Mini-Lasagnas

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 12 oz lean ground beef
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 2 cups mushrooms sliced
  • 1 onion chopped
  • 6 cloves garlic minced
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/2 teaspoon hot pepper flakes
  • 5 1/2 oz tomato paste
  • 19 oz tomatoes
  • 6 lasagna noodles
  • 2 cups light ricotta cheese
  • 1 egg lightly beaten
  • 1 pinch nutmeg
  • 1 cup part-skim mozzarella cheese shredded
  • 2 tablespoons Parmesan cheese grated
  • 1 tablespoon fresh parsley chopped

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1191 mg
  • Protein 50 g
  • Calories 686.0
  • Total fat 30 g
  • Cholesterol 150 mg
  • Saturated fat 15 g
  • Total carbohydrate 55 g

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 63.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini-Lasagnas

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