Mini Lasagnas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 heat onion in a pan over medium heat with a little olive oil.
• 2 sprinkle with thyme and salt to season and help sweat.
• 3 after a couple of minutes, stir in garlic, peppers, mushrooms, zucchini.
• 4 and season with a little salt, pepper, and fresh oregano.
• 5 cook until veggies are softened and onions are translucent.
• 6 remove from pan and set aside.
• 7 adding more oil if necessary, cook meat over medium heat.
• 8 season with salt (1/2 tsp), pepper (1/8 tsp), and basil (1/2 tsp).
• 9 cook until no longer pink and remove from heat.
• 10 in a small bowl, stir together ricotta, parsley, 1/4 tsp salt, 1/8 tsp pepper,
• 11 egg, and about 1/4 cup mozzarella (the remaining 1/2 cup is for the topping).
• 12 set aside.
• 13 lightly grease four ramekins with olive oil and spread a little sauce on the bottom of each (to keep the noodles soft during baking).
• 14 using two (pre-boiled) lasagna noodles, make an x in each ramekin.
• 15 put a spoonful of sauce in each x (about 1 tbsp).
• 16 put a spoonful of meat on top of sauce.
• 17 cover meat with one flap of the noodle x.
• 18 top with a spoonful of the veggie mixture.
• 19 fold over another side of the x.
• 20 top with a spoonful of the ricotta mixture.
• 21 fold over the third flap and top with about 1/2 of the remaining mozzarella cheese (about 1/4 cup).
• 22 fold over the last flap so it sits just over the cheese.
• 23 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).
• 24 top with remaining cheese.
• 25 (i added a little more at the end of baking, too).
• 26 bake at 375 degrees in a baking dish for about 40 minutes.
• 27 using a spoon, gently remove each mini lasagna from the ramekins.
• 28 (they should come out easily).
• 29 serve with garlic bread and enjoy!