Petite Lasagna For 2 Or 3 - cooking recipe

Ingredients

1/2 lb lean ground beef or 1/2 lb bulk mild Italian sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper (optional)
1/4 cup chopped fresh mushrooms or 1/4 cup canned mushroom
1 (14 ounce) jar spaghetti sauce
3/4 cup ricotta cheese (lowfat is good!)
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley (or dried)
1 egg, beaten
3 pre- cooked lasagna noodles
1 cup shredded mozzarella cheese

Preparation

Heat oven to 350\u00b0F.
Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
Cut 1 of the lasagna noodles in half lengthwise.
Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
Repeat layers, starting with noodles and ending with mozzarella cheese.
Bake at 350\u00b0F for 30 to 35 minutes or until thoroughtly heated and bubbly.