Easy Lasagna for Two Recipe using Leftover Pot Roast
This easy lasagna for two recipe using leftover pot roast cuts back on labor, not just portions – the ultimate cozy“date night in” dinner turning last night’s meal into a new dish.
Servings: 2
Ingredients
For the meat sauce:
- ½ pound pot roast using this tender pot roast recipe
- Pinch of red pepper flakes optional
- 28 oz jar of good quality pasta sauce roasted garlic, tomato & basil or a spicy red pepper
- 1 teaspoon Balsamic vinegar
For Ricotta-spinach layer
- 8 ounces ricotta cheese
- 5 ounces package frozen chopped spinach thawed, squeezed dry
- 1 cup grated Parmesan cheese divided (instructions)
- 1 large egg
- 2 tablespoons whipping cream or milk
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
For remaining layers
- 5 to 6 uncooked lasagna noodles use the oven ready, dried lasagna noodles
- 6 provolone cheese deli slices about 5 ounces
Instructions
For the meat sauce:
- In a large skillet, add shredded pot roast, pasta sauce, balsamic vinegar and red pepper flakes. Stir and cook until the sauce is warm over medium heat. Now turn down the heat to low and let simmer 5 minutes. Taste and adjust the seasoning as desired.
Make Ricotta mixture:
- Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, ¼ cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside.
Assemble and Bake:
- Spoon ⅓ cup sauce over bottom of each ramakin. Break apart 1 noodle and place over sauce in single layer in each ramakin. You might use only ½ a noodle in each ramekin. Spread ⅓ cup sauce over noodles. Spoon 3 tablespoons of ricotta mixture over sauce. Sprinkle 2 tablespoons Parmesan and 1 slice of provolone over ricotta mixture. Repeat layering with broken noodles, ⅓ cup sauce, 3 tablespoons ricotta mixture, 2 tablespoons Parmesan and 1 provolone slice. Arrange remaining broken noodles over cheese. Spoon ⅓ cup sauce over noodles. Sprinkle 2 tablespoons Parmesan and 1 provolone slice over lasagna. Dollop remaining ricotta mixture atop each lasagna. Spoon remaining sauce around ricotta dollops. Tightly cover baking dish with foil.
- Bake lasagna 50 minutes; uncover and continue baking until noodles are tender (insert knife to check doneness of noodles) and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 5 minutes before serving. Serve.
Notes
Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven, about 30-35 minutes. Read section on Make Ahead and Freeze for tips on storing, freezing and baking.
Consider swapping out ricotta for béchemel. Read the section above on ricotta versus béchamel.