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Petite Lasagna

Total Time

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


2 servings

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.


  • 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 large 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 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.

Nutrition Facts

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

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