Mini Lasagna
This mini lasagna is an individual lasagna recipe made with two folded noodles, seasoned ground beef, ricotta, and mozzarella. Bakes in 30 minutes and makes 2 small servings.
Servings: 2 servings
Equipment
Ingredients
- 2 lasagna noodles
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 garlic clove -minced
- 8 ounces ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup tomato sauce
- ¾ cup ricotta cheese
- 2 tablespoons parmesan cheese -plus extra for sprinkling over the top
- ½ cup shredded mozzarella cheese
Instructions
- Heat the oven to 350°F (177°C).
- Boil two lasagna noodles according to the package instructions. Once cooked, drain and set them aside.
- Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, for about 2 minutes.
- Stir in the minced garlic and cook for 1 minute, stirring occasionally.
- Add the ground beef to the skillet. Sprinkle with Italian seasoning, salt, and pepper. Cook, breaking up the meat, until no longer pink.
- Stir in 1/2 cup of tomato sauce, reduce the heat to low, and let it simmer for 3 minutes.
- In a small bowl, mix the ricotta with 2 tablespoons of Parmesan cheese. Set aside.
- Lightly grease a small baking dish. Spread 3 tablespoons of the sauce on the bottom. Lay the noodles across the bottom of the dish. Top with the meat sauce, followed by the ricotta mixture, and half of the shredded mozzarella.
- Fold the noodles over the filling to cover it completely.
- Top with the remaining sauce, mozzarella, and Parmesan cheese.
- Place the baking dish on a baking sheet to catch any drips. Bake for 30 minutes, or until the cheese on top is melted and bubbly.
Video
Notes
Use a 5x5-inch baking dish. Two folded noodles fit neatly in this size. A 4x6 dish also works.
Bake at 350°F for 25 to 30 minutes. Small lasagnas brown faster than full pans, so start checking at 25 minutes.
Let the ricotta come to room temperature. Cold ricotta from the fridge firms up the center of the lasagna and slows the bake. Take it out while you cook the beef so it softens slightly.
Drain the ricotta if it looks loose. Spoon it into a fine mesh strainer for 10 minutes before mixing. Watery ricotta is the number one cause of a soupy lasagna.
Shred your own mozzarella. Pre-shredded cheese is coated with starch that keeps it from melting into a glossy, stretchy top.
If doubling the recipe, bake in a 6x8 inch or a 7x7 inch baking dish.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 35g | Protein: 42g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1159mg | Potassium: 625mg | Fiber: 3g | Sugar: 9g | Vitamin A: 710IU | Vitamin C: 9mg | Calcium: 398mg | Iron: 3mg
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