Beef
Individual Lasagna
- Prep time 2 hours
- Cook time 40 minutes
- Serves 1-2
Author Notes
Craving lasagna but don't want to deal with the excess of a full pan? I've got the perfect solution for you! Introducing the individual lasagna – a perfectly portioned delight that's ideal for one, but generously enough for two. This personal-sized lasagna gives you all the rich, comforting flavors you love, without the commitment of a large batch. So, say goodbye to leftovers and hello to a just-right serving of your favorite dish! —Max Nelson @Chillguyinbrooklyn
What You'll Need
Ingredients
-
2
small carrots peeled
-
2
small celery stalks
-
1/2
yellow onion
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1 tablespoon
tomato paste
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3 ounces
groun beef
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1
small Italian sausage
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1
clove garlic
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1/2 cup
red or white wine (optional)
-
1 cup
san marzano tomatos
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2 tablespoons
butter
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2 tablespoons
flour
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1 1/4 cups
warm milk
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1 teaspoon
fresh grated nutmeg
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6
pre-made dried lasagna sheets
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1/2 cup
grated parmesean
-
fresh mozzarella for topping
-
basil/parsley for garnish
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olive oil
-
salt/pepper to taste
Directions
- Prepare the Ragu: By hand or in a food processor, finely chop carrots, celery, and onion to make a sofrito. In a pan, sauté sofrito in olive oil with salt and pepper until soft. Add tomato paste and cook for five minutes. Add ground beef and Italian sausage, browning with more salt and pepper. Stir in grated garlic and cook for 30 seconds. Optionally, add a splash of red wine and reduce. Mix in San Marzano tomatoes with their juice and simmer for at least 1 hour.
- Make the Bechamel: Melt butter in a saucepan. Whisk in flour until combined. Gradually stream in warm milk, stirring until it coats the back of a spoon. Season with salt and freshly grated nutmeg.
- Prepare Lasagna Sheets: Boil lasagna sheets according to box instructions. Cool in an ice bath.
- Assemble the Lasagna: Preheat oven to 350°F (175°C). Grease a small ramekin with butter. Layer meat sauce, lasagna sheets, more meat sauce, bechamel, and fresh grated Parmesan. Repeat layers, finishing with lasagna sheets and bechamel on top. Cover with tin foil and bake for 20 minutes. Remove foil, add fresh mozzarella on top, and bake uncovered for 10 minutes. Broil for 2 minutes until cheese is caramelized and edges are crispy.
- Final Touches: Let rest for 5 minutes. Garnish with additional fresh Parmesan and parsley or basil.
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