Best Mini Lasagna Recipes

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GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

QUICK AND EASY MINI-LASAGNA



Quick and Easy Mini-Lasagna image

I love this, its just like lasagna. It uses mafalda (those little lasagna noodles) and is layered just like regular lasagna. Yummy.

Provided by mommyoffour

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb bulk Italian sausage
48 ounces pasta sauce, any flavor
6 cups cooked mafalda noodles (mini lasagna noodles)
6 ounces mushrooms
15 ounces ricotta cheese
1/2 cup parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese

Steps:

  • Cook sausage in skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Add pasta sauce; heat through stirring occasionally.
  • Heat oven to 350°F.
  • Cook and drain noodles.
  • While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, the oregano and parsley.
  • Spread 1/3 of the sausage mixture in ungreased 9x13 inch baking dish.
  • Top with 3 cups noodles.
  • Spread cheese mixture over noodles.
  • Sprinkle with half the mozzarella cheese.
  • Spread another 1/3 of sausage mixture and top with remaining noodles.
  • Spread remaining sausage mixture over noodles and top with remaining mozzarella cheese.
  • Sprinkle 1/2 cup parmesan cheese over top.
  • Cover and bake 30 minutes.
  • Uncover and bake about 15 minutes longer or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 644, Fat 38.4, SaturatedFat 16.6, Cholesterol 122.9, Sodium 1557.8, Carbohydrate 43.2, Fiber 1.9, Sugar 16.5, Protein 30.9

KIDS CAN MAKE: MINI LASAGNA CUPS



Kids Can Make: Mini Lasagna Cups image

These genius little lasagna cups are made with a surprise ingredient: ravioli! They fit perfectly into muffin tin cups and add an extra bonus pocket of cheese. Little kids can help measure the ingredients and big kids can help make the sauce. Both can help fill the cups.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

One 24-ounce bag frozen spinach and cheese ravioli
4 tablespoons olive oil
One 14.5-ounce can chopped tomatoes
1 1/2 teaspoons Italian seasoning
1 small carrot, chopped
1 clove garlic
Kosher salt and freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella
1 tablespoon grated Parmesan

Steps:

  • Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
  • Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
  • Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
  • Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minutes.

MINI SAUSAGE LASAGNA



Mini Sausage Lasagna image

The home economists in our Test Kitchen created this tasty mini lasagna. It strikes a perfect balance between cheese and tomato flavors.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2-3 servings.

Number Of Ingredients 9

4 lasagna noodles, cooked and drained
2 Italian sausage links (about 1/2 pound), casings removed
1-1/2 cups spaghetti sauce
1 cup ricotta cheese
1 egg, lightly beaten
2 tablespoons Parmesan cheese
1 tablespoon each dried thyme, parsley flakes, basil and rosemary, crushed
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese, divided

Steps:

  • Cut 3 noodles widthwise in halt. Cut remaining noodle widthwise into thirds. Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; set aside. In a bowl, combine the ricotta, egg, Parmesan and seasonings; set aside., Spread 3 tablespoons meat sauce in a shallow 1-qt. baking dish. Top with two large noodle pieces and one small piece. Layer with half of the ricotta cheese mixture and 1/3 cup mozzarella cheese. Repeat layers once, starting with sauce. Top with remaining noodles, meat sauce and mozzarella cheese. , Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 631 calories, Fat 36g fat (17g saturated fat), Cholesterol 168mg cholesterol, Sodium 1223mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 5g fiber), Protein 33g protein.

MINI LASAGNA ROLL-UPS



Mini Lasagna Roll-Ups image

Make and share this Mini Lasagna Roll-Ups recipe from Food.com.

Provided by 5ouncesteak

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 lb pork
1 (10 ounce) jar pasta sauce
1 (12 ounce) box lasagna noodles
3 garlic cloves
1 white onion
1 cup ricotta cheese
1 cup mozzarella cheese
2 carrots
1 head broccoli
1 dash salt
1 dash pepper
1 dash oregano
1 dash rosemary
1 dash thyme

Steps:

