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Petite Lasagna




Source of Recipe


by Terri B. (EDC), from Pillsbury Classic Cookbook


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9559.1

List of Ingredients




1/2 pound lean beef
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
14 ounces jar spaghetti sauce
3/4 cup low-fat ricotta cheese
2 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 egg, beaten
3 frozen precooked lasagna noodles*
1 cup mozzarella cheese, shredded

*I have been using the no-cook variety and only using 2 per lasagna

Recipe



Heat oven to 350.

Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper. Cook and stir until browned; drain. Reduce heat to low; stir in spaghetti sauce. Simmer 5 minutes, stirring occasionally.

In a small bowl, combine ricotta cheese, parmesan cheese, parsley and egg; mix well.

If lasagna noodles are in perforated sheets, separate at perforations. cut 1 of the lasagna noodles in half lengthwise.

Spread 1/4 cup of the meat mixture in bottom of ungreased 9x5 loaf baking dish. Top with 1 1/2 lasagna noodles, half of the ricotta, half of the remaining meat mixture, and half of the mozzarella. Repeat layers, starting with noodles and ending with the mozzarella.

Bake at 350 for 30 to 35 minutes or until thoroughly heated and bubbly.