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mini lasagna noodles

mini lasagna noodles

Discover how mini lasagna noodles transform your meals with effortless prep and delicious results. Perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package mini lasagna noodles
  • 1 pound ground beef or turkey
  • 24 ounces marinara sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • Olive oil for greasing

Equipment

  • Large pot
  • Skillet
  • Baking dish
  • Mixing bowls
  • Spatula

Method
 

  1. Start by boiling water in a large pot. Add a pinch of salt and drop in your mini lasagna noodles. Cook according to the package instructions (about 7-9 minutes). Drain and set aside.
  2. In a skillet over medium heat, brown the ground meat until fully cooked. Drain excess fat, then stir in the marinara sauce, dried basil, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
  3. Grease your mini lasagna pans or a baking dish with olive oil. Start with a thin layer of sauce, then layer the noodles, ricotta cheese, and mozzarella. Repeat until you run out of ingredients. Finish with sauce and a sprinkle of Parmesan and mozzarella.
  4. Bake in a preheated oven at 375°F for 25-30 minutes or until bubbly and golden. Let it rest for 5 minutes before slicing.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 30mgIron: 10mg

Notes

If you prefer a vegetarian option, swap ground meat for sautéed zucchini or plant-based meat. For a twist, try using Alfredo sauce instead of marinara. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. When reheating, cover with foil to retain moisture, uncovering in the last few minutes to crisp the top. Enjoy garnishing with fresh basil for a beautiful presentation!
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