Quick And Easy Mini Lasagna Recipes

EASY STOVETOP LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

QUICK 'N' EASY LASAGNA

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.

QUICK AND EASY MINI-LASAGNA

Steps:

• Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Add pasta sauce; heat through stirring occasionally.
• Heat oven to 350°F.
• Cook and drain noodles.
• While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
• Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
• Top with 3 cups noodles.
• Spread cheese mixture over noodles.
• Sprinkle with half the mozzarella cheese.
• Spread another 1/3 of sausage mixture and top with remaining noodles.
• Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
• Sprinkle 1/2 cup parmesan cheese over top.
• Cover and bake 30 minutes.
• Uncover and bake about 15 minutes longer or until hot and bubbly.
• Let stand 15 minutes before serving.

LAYERED MINI LASAGNE CASSEROLE

Steps:

• Heat oven to 375 degrees.
• In large skillet, cook meat and onion until meat browns; drain.
• Stir in spaghetti sauce; heat to boiling.
• Reduce heat to low; simmer 5 minutes.
• Meanwhile cook pasta according to package directions; drain.
• In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
• In 9x13x2 inch baking dish, spread 1 cup meat sauce.
• Evenly layer one-half pasta over sauce.
• Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
• Repeat layers of meat sauce and pasta.
• Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
• Sprinkle with Parmesan cheese.
• Cover with foil.
• Bake 30 minutes.
• Remove foil; bake 5 more minutes or until hot and bubbly.

EASIEST EVER LASAGNE

Steps:

• Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
• Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
• While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
• Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
• Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
• Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

QUICK AND EASY SKILLET LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
• Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
• Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

MINI LASAGNAS

Steps:

• Heat onion in a pan over medium heat with a little olive oil.
• Sprinkle with thyme and salt to season and help sweat.
• After a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
• and season with a little salt, pepper, and fresh oregano.
• Cook until veggies are softened and onions are translucent.
• Remove from pan and set aside.
• Adding more oil if necessary, cook meat over medium heat.
• Season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
• Cook until no longer pink and remove from heat.
• In a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
• egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
• Set aside.
• Lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
• Using two (pre-boiled) lasagna noodles, make an X in each ramekin.
• Put a spoonful of sauce in each X (about 1 tbsp).
• Put a spoonful of meat on top of sauce.
• Cover meat with one flap of the noodle X.
• Top with a spoonful of the veggie mixture.
• Fold over another side of the X.
• Top with a spoonful of the ricotta mixture.
• Fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
• Fold over the last flap so it sits just over the cheese.
• Top with sauce, making sure to spread it evenly around the sides and top (without it dripping over the sides, but instead dripping down the insides of the ramekins).
• Top with remaining cheese.
• (I added a little more at the end of baking, too).
• Bake at 375 degrees in a baking dish for about 40 minutes.
• Using a spoon, gently remove each mini lasagna from the ramekins.
• (they should come out easily).
• Serve with garlic bread and enjoy!