Layered Mini Lasagne Casserole Recipe

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Lasagna made easy with mini lasagna noodles. Tastes the same but is a bit easier to pull together. Recipe can easily be halved and baked in a 5x9 inch dish.
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  • 1 pound lean ground beef
  • 1/2 cup onion, diced
  • 1 jar spaghetti sauce (28 ounce jar)
  • 1 box Mafalda pasta (12 ounce box)
  • 2 cups Ricotta or cottage cheese
  • 1 egg
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 cups shredded Mozzarella Cheese
  • 1/2 cup grated Parmesan cheese (optional)
25 mins
35 mins
1 hr
Preheat oven to 375°.

In large skillet, brown meat and onion until no longer pink; drain.

Stir in spaghetti sauce with meat, heat to boiling. Reduce heat to low, simmer 5 minutes.

Meanwhile, cook pasta according to package directions for 7 minutes, drain.

In large bowl, stir together ricotta or cottage cheese, egg, parsley, pepper and salt.

In 9x13 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, pasta and cheese. Spread remaining meat sauce over pasta. Sprinkle with Parmesan cheese, if desired.

Cover with foil. Bake 30 minutes.

Remove foil, bake 5 minutes or until hot and bubbly.

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Layered Mini Lasagne Casserole Recipe Reviews

layered mini lasagne casserole

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
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single_dad User
Rating of 4 out of 5.0 stars
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"Kids loved it. I wished there was more sauce."
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