Petite Lasagna for 2 or 3

Petite Lasagna for 2 or 3 created by Lena S.

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Nikki Kate
Contributor
@Nikki Kate
Contributor
"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."
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  1. Lena S.
    Petite Lasagna for 2 or 3 Created by Lena S.
    Reply
  2. Lena S.
    This was delicious! I used my toaster oven pan instead of the recommended dish. The only changes made to the recipe was using the sausage instead of beef, and I used 8 noodles (2 1/2 lengthwise for 3 layers) because of the shape of my pan. On top of the last layer of noodles was a little sauce and mozzarella, so 3 layers instead of 2. I cooked it for 35 minutes, which was just enough.
    Reply
  3. Lena S.
    This was delicious! I used my toaster oven pan instead of the recommended dish. The only changes made to the recipe was using the sausage instead of beef, and I used 8 noodles (2 1/2 lengthwise for 3 layers) because of the shape of my pan. On top of the last layer of noodles was a little sauce and mozzarella, so 3 layers instead of 2. I cooked it for 35 minutes, which was just enough.
    Reply
  4. RyansJMUmom
    I made this recipe as written and I think it was very good but I would change one thing. I don't think it has enough ricotta in it. I had trouble spreading 3/4 cup of ricotta between two layers. I will probably make it again and double the ricotta. I trimmed the noodles to fit my loaf pan. I love the size of it and it was very flavorful.
    Reply
  5. LUVMY2BOYS
    My husband raved about this recipe! So glad to find a "small" version. I used lean ground turkey, low sugar spaghetti sauce (about 1 1/2 cups) w/ added oregano & basil. I tried the "perfect pasta w/ no waiting/watching" for whole wheat lasagna noodles & it took 10 min for al dente! I also used fat free cottage cheese since I had no ricotta; about 1/2 cup w/ about 3 tbsp parmesan to thicken it up. The loaf pan worked great; next time I'll trim the noodle ends to fit the pan. Thank u so much for sharing!!!
    Reply
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