Mini Lasagnas

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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