Carry Out Lasagna

Print Recipe

A small-batch lasagna that’s oven-baked and built to store well.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Pasta

Cuisine: Italian

Keyword: lasagna

Servings:

Calories: 602kcal

Author: Daisy Merano

Equipment

Oven

Ingredients

For the Meat Sauce:

1 1/2 lbs ground beef
3 tablespoons olive oil
1 medium yellow onion diced
1 teaspoon garlic minced
1 can (28 oz) crushed tomato
1/2 cup parsley chopped
1 1/2 teaspoons salt for the sauce
1/4 teaspoon ground black pepper
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 teaspoons Italian seasoning
1 cup fresh basil chopped

For the Pasta:

1 box 16 oz. lasagna
8 cups water
1 tablespoon salt for the lasagna pasta

For the Cheese Layers

16 oz. Ricotta cheese
8 oz. Mozzarella cheese shredded
1 cup Parmesan cheese shredded

Instructions

Heat olive oil in a pan and then add the beef. Cook until brown.
3 tablespoons olive oil, 1 1/2 lbs ground beef
Add onion and garlic. Stir and cook for 5 minutes.
1 medium yellow onion, 1 teaspoon garlic
Pour the crushed tomato and tomato sauce, and then add the tomato paste. Stir and let boil. Cook for 3 to 5 minutes.
1 can (28 oz) crushed tomato, 1 8 oz. can tomato sauce, 1 6 oz. can tomato paste
Add 1 1/2 teaspoons salt, pepper, basil, Italian seasoning, and parsley. Cover and cook in medium heat for 40 minutes while stirring occasionally.
1/2 cup parsley, 2 teaspoons Italian seasoning, 1 1/2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 cup fresh basil
Meanwhile, prepare the lasagna by boiling 8 cups of water in a cooking pot. Add 1 tablespoon salt then add the lasagna. Cook for 8 to 9 minutes. Remove the lasagna and let it drain.
1 box 16 oz. lasagna, 8 cups water, 1 tablespoon salt
Preheat the oven to 375 F.
Assemble the small batch carry-out lasagna on a 3-cup rectangular Pyrex food container first by spreading the meat sauce at the bottom. Top it with lasagna, then spread Ricotta cheese over it. Sprinkle some Mozzarella and Parmesan cheeses on top. Pour another layer of meat sauce over the cheese. Follow-up with another layer of lasagna and add a layer of Mozzarella and Parmesan cheeses on top. Sprinkle chopped parsley if desired.
16 oz. Ricotta cheese, 8 oz. Mozzarella cheese, 1 cup Parmesan cheese, 1/2 cup parsley
Cover the individual food storage with aluminum foil. Bake for 20 to 26 minutes. Remove the foil and continue to bake for 20 minutes more.
Remove from the oven. Enjoy!

Video

Notes

Avoid overcooking the noodles. Lasagna noodles continue to soften while baking. If you boil them beyond 9 minutes, they’ll tear during layering and turn mushy after baking.
Let the sauce simmer without rushing it. You’ll need at least 40 minutes to reduce the tomato mix properly. A thick sauce prevents the lasagna from falling apart once sliced and packed.
Use fresh herbs instead of dried for stronger flavor. Fresh basil and parsley release more fragrance and give the sauce more depth. If you substitute with dried, use only one-third of the amount.
Cool the lasagna fully before storing. Hot lasagna in containers causes steam buildup that ruins the top layer. I leave mine uncovered on the counter for 15 to 20 minutes before sealing and chilling.
Choose the right container size. A 3-cup rectangular Pyrex or similar dish works best. Too deep or too wide, and the layers won’t stay even or bake consistently.

Nutrition