All wrapped up and ready to eat—Individual Lasagna Packages

     

Inspired by a luncheon dish that Giada prepared on Food Network (Mini Lasagnas with Sweet Corn), I created my own version using a meat filling that is reminiscent of one of my Aunt Waunita’s go-to dishes for entertaining—Meat Delight (I will get around to posting that in the future.)

     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.