Petite Lasagna For 2 Or 3 Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Brown sausage, breaking it up as you cook, in a large skillet; remove and drain on paper towel-lined plate.
• In a medium bowl, mix ricotta, pesto (if using), 1/4 c Italian-blend cheese, egg, and Italian seasoning.
• Spread 1/4-1/3 c pasta sauce in the bottom of an 8x4 inch loaf pan.
• Spread 1/4 c of ricotta mixture on one noodle and place noodle in loaf pan.
• Sprinkle some of the spinach and cooked sausage on top, then spoon a few tablespoons of pasta sauce on top.
• Top with a few tablespoons of Parmesan.
• Repeat layering, reserving a good 1/4 c pasta sauce and cheese for the top layer.
• Press down lightly and spread remaining pasta sauce on top of the last noodle; sprinkle with remaining Parmesan.
• Cover with foil and bake for 35 minutes.
• Uncover and bake another 10 minutes; make sure noodles are fully cooked and tender.
• Remove from oven and let rest 10 minutes before serving.

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350.
• Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
• Set aside.
• Pour spaghetti sauce into meat in skillet.
• Pour water into empty sauce jar; cover and shake well.
• Pour into skillet; stir until well mixed.
• (yields about 5 cups of sauce.).
• Place 1 cup of meat sauce on bottom of 13x9-inch baking dish.
• (This way the noodles won't stick to the pan.).
• Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
• Repeat layers 2 more times.
• Top with remaining 3 noodles and sauce.
• Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
• Cover tightly with greased aluminum foil.
• Bake 45 minutes or until cooked through.
• Remove foil and bake an additional 15 minute or until bubbling.
• Let stand 15 minute before cutting for easier serving.

Steps:

• Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

Steps:

• Preparation:.
• Remove 6 pieces of pasta from package.
• Preheat oven to 375 degrees.
• Brown hamburger in large skillet, remove from heat, drain. Stir in Pasta Sauce.
• In a medium bowl beat two eggs with Basil and Oregano. Add Ricotta and Feta cheese.
• Assembly:.
• In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
• Place 2 pieces of uncooked pasta over the sauce.
• Spread about 1 cup of Ricotta mixture over the pasta. Spread 1 cup meat sauce over Ricotta. Sprinkle with 1 cup Mozzarella cheese.
• Repeat step 3 two more times. Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired).
• Bake:.
• Cover with foil and bake at 375 degrees for 30 minutes.
• Remove foil and bake for an additional 10 to 15 minutes until bubbly.
• Let stand 5 minutes, cut and serve.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add spaghetti sauce; heat through. Rinse and drain the noodles., In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce and half of the noodles and cheese. Repeat layers. Top with remaining meat sauce. , Cover and bake at 350° for 35 minutes or until bubbly.

Steps:

• Preheat oven to 375°F.
• Cook noodles and drain.
• Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
• In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
• In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
• Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
• Let sit for about 10-15 minutes before you cut into it.

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper., Drain noodles. Spread 1 cup meat sauce in each of 2 greased 13x9-in. baking dishes. Layer each with 3 noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and remaining mozzarella cheese. , Cover and freeze 1 lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Steps:

• Heat oven to 350ºF.
• Cook noodles as directed on package, omitting salt.
• Meanwhile, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
• Drain noodles. Spoon 1/3 cup spinach mixture into each of 2 (2-cup) ramekins; top with 1 noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.