Kittencal's Lasagna For Two
Recipe: #2520
November 13, 2011
Categories: Cheese, Lasagna, Italian, Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"When it comes to comfort food, there's just nothing better than pasta and cheese. Whether you prefer a sausage meat or a vegetarian lasagna this recipe makes the most of this classic. If you chose a sausage lasagna brown 1/2 to 3/4 pound Italian sausage meat, add in the sauce then simmer for about 20 minutes, you can even add some into the cheese mixture, in that case brown 1 1/4 pounds of Italian sausage or more if you like. Use for the recipe in place of the meatless spaghetti. I use my own recipe that I keep made up in freezer containers. Please be aware that all amounts listed are only a guideline you can go ahead and increase/decrease to suit you taste. Prep time does not include cooking noodles. This will make two very large servings or 3 smaller. To save time mix up your ricotta mixture 1-2 days ahead cover tightly and refrigerate. Photo showing unbaked."
Ingredients
Nutritional
- Serving Size: 1 (575.3 g)
- Calories 958.7
- Total Fat - 55.4 g
- Saturated Fat - 31.1 g
- Cholesterol - 255.4 mg
- Sodium - 3074 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 5.8 g
- Sugars - 15.2 g
- Protein - 78.1 g
- Calcium - 2368.4 mg
- Iron - 3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preaheat oven to 375 degrees F, (bottom oven rack) Grease an 8 x 4-inch loaf pan.
Step 2
In a small bowl, combine ricotta cheese with Parmesan cheese, egg, garlic, black pepper and 1/3 cup (or a little more) shredded Kraft Italiano cheese set aside.
TO ASSEMBLE THE LASAGNA
Step 3
1) Spread 1/3 cup sauce into bottom of loaf pan. 2) Top with one or two noodles. 3) Spread 1/3 cup sauce to edges of noodle. 4) Top with a third of the ricotta cheese mixture, then 1 cup shredded cheese. 6) Repeat layers twice. 7) Lastly, top with remaining noodle/s and sauce (leave the remaining 1 cup shredded cheese for after baking).
Step 4
Place the filled loaf pan on a baking sheet (your pan will be very full you will need a baking sheet to catch any spills).
Step 5
Cover and bake for about 1 hour (or until a knife inserted in the middle of the lasagna comes out burning hot. Uncover then sprinkle with remaining 1 cup shredded cheese, return to oven and bake uncovered for 10 minutes longer or until cheese is semi-browned and bubbly or to your liking.
Step 6
Let stand for 10 minutes before cutting.
Tips
- One 8x4 inch loaf pan