Mini Lasagnas

Italians!

Mini Lasagnas Recipe

Lasagna is one of those dishes that somehow tastes even better the next day. The flavors have time to meld together, making each bite richer and more balanced. That’s why I love making it for meal prep. This is my favorite lasagna recipe. It does take some time, but most of it is hands-off, making it totally worth it.

Lasagna Recipe

Ingredients

• 1 lb Italian sausage

• 1 lb ground beef

• 1 small yellow onion, diced

• 4 garlic cloves, minced

• 1 (28 oz) can crushed tomatoes

• 1 (24 oz) jar tomato sauce (I like Rao’s)

• 2 (6 oz) cans tomato paste

• ½ cup water

• 2 Tbsp white sugar

• ¼ cup fresh parsley, divided

• 4 fresh basil leaves, chopped

• 1 ½ tsp salt, divided

• 1 tsp Italian seasoning

• Black pepper to taste

• 1 pack lasagna noodles

• 16 oz ricotta cheese

• 1 egg

• Fresh mozzarella cheese, sliced

• 1 cup shredded mozzarella

• 1 cup parmesan cheese

Directions

1. Make the Sauce

   1. In a Dutch oven or large pot, cook the ground beef, sausage, and onion over medium heat until browned.

      

   2. Add the garlic and cook for about 1 minute until fragrant.

   3. Stir in crushed tomatoes, tomato sauce, tomato paste, and water.

   4. Season with sugar, 2 Tbsp parsley, basil, 1 tsp salt, Italian seasoning, and black pepper.

   5. Simmer, covered, for about 1 hour, stirring occasionally to prevent burning.

      

2. Prepare the Noodles & Ricotta Mixture

   1. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions.

   2. Drain and rinse with cold water.

   3. In a medium bowl, mix together the ricotta cheese, egg, remaining 2 Tbsp parsley, and ½ tsp salt.

3. Assemble the Mini Lasagnas

   1. Preheat oven to 375°F.

   2. Cut the lasagna noodles into thirds to fit mini Dutch ovens.

   3. Spread a thin layer of meat sauce on the bottom of each mini Dutch oven.

   4. Layer as follows:

      • A piece of lasagna noodle

      • Ricotta cheese mixture

      • A slice of fresh mozzarella

      • Meat sauce to cover

      • Sprinkle of parmesan

   5. Repeat the layering process one more time.

      

      

   6. Finish with shredded mozzarella and a final sprinkle of parmesan on top.

4. Bake

   1. Cover with foil and bake for 10 minutes.

   2. Remove foil and bake for another 15 minutes, or until the cheese is golden brown.

   3. Let cool, then cover and store in the fridge for 4-5 days.

These stay well in the fridge up to 3-4 days