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Petite Lasagna

 Petite Lasagna
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.
2 ServingsPrep: 30 min. Bake: 30 min. + standing


  • 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


  • 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

2 of 2

Petite Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.