Petite Lasagna for 2 or 3 |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 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:
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:
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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