Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and bring a large pot of water to boil for the lasagna noodles. Cook the noodles according to the package instructions until they’re al dente, then drain them and lay them flat on a clean kitchen towel to cool slightly.
- In a large skillet over medium heat, brown the ground beef until it’s no longer pink, draining any excess fat. Stir in half of the marinara sauce.
- In a separate bowl, combine the ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper. Whisk until smooth and creamy.
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer noodles, ricotta mixture, meat sauce, and mozzarella cheese. Repeat until you run out of noodles. Finish with marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Once baked, let the Petite Lasagnes sit for about 10 minutes to ensure they hold their shape when served.
Notes
Ensure you let the lasagnes rest before cutting to maintain their layers. Feel free to customize with your favorite cheeses and vegetables.