Petite Lasagna Recipe 465

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PETITE LASAGNA FOR 2 OR 3



Petite Lasagna for 2 or 3 image

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.

Provided by Nikki Kate

Categories     Meat

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350ºF.
  • Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
  • Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
  • In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
  • Cut 1 of the lasagna noodles in half lengthwise.
  • Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
  • Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
  • Repeat layers, starting with noodles and ending with mozzarella cheese.
  • Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.

Nutrition Facts : Calories 460.1, Fat 28.4, SaturatedFat 14.7, Cholesterol 176.4, Sodium 706.4, Carbohydrate 14.4, Fiber 2.2, Sugar 7.7, Protein 35.4

MUFFIN TIN LASAGNA RECIPE



Muffin Tin Lasagna Recipe image

These Muffin Tin Lasagnas have all the flavor of regular lasagna but without all the calories. Wonton wrappers replace traditional pasta, and a ground turkey meat sauce combines with a ricotta cheese filling to make the perfect mini lasagnas.

Provided by Elyse

Yield 6

Number Of Ingredients 12

1 pound lean ground turkey
1 onion (diced)
1/2 cup fresh mushrooms (diced)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 (14.5 ounce) can crushed tomatoes
3 teaspoons dried oregano (divided)
1 1/2 cups ricotta cheese
1/2 teaspoon dried basil
24 square wonton wrappers
1 1/2 cups shredded Mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium heat.
  • Add turkey, onions, mushrooms, salt and pepper.
  • Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
  • Add minced garlic and cook for an additional 1-2 minutes.
  • Stir in crushed tomatoes and two teaspoons of oregano.
  • Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
  • In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
  • Spray a 12-cup muffin tin with nonstick cooking spray.
  • Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
  • Use half of the ricotta mixture and divide it evenly among muffin cups.
  • Top with half of the tomato sauce mixture divided evenly among muffin cups.
  • Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
  • Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
  • Let cool for a few minutes, remove from muffin tin and serve.

Nutrition Facts : Servingsize 1 serving, Calories 2040 kcal, Fat 115 g, SaturatedFat 56 g, Cholesterol 522 mg, Sodium 3074 mg, Carbohydrate 75 g, Sugar 26 g, Protein 196 mg

SMALLER LASAGNA FOR TWO



Smaller Lasagna for Two image

Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.

Provided by PalatablePastime

Categories     Cheese

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 14

6 uncooked lasagna noodles (I use low-glycemic Dreamfield's)
8 ounces lean ground beef
1/2 cup freshly minced onion
2 -4 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt
black pepper
1 tablespoon olive oil
15 ounces marinara sauce
1 cup ricotta cheese
1 egg
1/4 cup freshly grated parmesan cheese
8 ounces sliced mozzarella cheese

Steps:

  • Preheat oven to 375°F.
  • Cook noodles and drain.
  • Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
  • In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
  • In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
  • Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
  • Let sit for about 10-15 minutes before you cut into it.

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  • Preheat the oven to 375. Heat a large skillet over medium high heat and add the turkey, mushrooms, salt and pepper. Cook the turkey until it is cooked through.
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