During the holiday season when rich foods are found at every meal, I really have to break up the rich flavors with tomato sauce. Lasagna is perfect for that. There's no need to make a whole pan of lasagna and have to deal with left overs when you already have a limited amount of space in your frig. Here's a lasagna recipe I like that's just for 2.
INGREDIENTS
- 1/4 lb extra lean ground beef
- 3 tablespoons chopped onion
- 1 jar (14-oz.) tomato pasta sauce
- 1 egg white
- 1/2 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano leaves
- 3/4 cup shredded mozzarella cheese (3 oz)
- 4 (8x2 1/2-inch) frozen precooked lasagna noodles, thawed
- 1 cup fresh baby spinach leaves, washed, stems removed
DIRECTIONS
1.Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
2.In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
3.Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
4.Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
