Petite Lasagna For 2 Or 3 Recipes

LAZY LASAGNA FOR 2

Lazy Lasagna for 2 image

One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup 4% cottage cheese
1-1/2 cups cooked wide egg noodles
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

LASAGNA FOR TWO

Lasagna for Two image

Did you know you can make a Lasagna for Two? This recipe proves you don't have to make a full pan of lasagna for a delicious restaurant-style night-in. Make this Lasagna for Two for date night, to share with a friend or to have a serving for leftovers.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 -1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup POLLY-O Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Mix ricotta, egg, Parmesan and parsley.
Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

PETITE LASAGNA

Petite Lasagna image

This is a great recipe for a small family. This one differs from the ones posted. I downloaded this recipe from TOH and revamped to suite our tastes.

Provided by happynana

Categories One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

5 lasagna noodles (I used 6 and did not use the trimmed pieces)
1/4 lb ground round
1/4 lb ground sausage
1/4 cup chopped onion
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1 (4 ounce) can sliced mushrooms, drained
1 1/2 cups spaghetti sauce
1 egg, slightly beaten
3/4 cup ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons parsley flakes
1 1/2 teaspoons italian seasoning
1 1/4 cups shredded Italian cheese blend
fresh ground pepper
kosher salt

Steps:

Preheat oven to 350 degrees.
Grease a loaf pan (8 or 9 inch).
Cook noodles according to package directions.
While noodles are cooking, brown beef, onions, garlic and red pepper flakes over medium heat. Drain grease from pan.
Stir in mushrooms and spaghetti sauce. Salt and pepper to taste. Simmer over low heat for 5 minutes, stirring occasionally.
In a small bowl combine egg, ricotta cheese, Parmesan cheese, parsley, and Italian seasoning until well blended. Pepper to taste.
Spread 1/4 cup of meat mixture in prepared loaf pan.
Trim noodles to fit pan (I just used 6 noodles and did not use trimmed pieces). Place two noodles over sauce.
Layer with 1/3 of cheese mixture.
Layer with 1/3 of remaining sauce.
Layer with 1/3 of Italian Blend Cheese.
Repeat layers twice, using noodles trimmings for one noodle.
Bake uncovered for 30 minutes or until heated through and cheese is melted.
Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 722.9, Fat 42, SaturatedFat 16.3, Cholesterol 186.2, Sodium 1240.3, Carbohydrate 47.8, Fiber 2.4, Sugar 13.4, Protein 37.1

PETITE LASAGNA FOR 2 OR 3

Petite Lasagna for 2 or 3 image

When I came upon this recipe I was very happy. I always have leftover lasagna and most of it would get thrown out. Not anymore!! With only three in this family this is perfect for us.

Provided by Nikki Kate

Categories Meat

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb lean ground beef or 1/2 lb bulk mild Italian sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper (optional)
1/4 cup chopped fresh mushrooms or 1/4 cup canned mushroom
1 (14 ounce) jar spaghetti sauce
3/4 cup ricotta cheese (lowfat is good!)
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley (or dried)
1 egg, beaten
3 pre- cooked lasagna noodles
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 460.1, Fat 28.4, SaturatedFat 14.7, Cholesterol 176.4, Sodium 706.4, Carbohydrate 14.4, Fiber 2.2, Sugar 7.7, Protein 35.4

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