Lasagna-Small
Instead of using a standard 13" x 9" pan, this recipe uses an 11" x 7" pan if you don't need a large amount.
Ingredients
- 1 ½ cups part-skim ricotta cheese
- 1 ½ cups shredded part-skim mozzarella cheese
- 1 Tablespoon fresh flat-leaf parsley leaves
- 1 ½ Tablespoons unsalted butter melted
- 1 Tablespoon finely chopped fresh oregano
- 4 garlic cloves minced and divided
- 1 large egg lightly beaten
- 1 lb. extra-lean ground beef
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 1 25oz. jar marinara sauce
- 6 lasagna noodles snapped in half and cooked according to pkg. directions
- ¼ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 375°.
- Combine ricotta, ½ cup mozzarella, 2 Tablespoons parsley, butter, oregano, 1 garlic clove, and egg. Set aside.
- Place ground beef in a large nonstick skillet over medium-high heat; sprinkle with peppers and remaining 3 garlic cloves.
- Cook for 9 minutes or until beef is browned, stirring to crumble, and drain.
- Return beef mixture to pan; stir in marinara sauce, and remove from heat.
- Spread ½ cup meat sauce in bottom of an 11" x 7" glass or ceramic baking dish coated with cooking spray.
- Place 4 lasagna noodles on top of sauce, add half of the ricotta mixture, then a third of meat sauce.
- Place 4 more lasagna noodles on top, then repeat with ricotta and meat sauce.
- Place the final 4 lasagna noodles on top and add remaining meat sauce.
- Sprinkle evenly with 1 cup mozzarella and ¼ cup Parmesan.
- Cover with foil, coated with cooking spray. Bake at 375° for 30 minutes.
- Uncover and bake for an additional 10 minutes or until bubbly. Let stand for 10 minutes before serving.
Notes
Recipe from Cooking Light Magazine.