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

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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 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.