Cooking For Two Crescent Lasagna Recipes

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CRESCENT LASAGNA (COOKING FOR TWO)



Crescent Lasagna (Cooking for Two) image

Enjoy mouthwatering lasagna flavors between flaky crescent layers.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14

1 cup ground pork sausage
1/4 cup plus 2 tablespoons onion, chopped
1 1/2 teaspoons parsley flakes
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1 teaspoon finely chopped garlic
Dash pepper
1/3 cup tomato paste
2 tablespoons grated Parmesan cheese
1/2 cup small-curd cottage cheese
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2 cup shredded mozzarella cheese (2 oz)
1 teaspoon milk
1 1/2 teaspoons sesame seed

Steps:

  • In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in onion, parsley, basil, oregano, garlic, pepper and tomato paste; cook 5 minutes, stirring occasionally, until hot.
  • Meanwhile, heat oven to 375°F. In small bowl, mix Parmesan and cottage cheeses; blend well. Unroll dough into long rectangles on ungreased cookie sheet. Firmly press edges and perforations to seal.
  • Spoon half of meat filling in 3-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese mixture over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over filling.
  • Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
  • Bake 23 to 27 minutes or until deep golden brown.

Nutrition Facts : Calories 550, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 8 g, TransFat 3 g

CRESCENT ROLL LASAGNA



Crescent Roll Lasagna image

My mom used to make this crescent roll lasagna for us and everyone loved it. It's a fast, yummy alternative to normal lasagna and our most often requested recipe at potlucks. My husband loves spicier food so for him I put in more seasoning to make the meat pop. You can make it ahead of time; just refrigerate covered for up to 3 hours and then increase baking time to 25 to 30 minutes.

Provided by azsunshinegirl

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 17

½ pound ground beef
½ pound bulk pork sausage
¾ cup chopped onion
1 (6 ounce) can tomato paste
½ clove garlic, minced
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
1 dash ground black pepper
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
1 large egg
2 (8 ounce) packages refrigerated crescent rolls
2 slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
  • Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
  • Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
  • Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
  • Bake in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 39.3 g, Cholesterol 90.9 mg, Fat 34.6 g, Fiber 1.9 g, Protein 28 g, SaturatedFat 11.6 g, Sodium 1638 mg, Sugar 10.1 g

LOAF PAN LASAGNA FOR TWO



Loaf Pan Lasagna for Two image

There have been so many nights when I craved lasagna but didn't want to get stuck with the usual leftovers. If you've felt the same way, this small-batch version solves all your problems! It's easy enough to throw together on a weeknight and is the perfect size for two (or three) servings.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 ounces ground beef
1/2 teaspoon dried oregano
One (12-ounce) jar marinara sauce
1 large egg
1 cup (8 ounces) ricotta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan
5 sheets no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic and 1/2 teaspoon salt and saute until the onion is translucent and softened, stirring occasionally, about 4 minutes. Add the ground beef and use a wooden spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, 4 to 6 minutes. Add the oregano and cook 1 minute. Stir in the marinara and let simmer while you make the ricotta mixture.
  • Lightly beat the egg in a medium bowl. Stir in the ricotta, parsley, basil, 1/2 cup mozzarella and 1/2 cup Parmesan until combined.
  • Begin to layer the lasagna, spread 2 tablespoons marinara sauce evenly over the bottom of an 8 1/2-by-4 1/2-inch loaf pan. Cover with 1 lasagna noodle. Spread on 1/3 cup of the ricotta mixture followed by 1/2 cup marinara sauce. Top with another noodle. Repeat layering 4 more times, ending with the sauce. Top the final layer with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until the noodles are tender and the cheese is melted and bubbly, about 30 minutes. Let stand 10 minutes before serving.

SMALLER LASAGNA FOR TWO



Smaller Lasagna for Two image

Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.

Provided by PalatablePastime

Categories     Cheese

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 14

6 uncooked lasagna noodles (I use low-glycemic Dreamfield's)
8 ounces lean ground beef
1/2 cup freshly minced onion
2 -4 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt
black pepper
1 tablespoon olive oil
15 ounces marinara sauce
1 cup ricotta cheese
1 egg
1/4 cup freshly grated parmesan cheese
8 ounces sliced mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Cook noodles and drain.
  • Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
  • In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
  • In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
  • Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
  • Let sit for about 10-15 minutes before you cut into it.

LASAGNA FOR TWO



Lasagna for Two image

Adapted from a recipe in Cooking For Two 2009 from America's Test Kitchen. If you're feeling ambitious, you can make your own ricotta (try recipe #413789 for a fast way); you will need about 1 1/2 quarts of milk to make the necessary ricotta. Do not use fat-free ricotta (or skim milk, if making your own).

