Generally, lasagna is reserved for large gatherings, but this scaled down recipe makes a mini version that serves two generous portions. Using jarred tomato sauce saves time, but you can use your favorite homemade if you have it on hand.
1 tablespoon olive oil
8 ounces 85% lean ground beef
2 cups jarred tomato sauce, Rao’s or Muir Glenn, or homemade
4 ounces whole-milk or part-skim ricotta cheese
1 ounce Parmesan cheese, grated (1/2 cup), plus 2 tablespoons
3 tablespoons chopped fresh basil
1 tablespoon freshly chopped parsley
1 large egg, lightly beaten
⅛ teaspoon salt
⅛ teaspoon pepper
4 no-boil Barilla lasagna noodles
4 ounces whole-milk mozzarella cheese, shredded (1 cup)
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Heat oil in large saucepan over medium heat until shimmering. Add ground beef and cook, breaking up meat into small pieces, until no longer pink, about 4 minutes.
3. Stir in tomato sauce and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
4. Combine ricotta, 1/2 cup Parmesan, basil, parsley, egg, salt, and pepper in bowl and set aside.
5. Cover bottom of 8 1/2 by 4 1/2-inch loaf pan with 1/2 cup sauce. Top with 1 noodle and spread one-third of ricotta mixture evenly over noodle. Sprinkle with 1/4 cup mozzarella and cover with 1/2 cup sauce. Repeat twice, beginning with noodle and ending with sauce. Top with remaining 1 noodle, remaining 1 cup sauce, remaining 1/4 cup mozzarella, and remaining 2 tablespoons Parmesan.
6. Cover pan tightly with foil sprayed with vegetable oil spray and bake until bubbling around the edges, 25 to 30 minutes. Discard foil and continue to bake until browned, about 10 minutes. Cool on wire rack for 20 minutes. Sprinkle with chopped basil or parsley. Serve.