I just love this Mini Lasagna. It is just the right size for 2 adults and a little one that doesn't eat much. Serve it with salad and wine and you have a great meal!
1/2 lb. bulk Italian pork sausage
1/4 c. chopped onion
1/4 c. chopped mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 c. ricotta cheese
2 T grated Parmesan cheese
2 T chopped fresh parsley
1 egg beaten
3 (8x2 1/2 in) frozen precooked lasagna noodles, thawed
4 oz. (1 cup) shredded mozzarella cheese
*you can use ground beef instead of Italian sausage
*I like to use Barilla (No Boiling Required) noodles - they are in a box in the aisle with the other noodles
*I tend to go heavy on the cheese usually adding more than it calls for - especially the mozzarella
Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Add pork sausage and onion. Cook over medium heat 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. If lasagna noodles are in a perforated sheet, separate at perforations.
Spread 1/4 cup meat mixture in bottom of ungreased 8x4-inch loaf pan. Top with 1 lasagna noodle, 1/3 each of ricotta mixture, remaining meat mixture, and mozzarella cheese. Repeat layers, starting with noodles ending with mozzarella cheese
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated and bubbly. Let stand 5 to 10 minutes before serving.
Yield 3 servings
Serving size - 1/3 of recipe
750 calories per serving (410 calories from fat)
FYI - A Make-Ahead Tip - You can assemble the lasagna, cover and refrigerate it overnight. Uncover and bake as directed. Also, cooked lasagna freezes well.