Lasagna – A small batch

March 5, 2011 at 6:34 pm Leave a comment

5 sheets no-bake lasagna noodles
1 cup ricotta
1/2 pound ground meat
2 cups crushed tomatoes
1  8 ounce can tomato sauce
1 small onion, chopped
2 cloves garlic, grated
1 cup mozzarella, shredded
1 cup spinach, cooked, chopped, and drained
parmesan cheese
1/2 teaspoon nutmeg
oil for sautéing
salt and pepper

Combine ricotta, spinach, and nutmeg, salt and pepper to taste, set aside

Combine crushed tomatoes and tomato sauce, set aside

Heat oil in a sauté pan, brown onions, garlic, and meat
add 1/2 cup tomato sauce mixture
mix well, and cook until sauce has evaporated

I use a large loaf pan, splitting the meat, ricotta/spinach, and mozzarella between 4 layers, saving a little sauce, mozzarella, and parmesan for the top layer
use a scant 1/2 cup of the tomato sauce for each layer, beginning with the bottom of the pan
sprinkle parmesan to taste

You know how to do this! =)

Bake for 45 minutes covered at 375° and then 15 minutes uncovered to brown


Entry filed under: For One or Two, Italian, Main Course, Popular Ethnic Dishes. Tags: .

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