Really Easy Make Ahead Lasagna for Two
Perfectly portioned and irresistibly comforting, this Really Easy Make Ahead Lasagna for Two is an ideal recipe for a cozy dinner without the hassle of extensive prep. Featuring tender layers of no-boil lasagna noodles, a rich and flavorful meat sauce made with crushed tomatoes and aromatic garlic, and a creamy ricotta mixture with just a hint of Parmesan, this lasagna is as decadent as it is simple. Everything comes together in just 15 minutes of prep time, making it an excellent choice for meal planning—assemble it ahead, refrigerate for up to 24 hours, and bake when ready! Topped with bubbling mozzarella cheese, this small-batch lasagna is perfect for a date night dinner or a comforting meal for two.
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Recipe Information
Ingredients
- 0.5 pound Ground beef or Italian sausage
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.75 cup Ricotta cheese
- 1 large Egg
- 0.25 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 4 sheets No-boil lasagna noodles
- 1 teaspoon Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C) if baking immediately. If making ahead, skip this step until you're ready to bake.
Heat olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, then remove from heat.
In a small mixing bowl, combine ricotta cheese, egg, grated Parmesan cheese, and fresh parsley (if using). Mix well until smooth and set aside.
In a small 8x6-inch or similar-sized baking dish, spread a thin layer of the meat sauce on the bottom.
Layer one sheet of lasagna noodles on top of the sauce. (Break the noodle to fit, if necessary.)
Spread 1/3 of the ricotta mixture over the noodle, followed by 1/3 of the shredded mozzarella cheese. Add 1/3 of the meat sauce on top.
Repeat the layers two more times: noodle, ricotta mixture, mozzarella cheese, and meat sauce.
Finish with a final layer of mozzarella cheese on top.
If making ahead, cover the dish tightly with foil and refrigerate for up to 24 hours.
If baking immediately, cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before serving.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 24.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1982 mg | 152% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
