Kevin’s birthday was yesterday so I wanted to make a nicer dinner for the two of us, since I decided red wine sadly doesn’t qualify as a true “meal” (stupid American puritanical ideas). Still, I didn’t want to spend most of the night prepping in the kitchen. The solution? A nice meat lasagna in a much smaller quantity than those found in the typical huge trays. To be honest, even with the two of us, it still left us about half for leftovers. But a whole lot better than an entire pan worth of wasted pasta-deliciousness! This recipe, modified from this one I found on Pinterest, is super easy to change up based on what you have at hand and what you are craving. For example, I had some leftover kale in the fridge that I wanted to use up so I added that into the meat sauce as it simmered. Mushrooms, zucchini, olives, or many other veggies could easily be added in to kick up the flavor and health factor. Now onto the recipe!
Meat Lasagna (For Two!)
- Dry lasagna noodles (6 noodles, I used no boil ones and added 1/2 cup water on top to help it cook then)
- 1/2 lb lean ground beef
- 1/2 cup freshly minced onion
- 2 to 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Black pepper
- 1 tablespoon olive oil
- 1 jar (15 ounce) marinara sauce ( I used at 23 oz one as used no boil noodles
- 1 cup ricotta cheese (I used light)
- 1 egg or egg substitute
- 1/4 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Any other veggies you want to add (I used kale)
1. Preheat oven to 375°F.
2. If using normal lasagna noodles–cook noodles and drain.
- 3. Saute the chopped onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until the meat is browned.
- 4. Then stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn’t overcook.
5. In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
6. In the bottom of a loaf pan, place about 1 cup sauce across the bottom. Top with two noodles, then top with another cup or so of the meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella across the top.
- 7. Put aluminum foil over the top (loose if used cooked noodles, tight if used no boil) and put in oven for 45 minutes.
- 8. After 45 min, take off the foil and cook uncovered for 10 minutes. Before slicing, let lasagna rest 10 minutes outside of the oven.
- 9. Enjoy!