Preheat oven to 350 degrees. Spray 6 (6x3-1/2x2-inch each) foil pans with nonstick cooking spray; set aside. Cook lasagna noodles according to package directions; drain and halve crosswise.
The best part about these individual lasagnas: You can prep them in advance and store them in the freezer. When ready to serve, thaw overnight in the fridge and bake as directed.
Servings and Ingredients
|9||Hy-Vee lasagna noodles, dry|
|1 tbsp.||Gustare Vita olive oil|
|1 lbs.||Italian-seasoned ground pork|
|½ c.||Hy-Vee Short Cuts chopped red onion|
|Hy-Vee ground black pepper|
|1||(28-oz.) can Hy-Vee crushed tomatoes|
|1 tbsp.||Hy-Vee Italian seasoning|
|1||Hy-Vee large egg, beaten|
|1||(15-oz.) whole milk ricotta cheese|
|2 c.||Hy-Vee shredded mozzarella cheese, divided|
|¼ c.||Hy-Vee shredded Parmesan cheese|
|¼ c.||fresh parsley, chopped, plus additional for garnish|
Things To Grab
- 6 (6x3-1/2x2-inch each) foil pans
- Hy-Vee nonstick cooking spray
- Large stockpot
- Large skillet
- Large bowl
- Meat thermometer
Heat olive oil in a large skillet over medium-high heat. Add ground pork and red onions. Cook until meat is browned and onion is tender. Season to taste with salt and pepper. Stir in crushed tomatoes and Italian seasoning. Simmer, covered, 15 minutes.
Combine egg, ricotta, 1-1/4 cups Hy-Vee shredded mozzarella cheese, Parmesan cheese, and 1/4 cup chopped fresh Italian parsley. Season to taste with salt and black pepper.
To assemble, spoon 2 tablespoons meat sauce into each prepared pan. Top with a noodle half, 2 tablespoons sauce, 2 tablespoons ricotta mixture, and noodle half. Repeat layers starting with sauce. Add remaining meat sauce. Cover with foil. Bake 25 minutes or until heated through (165 degrees). Uncover; sprinkle with mozzarella cheese. Bake, uncovered, 5 minutes. Let stand 5 minutes before serving. Garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 155mg
- Sodium: 700mg
- Total Carbohydrates: 50g
- Protein: 37g
Hy-Vee Seasons October 2020