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Petite Lasagna for 2 or 3

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“When I came upon this recipe I was very happy. I always have leftover lasagna and most of it would get thrown out. Not anymore!! With only three in this family this is perfect for us.”

Ingredients Nutrition


  1. Heat oven to 350ºF.
  2. Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
  3. Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
  4. In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
  5. Cut 1 of the lasagna noodles in half lengthwise.
  6. Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
  7. Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
  8. Repeat layers, starting with noodles and ending with mozzarella cheese.
  9. Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.

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