Mini-Lasagnas
Because these individual lasagnas use light cheeses, they are lower in calories and fat than store-bought versions.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 686 |
| pro | 50 g |
| total fat | 30 g |
| sat. fat | 15 g |
| carb | 55 g |
| fibre | 6 g |
| chol | 150 mg |
| sodium | 1.191 mg |
| % RDI: | - |
| calcium | 63% |
| iron | 44% |
| vit A | 39% |
| vit C | 70% |
| folate | 44% |
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12 oz (375 g) lean ground beef
1 tsp (5 mL) each fennel seeds and dried oregano
2 cups (500 mL) sliced mushrooms
1 onion, chopped
6 cloves garlic, minced
3/4 tsp (4 mL) each salt and pepper
1/2 tsp (2 mL) hot pepper flakes
1 can (5-1/2 oz/156 mL) tomato paste
1 can (19 oz/540 mL) tomatoes
6 lasagna noodles
2 cups (500 mL) light ricotta cheese
1 egg, lightly beaten
Pinch nutmeg
1 cup (250 mL) shredded part-skim mozzarella cheese
2 tbsp (25 mL) grated Parmesan cheese
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In nonstick skillet, cook ground beef over medium-high heat until no longer pink, about 8 minutes; drain off fat. Crush fennel seeds and oregano. Add to pan along with mushrooms, onion, garlic, half each of the salt and pepper and the hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Add tomato paste and tomatoes, breaking up with spoon and scraping up any brown bits. Bring to boil; reduce heat and simmer until sauce is thick enough to mound on spoon, about 15 minutes.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, 7 minutes; drain and lay on damp tea towel. Using scissors, cut each in half crosswise.
In small bowl, combine ricotta cheese, egg, nutmeg and remaining salt and pepper.
MAKE-AHEAD MEAL: Spread 1 tbsp (15 mL) sauce in each of 4 metal or foil 5-3/4- x 3-1/4-inch (625 mL) loaf pans. Lay 1 noodle half in each pan. Top each with scant 1/4 cup (50 mL) of the sauce. Spread half of the ricotta cheese mixture over sauce; sprinkle with half of the mozzarella. Cover with second noodle half. Spread each with scant 1/4 cup (50 mL) of the sauce, then remaining ricotta. Top with remaining noodles, sauce and mozzarella. Sprinkle with Parmesan and parsley. Refrigerate until cold. Cover with foil, overwrap in heavy-duty foil and freeze for up to 1 month.
Thaw in refrigerator; remove heavy-duty foil. Bake in 400°F (200°C) oven or toaster oven until cheese is bubbly and knife inserted in centre for 5 seconds feels hot, 30 minutes. Uncover and broil until golden, 3 minutes.
Additional Information
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TONIGHT'S DINNER: Follow first 4 paragraphs. Spread 1 cup (250 mL) of the sauce in 8-inch (2 L) square glass baking dish. Top with 4 noodle halves, then 1 cup (250 mL) of the sauce, 1 cup (250 mL) of the ricotta mixture and 1/2 cup (125 mL) of the mozzarella. Repeat with noodles and sauce. Layer remaining ricotta mixture, noodles, sauce and mozzarella over top. Sprinkle with Parmesan and parsley. Cover and bake in 400°F (200°C) oven until cheese is bubbly and knife inserted in centre for 5 seconds feels hot, about 30 minutes. Uncover and broil until golden, about 3 minutes.
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