Lasagne al forno con le polpettine SENZA BESCIAMELLA | Ricette calabresi |

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.

In a bowl, mix together ricotta cheese, egg, oregano, garlic powder, salt, and pepper until well combined.

Spread a thin layer of marinara sauce on the bottom of a muffin tin or small baking dish.

Layer a noodle on top of the sauce, followed by a layer of the ricotta mixture, a layer of ground beef, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with marinara sauce and a sprinkle of Parmesan cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the mini lasagnas cool for a few minutes before serving. Garnish with fresh basil.

Spice Level: