Mini Lasagna with Tomato Cream Sauce

Pinterest is a great resource for recipes, but sometimes direct links are missing or lost. When that happens, you’ll see a great picture and description, but when you click on the image, it doesn’t link directly to the recipe. Sometimes it doesn’t link anywhere at all.

That’s what happened when I found this great step by step photo of mini lasagna on Pinterest. No link. But since there was a picture guide and I had the ingredients, I decided to give it a try.

Mini Lasagna

8-10 Lasagna noodles
1/2 cup cooked spinach
1 container Ricotta cheese
1 handful grated Mozzarella cheese
1/4 cup Parmesan cheese
1 egg
Salt and pepper



1. Cook lasagna noodles al dente
2. Mix cooked spinach, cheeses, egg, and seasonings in a bowl.
3. Drain noodles and cut in half. Spoon on mixture and spread thinnly all over one side.
4. Roll up noodle.
5. Bake at 375 F for 20 minutes.


Tomato Cream Sauce

Chopped onions
Half n half
Tomato paste
Salt and pepper
Italian seasoning

1. Melt butter on a pan and sautee onions until translucent. Add flour and mix.
2. Pour half n half and whisk until sauce thickens.
3. Add tomato paste and seasoning. Stir until combined.



Once the tomato paste is ready, top each lasagna roll with it and a little bit of shredded mozzarella. Bake lasagna for another 2-3 minutes.



I served my lasagna with a salad with balsalmic vinegarette dressing and sauteed Japanese eggplant.

I think I like this dish better as an appetizer but it worked well as a Meatless Monday dinner.



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