Thursday, October 9, 2008

Layered Mini Lasagne Casserole

Or, as I like to call it, mini lasagna.

This recipe comes from the back of the Mafalda box. Mafalda is a mini lasagna noodle basically. It's cut short though; at times I will see mini lasagna noodles in the store which are only 1-2 inches wide but still are extremely long; these are almost square.

This is the easiest lasagna I have ever made. Ok, it's the only lasagna I have ever made. I have actual lasagna noodles in my cupboard, but haven't used them. They may be used as part of my year-long pasta quest.
Anywho, these noodles only appear once in a blue moon on my grocery shelf, so I stock up like a mad Y2K shopper whenever they appear. I heart this lasagna so much. I am so disappointed that I didn't get a picture when I first made it, because Hubs then proceeded to eat the rest of it. So, picture next time!

Layered Mini Lasagne Casserole
(courtesy back of the San Giorgio box)

1 lb lean ground beef
1/2 cup chopped onion (I omit the on, not a fan)
3 cups (about 26-oz jar) spaghetti sauce (make sure you get ex sauce, a reg jar is only 24 oz, we usually end up adding ex sauce!)
1 package (12 oz) San Giorgio Mafalda, uncooked
3-3/4 cups (2 lb) ricotta cheese
1 egg
1/4 cup chopped fresh parsley or 1 TBS dried parsley flakes
1/2 tsp ground black pepper
1/2 tsp salt
2 cups (8 oz) shredded mozzarella cheese, divided (I used an Italian mix)
grated Parmesan cheese (optional)

Heat oven to 375ºF. In large skillet, cook meat and onion until meat browns; drain.
Stir in spaghetti sauce; heat to boiling. Reduce heat to low; simmer 5 minutes.

Meanwhile, cook pasta according to package directions. In large bowl, stir together ricotta cheese, egg, parsley, pepper, and salt (I usually add some of the cheese into this mixture, I'm all about cheese).

In 13x9x2-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 and pasta. Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.

Sprinkle with Parmesan cheese, if desired; cover with foil. Bake 30 minutes. Remove foil; bake 5 minutes of until hot and bubbly.

10 servings (1 cup each).

And, for your viewing pleasure, my copy of the recipe.

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