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Lasagna Mini’s

One of my New Year resolutions is to decrease my food intake ie: lose 5-7 lbs which is insanely challenging considering I LOVE food.  Not only do I love food, but I love to cook indulgent, decadent, food food.  So instead of depriving myself altogether, I find making mini versions of the food I like, a much healthier alternative.  I can eat some now and freeze some for later.


Preheat oven to 350 degrees

2 tbls olive oil
1lb ground Turkey
1/2 onion chopped
2 cloves garlic minced
1 bell pepper chopped
2 tbls fresh basil chopped
1 8 oz can whole tomatoes
2 tbls fresh oregano chopped
1 tbls sugar
2 cans tomato paste

Ricotta sauce
16oz fat free ricotta cheese
1 egg
2 tbls dried oregano

8 oz fresh shredded mozzarella
8 oz fresh shredded monterey & cheddar

Lasagna noodles cooked according to box instructions.  Once cooked and cooled, cut each noodle in half and trim the wavy edged off of each side of the noodle.

Heat the olive oil in a skillet, saute onion, garlic and bellpepper for about 3-4 minutes.  Add the remaining ingredients except the ground turkey.  Let simmer for 2 hours.  After the 2 hours, brown the turkey, add to the sauce and continue to simmer for 1 additional hour.

For the ricotta sauce, add the ricotta, egg and oregano, mix well and set aside.

Using a baking tin with 3×3 squares, spray the tin with baking spray, layer each square with one of the cut noodles.
layer 1 tbls of ricotta, 1 tbls cheese, 2 tbls sauce and repeat.   Close the mini’s with the excess noodle from the sides to make a little box.  Add a tbls of sauce on top and sprinkle with cheese.

Bake at 350 for 20 minutes.