Lasagna for Two Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A scaled-down classic lasagna for two, baked in a loaf pan with homemade meat sauce, creamy ricotta mixture, and melted mozzarella. Comforting and satisfying without leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 1 pound ground beef ((I used 80%/20%) )
- 1/2 yellow onion (peeled and roughly chopped )
- 2 carrots (peeled )
- 1 rib celery (trimmed )
- 3 garlic cloves (peeled )
- Kosher salt
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) crushed tomatoes
- Water
- 1/4 cup finely grated Parmesan-Reggiano
- 1/4 cup heavy cream
- 3/4 cup fresh ricotta
- 2 tablespoons heavy cream
- Handful fresh basil leaves (minced)
- Pinch kosher salt
- 1/2 pound no-boil lasagna sheets
- 2 cups shredded low-moisture mozzarella
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 2714mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2888mg
- Calcium
- 1129mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.