Cheesy Mini Lasagna
All the flavor of a traditional lasagna but without all the time and work.
Equipment
- mini loaf pan
Ingredients
- 1 lb mild Italian sausage
- 8 oz lasagna noodles
- 26 oz jar marinara sauce
- 2 tbsp sun-dried tomato pesto
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 16 oz Mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- non-stick cooking spray
Instructions
- Add a tablespoon olive oil to a large pot of water and bring to a boil. Cook lasagna noodles al dente (6-8 minutes) according to package directions. Drain and set aside.
- Preheat oven to 350°F.
- Spray a mini-loaf tin generously with non-stick cooking spray. Set aside.
- In a large skillet, cook Italian sausage until browned, breaking it up into crumbles as it cooks.
- Stir in minced garlic, marinara sauce, sun-dried tomato pesto, salt, pepper and garlic powder. Bring sauce to a simmer. Remove from heat.
- Cut cooked lasagna noodles so they fit into each mini loaf pan opening.
- Top noodles with a scoop of the meat sauce.
- Top with a sprinkle of Parmesan cheese.
- Top with a layer of shredded Mozzarella cheese.
- Repeat layers.
- Add another lasagna noodle cut to fit each opening. Top with meat sauce, then Parmesan cheese and a final layer of Mozzarella cheese.
- Bake uncovered for 25-30 minutes at 350° until heated through and cheese is hot and bubbly.
- Allow mini-lasagnas to sit for 5-10 minutes to let them set up before removing them with a spatula from the pan.