Lasagna Bake for Two Recipe

When it pertains to meal preparation, I have two issues that need to constantly be addressed. First is the size of the dish. Considering that supper most nights is just for The Picky Eater and me, dishes are commonly too large for our needs.

Second, The Picky Eater is, well, choosy concerning what he desires. Typically that indicates I abandon recipes I would certainly such as because there would certainly be sufficient leftovers to last a month. So I was thrilled when the individuals at America’s Examination Cooking area sent me The Full Cooking for Two Cookbook. In 2015 I uploaded concerning just how much I liked the 2013 edition, with two excellent dishes.

This cookbook is a mix of all the previous annual variations.Inside I not just discovered every one of numerous preferred recipes downsized for two, yet there were also a great deal of new ones to try. I love the idea of making brownies and cakes that are just huge sufficient for two.

Perfect for my middle-aged house. Plus, the front contains purchasing tips, kitchen area supply recommendations, and food storage ideas, which would make this cookbook an excellent wedding celebration gift idea.

Now I can make dishes that fit my tastes as well as dishes we both like without the concern of enormous leftovers.

I’ve located my best cookbook!

This lasagna recipe was a big hit. Definitely delicious! Who would have ever believed to make it in a loaf pan? Perfect!

Given That The Picky Eater needs to view his sodium intake, I made use of low-sodium diced tomatoes as well as sauce. Additionally, he doesn’t like portions of tomato in meals, so I pureed the diced tomatoes to ravel the sauce and simply let it simmer a bit longer than the initial recipe to thicken. The only various other modification I made was to utilize ground sirloin rather than the suggested meatloaf mix.

Lasagna for Two

don angie lasagna for two

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

For sauce:
1 (14.5-ounce) can low-sodium diced tomatoes
1 tablespoon olive oil
1 small onion, chopped fine
Pinch of salt
2 garlic cloves, minced
8 ounces ground sirloin
2 tablespoons heavy cream
1 (8-ounce) can low-sodium tomato sauce

For filling:
1/2 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese, plus 2 tablespoons, grated
3 tablespoons chopped fresh basil
1 large egg
1/8 teaspoon pepper
4 no-boil lasagna noodles (I used Barilla)
1 cup grated whole-milk mozzarella cheese

Preheat the oven to 400 degrees. Move an oven rack to the middle.

For the sauce: In a blender or food processor, puree the can of diced tomatoes until smooth. Set aside.

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