Best 3 Individual Lasagnas Recipes

Individual lasagnas are a versatile and delicious meal that is enjoyed by people of all ages. They can be made with a variety of ingredients, making them a great option for those with dietary restrictions or preferences. In this article, we will explore some of the best recipes for individual lasagnas, providing you with all the information you need to create this tasty dish in your own kitchen. We will cover everything from the basic ingredients to more advanced techniques, so you can be sure to create a lasagna that is both delicious and visually appealing.

Here are our top 3 tried and tested recipes!

INDIVIDUAL LASAGNAS

Individual Lasagnas image

Provided by Dave Lieberman

Categories main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

Ingredients

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Steps:

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
Mix the ricotta together with the salt and the pepper until evenly distributed.
Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
Preheat oven to 375 degrees F.
To assemble the lasagnas:
Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

INDIVIDUAL VEGETABLE LASAGNAS

Individual Vegetable Lasagnas image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

Ingredients

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups Simple tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

Preheat oven to 375 degrees F.
In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EASY INDIVIDUAL RAVIOLI LASAGNAS

Easy Individual Ravioli Lasagnas image

Made with prepared ravioli and baked in individual ramekins, these uber-cheesy lasagnas are on the table in just about 30 minutes. Plus, they're perfect for mixed-diet homes - use meaty ravioli for the carnivores and cheese- or veggie-stuffed ravioli for the vegetarians.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 4

Ingredients

2 9- ounce packages fresh store-bought ravioli (any variety)
3 cups 24 ounces [url href="https://www.kitchentreaty.com/italian-tomato-sauce/"]Italian tomato sauce[/url] or your favorite tomato-based spaghetti sauce
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 375 degrees Fahrenheit.
Follow package directions for cooking ravioli, boiling for one minute less than the package states. Drain and set aside.
Set out four individual ramekins approximately five inches in diameter and three inches deep (I use [url href="http://www.pier1.com/Porcelain-Ramekin---5.25%22/2269904,default,pd.html" target="_blank"]these 5 1/4" ramekins from Pier 1 Imports[/url]).
Add one or two spoonfuls sauce to the bottom of each ramekin and spread a bit. Place a single layer of two or three raviolis (depending on size) into each dish. Pour 1/3 cup sauce over the top of each and spread with the spoon. Sprinkle with 1/3 cup mozzarella. Repeat layers one more time - ravioli, sauce, cheese. Layer remaining ravioli on the top and divide remaining sauce among each. Top with remaining mozzarella and sprinkle with the Parmesan cheese.
Bake for 20 - 25 minutes until the cheese is melted and bubbling.
Allow to cool for about 5 minutes and then serve. Careful, the ramekins will stay very hot for awhile!

Tips:

Use a variety of cheeses to create a flavorful lasagna. A good combination is a blend of mozzarella, ricotta, and Parmesan cheeses.
Don't overcook the lasagna noodles. They should be al dente, or slightly firm to the bite.
Use a heavy-bottomed pot or Dutch oven to make the sauce. This will help to prevent it from burning.
Let the lasagna rest for at least 15 minutes before cutting into it. This will help it to set and make it easier to serve.
Serve the lasagna with a side of garlic bread or a salad.

Conclusion:

Individual lasagnas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With a variety of recipes to choose from, there is sure to be a lasagna that everyone will enjoy. So next time you're looking for a hearty and comforting meal, give individual lasagnas a try!