Lasagnettes

1/4 c chopped onion
1 clove garlic, minced
2 Tbsp vegetable or olive oil
1 lb ground beef round
1 c (8 oz can) tomato sauce
2 c (16 oz can) diced tomatoes (petite is best)
salt & pepper to taste
6 c (8 oz) wide egg noodles
1/4 ob sliced mozzarella cheese
2 Tbsp grated parmesan cheese

Sweat onion and garlic in oil. Add beef and cook until browned. Stir in tomato sauce, tomatoes (with juices), and salt & pepper. Cover and cook on low heat, stirring occasionally, for about 30 minutes. Meanwhile, cook and drain pasta shy of al dente and pre-heat oven to 350 degrees F.

Arrange layers of beef mixture, pasta, and cheeses in 6 buttered 2-cup ramekin casseroles. Bake for about 25 minutes, or until hot and bubbly.

Yield: 6 servings

Time to make: 1 hour

Source: Angela Peterson Hoffman