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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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Course
Main Course
Servings
6
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.