Best Mini Lasagnas Recipes

MINI LASAGNAS

Mini Lasagnas image

Is it lasagna or lasagne? Either way, I love it! Making lasagna is like crafting a food sculpture of heavenly layers... seriously, cheese, herbs, savory sauce- the Italians nailed it with this one. Thing is, I don't make it very often because I am usually cooking for two, and a sheet of lasagna usually serves about eight. But, came up with a solution- mini lasagnas!! Like personal pizzas.. teeny and perfect for one or two, three or four, or however many you're feeding. Mmm and the garlic bread is perfect for mopping up extra sauce... garlicky and herbalicious! But I warn you, it's hard to eat just one of these layered little Italian heavens...

Provided by natalie039039

Categories European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 large onion, diced
1 garlic clove, minced
1/2 cup bell pepper, chopped (red, green, or both)
1/2 cup mushroom, sliced
1/2 cup zucchini, chopped
1/2 lb ground beef or 1/2 lb turkey
1/3 cup ricotta cheese (I used part-skim)
3/4 cup mozzarella cheese, grated
1/4 cup fresh parsley, chopped
1 egg
1/2 teaspoon thyme
1/2 teaspoon basil
1 tablespoon fresh oregano (or about 1/2 dried)
olive oil, about 1-2 tbsp
salt & pepper, to taste
1 cup pasta sauce or 1 cup marinara sauce
8 lasagna noodles (boiled as instructed until soft and pliable-the no-boil noodles will not work)

Steps:

Heat onion in a pan over medium heat with a little olive oil.
Sprinkle with thyme and salt to season and help sweat.
After a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
and season with a little salt, pepper, and fresh oregano.
Cook until veggies are softened and onions are translucent.
Remove from pan and set aside.
Adding more oil if necessary, cook meat over medium heat.
Season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
Cook until no longer pink and remove from heat.
In a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
Set aside.
Lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
Using two (pre-boiled) lasagna noodles, make an X in each ramekin.
Put a spoonful of sauce in each X (about 1 tbsp).
Put a spoonful of meat on top of sauce.
Cover meat with one flap of the noodle X.
Top with a spoonful of the veggie mixture.
Fold over another side of the X.
Top with a spoonful of the ricotta mixture.
Fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
Fold over the last flap so it sits just over the cheese.
Top with sauce, making sure to spread it evenly around the sides and top (without it dripping over the sides, but instead dripping down the insides of the ramekins).
Top with remaining cheese.
(I added a little more at the end of baking, too).
Bake at 375 degrees in a baking dish for about 40 minutes.
Using a spoon, gently remove each mini lasagna from the ramekins.
(they should come out easily).
Serve with garlic bread and enjoy!

Nutrition Facts : Calories 478.7, Fat 19.6, SaturatedFat 8.8, Cholesterol 113.4, Sodium 475.1, Carbohydrate 47.2, Fiber 4.1, Sugar 8.7, Protein 27.1

MINI VEGETARIAN LASAGNAS

Mini Vegetarian Lasagnas image

While I do love to make a large lasagna for a crowd, baking individual portions in a muffin pan is a fun, convenient way to meal prep for the week and freeze what you don't use. This vegetable lasagna is a lighter alternative to the meat-based versions but still packs great flavor.

Provided by Stuart O'Keeffe

Categories main-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups ricotta
1 cup grated Parmesan
One 28-ounce can San Marzano tomatoes
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 cup lightly packed basil leaves, chopped
12 no-boil lasagna noodles
2 medium zucchinis, thinly sliced
4 cups shredded mozzarella

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray a 12-cup muffin tin or two 6-cup muffin tins with cooking spray.
Toss the sweet potatoes with the oil, salt and black pepper in a medium bowl. Lay the slices on the prepared baking sheet and roast until softened, about 15 minutes. Remove and let cool.
Meanwhile, mix the ricotta and Parmesan together in a medium bowl and set aside. In a blender, combine the tomatoes, red pepper, garlic and basil and blend until smooth. Set aside.
To assemble the lasagnas, spoon a teaspoon of sauce into the bottom of each muffin cup. Break the noodles into pieces about the size of the muffin cups; place a piece into each cup. Top each with a teaspoon of the ricotta mixture, a sweet potato round, a zucchini slice, some tomato mixture and a sprinkle of mozzarella. Repeat the layers again.
Cover the pan or pans with foil and bake for 20 minutes. Remove the foil and bake until the cheese browns, 10 to 15 minutes longer. Cool 10 minutes before servings.