When I first moved to San Diego in 2003, it was my first time really living on my own, and thus, cooking for myself on a regular basis. I remember once making lasagna on a Monday thinking “this will be great… I’ll have leftovers for the entire week!” That I did. So. Many. Leftovers. By Friday, I had one square left and couldn’t bring myself to eat another bite. Enter: Loaf Pan Lasagna Bolognese!
I learned this trick from my neighbors Bill & Judy in Connecticut, who used to bring me the most delicious lasagna! They used a loaf pan to make more manageable servings, which is perfect for one or two people. It’s genius! Once cooked, the shorter lasagna noodles are exactly the size of the pan, which makes for delicious Loaf Pan Lasagna Bolognese!
Speaking of bolognese, I’m also including a recipe for that. We featured this method on IG Live recently with Mike Puma of Gotham Burger Social Club. (This would also be great if you are making the Lasagna Rolls from Don Angie I posted about a couple years ago.)
P.S. I also love using this flat, wooden spatula from Earlywood Designs, which is a Montana company!
One of the keys of bolognese is to make sure your onion, carrot and celery are all diced evenly and small.
I also recommend using 80/20 ground beef or even wagyu for maximum flavor. (You could also do a combo of beef and ground pork if you prefer.) As many of my readers know, I’m obsessed with Crowd Cow, and if you use code JAYMEE, you will get 5% ALL subscription boxes that you order!
The bolognese alone is a 2-3 hour affair, but the results are soooo worth it. This recipe makes plenty, so you will have enough for the lasagna, as well as some extra to enjoy with pasta.
Speaking of that lasagna…. just look at those layers! Just one more reason I love making it in a loaf pan. The layers hold together beautifully, and all pieces are edge pieces!
Try making lasagna in a loaf pan for more manageable serving sizes where everyone gets an edge piece! FOR BOLOGNESE: Heat olive oil over medium heat in a large sauté pan or dutch oven and cook ground beef until almost all of moisture has cooked off. (Drain fat if there is a lot.) Add vegetables and butter and cook until veggies are softened. Make a well in the center of the mixture and add tomato paste. Stir paste into beef/veggie mixture until well incorporated. Add one cup of milk & bay leaves and simmer on medium low until liquid has cooked off, stirring often. Repeat with beef broth, white wine and again with milk. This whole process should take 2-3 hours. Remove bay leaves and add grated cheese. Check for seasoning and add salt if needed. Toss with hearty al dente pasta, stuff into pasta shells or use in lasagna (recipe below.) FOR LOAF PAN LASAGNA: Pre-heat oven to 350 degrees. Cook lasagna noodles in well-salted water until just below al dente. (They will continue cooking in the oven.) Remove from water and place on a sheet pan lightly coated with olive oil to cool. Meanwhile, mix together ricotta, egg, 1/3 cup grated Parmesan Reggiano and 1/4 cup of the basil and season with kosher salt and freshly cracked pepper. To build lasagna, ladle a little bit of bolognese sauce in the bottom of the pan. Place 1 noodle on top. Spoon more sauce on the noodle, followed by 1/3 of the ricotta mixture and 1/4 cup shredded mozzarella (or fontina.) Add another noodle, more sauce, 1/3 of ricotta mixture, 1/4 cup shredded mozzarella. Place the final noodle on top and top, spoon a thin layer of bolognese and top with the fresh mozzarella slices, and sprinkling with a tablespoon of grated Parmesan. Spray a piece of foil with non-stick spray and cover pan. Place on a sheet pan and bake 20 minutes. Remove foil and cook another 10-15 minutes, or until bubbly and cheese is melted. If you like your cheese slightly browned, run it under the broiler on high for a couple of minutes. Allow lasagna to cool for 10-15 minutes before slicing. Cut into 2 large or 4 smaller pieces. Sprinkle with more Parmesan and basil chiffonade and enjoy! This lasagna was made with a standard size 4.5" x 8.5" loaf pan. Loaf Pan Lasagna Bolognese
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