Individual Serving Lasagna
This recipe has been a favorite ever since the first time I made it. It’s all the delicious richness of lasagna but sized for one person. Perfect for those of us who never have 8-12 people to dinner to eat a whole tray of lasagna, or anyone who does have 8-12 guests with 8-12 different food preferences. As a party host it’s also nice to set a perfect ramekin on everyone’s plate instead of trying to serve delicate squares of a saucy pasta landslide.
This recipe has a bit of “choose your own adventure” built into it. I’m showing my favorite preparation below.
Ingredients:
fresh pasta dough (I’m using this recipe)
1/2 cup pasta sauce
1/4 cup browned and crumbled italian sausage
1/2 cup ricotta and spinach filling (I’m using this recipe)
mozzarella and parmesan for melting over the top
I’m using a 10 ounce/4.5 inch diameter oven safe ramekin for this.
It’s easiest to start with fresh dough so you can make it exactly the right size. I’m using the fresh pasta recipe I posted previously for this because it’s very tender when cooked so a fork or spoon cuts right through all the layers.
I’ve found that a 1 tablespoon ball of dough rolls out to just the right size for my ramekin. I use 4 layers of pasta, so I roll out 4 pieces. Set some water to boil on the stove, then drop a piece in. It will sink to the bottom, then float to the top as it cooks. Flip it over, cook it for another 30 seconds or so then remove. Total cooking time is about 2-3 minutes.
I start with some cooked and crumbled Italian sausage.
Cover it with tomato sauce.
Then cover it with a piece of pasta.
Add a layer of cheese filling.
Then more pasta.
Repeat these layers a second time.
Top the whole thing in a bit more pasta sauce.
Cover it with foil and bake at 350° for 40 minutes. Uncover, sprinkle with more cheese, then put it back into the oven until the cheese is melty and golden.
If I’m being totally honest, I tend to roll out my pasta first, add a layer of filling to all the ramekins I’m using, cook the pasta and set it into the ramekins, add a layer of filling, cook the pasta, and so on. That saves me from having to put the cooked pasta somewhere while I’m layering everything up.
This recipe has a bit of “choose your own adventure” built into it. This is my favorite combination.
I’m using a 10 ounce/4.5 inch diameter oven safe ramekin for this.
Ingredients
- fresh pasta dough
- 1/2 cup pasta sauce
- 1/4 cup browned and crumbled italian sausage
- 1/2 cup ricotta and spinace filling
- mozzarella and parmesan for melting over the top
Instructions
- It’s easiest to start with fresh dough so you can make it exactly the right size. I’m using the fresh pasta recipe I posted previously for this because it’s very tender when cooked so a fork or spoon cuts right through all the layers.
- I’ve found that a 1 tablespoon ball of dough rolls out to just the right size for my ramekin. I use 4 layers of pasta, so I roll out 4 pieces. Set some water to boil on the stove, then drop a piece in. It will sink to the bottom, then float to the top as it cooks. Flip it over, cook it for another 30 seconds or so then remove. Total cooking time is about 2-3 minutes.
- Start with some cooked and crumbled Italian sausage.
- Cover it with tomato sauce.
- Then cover it with a piece of pasta.
- Add a layer of cheese filling.
- Then more pasta.
- Repeat these layers a second time.
- Top the whole thing in a bit more pasta sauce.
- Cover it with foil and bake at 350° for 40 minutes. Uncover, sprinkle with more cheese, then put it back into the oven until the cheese is melty and golden.
Ingredients
- fresh pasta dough
- 250 mL pasta sauce
- 125 mL browned and crumbled italian sausage
- 250 mL ricotta and spinace filling
- mozzarella and parmesan for melting over the top
Instructions
- It's easiest to start with fresh dough so you can make it exactly the right size. I'm using the fresh pasta recipe I posted previously for this because it's very tender when cooked so a fork or spoon cuts right through all the layers.
- I've found that a 1 tablespoon ball of dough rolls out to just the right size for my ramekin. I use 4 layers of pasta, so I roll out 4 pieces. Set some water to boil on the stove, then drop a piece in. It will sink to the bottom, then float to the top as it cooks. Flip it over, cook it for another 30 seconds or so then remove. Total cooking time is about 2-3 minutes.
- Start with some cooked and crumbled Italian sausage.
- Cover it with tomato sauce.
- Then cover it with a piece of pasta.
- Add a layer of cheese filling.
- Then more pasta.
- Repeat these layers a second time.
- Top the whole thing in a bit more pasta sauce.
- Cover it with foil and bake at 180°C for 40 minutes. Uncover, sprinkle with more cheese, then put it back into the oven until the cheese is melty and golden.
