Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Small Batch Lasagna

Yield: 6

servings

25 minutes

active time

1 hour

total time

Ingredients

**ADD**

1 teaspoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

kosher salt

**ADD**

1 pound Italian sausage

4 cups marinara*

**IN MED BOWL**

15 ounces ricotta cheese

1 large egg

2 tablespoons freshly grated parmesan cheese

1 tablespoon parsley

8 no-boil (oven ready) lasagna noodles

2 cups freshly grated mozzarella cheese

Directions

PREHEAT:Bake to 375° and grease a 9x9 baking dish.

Add olive oil, onion and garlic with a pinch of kosher salt to a deep sided skillet. Heat on medium-low, stir and cook 5 minutes or until softened.

Increase the heat to medium-high and add in the ground meat or sausage. Use a wooden spatula or spoon to break up the sausage. Stir often until no longer pink and the meat is browned.

Drain off any liquids or grease before pouring in the marinara and remove off of the heat. No need to simmer.

Meanwhile, in a medium bowl combine the ricotta, egg, 2 tablespoon parmesan cheese and parsley. Season with a pinch of kosher salt and some freshly ground black pepper. Stir to combine.

Spread a few spoonfuls of sauce on the bottom of the prepared baking dish.

LAYER ONE:

Lay down 2 noodles, side by side and top with 1/3 of the ricotta mixture and spread it evenly.

Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER TWO:

Lay down 2 noodles (going the other direction), side by side and top with 1/3 of the ricotta mixture and spread it evenly.

Top with 1/4 of the sauce and sprinkle with a little less than 1/3 of the mozzarella.

LAYER THREE:

Lay down 2 more noodles (going the opposite direction) side by side and top with the remaining 1/3 of ricotta mixture and spread it evenly.

Top with 1/4 of the sauce. (no cheese)

LAYER FOUR:

Lay down the final 2 noodles (going the opposite direction) side by side and top with the last of the sauce.

Sprinkle with the remaining mozzarella cheese and parmesan.

Bake uncovered for 30 to 40 minutes or unitl bubbly and the cheese is golden brown.

Notes

For store bought marinara use ( 28 oz ) jar and pour it into a 4 cup liquid measuring cup. To it add enough water to reach 4 cups. Stir to combine.

Yield: 6

servings

25 minutes

active time

1 hour

total time
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