Mini Mascarpone Lasagnas Recipes

MINI SAUSAGE LASAGNA

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.

MINI LEMON MASCARPONE CHEESECAKES

Steps:

• Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
• In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
• In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
• Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

QUICK AND EASY MINI-LASAGNA

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.

CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE

Steps:

• In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
• Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
• Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
• Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
• In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
• Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
• Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In medium bowl, mix mozzarella and Parmesan; set aside.
• Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
• Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
• Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.

LAYERED MINI LASAGNE CASSEROLE

Steps:

• Heat oven to 375 degrees.
• In large skillet, cook meat and onion until meat browns; drain.
• Stir in spaghetti sauce; heat to boiling.
• Reduce heat to low; simmer 5 minutes.
• Meanwhile cook pasta according to package directions; drain.
• In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
• In 9x13x2 inch baking dish, spread 1 cup meat sauce.
• Evenly layer one-half pasta over sauce.
• Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
• Repeat layers of meat sauce and pasta.
• Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
• Sprinkle with Parmesan cheese.
• Cover with foil.
• Bake 30 minutes.
• Remove foil; bake 5 more minutes or until hot and bubbly.

MINI MASCARPONE LASAGNAS

Steps:

• Arrange an oven rack in the center of the oven. Preheat the oven to 190 degrees. Butter 6 small ramekins. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna sheets in an "x" shape, line each ramekin, pushing the sheets gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
• In a food processor, blend the sweetcorn, cream and garlic until chunky. Add the mascarpone, 120g of the Mozzerella cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 2 desert spoons of filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Mozzerella. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another desert spoon of filling to each ramekin and top with another 2 tablespoons Mozzerella. Fold over the 2 remaining overhanging pieces of pasta.
• Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining Mozzerella and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.
• Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.