Lasagna For Two

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 small onion, minced (about 1/2 cup)
• 1/8 teaspoon table salt or 1/4 teaspoon kosher salt, plus more to taste
• 2 garlic cloves, minced finely
• 1/2 lb meatloaf mix
• 2 tablespoons heavy cream
• 1 (14 1/2 ounce) can diced tomatoes, drained and 1/4 c juice reserved
• 1/4 cup tomato juice, drained from can as above (included for calorie count)
• 1 (8 ounce) can tomato sauce
• ground black pepper, to taste
• 1/4 lb whole milk ricotta cheese (about 1/2 cup) or 1/4 lb part-skim ricotta cheese (about 1/2 cup)
• 1 ounce parmesan cheese, grated (about 1/2 cup)
• 2 tablespoons chopped fresh basil
• 1 large egg, lightly beaten
• 1/8 teaspoon table salt or 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 4 no-boil lasagna noodles
• 1/4 lb whole-milk mozzarella cheese, shredded (about 1 cup)
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat oven to 400°f.
• 2 in a large skillet over medium heat, heat oil until shimmering. add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). cook until soft, 3-5 minutes. add garlic and stir until fragrant, 30-60 seconds. add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes.
• 3 add cream, bring to a simmer and cook until dry, about 2 minutes. add drained tomatoes, reserved juice, and tomato sauce. bring to a simmer and cook until flavors are blended, 3-5 minute add salt and pepper to taste.
• 4 in a bowl, stir together ricotta, 1 oz (1/2 c) grated parmesan, basil, egg, salt and pepper.
• 5 spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). place 1 noodle in pan. cover noodle with one-third of the cheese mixture. sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce.
• 6 repeat the process, starting with another noodle, twice more. place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. sprinkle with the remaining 2 t parmesan.
• 7 spray a piece of foil with non-stick spray and cover pan tightly. place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. remove foil and bake until cheese begins to brown, another 10 minutes, or so. let cool at room temperature 20 minutes before slicing and serving.