This weeknight lasagna makes enough for two people and ready in half the time than a larger batch. Loaf Pan Lasagna is layered with chunky chunks of sausage and rustic but quick tomato sauce.
BE PICTURED IN; CHARACTERIZED IN:
Lasagna on a weekday? Tell me more!
This Loaf Plan Lasagna is the perfect small batch size to feed one, two, or three people.
We all know that lasagna is a comfort food that comes with a high cost of time and labor and a large pan to wash. But imagine a Wednesday when you really need to get over that hump and you only have about 30 minutes to cook dinner. In this case, economies of scale mean fewer minutes on the stove and manageable leftovers. Sounds like a win-win situation in my book!
How to make loaf pan lasagna
This Pan Pan Lasagna recipe makes two large servings for very hungry people, but really closer to three regular servings, leaving a nice little leftover in the fridge for lunch the next day.
A loaf pan sized lasagna is like a large one with a smaller volume of ingredients. You layer the ingredients the same way and the baking time is nearly the same. Where you really save time with this dish is in the prep time. The components require less time and effort to manufacture due to their small size.
Sprinkle with some more cheese and bake for 40 minutes. It’s not instant lasagna, but it’s pretty close for this homemade favorite.
How to make chunky tomato sauce
I make my favorite tomato sauce with whole canned tomatoes, so I don’t have to have too many different types of canned tomatoes on hand. I also think Whole canned tomatoes are softer and taste fresher than diced or pureed tomatoes.
When I buy the really good ones (San Marzano, from Italy) they crumble in the pan with a potato masher – just right for a rustic sauce. However, some tomato brands are quite firm and will need some help.
As soon as you open the can, Use large scissors and go straight in to cut and “chop”. They’re just trying to break them up into medium sized pieces and keep them in the can so they don’t squirt out all over the place. Once you heat them up in the pan, you can use a potato masher to mash them up even more.
When you just have to have it smooth sauce, then puree the tomatoes in a food processor or blender and simmer with the sausage. But for this recipe, I like the chunky sauce with the sausage.
Tips for preparing, storing and freezing
- To make a day in advance: Assemble the lasagna and store in the refrigerator, covered with plastic wrap. Bake as directed, adding 5 to 10 minutes to the baking time.
- To freeze for up to three months: Assemble the lasagna and cover with plastic wrap and then foil. Freeze. Preheat oven to 375°F. Remove plastic wrap and foil and loosely place foil over top. Place on a rimmed baking sheet and bake for about an hour. Remove the foil tent and continue to bake 10 to 15 minutes, until the lasagna is bubbly and the cheese is browned.
- Warm up leftovers: Cover the pan loosely with foil and bake at 350°F for 15 to 20 minutes or until quite hot. A quick zapping in the microwave also works for individual portions.
CONTINUE READING:
More cooking for two recipes
- Stuffed squash with turkey and apples
- Cacio and Pepe
- Microwave strawberry jam
- How to make oatmeal overnight
- Easy miso fish soup with soba
Loaf Pan Lasagna
ingredients
-
2 tablespoon olive oil
-
2 Italian chicken sausages (Above 1/2 lb)
-
1 (28 ounce) can whole, peeled tomatoes
-
1 clove garlicthinly sliced
-
1 teaspoon dried oregano
-
1/2 teaspoon Salt
-
1/4 teaspoon sugar
-
1 big egg
-
1 Cup Ricotta cheese
-
1/3 Cup fine grated parmesan
-
prize ground nutmeg
-
prize ground black pepper
-
oil or oil spray, for the loaf pan
-
4 not cook Lasagna Noodles
-
1/2 Cup shredded mozzarella
For garnish:
-
Chopped Parsely
method
-
cook sausage:
In a medium skillet over medium-high heat, add 1 tablespoon oil. Either cut the sausage into slices or remove the sausage casing from the sausage by making longitudinal cuts on the side and cook like minced sausage.
When the oil is shimmering, add the sausage to the pan and sauté for about 6 minutes or until browned. Use a cooking utensil to shred the sausage as it cooks. Transfer to a plate.
-
Cut tomatoes:
Open the can of tomatoes and use large scissors to cut them into rough chunks inside the can. You will mash them a little more in the pan.
-
Make the sauce:
In the same pan you used to sear the sausage, heat 1 tablespoon oil over medium-high heat. Add the chopped garlic and oregano. Cook 30 seconds, or until the garlic is sizzling. Add the tomatoes with their juice, salt and sugar. Bring to a simmer and cook for 2 to 3 minutes or until the sauce is hot.
Use a potato masher to mash the tomatoes into smaller pieces (this is easiest when the tomatoes are softening from the heat). You’re aiming for a chunky sauce.
Put the sausage back into the pan and cook for 10 minutes. Taste and add more salt and sugar if you like.
-
Prepare the ricotta mixture:
Meanwhile, in a small bowl, whisk together the egg, ricotta, parmesan, nutmeg, and pepper.
-
Preheat oven to 400°Q:
Brush or spray a 4×8-inch loaf pan with oil.
-
Assemble Lasagna:
Scoop about 1/2 cup tomato and sausage sauce onto the bottom of the loaf pan. Top with 1 noodle. Brush with 1/2 cup sauce, then spread 1/3 heaped cup of the ricotta mixture on top.
Place a second pasta on top of the ricotta mixture. Spread 1/3 cup ricotta mixture on top and garnish with 1/2 cup tomato and sausage sauce.
Place a third pasta on top of the sauce. Brush with remaining ricotta and spoon 1/2 cup of tomato and sausage sauce on top, using up any remaining pieces of sausage in this layer.
Place a fourth pasta on top of the sauce and spoon the remaining sauce over it. Sprinkle with the mozzarella.
-
Bake Lasagna:
Place the loaf pan on a baking sheet. Fold a large piece of foil in half and fold in half again. Make a tent over the loaf pan (so it doesn’t stick to the cheese). Bake it for 25 minutes.
Remove the pan from the oven and remove the foil tent. Check if the lasagna is uneven or has spikes in the middle. If it’s uneven, use the back of a spoon to gently press the top layer to level it in the loaf pan and dip the noodles in the sauce.
Turn the oven down to 375°F. Return lasagna to oven and continue baking for 15 minutes, or until sauce is bubbling and cheese is golden brown. (If you like stretchy rather than browned cheese, check after 10 minutes.)
-
Serve:
Let the lasagna rest for 10 minutes before serving. Sprinkle with chopped parsley if you like.
| nutritional information (per serving) | |
|---|---|
| 673 | calories |
| 35g | Fat |
| 47g | carbohydrates |
| 44g | protein |
