Now that I 'm cooking for just 3 - a giant pan of lasagna just isn't practical. Unwilling to reserve my lasagna dinners for dinner parties - I was forced to figure out a way to make a more moderately sized lasagna that would serve my small family.
Of course, a pan of cheese lasagna is also a great way to say welcome to the neighborhood, feel better soon or congratulations on your new baby. So whether you keep it for yourself or give it away to a friend in need, a second pan of lasagna is NEVER a bad idea.
2 cups pecorino Romano cheese, grated
1 cup (8 ounces) cottage cheese
1/2 cup heavy cream
1 clove garlic, minced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 onion, chopped
1 1/2 teaspoons sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1 Tablespoon anchovy paste
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes, drained
1/2 cup pecorino Romano cheese, grated
1/4 cup tomato paste
1 box lasagna noodles
2 cups fonatina cheese, grated
1/4 pecorino Romano cheese, grated
3 Tablespoons fresh basil
Whisk all cheese sauce ingredients together and set aside.
Heat oil in pan and add onion, sugar, red pepper flakes, oregano and salt.
Lay 4 noodles across the bottom of each pan. Spread 1/4 of the cheese over noodles in each pan.
Sprinkle 1/3 of the fontana cheese over cheese sauce.