1 (16 ounce) box lasagna noodles
1 pound ground beef
1 (28 ounce) jar spaghetti sauce, divided
1 (16 ounce) package shredded mozzarella cheese
1/3 cup ricotta cheese
Preheat oven to 350 degrees. Prepare lasagna noodles according to package direction. Drain. Set aside.
Cut the curly edges off of the lasagna noodles.
Cut lasagna noodles in half.
Spray muffin pan with cooking spray. Spoon 1 tablespoon spaghetti sauce in bottom of muffin cup.
Arrange 2 lasagna noodle pieces in muffin cup forming an X.
Spoon 2 tablespoons of meat mixture in center of crossed noodles.
Spoon 1 teaspoon ricotta cheese over meat mixture.
Sprinkle 2 tablespoons mozzarella cheese over ricotta cheese.
Fold the ends of the lasagna noodles over each other.
Flip the lasagna noodle packet over, so the seams are on the bottom.
Spoon 1 tablespoon of spaghetti sauce over top of Mini Lasagna.
Sprinkle 1 tablespoon shredded mozzarella cheese over top.
Bake at 350 degrees for 25 minutes or until golden brown. Makes 18 Mini Lasagnas.
I have seen recipes for personal sizes lasagna on several blogs. The recipes all contained ingredients that my husband would not like in his lasagna, so I decided to make up my own version. This recipe has all of the traditional lasagna flavors wrapped up in a cute little package. My husband loved the Mini Lasagnas, and as my official taste tester, he says the recipe is a keeper.
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