INDIVIDUAL LASAGNAS
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 5 individual lasagnas
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
- Mix the ricotta together with the salt and the pepper until evenly distributed.
- Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
- Preheat oven to 375 degrees F.
- To assemble the lasagnas:
- Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
- Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.
QUICK AND EASY MINI-LASAGNA
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
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
MINI LASAGNAS
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
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 SAUSAGE LASAGNA
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
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.
MUFFIN-TIN LASAGNAS
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. -Sally Kilkenny, Granger, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend., Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend., Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 414 calories, Fat 19g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 970mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
MUFFIN TIN LASAGNA RECIPE
These Muffin Tin Lasagnas have all the flavor of regular lasagna but without all the calories. Wonton wrappers replace traditional pasta, and a ground turkey meat sauce combines with a ricotta cheese filling to make the perfect mini lasagnas.
Provided by Elyse
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium heat.
- Add turkey, onions, mushrooms, salt and pepper.
- Cook for 8-10 minutes, or until turkey is browned and onions are clear. Drain grease.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in crushed tomatoes and two teaspoons of oregano.
- Reduce heat to low and let simmer for 10 minutes; remove from heat and set aside.
- In a large mixing bowl, combine ricotta, remaining oregano and basil and mix until combined; set aside.
- Spray a 12-cup muffin tin with nonstick cooking spray.
- Place one wonton wrapper into each of the cups, pressing firmly in the bottom of the pan and up the sides.
- Use half of the ricotta mixture and divide it evenly among muffin cups.
- Top with half of the tomato sauce mixture divided evenly among muffin cups.
- Sprinkle 2 teaspoons of Mozzarella cheese on top and repeat layers, starting with another wonton wrapper, cheese mixture, tomato sauce and shredded cheese.
- Bake for 10-12 minutes, or until cheese has melted and wonton wrappers are golden brown on the edge.
- Let cool for a few minutes, remove from muffin tin and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2040 kcal, Fat 115 g, SaturatedFat 56 g, Cholesterol 522 mg, Sodium 3074 mg, Carbohydrate 75 g, Sugar 26 g, Protein 196 mg
MINI MEXICAN LASAGNAS
These mini Mexican-style lasagnas baked into muffin cups are as delicious as any full-size version-only these are adorable too.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with garlic in skillet; drain. Place in large bowl. Mix sauce and seasoning. Add 1 cup to meat with Parmesan, eggs and half the mozzarella; mix well.
- Spoon half of the remaining sauce evenly into 12 muffin pan cups. Drain noodles. Spread 1/3 cup meat mixture onto each noodle; top with 1 Tbsp. of the remaining mozzarella. Roll up; secure with wooden toothpicks, if desired. Place, spiral-sides up, in muffin cups; drizzle with remaining sauce. Cover.
- Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Discard toothpicks before serving.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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