The first time I ever made fried lasagna balls, I didn’t break the noodles up small enough and I ended up with a little mess. Thing is, that mess tasted really good, and it made me realize that lasagna could be made really easily. More importantly, it can be made in a small batch just right for one.
– 3 lasagna noodles.
– ¼ cup (60 g) unsalted butter.
– 4 oz (115 g) ground beef.
– 1 cup (30 g) fresh spinach.
– 1 tbsp (8 g) all-purpose flour.
– ½ cup (120 ml) milk.
– ¼ cup (28 g) shredded mozzarella.
– 1 tbsp (14 g) ricotta cheese.
– ½ cup (120 ml) traditional tomato sauce.
Step 2: In the pot you just used, melt the butter over medium heat and put the ground beef in. Cook, using a wooden spoon to break the meat apart and stirring until it starts to brown, about 4-5 minutes. Add the spinach and cook until the leaves wilt (get soggy), about 2–3 minutes. Add the flour and cook, stirring, until the whole mix gets kind of pasty, in about 1 minute. Add the milk gradually and cook, stirring some more, for about 1 more minute, or the mix becomes saucy. Add the mozzarella and ricotta and stir until the cheese melts into the mixture. Add the tomato sauce and cook,stirring for 30 seconds, just to warm it up.
Step 3: Pour the meat, cheese and spinach mix over the noodles and stir it all up.Now you have a bowl of lasagna.