Lasanga for 2

Who doesn't love a good homemade Lasagna?  Well when you are empty nesters and just cooking for the two of you, you might not want to have Lasanga every night for a week because you have a 9 X13 pan full.  From what we see, loaf pan Lasanga is a new trend.  Here is our take on it. 

6 Lasagna Noodles

1 jar of your favorite Spaghetti Sauce, 24 to 26 oz.

1 lb. of ground beef

1 cup full-fat ricotta cheese

1 egg, room temperature

1 cup shredded mozzarella cheese

1/4 cup and 2 tablespoons shredded Parmesan cheese

2 tablespoons chopped fresh basil, more for garnish

1/2 tsp salt

Preheat oven to 375 degrees. Prep a 9x5 loaf pan.  

Bring a large pot of water to a boil.  Add the lasagna noodles and salt. Cook until al dente, about 7 to 8 minutes.  Do not overcook. Drain and cool noodles. 

While noodles are cooking, brown meat, crumbling while cooking. Drain and add sauce to heat through. 

Meanwhile in a large bowl, whisk together the ricotta, egg, 1/2 cup mozzarella, 2 tablespoons parmesan, basil and salt. 

Spread 1/4 cup sauce into bottom of loaf pan for a thin layer. Add 1 to 2 noodles to cover the bottom of pan. If noodles are too long you can cut them.

Spread half of cheese mixture on noodles and 1/2 of sauce mixture.  Top with 1 to 2 more noodles. Repeat layers again, using the remaining cheese and sauce mixture, saving 1/2 cup sauce for top. Top with last 2 noodles then cover with remaining sauce.  Sprinkle with the remaining 1/2 cup Mozzarella and 1/4 Parmesan. 

Cover tightly with foil, back for 20 minutes.  Remove the foil and bake for another 15 minutes or until top is brown .  Let rest for 15 minutes before cutting.  Garnish with basil, if desired.