The Scoop
These single-serve mini lasagnas are an honest anti-sharing power move.
Traditional lasagna requires making enough food to feed a small army, leaving you with a week of identity-crisis leftovers. This version completely scales down the comfort to a cute, solo-sized portion.
You just layer the ingredients into individual baking dishes with no-boil noodles, because we absolutely do not have the patience for extra pots, and smother the top with a mountain of Parmesan cheese. It bakes into a bubbly, golden masterpiece that lets you experience the meal without having to share a single bite.
Ingredients
- 4 slices thick bacon, roughly chopped
- 1/2 onion, diced
- 1 large clove garlic, minced
- 1 1/4 pounds Italian sausages, cut open with the filling taken out
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 (28-ounce) can Italian whole tomatoes
- 3 tablespoons tomato paste
- 1/4 cup red wine
- 1/2 teaspoon salt
- 2 teaspoons cracked black pepper
- 1 (15-ounce) container full-fat ricotta cheese
- 1 box no-boil lasagna sheets
- 4 cups parmesan cheese, finely grated
Directions
- Preheat the oven to 350 degrees F.
- In a large 10-inch skillet, cook the bacon until it starts to turn pink.
- Add the onion to the bacon and cook over medium heat, while stirring, until the onion is soft.
- Add the garlic and the sausage to the bacon mixture and break up the meat using a wooden spoon and stir well.
- Add the olive oil, the basil, and the oregano to the meat mixture and cook until the sausage has browned, about 5-7 minutes.
- Use your hands to slowly squeeze and roughly crush each of the whole tomatoes into the meat mixture.
- Add the tomato paste and the wine to the meat mixture and stir well.
- Season the meat mixture with the salt and the pepper.
- Bring the mixture to a boil, then lower it to a simmer, and cook on low heat until it is thick and rich, about 30 minutes.
- Add the ricotta cheese to the sauce mixture and stir well until all of the ricotta is mixed through evenly.
- At the bottom of four small, round baking dishes, add a thin layer of the sauce and then a layer of the lasagna noodles.
- Spread more of the sauce over each of the pasta layers and sprinkle it generously with the parmesan cheese.
- Repeat the layering process for each dish until there is just enough sauce to finish with a final layer on top.
- Sprinkle the tops with the remaining parmesan cheese.
- Bake the mini lasagnas until the sauce is bubbling around the edges and the cheese has melted, about 30-40 minutes.
- Let the mini lasagnas cool for 5 minutes.
- Serve.
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