I have prepared many pans of lasagna is my day, but never in a loaf pan until now. During stay-at-home orders we are all getting creative with our cooking, especially down sizing recipes and using what’s in our refrigerator. Making a smaller version of a classic like lasagna is what this recipe is all about, and using Saturday’s leftover Duck & Mushroom Ragu, or any leftover meat sauce, makes practical sense.
Lasagna is something my family has enjoyed for years, and I learned to make mine from my mom. We always use Ricotta cheese, as opposed to Cottage cheese like some, and freshly sliced mozzarella with just a dusting of Parmesan cheese for the top. The meat inside of the lasagna can vary depending upon what you have on hand, or what’s leftover from previous dinners. The best part of lasagna though, is the way you feel when you’re eating it, it’s true comfort food. I can’t think of a better meal during this time right now, and if you can, make an extra loaf pan version for a neighbor, or friend and leave it at the door. I’m sure they could use a warm hug, but would settle for a loaf pan lasagna about now.
2 cups leftover Duck & Mushroom Ragu, or other meat sauce
3 lasagna noodles, no-boil version
12 ball of fresh mozzarella, sliced
2/3 cup ricotta cheese
1 teaspoon dried oregano
1/4 cup Parmesan cheese
- Preheat oven to 375 degrees. Spray loaf pan with cooking spray or brush with oil.
- Spoon 2 tablespoons Duck Ragu into bottom of pan and top with one noodle. Spoon 2/3 cup Duck Ragu on top of noodle, and layer with 1/3 of ricotta and mozzarella. Sprinkle with 1/3 of oregano.
- Repeat twice more for a total of three layers. Sprinkle top of lasagna with Parmesan cheese.
- Cover with foil and place on sheet pan. Bake in oven for 30 minutes. Remove foil and bake for 15 minutes, or until top is lightly golden brown. Remove lasagna from oven and let rest for 10 minutes before slicing. Enjoy!