Not So Large Lasagna
When you search online for “lasagna recipes” you’re usually bombarded with options that feed anywhere between 6-8 people! Huge right? If you have that many mouths to feed, those recipes are probably great. But what about that son that just wants to make a reheatable dinner for his empty nester parents? Or the young single that needs dinner for her and her 2 roommates? This lasagna recipe has all of the authenticity, with half of the ingredients! Resulting in less waste, more space, and a greater peace of mind 😌
Active Time: 45 minutes
Total Time: 1 hour 30 minutes
Serves: 2-4 people
Ingredients:
1 (28 ounce) can whole San Marzano tomatoes
½ lb. mild Italian sausage
½ lb. lean ground beef
½ yellow onion, diced
4 cloves garlic, minced or grated
1/4 cup white wine
2 tablespoons white sugar
1/2 cup chopped fresh basil
1 teaspoon fennel seeds
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
9-10 ct.lasagna noodles
For the Ricotta Mixture:
15 ounces ricotta cheese
2 tablespoons chopped fresh parsley
1 large egg
Kosher salt and freshly ground black pepper, to taste
For Assembly:
½ pound thinly sliced mozzarella cheese about 24 slices
½ cup freshly grated Parmesan cheese
Fresh parsley, chopped, for garnish
Red pepper flakes, for garnish
Directions:
Begin by lightly crushing the canned tomatoes into your preferred texture. My favorite way is to pulse the tomatoes an their juices in a blender 8-10 times, but do you. Once the sauce is to your preference, transfer to a container for future use.
Next, in a large high-sided pan over medium-high heat, add in ground sausage and ground beef. Use a wooden spoon to break up the meat into small pieces until cooked through. With a slotted spoon, remove the meat to a heatproof bowl, leaving the juices, and place into the refrigerator, uncovered, until cooled.
Meanwhile, lower the heat of the pan to medium, add in the onion, and cook, stirring often, until the onions are softened. About 2-3 minutes. Add in the garlic and continue to cook, stirring constantly, until the garlic is fragrant and softened. About another 30 seconds to 1 minute. To the pan add the white wine and cook stirring occasionally, until the smell of alcohol subsides. Around 1-2 minutes.
Next, add 2 cups of the crushed tomato sauce, reserving the rest for plating. To the sauce add the sugar, fresh basil, fennel, oregano, salt, black pepper, and 1/4 cup chopped parsley. Stir well and bring to a low simmer. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce is thickened to your desired texture. Remove from the heat and set aside for assembly.
Meanwhile, in a mixing bowl, combine ricotta cheese with egg, and remaining parsley. Refrigerate until ready to assemble lasagna.
Lastly, in a pot of salted boiling water, cook the lasagna noodles according to package directions. Drain the pasta and rinse with cold water until the sheets are cool enough to handle. Set aside for assembly.
Preheat oven to 375 degrees and lightly grease a deep 6x9 pan with butter or olive oil. To assemble, spread enough of the tomato sauce and bechamel in the bottom of the prepared pan to coat. Place a few noodles on top. Spread a ladle of the tomato sauce, a ladle of the bechamel, 1/3 of the ricotta cheese mixture, and a handful of the meat mixture, and 1/4 of mozzarella cheese. Repeat this cadence 2 more times.
To finish, place a final layer of pasta, topped with another 1 cup of tomato sauce, the remaining mozzarella cheese, and a coating of Parmesan cheese, fresh parsley, and red pepper flakes. Cover loosely with aluminum foil.
Bake in preheated oven for 25-30 minutes. Remove foil, and bake an additional 20 minutes to allow cheese to brown. For the best presentation, allow the lasagna to cool for about 10-15 minutes, then cut and serve hot on a spoonful of tomato sauce.