Provided by DrGaellon

Categories     Cheese

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 small onion, minced (about 1/2 cup)
1/8 teaspoon table salt or 1/4 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced finely
1/2 lb meatloaf mix
2 tablespoons heavy cream
1 (14 1/2 ounce) can diced tomatoes, drained and 1/4 c juice reserved
1/4 cup tomato juice, drained from can as above (included for calorie count)
1 (8 ounce) can tomato sauce
ground black pepper, to taste
1/4 lb whole milk ricotta cheese (about 1/2 cup) or 1/4 lb part-skim ricotta cheese (about 1/2 cup)
1 ounce parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
1/8 teaspoon table salt or 1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 no-boil lasagna noodles
1/4 lb whole-milk mozzarella cheese, shredded (about 1 cup)
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • In a large skillet over medium heat, heat oil until shimmering. Add onion and 1/8 tsp table salt (or 1/4 tsp kosher salt). Cook until soft, 3-5 minutes. Add garlic and stir until fragrant, 30-60 seconds. Add meat and cook, breaking up with the edge of a spoon, until no longer pink, 2-3 minutes.
  • Add cream, bring to a simmer and cook until dry, about 2 minutes. Add drained tomatoes, reserved juice, and tomato sauce. Bring to a simmer and cook until flavors are blended, 3-5 minute Add salt and pepper to taste.
  • In a bowl, stir together ricotta, 1 oz (1/2 c) grated Parmesan, basil, egg, salt and pepper.
  • Spread 1/2 c sauce in the bottom of a 9x5 loaf pan (try not to get large chunks of meat in this layer). Place 1 noodle in pan. Cover noodle with one-third of the cheese mixture. Sprinkle with 1/4 c mozzarella shreds, then another 1/2 c sauce.
  • Repeat the process, starting with another noodle, twice more. Place the fourth noodle on top, cover with the last 1 c sauce and the remaining 1/4 c mozzarella. Sprinkle with the remaining 2 T Parmesan.
  • Spray a piece of foil with non-stick spray and cover pan tightly. Place on a cookie sheet and bake until bubbling around edges, 25-30 minutes. Remove foil and bake until cheese begins to brown, another 10 minutes, or so. Let cool at room temperature 20 minutes before slicing and serving.

Nutrition Facts : Calories 588.1, Fat 40.9, SaturatedFat 20.8, Cholesterol 204.3, Sodium 1722.3, Carbohydrate 24.2, Fiber 5, Sugar 13.9, Protein 34

CRESCENT LASAGNA



Crescent Lasagna image

These are great!...A different twist to lasagna..Yum!

Provided by Cassie *

Categories     Other Snacks

Time 1h20m

Number Of Ingredients 17

1/2 lb ground beef
1/2 lb sausage
3/4 c onion,chopped
1 ( 6 ounce ) can tomato paste
1 clove garlic, minced
1/2 tsp basil
1/2 tsp oregano
1 Tbsp parsley
1/2 tsp salt
pinch pepper
1 c ricotta cheese
1 egg
1 3/4 c parmesan
2 (8 ounce) cans refrigerated crescent dinner rolls
1 c mozzarella cheese, shredded
1 Tbsp milk
1 Tbsp sesame seeds

Steps:

  • 1. Brown sausage and ground beef in skillet, stirring until crumbly; drain.
  • 2. Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
  • 3. Simmer for 5 minutes.
  • 4. Mix ricotta cheese, egg, and Parmesan cheese in a bowl .
  • 5. Unroll dough; place on cookie sheet, overlapping edges. Seal perforations and edges.
  • 6. Spread half the meat mixture in center. Layer cheese mixture and remaining meat mixture over top.
  • 7. Top with shredded Mozzarella cheese. Fold in edges to enclose filling.
  • 8. Brush with milk; sprinkle with sesame seeds. Bake at 375 degrees F. for 20 to 25 minutes or until deep golden brown.

COOKING FOR TWO: CRESCENT LASAGNA



Cooking for Two: Crescent Lasagna image

Number Of Ingredients 13

1 cup Pork Sausage [ground]
1/3 cup Onion [diced]
1 1/2 teaspoons Parsley
1/4 teaspoon Basil {dried]
1/4 teaspoon Oregano
1 teaspoon Garlic [minced]
1 dash Pepper
1/3 cup Tomato Paste
2 tablespoons Parmesan Cheese [grated]
1/2 cup Cottage Cheese [small curd]
1 can Crescent Rolls {refrigerated}
1/2 cup Mozzarella Cheese [grated]
1 1/2 teaspoons Milk

Steps:

  • 1. In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in onion, parsley, basil, oregano, garlic, pepper and tomato paste; cook 5 minutes, stirring occasionally, until hot.
  • 2. Meanwhile, heat oven to 375°F. In small bowl, mix Parmesan and cottage cheeses; blend well. Unroll dough into long rectangles on ungreased cookie sheet. Firmly press edges and perforations to seal.
  • 3. Spoon half of meat filling in 3-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese mixture over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over filling.
  • 4. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed. 5
  • Bake 23 to 27 minutes or until deep golden brown.

LASAGNA CUPS



Lasagna Cups image

I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! -Angelique Douglas, Maryville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 16 lasagna cups.

Number Of Ingredients 8

3 individual lasagna noodles
1/2 pound ground turkey or beef
1 cup meatless pasta sauce
1/3 cup 2% cottage cheese
1/4 teaspoon garlic powder
2 tubes (8 ounces each) refrigerated crescent rolls
2 cups shredded Italian cheese blend or cheddar cheese
1 cup grape tomatoes, halved

Steps:

  • Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.

Nutrition Facts : Calories 412 calories, Fat 21g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 18g protein.

ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)



Italian Sausage Lasagna (Cooking for 2) image

Perfect for when you don't want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup shredded mozzarella cheese (4 oz)
1 cup whole-milk ricotta cheese (from 15-oz container)
2 tablespoons butter
1/2 lb bulk mild Italian sausage
1/2 cup diced red onion
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 26-oz jar)
4 no-boil lasagna noodles (from 8-oz package)
1/4 cup shredded Parmesan cheese
2 tablespoons thinly sliced fresh basil leaves, if desired

Steps:

  • Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
  • Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
  • Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.

Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 8 g, TransFat 1 g

LASAGNA FOR TWO



Lasagna for Two image

Did you know you can make a Lasagna for Two? This recipe proves you don't have to make a full pan of lasagna for a delicious restaurant-style night-in. Make this Lasagna for Two for date night, to share with a friend or to have a serving for leftovers.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 7

1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup POLLY-O Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Mix ricotta, egg, Parmesan and parsley.
  • Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
  • Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

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