Mini Lasagnas Recipes

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INDIVIDUAL LASAGNAS



Individual Lasagnas image

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

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.

MINI LASAGNA



Mini Lasagna image

Make and share this Mini Lasagna recipe from Food.com.

Provided by cwbyfan1962

Categories     High Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) box lasagna noodles
1 (16 ounce) package ricotta cheese
1/2 cup ricotta cheese, freshly grated cheese
1/2 cup freshly grated romano cheese
1/2 cup mozzarella cheese (preferably fresh)
1/2 cup parmesan cheese, freshly grated cheese (not canned or dried)
1 large egg

Steps:

  • mix all cheeses with egg and set aside in fridge.
  • boil lasagna noodles till done to preference.
  • cool noodles and lay out on flat surface.
  • take noodles one at a time and put a heaping tablespoon of the cheese mix on noodle and roll then cut(you should get 2 lasagna rolls out of each noodle.
  • put in baking pan and smother with homemade marinara sause (or jar).
  • sprinkle asiago cheese over top and put in preheated oven at 350 degrees for about 30 minutes,enjoy!

Nutrition Facts : Calories 694.4, Fat 35.8, SaturatedFat 21.8, Cholesterol 180.3, Sodium 764.5, Carbohydrate 49, Fiber 1.8, Sugar 2, Protein 42.7

MINI SAUSAGE LASAGNA



Mini Sausage Lasagna image

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

4 lasagna noodles, cooked and drained
2 Italian sausage links (about 1/2 pound), casings removed
1-1/2 cups spaghetti sauce
1 cup ricotta cheese
1 egg, lightly beaten
2 tablespoons Parmesan cheese
1 tablespoon each dried thyme, parsley flakes, basil and rosemary, crushed
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese, divided

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.

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

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.

QUICK AND EASY MINI-LASAGNA



Quick and Easy Mini-Lasagna image

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

1 lb bulk Italian sausage
48 ounces pasta sauce, any flavor
6 cups cooked mafalda noodles (mini lasagna noodles)
6 ounces mushrooms
15 ounces ricotta cheese
1/2 cup parmesan cheese
1 tablespoon chopped fresh oregano
2 cups shredded mozzarella cheese

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



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

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

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