Mini Lasagna

• porcje: 5
• czas aktywny: 20 minutes
• całkowity czas: 1 hour

Składniki

• 1 LB GROUND BEEF

• 1 24+ OZ JAR SPAGHETTI SAUCE

• 1 TUB COTTAGE CHEESE

• 1 PKG SHREDDED MOZZARELLA

• OVEN READY LASAGNA NOODLES

Wskazówki

1. BROWN GROUND BEEF IN A

LARGE SKILLET OVER MEDIUM

HEAT. DRAIN.

2. RETURN BEEF TO THE SKILLET

AND ADD SPAGHETTI SAUCE,

COOKING OVER MEDIUM LOW

HEAT UNTIL WARM.

3. IN A BOWL, COMBINE CHEESES

MIXING WELL.

4. PREPARE INDIVIDUAL LASAGNA

PANS, SPRAYING WITH PAM.

5. PLACE A THIN LAYER OF THE

SPAGHETTI SAUCE ON THE

BOTTOM OF EACH PAN. PLACE

LASAGNA NOODLE, ANOTHER

LAYER OF SAUCE, AND A LAYER

OF THE CHEESE TWICE TO EACH

PAN TOPPING WITH EXTRA

SHREDDED MOZZARELLA.

6. PLACE THE PANS ON A BAKING

SHEET AND BAKE AT 350

DEGREES UNCOVERED FOR 30 –

35 MINUTES.

BEEF

MINI LASAGNAS

7. IF NOT EATING IMMEDIATELY LET

LASAGNA COOL, COVER AND

PLACE IN FREEZER. IF EATING

IMMEDIATELY COVER WITH

ALUMINIUM FOIL AND BAKE AN

ADDITIONAL 20 -25 MINUTES.

8. TO REHEAT FROM FREEZER

BAKE FROZEN LASAGNAS

UNCOVERED AT 350 DEGREES FOR 1 HOUR