Petite Lasagna Recipe 465

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PETITE LASAGNA



Petite Lasagna image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 856 calories, Fat 36g fat (20g saturated fat), Cholesterol 247mg cholesterol, Sodium 1400mg sodium, Carbohydrate 74g carbohydrate (23g sugars, Fiber 6g fiber), Protein 59g protein.

EASY LAZY LASAGNA



Easy Lazy Lasagna image

This incorporates all the flavors of lasagna, but it's easier because the ingredients are simply mixed together and baked.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 10

1 cup wide egg noodles
½ pound ground beef
4 ounces bulk Italian sausage
1 ½ cups marinara sauce
½ cup cottage cheese
⅓ cup grated Parmesan cheese, divided
¼ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
½ cup grated mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
  • Bake in the preheated oven until cheese is golden brown, about 25 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 22.1 g, Cholesterol 74.7 mg, Fat 22.4 g, Fiber 2.8 g, Protein 25.6 g, SaturatedFat 9.4 g, Sodium 1068.1 mg, Sugar 9 g

PETITE LASAGNA RECIPE - (4.6/5)



Petite Lasagna Recipe - (4.6/5) image

Provided by á-5543

Number Of Ingredients 12

1/2 lb. lean ground beef or bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 cup low-fat ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
I egg, beaten
5 frozen precooked lasagna noodles,
thawed (1 sheet)
4 oz. (1 cup) shredded mozzarella cheese

Steps:

  • 1.) Heat oven to 350'F. Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion and bell pepper. Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally. 2.) In small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg mix well. If lasagna noodles are in perforated sheet, separate at perforations. Cut 1 of the lasagna noodles in half lengthwise. 3.) Spread 1/4 cup meat mixture in bottom of ungreased 9x5-inch (1/2-quart) loaf baking dish. Top with 1 1/2 lasagna noodles, half of ricotta mixture, half of remaining meat mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese. 4.) Bake at 350"F. for 30 to 35 minutes or until thoroughly heated and bubbly.

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

QUICK AND EASY SKILLET LASAGNA



Quick and Easy Skillet Lasagna image

Seriously scrumptious, seriously easy! Throw this together in no time on any busy day and enjoy the comfort of lasagna without the extra work. Customize to your heart's desire!

Provided by SANDST

Categories     Meat Lasagna

Time 45m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 (24 ounce) jar marinara sauce or meatless spaghetti sauce
8 lasagna noodles
½ cup ricotta cheese
2 ounces shredded mozzarella cheese, or more to taste
2 ounces grated Parmesan cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
  • Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
  • Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.3 g, Cholesterol 67.9 mg, Fat 20.4 g, Fiber 4 g, Protein 26.3 g, SaturatedFat 8.8 g, Sodium 718.9 mg, Sugar 11.2 g

QUICK AND EASY MINI-LASAGNA



Quick and Easy Mini-Lasagna image

I love this, its just like lasagna. It uses mafalda (those little lasagna noodles) and is layered just like regular lasagna. Yummy.

Provided by mommyoffour

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb bulk Italian sausage
48 ounces pasta sauce, any flavor
6 cups cooked mafalda noodles (mini lasagna noodles)
6 ounces mushrooms
15 ounces ricotta cheese
1/2 cup parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese

Steps:

  • Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Add pasta sauce; heat through stirring occasionally.
  • Heat oven to 350°F.
  • Cook and drain noodles.
  • While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
  • Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
  • Top with 3 cups noodles.
  • Spread cheese mixture over noodles.
  • Sprinkle with half the mozzarella cheese.
  • Spread another 1/3 of sausage mixture and top with remaining noodles.
  • Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
  • Sprinkle 1/2 cup parmesan cheese over top.
  • Cover and bake 30 minutes.
  • Uncover and bake about 15 minutes longer or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 644, Fat 38.4, SaturatedFat 16.6, Cholesterol 122.9, Sodium 1557.8, Carbohydrate 43.2, Fiber 1.9, Sugar 16.5, Protein 30.9

CLASSIC LASAGNA RECIPE BY TASTY



Classic Lasagna Recipe by Tasty image

When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.

Provided by Betsy Carter

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
1 lb ground beef, cooked and drained of fat
4 cups marinara sauce
4 cups whole milk ricotta cheese
2 cups grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
15 lasagna noodles, cooked according to package instrucions
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
  • In a large bowl, mix together the ground beef and marinara sauce.
  • In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
  • Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
  • Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
  • Let the lasagna cool for 30-45 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams

100-LAYER LASAGNA RECIPE BY TASTY



100-Layer Lasagna Recipe by Tasty image

Here's what you need: butter, flour, milk, salt, black pepper, nutmeg, olive oil, onion, carrot, celery, ground beef, tomato sauce, tomato paste, chicken stock, salt, black pepper, no-boil flat lasagna noodles, grated parmesan cheese, fresh chives

Provided by Alvin Zhou

Categories     Dinner

Yield 20 servings

Number Of Ingredients 19

1 stick butter
½ cup flour
8 cups milk
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon nutmeg
½ cup olive oil
2 cups onion, finely chopped
2 cups carrot, finely chopped
2 cups celery, finely chopped
6 lb ground beef, 80% lean 20% fat
115 oz tomato sauce, 4 cans
½ cup tomato paste
4 cups chicken stock
1 tablespoon salt
½ tablespoon black pepper
110 no-boil flat lasagna noodles
2 cups grated parmesan cheese
1 cup fresh chives, finely chopped

