Mini-Lasagnas

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	686686 cal
pro	50 g50g pro
total fat	30 g30g total fat
sat. fat	15 g15g sat. fat
carb	55 g55g carb
fibre	6 g6g fibre
chol	150 mg150mg chol
sodium	1,191 mg1,191mg sodium
% RDI:	-
calcium	6363 calcium
iron	4444 iron
vit A	3939 vit A
vit C	7070 vit C
folate	4444 folate

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Because these individual lasagnas use light cheeses, they are lower in calories and fat than store-bought versions.

Ingredients

12 oz lean ground beef 12 12oz ozlean ground beef
1 tsp fennel seeds 1 1tsp tspfennel seeds
1 tsp dried oregano 1 1tsp tspdried oregano
2 cups mushrooms , sliced2 2cups cupsmushroommushrooms, sliced
1 onion , chopped1 1oniononions, chopped
6 cloves garlic , minced6 6cloves garlic, minced
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1/2 tsp hot pepper flakes 1/2 1/2tsp tsphot pepper flakes
5-1/2 oz tomato paste 5-1/2 5-1/2oz oztomato paste
19 oz tomatoes 19 19oz oztomatoes
6 lasagna noodles 6 6lasagna noodles
2 cups light ricotta cheese 2 2cups cupslight ricotta cheese
1 egg , lightly beaten1 1eggeggs, lightly beaten
1 pinch nutmeg 1 1pinch pinchnutmeg
1 1cup cuppart-skim mozzarella cheese, shredded
2 tbsp Parmesan cheese , grated2 2tbsp tbspParmesan cheese, grated
1 tbsp fresh parsley , chopped1 1tbsp tbspfresh parsley, chopped

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 :

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.

Source : Canadian Living Magazine: March 2003