Petite Lasagna Recipe

Petite Lasagna Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Store-bought spaghetti sauce simplifies preparation of this loaf-size lasagna from Kathy Coble of Missouri City, Texas. With a salad on the side, a serving of this Italian-style casserole makes a hearty meal.

[X]

Rate Petite Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Petite Lasagna Recipe

Prep: 30 min. Bake: 30 min. + standing

Yield: 2 Servings

30 30 60

Ingredients

5 lasagna noodles
1/2 pound ground beef
1/4 cup each chopped onion, green pepper and fresh mushrooms
1 jar (14 ounces) meatless spaghetti sauce
1 egg, beaten
3/4 cup ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1-1/2 teaspoons Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Cook over low heat for 5 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta cheese, Parmesan cheese, parsley and Italian seasoning. Drain noodles.
Spread 1/4 cup meat sauce in a greased 8-in. x 4-in. loaf pan. Trim noodles to fit pan. Place two noodles over meat sauce; layer with a third of the cheese mixture, a third of the remaining meat sauce and 1/3 cup mozzarella cheese. Repeat layers twice, using noodle trimmings in top layer. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 each) equals 856 calories, 36 g fat (20 g saturated fat), 247 mg cholesterol, 1,400 mg sodium, 74 g carbohydrate, 6 g fiber, 59 g protein.

Originally published as Petite Lasagna in Taste of Home April/May 2005, p56