Steps:

  • Lay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a ½-inch (1 cm) gap in between each cluster.
  • Fold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
  • Fold the top and bottom flaps of foil over, creasing and pressing flat.
  • Flip the foil sheet onto the table so that it's now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
  • In a large pot, melt the butter over medium heat.
  • Whisk in the flour, cooking until the mixture reaches a light golden color.
  • Slowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
  • Transfer the béchamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
  • Heat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren't browning.
  • Add in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
  • Cook the beef, stirring occasionally, until half of the liquid has evaporated.
  • Add in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
  • Turn down the heat to low, and simmer, covered, for about 2 hours.
  • Preheat oven to 350°F (180°C).
  • To assemble, line a greased 9x9-inch (23x23-cm) square baking pan with 2 sheets of foil that extend over the sides.
  • Spread a thin layer of béchamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of béchamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and béchamel. Alternate the direction of the lasagna sheets after every layer.
  • After 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
  • Continue with the layering process until the 99th layer.
  • Sprinkle Parmesan on top, then cover the whole lasagna with foil.
  • Bake for about 1½ hours, uncovering the foil halfway, until the top is a deep golden brown.
  • Cool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
  • Peel away the foil walls, then sprinkle the top of the lasagna generously with chives.
  • Cut and serve.
  • Enjoy!

Nutrition Facts : Calories 914 calories, Carbohydrate 55 grams, Fat 45 grams, Fiber 5 grams, Protein 52 grams, Sugar 16 grams

SIMPLY LASAGNA RECIPE



Simply Lasagna Recipe image

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 9

1 lb. lean ground beef
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh parsley
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
12 lasagna noodles, uncooked

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
  • Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

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

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From raeannkelly.com


465 EASY AND TASTY LASAGNA CUPS RECIPES BY HOME COOKS
Lasagna cups recipes (465) Creamy White Spinach Chicken Lasagna lasagna sheets • boiled shredded chicken • mozarella cheese • cheddar cheese • olive oil • butter • flour • onion
From cookpad.com


FAMILY-FAVORITE LASAGNA RECIPE (+VIDEO) | LIL' LUNA
2018-04-16 Add browned meat to your sauce and continue to simmer. In a bowl, combine Parmesan cheese, cottage cheese and sour cream. Mix well. Set aside. In a 9x13 pan, spread 1 cup of your sauce on the bottom. Layer with lasagna noodles and spread another cup of sauce on top of the noodles.
From lilluna.com


MINI LASAGNA CUPS - THE STAY AT HOME CHEF
In a medium size mixing bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, and pepper. Line the bottom of each muffin cup with 1 of the cut out pasta circles. Curl each of the long strips into a ring to line the sides of each cup. Spoon about 1 tablespoon of sauce into the bottom of each muffin cup.
From thestayathomechef.com


EASY LAZY DAY LASAGNA - MOM ON TIMEOUT
2018-09-22 Spread 2/3 cups of the marinara sauce on the bottom of the baking dish. Top with lasagna noodles. Brown the ground beef in a large skillet. Drain off the fat. Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in.
From momontimeout.com


PETITE LASAGNA RECIPE: HOW TO MAKE IT | TASTE OF HOME
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 …
From stage.tasteofhome.com


EASY SHEET PAN LASAGNA - PREGO® PASTA SAUCES
Step 2. Spray the shiny side of a piece of aluminum foil (large enough to cover the baking sheet) with vegetable cooking spray. Step 3. Spread 3/4 cup sauce in the center of the baking sheet. Arrange 6 noodles to cover the sauce (you'll have some extra space around the edges of the baking sheet). Drop the ricotta cheese over the noodles.
From campbells.com


CLASSIC HOMEMADE LASAGNA - SIMPLY DELICIOUS
2020-12-13 Bake: Cover the lasagna loosely with foil and place in a preheated oven. Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top. Allow to rest: Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.
From simply-delicious-food.com


30-MINUTE SKILLET LASAGNA (EASY LASAGNA RECIPE!) - AVERIE COOKS
2020-01-03 Instructions. To a large skillet (at least 12 inches in diameter and 3-4 inches deep) or Dutch oven, add the olive oil, onions, and sauté over medium-high heat for about 5 minutes, or until onions begin to soften. Stir intermittently. Add the garlic and sauté for …
From averiecooks.com


MAGGIANO'S LITTLE ITALY LASAGNA RECIPE - SECRET COPYCAT RESTAURANT …
2021-12-14 Set aside. Using rubber spatula, spread 1/2 cup marinara sauce on bottom of 8-quart baking pan. Lay a sheet (or layer) of pasta over sauce. Spread 3 cups of lasagna filling evenly over pasta with spatula. Spread 3/4 cup of cooked meat evenly over filling. Spread 1/4 cup of marinara sauce evenly over filling.
From secretcopycatrestaurantrecipes.com


PETITE LASAGNAS: SAVORY BITES COOKBOOK | LOVE & ZEST
2013-05-29 Lay one lasagna noodle evenly over each well and press down to form a cup for the fillings. Layer 2 tablespoons of the sausage mixture, 2 tablespoons tomato sauce, and 2 tablespoons ricotta filling in each well. Fold one end of each noodle over to seal in the fillings and top it with 2 more tablespoons of sauce. Fold the other end of the noodle over to seal, and …
From loveandzest.com


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