Lasagna is one of those things that really never looks pretty when you try to photograph it.
It’s cheesy. It’s messy. It’s goopy. It’s hard to style.
Regardless of all of those above things, it’s delicious and I don’t care how it looks…as long as it’s getting into my belly. I’m a pasta junkie. I try to tone things down and not eat it every day but there are times I just don’t care.
I made this lasagna last night when I was sitting in my living room pondering what I could possibly make for dinner. Lee was on afternoon shift and I knew he would be famished when he got home from work after 11pm and I wanted to make it something good. After wandering into the kitchen and checking the pantry and fridge, I decided that lasagna would be the ticket. I had a tub of ricotta that needed used and I was able to scrounge up the remaining ingredients.
I was running low on mozzarella so I switched it up by trying a few different cheeses and I’m pleased to say that it really worked! I also had the choice of two different lasagna noodles and I went with the ones that didn’t need to be cooked ahead of time. I was debating and decided that I didn’t feel like taking the time to boil the regular ones…plus, the pasta sheets I had that didn’t need prepared ahead of time are the perfect size to fit into my 8×8 baking dish. The 8×8 is the perfect dish size for us… a huge 9×13 dish of anything is not always necessary for two people. Plus, making things ‘mini’ always make them better!
Four-Cheese Lasagna for Two
6 medium no-cook pasta sheets (break apart to fit dish, if necessary)**
1 container (15-ounces) ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 shredded Swiss cheese + small amount for top
1/4 cup grated Parmesan cheese + small amount for top
1 teaspoon garlic powder
1 jar meat flavored pasta sauce
Preheat oven to 350.
In a large bowl, combine ricotta cheese (I used almost all of my 15-ounce container but had a little left over), mozzarella, Swiss, and Parmesan cheeses and garlic powder. Fold together until all cheese is mixed throughout. Set aside.
Lightly spray an 8×8 square baking dish with non-stick cooking spray. Spoon enough sauce into dish to cover the bottom with a thin layer. Place two pasta sheets over sauce to cover bottom of dish. Spoon cheese mixture over pasta sheets and spread to completely cover. For next layer repeat sauce, two pasta sheets, and cheese mixture. For final layer, top cheese mixture sauce, two pasta sheets and then a final layer of sauce. Sprinkle top with remaining Swiss and Parmesan cheeses.
Cover and bake for 35-40 minutes until bubbly and cheeses are melted. Let rest for 15-30 minutes before cutting and serving.
Yield: 2-4 servings, depending on the size of cut.
**Feel free to use regular lasagna noodles that need prepared ahead of time. Just prepare according to directions on box and then cut to fit baking dish.
Mini pasta dishes. Mini means that the calories don’t count, right?
Something to share: Do you like pasta? What is your favorite pasta dish?