The Perfect Italian Lasagna Recipe for One: Ingredients and Cooking Guide

Italian lasagna is a beloved dish that often involves a large amount of ingredients and preparation. However, creating a lasagna recipe for one person can present unique challenges. In this article, we will guide you through the process of making a delicious and satisfying lasagna tailored for a single-serving meal, complete with a detailed ingredient list and step-by-step instructions.

Ingredients for One-Person Lasagna

Here are the ingredients you will need to prepare a rich and flavorful Italian lasagna for one person:

Egg Dough Lasagne

500 grams egg dough lasagne

Béchamel Sauce

50 grams butter 50 grams flour 3/4 liter milk 1 tablespoon olive oil 1 glass of dry white wine (optional) 1 bay leaf 1 bay leaf (optional) A pinch of freshly grated nutmeg A pinch of salt Bay leaf for the ragú (optional)

Ragù Sauce

100 grams butter 50 grams pancetta, cut into lardons 1 medium onion, finely diced 2 carrots, finely diced 1 large celery stick, finely diced 300 grams ground pork 150 grams veal mince 3 tablespoons tomato paste 1 glass of dry white wine (optional) Salt and pepper to taste A pinch of nutmeg (optional) A bay leaf (optional)

Preparation Steps

Start by preparing the ragù the day before. Follow these steps:

Step 1: Prepare the Ragù

Clean and finely dice the vegetables, cutting the onion, carrots, and celery into small pieces. Cut the pancetta into thin lardons. Heat a large pot and add the olive oil and pancetta lardons, allowing the fat to render out. Add the ground meats and cook until browned, then add the diced vegetables and a pinch of salt. Continue cooking until the vegetables soften. Add the dry white wine (if using) and simmer until the alcohol evaporates. Stir in the tomato paste, a glass of milk, the bay leaf (if using), a hint of pepper, and simmer for at least 2.5 hours, stirring regularly. Add milk or water if the sauce becomes too thick. Cover and let it cool overnight, or refrigerate if the weather is warm.

Step 2: Prepare the Béchamel

Melt half of the butter in a heavy-bottomed saucepan and add the flour, cooking until the mixture is a light blond color. Gradually add the milk, whisking to prevent lumps. Add the nutmeg, a pinch of salt, and a bay leaf (if using). Simmer, stirring with a spoon, until the sauce coats the back of the spoon. Adjust the thickness to your preference.

Step 3: Prepare the Pasta Layers

If using thin pasta, it may not need to be blanched. If using thicker pasta, blanch it in boiling water for a few minutes. Lay a layer of pasta in the baking dish, then top with a few tablespoons of the ragù and béchamel sauce. Continue layering with pasta, ragù, béchamel, and cheese until the lasagna is fully covered.

Step 4: Baking

Coat a large baking dish with the remaining butter. Begin layering the lasagna, following the steps above. Bake the lasagna for 25 minutes at 180°C (356°F).

Leftovers and Storage

After baking, some ragù will be left. Store it in single portion pots and keep in the refrigerator or freezer for quick future meals. The pan will yield around 6-8 portions of lasagna. Eat one immediately, store others in the refrigerator or freezer for later use.

Note: Italian lasagna is traditionally a communal dish. However, with meticulous planning and a few adjustments, you can enjoy a delicious and comforting lasagna for one person.