Petite Lasagna Recipe
Petite Lasagna Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing

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 8x4-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.
Originally published as Petite Lasagna in Taste of Home April/May 2005, p56

Nutritional Facts

1/2 each: 856 calories, 36g fat (20g saturated fat), 247mg cholesterol, 1400mg sodium, 74g carbohydrate (23g sugars, 6g fiber), 59g protein.

  • 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
  1. 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.
  2. Spread 1/4 cup meat sauce in a greased 8x4-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.
Originally published as Petite Lasagna in Taste of Home April/May 2005, p56

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gourmetwanttabe User ID: 6662108 55938
Reviewed Oct. 6, 2014

"Perfect size and taste. Used homemade meat sauce & reduced fat everything else so I cut out tons of fat. No one who tries it knows I've made it better for you?Shhhh don't tell them:)"

MY REVIEW
deerock User ID: 7499299 137337
Reviewed Jun. 3, 2014

"husband and I loved perfect size for us very flavorful 5 stars"

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katlaydee3 User ID: 3741999 111816
Reviewed Jul. 1, 2012

"This was really good. It is nice to be able to have lasagna and not have to eat leftovers for a week."

MY REVIEW
JenniHusker User ID: 518773 87279
Reviewed May. 2, 2008

"Excellent and the perfect size for DH and I.

Jenni"

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