I’ve always made a tray of lasagna that had a minimum of
8 servings that lasted me all week. As I got older I only wanted 2 or 3 servings
which is why I came up with this recipe. If I’m feeding more people, I will
make a full tray, but for only me, it’s this recipe.
Ingredients
3-6 uncooked lasagna noodles (preferably no boil)
1 teaspoon vegetable oil
1/2-pound ground beef
2 Sausage links (Italian style) Cut up into slices 6-8 per
link
1/2 cup diced white or yellow onion
1 garlic clove, minced or 1 tablespoon jar minced garlic
2 1/4 cups your favorite spaghetti sauce
1 cup full-fat ricotta cheese
1 egg, room temperature
1 cup shredded mozzarella cheese
1/4 cup + 2 tablespoons shredded Parmesan/Romano cheese
2 tablespoons chopped basil plus more for garnish
1/2 teaspoon salt
Instructions
Preheat oven to 375F. Have a 9x5 loaf pan ready.
If using no boil lasagna noodles, you don't need to cook
them.
If using traditional noodles, bring a large pot of water to a boil. Add the
lasagna noodles and a big handful of salt. Cook until al dente, about 5-8
minutes. Do not overcook. Drain and cool.
In a large skillet, heat the oil. Once hot, add the ground
beef, onion, carrot, and a big pinch of salt. Cook until the meat is brown and
no longer pink, for about 5-8 minutes. Drain off excess grease. Cook Sausage
the same way. I usually just put both in the oven to precook before I assemble
the lasagna.
Add the garlic and cook for 1 minute. Taste and adjust salt.
Stir in 1 1/2 cups spaghetti sauce then bring it to a simmer. Remove from the
heat.
Meanwhile, in a large bowl whisk together the ricotta, egg,
1/2 cup mozzarella, 2 tablespoons parmesan/Romano cheese, basil, and salt.
Spread 1/4 cup of sauce onto the bottom of the loaf pan into
a thin layer. Add 1-2 noodles to cover the bottom, depending on noodle width.
If the noodles are too long, cut off the ends to fit.
Spread half of the ricotta mixture on top of the noodles
then add half of the meat and sausage mixture on top then cover with sauce and mozzarella
cheese. Top with 1-2 more noodles and repeat the process until the pan is full.
Cook in oven for 35 minutes. To ensure you don’t have a mess
in the oven, place pan on top of a cookie sheet to capture any spillage.
Serve with salad and garlic bread. This should make at least
2-3 servings.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Meals for One, Potpourri of Frugality. Kilbride
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