Mini Lasagna

Oh My Gosh, guys, this is amazing!  It’s so easy, for lasagna.  Everyone loved this one, though some (Daniela) tried to deny it.  Really, a very good, quick version of lasagna.  Also reheats very well the next day for lunch.  Always a bonus!


Kosher salt

7 lasagna noodles
1 Tbs extra virgin olive oil, plus more for drizzling (I omitted the drizzling)
1 lb ground meat mixture; beef.pork & veal, etc. (I used just ground beef)
2 cups tomato sauce
1/8 tsp pepper flakes (optional)
3 cups baby spinach (I did a quick chop of the spinach before adding)
1/3 cup ricotta cheese
1 cup shredded mozzarella cheese
6 Tbs grated Parmesan
1/4 cup thinly sliced basil


Preheat broiler.  Bring pot of salted water to boil.  Add noodles and cook to al dente, approximately 11 minutes. Drain and transfer to cutting board, halve crosswise. 

Heat olive oil in large skillet over medium-high heat.  Add the ground meat and cook, stirring, until browned.  Add the tomato sauce and red pepper flakes.  Simmer about 5 minutes.  Add spinach and stir until it wilts, then add ricotta and bring to a low simmer.  Season with salt and remove from the heat.  Toss the mozzarella and 4 tablespoons of Parmesan in a bowl. 

Spray the bottom of an 8″ square baking dish with cooking spray, add a layer of slightly overlapping lasagna noodles.  Top with half of the meat sauce and half of the cheese mixture.  Repeat with another layer of noodles and the remaining meat sauce and cheese mixture.  Cover with remaining noodles and sprinkle with remaining 2 tablespoons Parmesan.  Broil until golden brown and bubbling, 3 – 5 minutes.  Top with basil.
Serves 4

*Derived from Food Network Magazine

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