Lasagna-Small

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.
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Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°.                
  2. Combine ricotta, ½ cup mozzarella, 2 Tablespoons parsley, butter, oregano, 1 garlic clove, and egg.  Set aside.
  3. Place ground beef in a large nonstick skillet over medium-high heat;  sprinkle with peppers and remaining 3 garlic cloves.
  4. Cook for 9 minutes or until beef is browned, stirring to crumble, and drain.
  5. Return beef mixture to pan;  stir in marinara sauce, and remove from heat.
  6. Spread ½ cup meat sauce in bottom of an 11" x 7" glass or ceramic baking dish coated with cooking spray.
  7. Place 4 lasagna noodles on top of sauce, add half of the ricotta mixture, then a third of meat sauce.
  8.  Place 4 more lasagna noodles on top, then repeat with ricotta and meat sauce.
  9. Place the final 4 lasagna noodles on top and add remaining meat sauce.
  10. Sprinkle evenly with 1 cup mozzarella and ¼ cup Parmesan.
  11. Cover with foil, coated with cooking spray.  Bake at 375° for 30 minutes.
  12. Uncover and bake for an additional 10 minutes or until bubbly.  Let stand for 10 minutes before serving.

Notes

Recipe from Cooking Light Magazine.