Not only were these mini lasagnas tasty, they were perfect for two (supper
tonight and lunch tomorrow). And, it didnt’t take long before they are all
wrapped up and ready to eat!
Individual Lasagna
Packages 4 servings
8 lasagna noodles
1 lb. lean ground beef (80/20 blend)
1 cup canned tomatoes, chopped
1 to 2 teaspoons dried Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cream cheese
(reduce fat works)
½ to ¾ cup shredded sharp Cheddar cheese
Olive oil for drizzling and for oiling custard cups
1. Prepare
the lasagna: Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender and very pliable. Drain and set aside.
2. Prepare
the filling:
a. Add
ground beef to a hot skillet (medium high temperature), stirring to break up
large chunks.
b. Add
onions and continue to cook until the meat is lightly browned and the onions
are tender.
c. Add
tomatoes and seasoning and continue to cook until most of the liquid from the
tomatoes has been absorbed.
d. Reduce
heat to low and add cream cheese. Stir occasionally and allow to melt and blend
with other ingredients. Cool slightly.
3. Assembling
lasagna packages:
a. Drizzle
a little olive oil in 4 custard cups and brush to cover interior.
b. Using
2 cooked lasagna noodles in a criss-cross shape, line each custard cup,
pushing the noodles gently into the bottom of the ramekins, allowing any excess
pasta to overhang on the sides.
c. Spoon
about ¼ cup of the filling into the bottom of each noddle-lined custard cup and
sprinkle with about 1 tablespoons of shredded Cheddar cheese.
d. Fold
2 overhanging pieces of pasta over the filling, (trim the ends of the pasta
with scissors, if necessary).
e. Add
another ¼ cup of filling to each ramekin and top with another tablespoon or
Cheddar cheese.
f. Fold
over the 2 remaining overhanging pieces of pasta (trim excess pasta with
scissors, if necessary).
g. Spoon
any remaining filling on top of the pasta. Sprinkle the tops with additional
Cheddar cheese.
4. Arrange
the ramekins on a baking sheet, drizzle each with olive oil. Cover with foil (to prevent the noodles from
drying out).
5. Bake
in a 375° oven for about 20 minutes. Remove foil and bake another 5 to 10
minutes until tops are lightly browned and the filling is bubbling,.
6. Cool
for about 5 minutes.
7. Use
the tines of a fork to ease lasagnas out of custard cups and onto a plate to
serve.
 |
| We served ti with Brussels Sprout-leaf Salad . |
Recipe without photos
. . .
Individual Lasagna
Packages 4 servings
8 lasagna noodles
1 lb. lean ground beef (80/20 blend)
1 cup canned tomatoes, chopped
1 to 2 teaspoons dried Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cream cheese
(reduce fat works)
½ to ¾ cup shredded sharp Cheddar cheese
Olive oil for drizzling and for oiling custard cups
1. Prepare
the lasagna: Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender and very pliable. Drain and set aside.
2. Prepare
the filling:
a. Add
ground beef to a hot skillet (medium high temperature), stirring to break up
large chunks.
b. Add
onions and continue to cook until the meat is lightly browned and the onions
are tender.
c. Add
tomatoes and seasoning and continue to cook until most of the liquid from the
tomatoes has been absorbed.
d. Reduce
heat to low and add cream cheese. Stir occasionally and allow to melt and blend
with other ingredients. Cool slightly.
3. Assembling
lasagna packages:
a. Drizzle
a little olive oil in 4 custard cups and brush to cover interior.
b. Using
2 cooked lasagna noodles in a criss-cross shape, line each custard cup,
pushing the noodles gently into the bottom of the ramekins, allowing any excess
pasta to overhang on the sides.
c. Spoon
about ¼ cup of the filling into the bottom of each noddle-lined custard cup and
sprinkle with about 1 tablespoons of shredded Cheddar cheese.
d. Fold
2 overhanging pieces of pasta over the filling, (trim the ends of the pasta
with scissors, if necessary).
e. Add
another ¼ cup of filling to each ramekin and top with another tablespoon or
Cheddar cheese.
f. Fold
over the 2 remaining overhanging pieces of pasta (trim excess pasta with
scissors, if necessary).
g. Spoon
any remaining filling on top of the pasta. Sprinkle the tops with additional
Cheddar cheese and drizzle with olive oil.
4. Arrange
the ramekins on a baking sheet, drizzle each with olive oil. Cover with foil (to prevent the noodles from drying out)
5. Bake
in a 375° oven for about 20 minutes. Remove foil and bake another 5 to 10
minutes until tops are lightly browned and the filling is bubbling.
6. Cool
for about 5 minutes.
7. Use
the tines of a fork to ease lasagnas out of custard cups and onto a plate to
serve.
