Mini Lasagna

One of our favorite dishes to meal prep is lasagna. It’s easy to assemble, and any extra sauce can be used for other meals like spaghetti or goulash. With savory red sauce, creamy ricotta, and gooey mozzarella cheese… so delicious! While this recipe can be used to make a large pan of lasagna, the assembly instructions below will focus on mini lasagnas.

We encourage you to read the entire recipe before starting to ensure you’re using the proper equipment.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

This recipe makes about 8 mini lasagnas.

Ingredients

• 1 lb ground beef
• 1 box lasagna noodles
• 1 (32 oz) tub ricotta cheese
• 32 oz mozzarella cheese, shredded
• 1 (15 oz) can Hunt’s Tomato Sauce*
• 1 (6 oz) can Hunt’s Tomato Paste (Basil, Garlic, and Oregano)*
• 2 cloves garlic, minced
• 1 onion, minced
• 1 bell pepper, minced
• Salt, to taste
• Pepper, to taste

Recommended Equipment

• Mini aluminum loaf pans
• Silicone spoon*
• Large nonstick pan or pot

Instructions

1. Prepare the Sauce:
   • In a large nonstick pan or pot over medium heat, sauté the minced onion and bell pepper until translucent.
   • Add the minced garlic and cook for about 30 seconds, or until fragrant.
   • Add the ground beef and cook until fully browned.
   • Stir in the entire can of tomato paste, followed by the entire can of tomato sauce.
   • Taste the sauce and adjust seasoning with salt, pepper, or additional seasonings as desired. The sautéed onion, bell pepper, and garlic add flavor, but this is the time to fine-tune it.
   • Reduce the heat to low and let the sauce simmer for 30 minutes.
2. While the sauce simmers, boil the lasagna noodles according to the package instructions until al dente.
3. Drain and cut the noodles in half.
4. Assemble the Mini Lasagnas:
   • Spoon a small amount of sauce into the bottom of each mini aluminum loaf pan to prevent sticking then start layering:
     • One halved lasagna noodle
     • 2 tablespoons sauce
     • 2 tablespoons ricotta
     • About ¼ cup shredded mozzarella
     • One halved lasagna noodle
     • 2 tablespoons sauce
     • 2 tablespoons ricotta
     • One halved lasagna noodle
     • 2 tablespoons sauce
     • Top with mozzarella cheese
5. Cover tightly with aluminum foil. Label with the name and date, then freeze.
6. Baking from Frozen:
   • Preheat oven to 350°F.
   • Place frozen mini lasagnas on a baking sheet.
   • Bake covered for 1 hour.

Notes: For extra flavor, sprinkle Italian seasoning or roasted garlic and herb seasoning over the final mozzarella layer. You can also mix seasonings directly into the ricotta for added garlic flavor.

Shredding your own mozzarella improves melting and saves money. Feel free to substitute or add other cheeses if desired.

Use any brand of tomato sauce and paste – we just like to use Hunts!

You do not have to follow our layering, feel free to assemble your lasagnas how you like! Try it with white sauce next!

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