Two Mini Lasagnas
This recipe crafts two individual mini lasagnas, perfect for a personalized meal. Layers of al dente lasagna noodles are combined with a savory veggie sausage and marinara sauce, a creamy ricotta and parmesan blend, and melted mozzarella, all baked to golden perfection. It's a comforting Italian classic scaled down for convenience and portion control.
Equipment
- 2 Oven-safe Baking Dishes (approx. 8x4 inch or similar size for individual portions)
- 1 Large Mixing Bowl
- 1 skillet
- 1 Chef's Knife and Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 4 serving barilla lasagna - 1 noodle by CBWEBER
- 1.5 cup Spaghetti/Marinara Sauce tomato sauce
- 1 large Egg fresh, whole, raw
- 14 oz Light Life - Gimme Lean Ground Sausage - Veggie Protein by PALNDRM12
- 1.5 cup Ricotta Cheese part skim milk
- 0.25 cup Parmesan Cheese grated
- 3 tsp Garlic
- 1 tsp Pepper red or cayenne
- 5 oz Mozzarella Cheese part skim milk
- 2 medium Zucchini baby
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 2 teaspoons of minced garlic, and red pepper flakes. Stir well until fully combined.
- In a skillet, brown the veggie ground sausage over medium heat, crumbling it thoroughly as it cooks. During the last minute of cooking, add the remaining 1 teaspoon of minced garlic and stir.
- Thinly slice the baby zucchini into uniform rounds or ribbons.
- Cook the lasagna noodles according to package directions until al dente. Drain, then rinse them with cold water to prevent sticking and lay them flat.
- Lightly coat the bottom of two individual oven-safe baking dishes with a thin layer of marinara sauce.
- Begin layering in each dish: Place one lasagna noodle, then spread a layer of the ricotta mixture, followed by some crumbled veggie sausage, sliced zucchini, and a sprinkle of mozzarella cheese.
- Repeat the layering process until all ingredients are used, typically building 2-3 layers depending on your dish size, ensuring each layer ends with a lasagna noodle.
- Top the final noodle layer in each dish with the remaining marinara sauce and a generous covering of mozzarella cheese.
- Cover the dishes loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden. Let the lasagnas rest for 5-10 minutes before serving.
Notes
Ensure zucchini is thinly sliced, ideally with a mandoline, for even cooking and a tender texture that blends well without adding excess moisture. When preparing the ricotta mixture, fully incorporate the egg to act as a binder, preventing the cheese layer from becoming crumbly. Browning the veggie sausage before layering adds depth of flavor; ensure it's well-crumbled. For optimal presentation and easy serving, allow the mini lasagnas to rest for 5-10 minutes after baking. This allows the layers to set, preventing them from collapsing when cut.