INDIVIDUAL LASAGNAS

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Individual Lasagnas image

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18

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.

Kamla Rai
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These lasagnas were a great way to use up leftover pasta and sauce. I also added some vegetables to the sauce to make it healthier.


Fred Contrado
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I'm not a big fan of ricotta cheese, so I used a combination of cottage cheese and mozzarella cheese instead. It turned out great!


Charlie Chezar
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These lasagnas were the perfect size for a light lunch or dinner. They were also easy to make and didn't take too long to bake.


Anas Shaikh
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I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the lasagna.


MD Akash
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I'm always looking for new and creative ways to make lasagna. This recipe was a great find and I will definitely be making it again.


Shaunkaa Scott
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These lasagnas were a great way to get my kids to eat their vegetables. They loved the creamy ricotta cheese filling and the flavorful meat sauce.


Anoj Chinnu
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I would definitely make these lasagnas again. They were a great way to use up leftover ingredients and they were a big hit with my family.


Ronnie Godbey
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These lasagnas were a bit time-consuming to make, but they were definitely worth it. They were so delicious and everyone loved them.


Mir Mohammad Mohosin
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I'm not a big fan of lasagna, but I really enjoyed these individual lasagnas. They were the perfect size and the flavors were amazing.


Ali jahanxaib
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I made these lasagnas for a potluck and they were a huge success. Everyone loved them!


Amar Jibon
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These individual lasagnas were a great way to use up leftover pasta sauce. I added some extra vegetables to the sauce and it turned out great.


Knotty Kidd
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I baked the lasagnas for 30 minutes, but they needed a few extra minutes to brown on top. I would recommend baking them for 35-40 minutes.


Malika Scott
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I'm not a fan of mushrooms, so I omitted them from the recipe. The lasagna was still delicious without them.


Tanvir ahammed Reyaz
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I used a combination of ground beef and Italian sausage for the meat sauce. It turned out so hearty and delicious.


Esther Patrick
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The ricotta cheese filling was so creamy and flavorful. It really made the lasagna.


rijan Lamjel
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I love that this recipe uses individual ramekins. It makes it so easy to control the portion sizes and it also makes for a beautiful presentation.


Oleg Shibanov
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These individual lasagnas were a hit with my family! They were easy to make and turned out perfectly. The flavors were delicious and the pasta was cooked to perfection.