Layered Mini Lasagne Casserole
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 28 ounces jar spaghetti sauce
- 12 ounces mafalda pasta, uncooked
- 2 lbs ricotta cheese
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 2 cups shredded mozzarella cheese
- grated parmesan cheese
directions
- Heat oven to 375 degrees.
- In large skillet, cook meat and onion until meat browns; drain.
- Stir in spaghetti sauce; heat to boiling.
- Reduce heat to low; simmer 5 minutes.
- Meanwhile cook pasta according to package directions; drain.
- In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
- In 9x13x2 inch baking dish, spread 1 cup meat sauce.
- Evenly layer one-half pasta over sauce.
- Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
- Repeat layers of meat sauce and pasta.
- Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
- Sprinkle with Parmesan cheese.
- Cover with foil.
- Bake 30 minutes.
- Remove foil; bake 5 more minutes or until hot and bubbly.
Reviews
-
This was excellent! I actually made this tonight, from the back of the box recipe and came here to post it and saw you already had done so. I made a few adaptions: only had 2 cups part-skim ricotta but I used that plus another 1 1/2 cups of shredded Italian blend shredded cheese blend to the ricotta/egg/seasoning mix. Used 1 jar of Delgrasso brand Meat Flavored sauce and about 1/4 a jar of Delgrasso Marinara sauce, which I had leftover in fridge. Used shredded Parmesan instead of grated and Italian Seasoning because I am out of dried parsley. I also cooked the pasta only for 6 minutes al dente, because it was being baked and the noodles came out great in the end result. It was well recieved here; my 11 y/o had 2 huge helpings himself and asked if he could have leftovers tomorrow night. Thanks for posting!
Tweaks
-
This was excellent! I actually made this tonight, from the back of the box recipe and came here to post it and saw you already had done so. I made a few adaptions: only had 2 cups part-skim ricotta but I used that plus another 1 1/2 cups of shredded Italian blend shredded cheese blend to the ricotta/egg/seasoning mix. Used 1 jar of Delgrasso brand Meat Flavored sauce and about 1/4 a jar of Delgrasso Marinara sauce, which I had leftover in fridge. Used shredded Parmesan instead of grated and Italian Seasoning because I am out of dried parsley. I also cooked the pasta only for 6 minutes al dente, because it was being baked and the noodles came out great in the end result. It was well recieved here; my 11 y/o had 2 huge helpings himself and asked if he could have leftovers tomorrow night. Thanks for posting!
RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.