Petite Lasagna for 2 or 3
photo by Lena S.
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 1⁄2 lb lean ground beef or 1/2 lb bulk mild Italian sausage
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped green bell pepper (optional)
- 1⁄4 cup chopped fresh mushrooms or 1/4 cup canned mushroom
- 1 (14 ounce) jar spaghetti sauce
- 3⁄4 cup ricotta cheese (lowfat is good!)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh parsley (or dried)
- 1 egg, beaten
- 3 pre- cooked lasagna noodles
- 1 cup shredded mozzarella cheese
directions
- Heat oven to 350ºF.
- Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
- Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
- In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
- Cut 1 of the lasagna noodles in half lengthwise.
- Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
- Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
- Repeat layers, starting with noodles and ending with mozzarella cheese.
- Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.
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Reviews
-
This was delicious! I used my toaster oven pan instead of the recommended dish. The only changes made to the recipe was using the sausage instead of beef, and I used 8 noodles (2 1/2 lengthwise for 3 layers) because of the shape of my pan. On top of the last layer of noodles was a little sauce and mozzarella, so 3 layers instead of 2. I cooked it for 35 minutes, which was just enough.
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I made this recipe as written and I think it was very good but I would change one thing. I don't think it has enough ricotta in it. I had trouble spreading 3/4 cup of ricotta between two layers. I will probably make it again and double the ricotta. I trimmed the noodles to fit my loaf pan. I love the size of it and it was very flavorful.
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My husband raved about this recipe! So glad to find a "small" version. I used lean ground turkey, low sugar spaghetti sauce (about 1 1/2 cups) w/ added oregano & basil. I tried the "perfect pasta w/ no waiting/watching" for whole wheat lasagna noodles & it took 10 min for al dente! I also used fat free cottage cheese since I had no ricotta; about 1/2 cup w/ about 3 tbsp parmesan to thicken it up. The loaf pan worked great; next time I'll trim the noodle ends to fit the pan. Thank u so much for sharing!!!
Tweaks
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This was delicious! I used my toaster oven pan instead of the recommended dish. The only changes made to the recipe was using the sausage instead of beef, and I used 8 noodles (2 1/2 lengthwise for 3 layers) because of the shape of my pan. On top of the last layer of noodles was a little sauce and mozzarella, so 3 layers instead of 2. I cooked it for 35 minutes, which was just enough.
RECIPE SUBMITTED BY
Nikki Kate
United States