Petite Lasagna

• 5 lasagna noodles
• 1/2 pound ground beef
• 1/4 cup each chopped onion, green pepper and fresh mushrooms
• 1 jar (14 ounces) meatless spaghetti sauce
• 1 large egg, beaten
• 3/4 cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons Italian seasoning
• 1 cup shredded mozzarella cheese

1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Cook over low heat for 5 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta cheese, Parmesan cheese, parsley and Italian seasoning. Drain noodles.
2. Spread 1/4 cup meat sauce in a greased 8x4-in. loaf pan. Trim noodles to fit pan. Place two noodles over meat sauce; layer with a third of the cheese mixture, a third of the remaining meat sauce and 1/3 cup mozzarella cheese. Repeat layers twice, using noodle trimmings in top layer. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through and cheese is melted. Let stand for 5 minutes before cutting.

lasagna noodles, ground beef, onion, spaghetti sauce, egg, ricotta cheese, parmesan cheese, parsley, italian seasoning, mozzarella cheese

Taken from www.tasteofhome.com/recipes/petite-lasagna/ (may not work)