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Classic Lasagna

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• Sauce:
  
• 1 Tbsp olive oil
  
• 1 small onion, chopped fine
  
• Salt and pepper
  
• 2 cloves garlic, minced
  
• 8 ounces meatloaf mix
  
• 2 Tbsp heavy cream
  
• 1 (14.5-ounce) can diced tomatoes, drained with 1/4 cup juice reserved
  
• 1 (8-ounce) can tomato sauce
  
• .
  
• Filling, Noodles, and Cheese:
  
• 4 ounces (1/2 cup) whole-milk or part-skim ricotta cheese
  
• 1 ounce Parmesan cheese, grated (1/2 cup), plus 2 Tbsp, grated
  
• 3 Tbsp chopped fresh basil
  
• 1 large egg, lightly beaten
  
• 1/8 tsp salt
  
• 1/8 tsp pepper
  
• 4 no-boil lasagna noodles
  
• 4 ounces whole-milk mozzarella cheese, shredded (1 cup)
  






Instructions



1. For the sauce:
   Adjust oven rack to middle position and heat oven to 400°F. Heat oil in large saucepan over medium heat until shimmering. Add onion and 1/8 tsp salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 2 minutes.
   
   
2. Stir in cream, bring to simmer, and cook until liquid evaporates, about 2 minutes. Stir in tomatoes and reserved juice and tomato sauce. Bring to simmer and cook until flavors are blended, about 2 minutes. Season with salt and pepper to taste.
   
   
3. For the filling, noodles, and cheese:
   Combine ricotta, 1/2 cup Parmesan, basil, egg, salt and pepper in bowl.
   
   
4. Spread 1/2 cup sauce over bottom of loaf pan, avoiding large chunks of meat. Lay one noodle in pan, spread one-third of ricotta mixture over noodle, sprinkle with 1/4 cup mozzarella, and top with 1/2 cup sauce; repeat layering 2 more times. Lay remaining noodle in pan and top with remaining sauce, remaining 1/4 cup mozzarella, and remaining 2 tablespoons Parmesan.
   
   
5. Cover pan tightly with aluminum foil that has been sprayed with vegetable oil spray. Bake until sauce bubbles lightly around edges, 25 to 30 minutes. Remove foil and continue to bake until hot throughout and cheese is browned in spots, about 10 minutes. Let cool for 20 minutes before serving.
   
   Serves 2
   
   






Final Comments


Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available in most grocery stores. If you can’t find meatloaf mix, substitute 4 ounces each of ground pork and 90 percent lean ground beef. Do not substitute fat-free ricotta here.