of only one or two people, but most recipes feed four to six. This means you have to decide whether you can stand to eat the same thing over the next few days, or whether you’re comfortable doing the math to cut the recipe down to size.

The editors at America’s Test Kitchen have taken the worry and wonder out of the equation with their comprehensive book: The Complete Cooking for Two Cookbook. Even if you are only cooking for one, a few leftovers are always welcome.

Why This Recipe Works: Lasagna is a crowd-pleaser: What’s not to love about a dish layered with tender noodles, meaty sauce, and gooey cheese baked until golden and bubbling? But it’s also time-consuming to prepare. We didn’t think this hearty and satisfying favorite should be off-limits when cooking for less than a crowd. Our goal was a streamlined version for two. For an easy meaty tomato sauce, we found that meatloaf mix lent more flavor and richness than ground beef. A little cream with diced tomatoes and canned tomato sauce gave us a velvety sauce reminiscent of a Bolognese. Swapping traditional noodles for no-boil noodles was an easy timesaver. A baking dish made far too much for two, but the noodles fit perfectly in a loaf pan. We simply layered noodles with the sauce and a combination of mozzarella, ricotta, and Parmesan for a perfectly proportioned two-person lasagna.

Serves 2

Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available in most grocery stores. If you can’t find meatloaf mix, substitute 4 ounces each of ground pork and 90 percent lean ground beef. Do not substitute fat-free ricotta here.

SAUCE
1 tablespoon olive oil
1 small onion, chopped fine
Salt and pepper
2 garlic cloves, minced
8 ounces meatloaf mix
2 tablespoons heavy cream
1 (14.5-ounce) can diced tomatoes, drained with 1/4 cup juice reserved
1 (8-ounce) can tomato sauce
FILLING, NOODLES, AND CHEESE
4 ounces (1/2 cup) whole-milk or part-skim ricotta cheese
1 ounce Parmesan cheese, grated (1/2 cup), plus 2 tablespoons, grated
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)

1. FOR THE SAUCE: Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 2 minutes.
2. Stir in cream, bring to simmer, and cook until liquid evaporates, about 2 minutes. Stir in tomatoes and reserved juice and tomato sauce. Bring to simmer and cook until flavors are blended, about 2 minutes. Season with salt and pepper to taste.
3. FOR THE FILLING, NOODLES, AND CHEESE: Combine ricotta, 1/2 cup Parmesan, basil, egg, salt, and pepper in bowl.
4. Spread 1/2 cup sauce over bottom of loaf pan, avoiding large chunks of meat. Lay 1 noodle in pan, spread one-third of ricotta mixture over noodle, sprinkle with 1/4 cup mozzarella, and top with 1/2 cup sauce; repeat layering 2 more times. Lay remaining noodle in pan and top with remaining sauce, remaining 1/4 cup mozzarella, and remaining 2 tablespoons Parmesan.
5. Cover pan tightly with aluminum foil that has been sprayed with vegetable oil spray. Bake until sauce bubbles lightly around edges, 25 to 30 minutes. Remove foil and continue to bake until hot throughout and cheese is browned in spots, about 10 minutes. Let cool for 20 minutes before serving.

[almonds]

Birdy - Thanks for all the information, I find it very helpful along with the additional recipes you included. I always make our sauce from scratch but noticed you included the amount of sauce per number of noodles so I can follow that. Thanks for the help!

[nybirder]

Great--that was what I hoped people could do. Enjoy!

Birdy