  • Pasta Sauce:.
  • Brown beef and pork in a frying pan until thoroughly cooked, and drain excess fat from pan.
  • Finely dice both the garlic and onions and add them to your meat medley.
  • Cook until both the onions and garlic are translucent.
  • Add pasta sauce and turn to low to simmer.
  • Chop up your fresh herbs and add it to your sauce. Remember to remove them from their stems! Keep the sauce low and simmer while you cook the rest of your lasagna ingredients to help thicken your sauce.
  • Add salt, pepper and any other spices you fancy.
  • Noodles:.
  • Lasagna noodles require very little time to cook. Some recipes suggest that you don't use boiling water, but instead use hot water from the tap and soak the noodles in it.
  • This is a good suggestion for parboiled noodles, but if you have complete raw noodles, you will want to boil some water in a big pot and cook the noodles for 10 minutes.
  • When done, strain them and run them under cool water. Note: Noodles should not be over cooked, it will turn them weak and flimsy, and that's no good! Try to get them El Dante.
  • Ricotta Mixture:.
  • Wash and separate the broccoli head as well as peel the carrots. Then use a cheese grader to shred both the carrot and broccoli into a fine mixture.
  • Add all your ricotta cheese to this and mix thoroughly. Add salt and pepper to taste.
  • Preparation:.
  • Preheat the oven to 400°F.
  • Layout your cook noodles and cut them in half on a cutting board. With a spoon, scoop out a small bit of your ricotta mixture onto your ½ noodle.
  • Use the back of the spoon to distribute the mixture. Next, add a spoon full of the meat sauce.
  • When both mixtures are equally distributed along the noodle, take one end and begin to roll it between your thumbs and index fingers. Do this for all your noodles until you've exhausted your supplies.
  • Place all your lasagna roll-ups onto a baking sheet. Use any excess sauce to blanket the rolls.
  • Afterwards, liberally spread your mozzarella cheese over top.
  • Place in the oven and cook for 15 - 20 minutes.
  • Let it cool for 5 minutes before serving.

MINI LASAGNA ROLL-UPS



Mini Lasagna Roll-ups image

Provided by Jamika Pessoa

Categories     appetizer

Time 50m

Yield 16 to 20 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
2 cups ricotta cheese
One 10-ounce package frozen chopped spinach, thawed and water squeezed out
1/2 cup grated Parmesan
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 large egg
Juice of 1/2 lemon
8 to 10 cooked lasagna noodles (al dente)
1 cup tomato sauce
1 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch oval baking dish with cooking spray and set aside.
  • Mix together the ricotta, spinach, Parmesan, Italian seasoning, onion powder, salt, pepper, garlic, egg and lemon juice in a large bowl.
  • Lay out the cooked noodles and cut each one in half widthwise. Spread about 2 tablespoons of filling on each noodle. Tightly roll the filling in the noodle and place seam-side down in the prepared baking dish. Arrange the rolls in a row and top each with a spoonful of sauce and sprinkle of mozzarella.
  • Bake until the filling is warm and the cheese is melted, 15 to 20 minutes. Serve the rolls on toothpicks with any remaining tomato sauce on the side for dipping.

MINI LASAGNA CUPS RECIPE - (4.5/5)



Mini Lasagna Cups Recipe - (4.5/5) image

Provided by á-8595

Number Of Ingredients 9

1 lb lean ground beef
1 lb sausage (I used veal)
1 cup spaghetti sauce
2 cups part skim ricotta cheese
1 beaten egg
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers or egg roll wrappers. (I cut the egg rolls wrappers in half for the first layer and then in quarters for the second layer, we prefer the egg roll wrappers.)
1 1/2 cups shredded cheese (mozzarella or italian)

Steps:

  • Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Add spaghetti sauce to meat mixture and stir to combine. In a large bowl, combine the ricotta, egg, the salt and pepper and stir to combine. Coat 2 - 12 muffin tins with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 24 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese. Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving. Makes 24 mini lasagnas or 6 servings. Nutritional Information for this recipe can be found at CalorieCount.com.

MINI LASAGNA



Mini Lasagna image

Make and share this Mini Lasagna recipe from Food.com.

Provided by cwbyfan1962

Categories     High Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) box lasagna noodles
1 (16 ounce) package ricotta cheese
1/2 cup ricotta cheese, freshly grated cheese
1/2 cup freshly grated romano cheese
1/2 cup mozzarella cheese (preferably fresh)
1/2 cup parmesan cheese, freshly grated cheese (not canned or dried)
1 large egg

Steps:

  • mix all cheeses with egg and set aside in fridge.
  • boil lasagna noodles till done to preference.
  • cool noodles and lay out on flat surface.
  • take noodles one at a time and put a heaping tablespoon of the cheese mix on noodle and roll then cut(you should get 2 lasagna rolls out of each noodle.
  • put in baking pan and smother with homemade marinara sause (or jar).
  • sprinkle asiago cheese over top and put in preheated oven at 350 degrees for about 30 minutes,enjoy!

Nutrition Facts : Calories 694.4, Fat 35.8, SaturatedFat 21.8, Cholesterol 180.3, Sodium 764.5, Carbohydrate 49, Fiber 1.8, Sugar 2, Protein 42.7

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