Mini Lasagnas

photo by natalie039039



- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
4
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)
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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